Starter
Moroccan Harira - Soup with Chicken
ou
Bourek Warkha-out sheets of dough
Main course
T'dlla - Braised lamb with aromatic herbs
ou
Couscous with vegetables and chicken
ou
Lamb - tagine with pickled plums and almonds
Beverages
Serve with a fine red Shiraz from the Meknes - area and mineral water
The food was cooked fine and tasted good to us. We paid CHF 25.00 per person including drinks. We can recommend the restaurant happy.
Recipes:
Moroccan Harira
For 6 to 8 people
500 g lamb meat, cut into 1 cm cubes
Poultry offal and carcass, if available
1 onion, finely chopped
100 g lentils, soaked overnight and drained
100 g chickpeas, soaked overnight and drained
1 teaspoon turmeric (curcuma)
½ teaspoon ground cinnamon
¼ teaspoon each ground ginger, saffron and sweet paprika
1 ½ l of water
Salt and freshly ground black pepper
4 tablespoons butter
100 g rice
1 tablespoon (7g) dry yeast
Chopped flat-leaf parsley 4 tablespoons
2 tablespoons chopped fresh cilantro leaves
4 beefsteak tomatoes, peeled, cored and diced
Lemon wedges
Provide for all the broth ingredients listed first with the water in a large soup pot, add salt and pepper as desired.
Bring to a boil and when the water begins to simmer, skim off the foam from the surface. Half of the butter to admit, reduce the heat, cover and let the soup simmer for 1 ½ -2 hours. Maybe pour some water.
For the rice 1 1 of water in a pot to boil, stir in rice share, remaining butter and salt. When the rice is cooked, pour off (pick up something from the liquid) and give the cooked rice into the soup.
Dissolve the soup for the completion of the yeast in the water and let rice repealed in a small pot with coriander, parsley and tomatoes, simmer gently for about 15 minutes, stirring occasionally, then stir into the soup. Season to taste and serve immediately. Lemon wedges provide, so every guest can refine his portion as desired with lemon juice.
Bourek Warkha-out sheets of dough
For 6 people
Warkha 12-sheets of dough
500 g minced lamb
¼ onion, coarsely chopped
2 tablespoons olive oil
per ¼ teaspoon freshly ground black pepper, cayenne pepper and ground cinnamon
Salt
4 eggs
Chopped flat-leaf parsley 4 tablespoons
4 tablespoons chopped coriander leaves
2 tablespoons butter
Oil for frying
For garnish
Lemon wedges
Add the lamb stew for filling the onion in hot olive oil, then the minced lamb, pepper, spices and salt and cook, stirring so long, until the meat has changed color.
Beat the eggs for the omelet fluffy and stir in the chopped herbs. Heat a little butter in a large skillet, pour in the beaten eggs falter and leave. The omelet from oven and cut into strips on a plate.
For the production of Bourek 1 tablespoon of the lamb filling on the top of each Warkha-sheet and cover with a thin omelette. The two side edges of the leaf toward the center crease, creating a rectangle that is then, starting from the collapsed side, rolled up to form a cigar. If all Warkha-sheets of dough are rolled up in this way, the Bourek dip in hot oil, 3 or 4 at a time, and let fry until golden brown and crispy. Drain on paper towels and serve immediately garnished with lemon wedges.
T'dlla - Braised lamb with aromatic herbs
This dish, a favorite of Aid el Kebir (big sheep festival), is traditionally cooked over charcoal, gently, and with some piled on the pot lid pieces of coal is fed from the top heat. Less adventurous you can also braise the meat in the oven at moderate heat.
1 lamb shoulder or forequarter (shoulder and ribs)
9 tablespoons melted butter
freshly ground black pepper
For the spice mixture
1 onion, finely chopped
2 garlic cloves, finely chopped
½ teaspoon ground cumin
¼ teaspoon each ground ginger and cinnamon
1 pinch cayenne pepper
¼ teaspoon saffron powder] teaspoon salt
4-6 tablespoons each olive oil and water
Rub the meat with half the melted butter and season with plenty of black pepper.
For the spice mixture in a small bowl with the onion and garlic, spices, olive oil and water mix well.
Half of this mixture gently pat onto the buttered lamb. The rest on the bottom of a roasting pan large enough to distribute the spiced lamb and sear on all sides to focus on high heat.
