Tagine of veal with spring vegetables

hello! Here are a tagine of veal with spring vegetables, a Moroccan tagine, a simple and delicious recipe. You tell me but it did not make a summer? and many frozen foods are just fine and I can assure you that they keep their great nutritional value, many studies show they are also rich in vitamins and nutrients than fresh produce. You can serve with couscous or bulgur, a treat! .... Ingredients: -1kg veal (breast and shoulder) -1 Large onion, finely chopped -2 Cloves garlic, chopped -100g of shelled peas -2 tomatoes -2 zucchini -100g of shelled beans -1 Bunch of cilantro -3 Tablespoons olive oil -1 Teaspoon pepper -1 Lemon confit -50g...

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Lamb tagine with dried fruit, Lham lahlou

Lham lahlou (لحم لحلو, طاجين لحلو) one of the jewels of the Algerian cuisine, a festive dish mythical (weddings, engagements ...), also prepared during the month of Ramadan, or even the reception of guests especially when wants them to honor This is a dish that all Algerians love, and it's worth it, a mixture of sweet, salty, mellow and crisp, and a subtle scent of orange blossom and cinnamon. A true gastronomic journey. Personal Touch       I add vanilla that blends well with orange blossom and cinnamon. I do not put much sugar good for keeping the flavor of dried fruit -at the base there as almonds, I added other fruit...

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Sheep's head with cumin

sheep's head with cumin, called chtitha bouzelouf (بوزلوف بالكمون) is the dish of Eid al Kebir, a classic of Algerian cuisine, makes a tasty and popular. Ingredients: -1 Sheep's head well cleaned (flame burn, scrape and wash well) -2 Glass of chickpeas, soaked overnight -2 Sliced ​​onions -2 Bay leaves -salt, pepper, cumin. Préparation: -there are two ways to: * either cook the pieces of the head to the steam * Either by water in a cocote this step is different, everything else it's the same I've cooked in cocotte -put the pieces of the head in a cocotte with 1.5 liters of water, and cook for 45 minutes to 1 hour or until meat falls...

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Liver Lamb chermoula

A traditional recipe from the Algerian cuisine, called kebda mchermla prepared with sheep liver or lamb, fresh tomatoes, garlic, cumin and herbs which will blend the dish Ingredients: -lamb liver, lamb or mutton, diced -2 Fresh tomatoes cut into small dice -2 Cloves garlic, chopped -1 Tsp cumin -Salt and pepper -1 Dash of olive oil -a little chopped parsley and cilantro -1 Tablespoon of tomato sauce -1 To water   Préparation: -Heat a pan with a little oil, add tomatoes and garlic and saute -add the diced liver, and brown -salt, pepper, cumin -add the tomato sauce diluted in water to -and simmer -when cooked add parsley...

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Couscous with chicken

This is a good Algerian couscous, couscous is traditionally done this with chicken and sauce with chickpeas but feel free to add other varieties of vegetables. For more fun I put the chicken a few minutes under the broiler. this is too good, it tastes of chicken lightly grilled with a fragrant couscous good and tender and the chickpeas, hmmm delicious. The recipe is simple, he's made ​​are not many ingredients that compose it, go for a good zooooooooo and delicious couscous Ingrédients: -1 Kg of rolled couscous -1 Chicken, I used drumsticks -1 onion -2 tomatoes -a handful of soaked chickpeas, see recipe here -1 / 2 ladle of oil -2 Tbsp...

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Couscous royal

Traditionally, couscous is prepared with only one type of meat, because the broth and couscous to steam cooked to imbibe its aroma. We can thus enjoy couscous with lamb, fish, chicken ... But it is not uncommon to find, especially in restaurants, where couscous with red meat, sausages and white mix. Couscous Royal usually has more meat: chicken, merguez, lamb, meatballs .... It is a specialty in France, this dish is part of the favorite dishes of French and understandably, it's delicious, fragrant, balanced, short it has it all Ingredients -500 G of couscous -1 Kg of lamb (I took the leg) -6 Chicken drumsticks (season with...

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Couscous balls kefta

Couscous (كسكس) is a dish warm and friendly and above all a complete meal with meat, vegetables and meal. Couscous today is very tasty and light dumplings made ​​kefta (كفتة) well flavored and tender ....           Ingredients: -400 G of couscous for pellets kefta -500 G of ground beef -2 Tablespoons of flour -2 Tablespoons of parsley -1 Tablespoon of cumin -1 Tablespoon of paprika -3 Tbsp olive oil -Salt and pepper For the sauce: -2 onions -3 tomatoes -3 carrots -2 zucchini -1 Tsp turmeric -1 Tsp ginger -1 Tablespoon of tomato paste -1 Wrist chickpea -salt, pepper ...           ...

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Stew beef with beans two

This is a delicious beef stew with beans (marka loubia khadra, مرقة لوبيا خضراء). The two beans because I used green beans and butter beans with a treat! meat with a good melting and a creamy sauce, a dish tasty enough to warm our winter nights.          Ingredients: -500 G of beef casserole -700 G of beans, mixed green and butter -2 onions -1 Clove garlic -1 Good tablespoon of flour -2 Tbsp olive oil -2 Tbsp oil routine is neutral ground -1 Tsp paprika -1 Tsp turmeric -1 / 2 tsp ginger -Salt and pepper Preparation: -Heat oil in a cocotte, and saute the meat into pieces with a whole peeled...

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Stuffed artichoke hearts and peas into stew

A delicious Algerian dish, a recipe that smell good vegetables. stuffed artichoke hearts, peas and mushrooms. This dish is made with two meats: lamb, beef and chopped beef but you can achieve with 100% 100% beef or lamb, it will always be very good.           You tell me but it did not make a summer?? yes, yes it's frozen vegetables and they do just fine. I grant you there is no better than the cool but good when you have cravings for good stew like that and well Frozen is an excellent alternative, but not canned vegetables, between us, it's really not terrible ...!! Ingredients: -300g of minced...

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Stew with lamb, peas and eggs

Another recipe from the culinary heritage Algerian stew with lamb, peas and eggs, flavored with cinnamon, (marka jelban beautiful bayd ), a simple recipe but very tasty, the combination of cinnamon and peas is a treat for the tastebuds. ingredient: -500 G of lamb -1 White onion, minced -500 G of fresh or frozen peas -5 eggs -1 / 4 tsp cinnamon -1 Cinnamon stick -1 Tablespoon sugar -Salt and pepper -a little oil saffron-dye          preparation: -in your cocote, put the oil and fry the onion. -add the meat -add the sugar, cinnamon powder and stick, saffron, salt and pepper -cover with water,...

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Tagine of chickpeas and zucchini

A delicious tagine of Moroccan cuisine. A vegetarian dish and cheap, very tasty, simple recipe that will get the fans to enjoy zucchini. The dish is lifted with the Niora. The Niora (Capsicum annuum) is an annual plant, which is a spice that belongs to the botanical family Solanaceae. She is originally from South America. The fruit is the basis of a condiment powder used as food coloring in the kitchen Moroccan popular. This is the paprika. ingredients: -500 G of chickpeas -700 G courgettes -6 Cloves garlic -1 peppers -1 Bunch cilantro -1 / 2 tsp harissa -1 Tsp crushed Niora -30 Cl of olive oil -1 Tablespoon of baking soda salt- Preparation: -the...

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