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Caramel sauce

ingredients:

1 cup sugar (200 grams)
One and a half tablespoon of butter a cup of milk
(200 ml) one tablespoon of starch, dissolved with two tablespoons of milk
Pinch of salt

steps:

We put a large pot over a medium heat and let it heat up, and then we add sugar only without water and its relative, and the first thing that starts to caramelize from below and takes a color from the sides, we turn it over with a wire beater, and the first thing that takes a medium golden color is the pure fire. The most important need is to turn a cup so that there are no lumps.

After sugar, add the butter and turn over a cup until the butter is thawed.
Add the hot milk to the mixture and stir to some extent the ingredients mix with each other, then add the milk and starch mixture and stir until we get the desired consistency, and then add a pinch of salt and turn it over well, even if I feel that it has lumps in it, you can mix it with a hand blender or in a mixer.

Pour the caramel into an airtight jar, place a nylon bag over the caramel top, cover it with the jar’s lid, and let it cool down.

You can keep the caramel sauce in the refrigerator or freezer for 3 weeks.
Caramel sauce is usually used in different types of desserts and is used in preparing some types of pies, with a very distinctive taste, and it can be used in decoration so that it is placed over many types of tart, gateaux and ice cream, and it can be used in iced juice or various cold drinks.

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Pies( harsha)

ingredients:

4 cups of semolina
A medium cup of vegetable oil
Two tablespoons of sugar
Dessert yeast 7 grams or 8
a pinch of salt
Two cups of milk

steps:

We mix all the ingredients at once, we mix with the tips of the fingers of the hand, and we do not rub the dough.
Sprinkle the work with semolina so that it does not stick and form, according to your desire, small insects or you pour the entire dough into one ball
We put it over the pan and put on medium heat. Me try it out to me pictures of health and comfort.

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Fried chicken

Ingredients:

One and a half kilograms of chicken.
A hundred and fifty grams of chicken guts, cut liver, heart and neck.
Two medium-sized onions, chopped.
Half a lemon, cut into small pieces.
Four cloves of chopped garlic.
Two tablespoons of chopped coriander and parsley.
A hundred grams of olives.
Two tablespoons of butter food.
A cup of a mixture of olive oil and table oil.
A teaspoon of aged ghee.
Half a teaspoon of salt.
Two small spoons of ginger.
A teaspoon of turmeric.
A teaspoon of black pepper, or white pepper.
A little bit of natural saffron.
A teaspoon of cardamom mixture, and nutmeg husk.
Half a liter of water.

Steps:

Cleaning the chicken, by removing the side bone from the chicken wings, the tail, the crust surrounding the leg bone, removing the hen’s neck and the excess fat under the neck, and removing the small feathers that are mainly located on the chest.
Put the chicken in a large plate, add two tablespoons of salt and the juice of one lemon, rub all sides from the inside to outside, and leave the chicken for 30 minutes at room temperature, wash it with water.

Prepare the chicken, this is done by placing turmeric in a bowl, adding ginger, nutmeg, cardamom, black pepper, salt, saffron, garlic, preserved lemon, parsley, fresh coriander, three tablespoons of water, mixing all the ingredients together.
Rub the mixture inside and out.
Tie the legs with a rubber band or string.
leave the chicken to marinate for 30 minutes.

Heat the oil , butter mixture in a large saucepan.
clean the chicken, cook it on high heat until it turns brown on all sides.
Place the chicken so that its breast is down.
add onions, continue stirring.
add the rest of the marinating mixture with half a liter of water.

Reduce the heat until medium, cover the bowl, leave the lid partially open, leave the ingredients until cooked for 30 minutes.
Cook chicken liver in another bowl, is cooked with water boiled for 5 minutes, filtered, put it aside.

Transfer the chicken to an oven tray lined with parchment paper, rub the chicken with ghee, bake it in the oven for a third of an hour in a hot oven at 180 ° C.
Add the chicken liver to a large bowl with the rest of the marinating liquid, along with the olives, leave it on medium heat until it is cooked for 20 minutes, that is, until the amount of liquid is reduced.
Transfer the liquid and chicken liver to a larger serving dish, line the chicken liver on the sides, then place the chicken in the center.





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Pies(baghrir)

baghrir

ingredients:

375g fine semolina
50 cl of warm water
1 teaspoon salt
1 teaspoon soft yeast
1 chemical yeast sachet

steps:

In an electric mixer, add all ingredients, then grind for 3 minutes, while stopping mixing from time to time, for 10 seconds.
When the dough becomes liquid and without particles, pour it into a bowl, cover and let it rest for 15 minutes until bubbles form on its surface.
Heat a non-stick frying pan over medium heat, pour in a small ladle of liquid dough.
When the pie is cooked, and the whole face is covered with equal holes, they are removed from the pan and placed over a clean piece of clothing.
Wipe the pan and repeat the same process until the dough runs out.
To serve: In a casserole dish on low heat, melt 100 g of butter, 200 g of honey and 3 tablespoons of soft cream. Whisk the mixture well with a fork until combined. Pour into a special saucepan for the sauce and keep it hot until serving with the Baghrir pies.