Pour in water (approximately up to half the height of the piece of meat) and bring to a boil. Add the remaining butter and covered over medium heat (190 ° C / gas mark 5) bake in preheated oven 2 hours, until the lamb meat can be easily detached from the bone and the water is completely evaporated. The lamb in the remaining fat fry until the meat is crisp and golden brown.
Serve the meat in a large tagine or a large round serving platter and refinance filled with Moroccan vegetables. You eat this dish in a traditional Moroccan style, by the spicy lamb first rub with a piece of pita bread that is then dipped into the sauce to get a taste. Then, dissolve with the fingers sent bite-sized pieces from the roast, or makes use of a piece of bread, when the meat is too hot to touch.
Couscous with seven vegetables
For 6 to 8 people
750 g couscous
1 kg of lamb neck, chopped into pieces 100 g heavy
1 kg of lamb shoulder, cut up and thrown into 100 g pieces of heavy
5 tablespoons butter
For the broth
4 onions, quartered
2 garlic cloves, halved
2 cinnamon sticks
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1-2 chili peppers
per ½ teaspoon saffron powder and noble sweet paprika
6 tablespoons olive oil
100 g chickpeas, soaked overnight and drained
1 ¼ l water
For the vegetables
8 small carrots, scraped,
8 small turnips, peeled
8 small zucchini, trimmed
4 small eggplants, trimmed and halved lengthwise
4 beefsteak tomatoes, halved and seeded
Chopped flat-leaf parsley 4 tablespoons
4 tablespoons chopped fresh cilantro leaves
750 g pumpkin, geschältund in about 4 cm cubes cut
Salt
The prepared pieces of lamb in the lower part of a Couscoussière or pressure cooker and add all ingredients, put the broth. Cover with 1 1 / 4 liter of water and slowly bring to a boil. Skim, reduce heat, cover and let the soup simmer for 30 minutes. The couscous semolina in a large, shallow bowl. Cover with cold water and immediately pour through a sieve. With a fork, stir the semolina short and let rest for about 15 minutes until it begins to swell. Carrots and turnips into the stock.
The semolina grains loosely roll between the hands in order to separate them, then half of the couscous into a cheesecloth, place in the upper part of the Couscoussière or pressure cooker and put on the cooking, spicy broth. Maybe pour some hot water.
When the steam passes through the semolina, then add the remaining couscous and steam for 30 minutes uncovered over the broth, while occasionally pull a fork through the meal, to separate him and prevent clumping.
Remove the pan from the stove, fill the couscous in a large, shallow bowl and sprinkle with lightly salted water. Separate Major Griessklümpchen with your fingers, then a bit of stir in the butter. Re-roll the couscous between your fingers.
Remaining butter with one hand over the hot couscous and distribute contact with him while his other hand.
Halved zucchini, eggplant and tomatoes in the broth and stir in the fresh herbs. The attachment of Couscoussière or pressure cooker for another 30 minutes back to the pot set up lamb and vegetables are tender. 30 minutes before serving the pumpkin pieces separately in boiling, salted water and cook.
Serve the steamed couscous in a uniform ring on a warmed serving platter and pile flatten with hands. Lamb and vegetables in the middle of the ring cause and spread the drained chickpeas and the diced pumpkin decorative about it. A few tablespoons of broth to give it. The rest of the broth with a little harissa or other spices to taste and rich separately.
Beef tagine with prunes and almonds
Serves 4
1 ¼ - 1 ½ kg sliced beef (shoulder) at about 4 cm cubes
2 onions, finely chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon each freshly ground black pepper and saffron powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
5 tablespoons butter
500 g prunes
4 tablespoons sugar
¼ cup pickled lemon
1-1 ½ cinnamon sticks
For garnish
250 g peeled almonds, roasted in butter
fresh mint or watercress
Onions, olive oil, salt, black pepper and spices, mix well and rub the meat cubes thoroughly with the mixture.
The prepared meat in a tagine or a large casserole type, add butter and casting so much water that the meat is just covered. Cover and cook over medium heat for 45-60 minutes, until meat is tender.
In the meantime, pour the prunes with boiling water, soak for 20 minutes and then drain. 2 ladles of the broth from the beef stew in a small saucepan and skim off the fat. Half the sugar, lemon peel and cinnamon stick to admit. This brew the plums cook about 20 minutes until they are soft and swollen.
The remaining sugar to the meat in the casserole and stir well.
The beef on a warm serving platter with the prunes and their Southern cause. The meat sauce over high heat and reduce by half over the meat. Sprinkle with the toasted almonds and garnish with fresh mint, or watercress. Serve at once.
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