Ingrédients pour 60 anneaux

1 kg de farine blanche
500g de beurre ramolli
200g d’amandes émondées et hachées
500g de sucre en poudre

Préparation

Mélangez soigneusement la farine, le sucre et le beurre ramolli dans un grand saladier. Passez le tout 2 fois au mixeur.
Préchaffez le four à 170°C.
Divisez la pâte en morceaux de la valeurd’un oeuf, puis façonnez-les en bracelets légèrement aplatis que vous rangerez au fur à mesure sur une paque beurrée.
Parsemez les anneaux avec les amandes hachées. Enfournez à mi-hauteur et laissez cuir pendant 10 à 15 minutes. Ne laissez pas trop dorer

The Harira is the national Moroccan soup.

During 30 days of Ramadan, every house prepares this perfumed soup, imprenating the streets of its scent at the sundown.

It is eaten along with dates, or honey sweeties (Chabakkia, briouats with almonds and honey).

There are many varieties of this soup, but the classical one is the following :

Ingredients for 12 people

It should be prepared in two times :

1/The Bubbling

2/Tedouira

The bubbling is about one hour and a half of cooking.

* 250 g of beef or muton meat cut into little pieces

* 4 or 5 little fleshy bones

* 500 g of whole litthe onions.

* A half coffee spoonful of safran(half natural and half artificial)

* 1 coffee spoonful of pepper

* 1 butter walnut

* 250 g of lentil

* salt

* 1 & half litter of water for the bubbling.

Preparation

Cook the lentil in salted water, darin the juice of 1 citron .Put it apart. Cook the other ingredients in an under cover saucepan on a little fire, after boiling, remove the onions when they are cooked to keep them complete.

1 hour past, verify that meat is cooked then remove it fron fire, put the lentil and the onions in the same container.

Tedouira : 1 hour cooking

* 1 bouquet of coriander

* 1 bouquet of parsley

* 1 kg and a half of moulded tomatoes or 1 box of concentrated and mixed tomatoes in 1 litre and a half of water

* 2 litres and a half of water

* 1 ¾ filled cup tea of lemon juice

* 1 butterwalnut

* 200 g of flour

* salt

Preparation

Boil water with the moulded or concentrated tomatoes,add butter, then boil for quarter an hour, add the bubbling juice over the meat, lentil , onions,ect…in the saucepan.

Out of fire, pour the mixed flour in 1 litre of water, while shaking it fast to avoid having clots .Put it back on fire, then shake the mixture till boiling.

Add the parsley and corrainder cut to little pieces or crushed with mortar with the necessary quantity of salt for condiment.

Dilute with1 liter of water, and pour into the marmite, keep shaking(We can also crush them in a mixer full of water).Verify the condiment and remove it from fire when the soup is very hot.

The harira should be velvety ,not thick.

N.B We can replace meat by the fellings of chiken.

This is Tagine has a sweet taste, it is generally prepared in happy occasions…

Ingredients for 12 people

* 1 and ½ kg of mutton meat(shoulder), cut into pieces
* 500 g of prunes, washed and swollen in water
* 100 g of blanched and fried almonds
* 2 middle onions
* 3 cloves of garlic
* 2 sticks of cinamon
* 1 soup spoonful of granulated cinamon
* 1 coffee spoonful of granulated ginger
* 1 pinch of crushed natural safran
* ½ cup of sesame seed
* 5 soup spoonful of granulated sugar
* 1 coffee spoonful of salt

In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 mn on a middle fire.

Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonful s of sugar and 1 soup spoonful of cinamon, allow to simmer.

Add meat, the second crushed onion,sprinkle with 2 soup spoonful of sugar and finish cooking(15 mn), mix frequently.

Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan

Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame.

Vous êtes la/le bienvenue pour discuter de n’importe quel sujet ici!

1. In a food processor process all the ingredients,
except the honey, into a paste.

2. Take a walnut-sized piece of paste and roll it out
very thin. Using a metal cut-out typically found in
Morocco, with different designs, cut out cookies and
let them rise for 15 minutes. Deep-fry the cookies in
the remaining quart of oil in batches over low heat
just to brown.

3. Soak the cookies in the honey for 15 minutes.
Remove and sprinkle with toasted sesame seeds.

Makes several hundred cookies.

cold

45

4 lb flour

3 lb butter

2 lb Sesame seeds;plus additional

toasted seeds for sprinklng

1 tb Dry yeast dissolved in 1/2 cup water

20 g gum arabic; optional

1 tb Saffron stamens

1/2 lb Smen; seasoned butter

1 tb Cinnamon, ground

1 qt Vegetable oil

1 qt Vegetable oil; for frying

10 lb Honey