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I need your help if you like it .gives a recipe for Moroccan dish .
!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Où j'en suis dans mon devoir
merci beaucoup de m'aider .thank you for helping me .
j'ai vraiment besoins de votre aide .
8 commentaires pour ce devoir
thank you Mr
you should try "couscous"
If that interests you you can schearch on the net
If that interests you you can schearch on the net
tu eux parler d'empanadas.
5
HI I AM MOROCCAN AND I KNOW A PERFECT DISH :Pastilla with minced meat.
Preparation: 15 min
Cooking time: 30 min
Ingredients (serves 6):
- 20 sheets of pastry
- 1kg minced meat (beef or lamb)
- 1 onion, grated
- 1 bunch chopped parsley
- 6 eggs
- 100 g butter, melted
- 2 tablespoons peanut oil
- 1 teaspoon salt
- 1 / 2 teaspoon pepper
- 1 / 2 teaspoon cinnamon
Preparation:
Mix meat + onions + parsley.
Add the beaten eggs, spices and oil.
Then proceed to the assembly of the pastilla:
Butter a mold and drop them a first layer of pastry sheets, overlapping them and leaving overflow 1 / 3 outside the mold.
Ask other leaves in the center to strengthen.
Spread the stuffing. Fold the leaves over and beyond to cover new leaves of brik so that everything is well covered and closed.
Caution: Do not forget buttering each sheet before putting into pan. And generously butter the top end of the patch.
Bake 25 min-30min at 180 ° C (gas 6)
Preparation: 15 min
Cooking time: 30 min
Ingredients (serves 6):
- 20 sheets of pastry
- 1kg minced meat (beef or lamb)
- 1 onion, grated
- 1 bunch chopped parsley
- 6 eggs
- 100 g butter, melted
- 2 tablespoons peanut oil
- 1 teaspoon salt
- 1 / 2 teaspoon pepper
- 1 / 2 teaspoon cinnamon
Preparation:
Mix meat + onions + parsley.
Add the beaten eggs, spices and oil.
Then proceed to the assembly of the pastilla:
Butter a mold and drop them a first layer of pastry sheets, overlapping them and leaving overflow 1 / 3 outside the mold.
Ask other leaves in the center to strengthen.
Spread the stuffing. Fold the leaves over and beyond to cover new leaves of brik so that everything is well covered and closed.
Caution: Do not forget buttering each sheet before putting into pan. And generously butter the top end of the patch.
Bake 25 min-30min at 180 ° C (gas 6)
Coucou :)
Bin moi je peux te proposer la recettes de boulettes marocaines (Moroccan Meatball Stew)
Ingredients: 1 lb ground lamb 2 tbsp chopped parsley 1 tbsp chopped fresh coriander 1/2 tsp ground cumin 1/2 onion, peeled and finely chopped 1/4 tsp cayenne salt to taste 2 tbsp olive oil for pan frying 2 cloves garlic, peeled 2 medium onions, peeled and finely chopped 1 green bell pepper, cored, seeded and chopped 1 small bunch of parsley, chopped 2 lbs tomatoes, chopped 1 tsp ground cumin 1 tsp freshly ground black pepper 1/2 tsp ground cinnamon 2 tbsp fresh lemon juice 1/4 tsp cayenne 1 1/2 tsp salt (or to taste) 6 eggs
Preparation: Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.
Tbsp = tablespoon = cuillère à soupe
Tsp = Teaspoon = Cuillère à café
Voili voilouu, bon courage pour la suite :)
Bin moi je peux te proposer la recettes de boulettes marocaines (Moroccan Meatball Stew)
Ingredients: 1 lb ground lamb 2 tbsp chopped parsley 1 tbsp chopped fresh coriander 1/2 tsp ground cumin 1/2 onion, peeled and finely chopped 1/4 tsp cayenne salt to taste 2 tbsp olive oil for pan frying 2 cloves garlic, peeled 2 medium onions, peeled and finely chopped 1 green bell pepper, cored, seeded and chopped 1 small bunch of parsley, chopped 2 lbs tomatoes, chopped 1 tsp ground cumin 1 tsp freshly ground black pepper 1/2 tsp ground cinnamon 2 tbsp fresh lemon juice 1/4 tsp cayenne 1 1/2 tsp salt (or to taste) 6 eggs
Preparation: Combine all the ingredients for the ketfa and form into 1 inch balls with wet hands. Heat a 6- to 8-quart stove-top casserole and add the olive oil. Brown the meatballs in the oil, then remove, leaving the oil in the pot. Set the meatballs aside, covered. Add the garlic, onion, and bell pepper to the reserved oil and saute until the onion is clear. Add the remaining ingredients for the sauce and simmer, covered, 30 minutes until the sauce has cooked down to a thick gravy. Return the meatballs to the sauce and simmer uncovered 10 minutes more. Carefully bread the eggs into the sauce and poach for a few minutes (don't overcook the eggs.) Serve at once directly with the pan.
Tbsp = tablespoon = cuillère à soupe
Tsp = Teaspoon = Cuillère à café
Voili voilouu, bon courage pour la suite :)
LA PASTILA EST DUR A FAIRE NON?????
bonjour je trouve que la recette marocaine de daipa1 est superbe
bonne chance
bonne chance
Ils ont besoin d'aide !
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Try to look for on the web, You could find something on it I think.
Good luck !