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How to cook traditional Moroccan dishes

How to cook traditional Moroccan cuisine Moroccan cuisine I recommend seafront acute Harissa paste / u




recommend Moroccan cuisine u acute Harissa paste / u is prepared from various types of sharp pepper, coriander, garlic salt and chopped it all rubs all with olive oil Harissa can also get ..... in Arab food stores
In Morocco, it is also very popular seafront couscous / u - also be purchased at almost any store -. dinner dishes - u tajine / u. - a stew of meat such as lamb and vegetables, herbs and spices -
seafront Here I found a recipe for tajine - tajine - / u:
Ingredients:
- some chicken legs Home - 3-4 tomatoes Home - a little chicken broth Home - 10 dag dried plums Home - 1 tablespoon honey home - fresh ginger Home - A handful of raisins Home - Home saffron - Cinnamon Home - Home Salt - Pepper Home -
oil Preparation: Wash
legs, rub them with salt and pepper, fry in oil on .. large frying pan, until they turn brown and crisp on the road in a lot of deep frying, add the peeled and sliced ​​into pieces of tomatoes, broth villas - if you add too much broth, the dish will have the consistency of soup - . Cover and cook in oven at 200 ° C, until meat is tender. From time to time elect chochelką formed the sauce and pour into a bowl. While the chicken is crushed, put the prunes in a saucepan, add the honey, a little grated ginger, Fry in olive oil in large pan until it turn brown and crisp. place in a fairly deep pot, add the peeled and sliced ​​into pieces of tomatoes, broth evil - if you add too much broth, the dish will have the consistency of soup - ... Cover and cook in oven at 200 ° C, until meat is tender from time to time elect chochelką formed the sauce and pour into the bowl until the chicken choking, place the plums in a saucepan, add the honey, a little grated ginger, cinnamon, raisins and crushed saffron neither, pour a little water. Cook over small heat for 15 minutes. When the chicken is soft, add the plums and bake uncovered for a while ... until browned pieces of meat again, if necessary, top up evaporation of the sauce from the bowl the rest of the sauce from the bowl can be heated, season herbs and tomato concentrate and feed
tagine tagine recipe comes from
- http://kuchnia.gazeta.pl / Kuchnia / 2, 54 041,,,, 44,764,892, P_KOBIETA_PRZEPISY.html -




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