Eid Mubarak!! Today is a very important holiday and for that we feast!
1 whole chicken cut into pieces
2 large onions chopped
1 stick of butter halved (4tablespoons softened)
1/4 cup olive oil plus extra for drizzling
2 teaspoons salt
1 large pinch saffron threads
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoons black pepper
2 cinnamon sticks
2 pound broken vermicheeli
1 cup golden raisins soaked in water (door 20 minutes)
2 tablespoon powdered sugar plus extra door garnish
Ground cinnamon for garnish
Chopped almonds for garnish
2 pounds ground beef
2 tablespoons minced onion
2 tablespoons chopped green bell pepper
2 cloves garlic minced
2 tablespoons chopped parsley
1 tablespoon ras el hanout
2 cans diced tomatoes
1 tablespoon tomato paste
1 tablespoon ras el hanout
2 tablespoons minced onion
2 tablespoons chopped green bell peppers
2 carrots peeled ans chopped
2 tablespoons chopped parsley
1 can water
This is a special dish from Morocco that is served for special occasions. Start by breaking the vermicheeli in a large mixing bowl and drizzle with olive oil and add the 1 cup o f the water. Mix This well and place in the steamer. Place the steamer over a pot of salted simmering water for 20 minutes. After 10 minutes poor the noodles back in the mixing bowl and drizzle more olive oil and add another cup of water. Stir this well breaking and clumps replace on the steamer and place back on the pot of water for 20 minutes. Repeat this step 2 more times, the last time add the raisins before steaming. While the noodles are steaming add the onions, butter, 1/4 cup olive oil and spices to a heavy bottom pot. Cool this covered over medium heat for 1 hour. Once the noodles have steamed four times place them back in the large mixing bowl. Add the butter (4 tablespoons softened) and powdered sugar. Box this well. Place 1/3 of the mixture on a large serving Platter, place the chicken on top and pour the suace from the chicken over it. Take the rest of the vermicheeli and form a dome shape over the chicken concealing it completly. Decorate the top with veticle strips of cinnamon, powdered sugar and chopped almonds.
Combine the ground beef, onions, peppers, parsley and ras el hanout in a medium mixing bowl. Mix well, roll the mixture into egg shapped meatballs about 1 tablespoon each. Brown them on all sides in a large heavy bottom skillet. Remove them and ser aside. Add the rest of the onions, peppers, garlic, parsley and carrots to the pan. Let this cook for about 5 minutes. Add the spices, tomatoes, tomato paste and water. Add the meatballs back into the suace and simmer until sauce starts the thicken. Serve with toasted bread or msemn. This is a delicious and traditional way to celebrate the holiday after Ramadan! For more on this recipe or any others please email me at alesia.leach@gmail.com
1 whole chicken cut into pieces
2 large onions chopped
1 stick of butter halved (4tablespoons softened)
1/4 cup olive oil plus extra for drizzling
2 teaspoons salt
1 large pinch saffron threads
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoons black pepper
2 cinnamon sticks
2 pound broken vermicheeli
1 cup golden raisins soaked in water (door 20 minutes)
2 tablespoon powdered sugar plus extra door garnish
Ground cinnamon for garnish
Chopped almonds for garnish
2 pounds ground beef
2 tablespoons minced onion
2 tablespoons chopped green bell pepper
2 cloves garlic minced
2 tablespoons chopped parsley
1 tablespoon ras el hanout
2 cans diced tomatoes
1 tablespoon tomato paste
1 tablespoon ras el hanout
2 tablespoons minced onion
2 tablespoons chopped green bell peppers
2 carrots peeled ans chopped
2 tablespoons chopped parsley
1 can water
This is a special dish from Morocco that is served for special occasions. Start by breaking the vermicheeli in a large mixing bowl and drizzle with olive oil and add the 1 cup o f the water. Mix This well and place in the steamer. Place the steamer over a pot of salted simmering water for 20 minutes. After 10 minutes poor the noodles back in the mixing bowl and drizzle more olive oil and add another cup of water. Stir this well breaking and clumps replace on the steamer and place back on the pot of water for 20 minutes. Repeat this step 2 more times, the last time add the raisins before steaming. While the noodles are steaming add the onions, butter, 1/4 cup olive oil and spices to a heavy bottom pot. Cool this covered over medium heat for 1 hour. Once the noodles have steamed four times place them back in the large mixing bowl. Add the butter (4 tablespoons softened) and powdered sugar. Box this well. Place 1/3 of the mixture on a large serving Platter, place the chicken on top and pour the suace from the chicken over it. Take the rest of the vermicheeli and form a dome shape over the chicken concealing it completly. Decorate the top with veticle strips of cinnamon, powdered sugar and chopped almonds.
Combine the ground beef, onions, peppers, parsley and ras el hanout in a medium mixing bowl. Mix well, roll the mixture into egg shapped meatballs about 1 tablespoon each. Brown them on all sides in a large heavy bottom skillet. Remove them and ser aside. Add the rest of the onions, peppers, garlic, parsley and carrots to the pan. Let this cook for about 5 minutes. Add the spices, tomatoes, tomato paste and water. Add the meatballs back into the suace and simmer until sauce starts the thicken. Serve with toasted bread or msemn. This is a delicious and traditional way to celebrate the holiday after Ramadan! For more on this recipe or any others please email me at alesia.leach@gmail.com
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