Moroccan food chef

 How to prepare the most delicious recipe in the city of Marrakesh, Tanjia, Moroccan cuisine Tanjia marocain  Tangia Marrakech is a Moroccan food that is prepared in a special pottery bowl called “Tanjia” and food is prepared in it, then closed and placed in hot ashes. The Marrakech tanjia is named after the city of Marrakesh in Morocco, and it is widespread and tourists come to eat tangia. It is the most famous dish that the people of Marrakesh can offer to their guests as a distinctive dish with its meat and spices. The Tangia dish is unique in its delicious taste and amazing flavour. Therefore, the bakeries in Marrakesh are crowded as a result of people’s demand for it, and the men became famous for cooking Tanjia  The tanjia pot is in the form of a pottery bowl, and cooking requires a quiet fire in the traditional oven. It is a common and widespread meal, especially on Ramadan and spring holidays, where men cook it in the middle of gardens and orchards. As a result of...

How to prepare -Bissara withdry broad bean , a Moroccan recipe Bissara marocain  Today, I present to you the way to prepare the Moroccan Basara, very tasty and easy to prepare from the Moroccan kitchen Ingredients 400grams of dry broad bean  1teaspoon of cumin  1small spoon of salt  1teaspoon of red pepper (paprika)  6cloves of garlic  2liters of water  10cl olive oil Presentation Ingredients olive oil cumin red pepper (paprika) How to prepare In a saucepan over medium heat, put the beans, garlic and water.  When boiling, reduce the heat and remove the foam formed on the surface for 10 to 15 minutes Cover half of the pot to avoid water overflow and leave everything to simmer until the beans are soft.  Strain the beans through a fine strainer to obtain a soft and creamy bean dough Bean dough is returned over a low heat and infused with spices.  Add olive oil and stir the dough well until it becomes homogeneous, then remove from the heat S...

How to make Moroccan tagine with meat and vegetables Tajine Moroccan  The tagine, as it is pronounced in Morocco, is at the same time the name of the clay pots and the Moroccan food that is prepared in it[3] from the Maghreb.  It consists of two parts, the base is a flat concavity with a slightly raised circular side, and the lid is a dome in the shape of a cone that is placed on the base during cooking.  The lid is designed to push the evaporating broth to the bottom.  The base is designed to be used as a serving dish when the cover is removed. It is one of the most important Maghreb historical  monuments Ingredients Half a kilogram of meat 1big onion 1chopped tomato 3pieces of zucchini  3pieces of carrots 3pieces of potatoes Two tablespoons of olive oil Half a teaspoon of minced garlic chopped parsley Half a teaspoon of turmeric minced ginger Salt and black pepper pinch of paprika How to prepare Put the tajine on the fire, add the oil and saute the garlic...

 Prepare royal couscous the Moroccan way with seven vegetable  Royal couscous  An authentic recipe for Moroccan Couscous with Seven Vegetables, the ultimate comfort food to enjoy with family and friends. Lamb, beef, or chicken is stewed with assorted veggies, then served atop a mound of light, fluffy steamed couscous. A rich broth seasoned with ginger, pepper and turmeric is poured over all or offered on the side.   broth ingredient   1kg of veal  3tomatoes  2onions  1tablespoon of tomato concentrate  8cl sunflower oil teaspoon black pepper  1teaspoon of ginger powder  1teaspoon of turmeric Quarter of a teaspoon of free saffron salt according to the duke  120grams chickpeas, soaked in water   3liters of water 2small bunches of coriander   350grams of white turnip  350grams of yellow turnip    500grams of carrots  500grams of cabbage  1hot pepper  couscous ingredients  750gr...