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Meat tagine with prunes

tajin

ingredients:

Half a kilo of beef or lamb
A large onion, finely chopped
A bunch of coriander and parsley, cut into small pieces
3 garlic cloves, chopped
A quarter cup of olive oil
A small spoon of black pepper
1 tablespoon ginger powder “white pepper”
Half a teaspoon of turmeric
Salt to taste
1 teaspoon saffron “replaceable with food coloring”
Decorating components:
50 g prunes
50g fried almonds
1 teaspoon cinnamon
A tablespoon of sugar
A tablespoon of orange blossom water

steps:

Put the parsley and garlic mixture in a bowl, then add the other spices to it, black pepper, ginger, saffron and turmeric and Mix all together well.

In a pressure cooker, we add onions, oil, meat and the marinade that we have made, add two tablespoons of water, and mix all over a low heat, until all the ingredients fry and the onions become very soft and the water that we have added disappears and only the oil remains, of course with constant stirring so that the ingredients do not stick.

Then we add an amount of water unless it covers the meat completely, close the pressure cooker well, turn the fire to the medium and leave it on the fire until the meat is cooked and the water becomes less, and knowing that the water is less, the cooker must be moved from time to time, only we feel that the water has become less, we open the pressure cooker And we make sure that the meat is tender. It takes almost an hour to cook the meat, depending on the quality of the meat.

If the meat does not become tender, you can add a small amount of water and close the saucepan again until the meat cooks well.

The important thing is that after the meat becomes soft, we leave the saucepan on a low heat until the meat fries and the broth becomes very luscious and the onions become dark brown in color. Meaning, the onion becomes honey, a large amount of broth should not be left, because the main reason for the flavor of the Moroccan tagine in its broth is that it becomes very heavy. The broth should be tasted to make sure of the salt, if it needs salt it should be added.

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Vegetable salad

salade

ingredients:

½ kilo rice
Greens are available
2 or 3 carrots
Beetroot
2 tomatoes
2 onions
400 g peas
2 potatoes

steps:

We boil the rice in a container with a little salt and vegetables, each one we put it in a plasticine, and we pierce the plasticizers and put it in another container
When all are done halves them, and we take mayonnaise and add a little to each need
We have been shaping the salad with health and wellness.

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Lemon cream cake

cake

ingredients:

4 eggs
120 g butter
150g sugar
150g flour (depending on the mixture)
Lemon peel
2 dessert yeast
Spoon almond powder
A tablespoon of lemon juice
Lemon cream:
1 egg
50g sugar
Lemon juice and peel
15g butter

steps:

Prepare the cream: Mix the eggs and sugar well until white, then add the lemon juice and the crust
Put them on a long fire or in a water bath with constant stirring until the mixture is complicated, then add the butter and mix
We prepare the cake: mix the butter well until it softens
We add two thirds of the sugar and mix
We add yellow eggs and mix well
Beat the egg white well with the remaining sugar
Add the flour and yeast to the yellow of the eggs, then add the almond powder, the crust and the lemon juice. Mix all well. Mix the two mixtures with some at a time.
Pour two-thirds of the cake mixture, then pour the cream mixture (we keep the rest), then cover the rest of the cake mixture and put it into the oven
When taking it out of the oven, decorate it with sugar glaze and the preserved cream

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Apple cake

cake

ingredients:

4 eggs
2 cups flour
1 cup sugar
4 medium-sized apples
½ cup of milk
¾ cup of oil
1 tablespoon cinnamon
½ tablespoon of vanilla
2 teaspoons baking powder

steps:

Mix the flour, eggs, baking powder, vanilla, milk, oil and sugar in a blender.
Cut the apples into slices or squares as desired and mix with the cinnamon.
Pour the cake batter into a cake pan, then spread the apple slices on top.
Put the pan into the oven preheated to 350 ° C, until the cake is soft, then serve

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Vegetable soup

soup

ingredients:

A cup of green beans.
A cup of peas.
One medium potato, diced.
A large carrot cut into small cubes.
4 zucchini, sliced.
2 medium tomatoes, cut into medium cubes.
1 medium onion, chopped.
2 cloves of minced garlic
Spoon Spices.
Spoon black pepper.
1 teaspoon cumin.
Chicken or meat soup, and you can replace it with chicken broth.
2 tablespoons of olive oil.
a pinch of salt.

steps:

Bring the cooking pot and put the amount of olive oil in it, then add the chopped onion and stir until it changes slightly in color, then add the garlic and sauté it, but without frying it.
Add the potato cubes and the carrot, and sauté them a little in the onion and garlic.
Add the green beans, peas, tomatoes and zucchini, then let the previous mixture over a medium heat for 7 minutes, turning them every few minutes.
Add spices, salt, pepper and cumin to the mixture, stir them a little, then add the soup in an appropriate amount or the chicken broth cube and water.
Simmer the soup for 15 minutes, until the ingredients are soft, ready to serve.

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Quiche

quich

ingredients:

Quiche dough
A cup and a quarter of white flour.
100 grams of butter.
One egg.
Pinch of salt.
Two tablespoons of cold water.
Quiche filling:
Four tablespoons of cream cheese.
A small cup of cooking cream. Two eggs, beaten.
Green or black olives to taste.
1 medium carrot, peeled and grated.
A grain of turkey pepper, cut into small cubes.
Fresh mushrooms. Pinch of salt.
Pinch of oregano or dried thyme.
Pinch of paprika.
A little vegetable oil to cook mushrooms.

steps:

How to prepare quiche dough
We put the flour in a bowl and add the cold butter, cut into small cubes, and rub the flour with the butter using your hands well. After the butter is mixed with the flour, we add the egg and knead all the ingredients together. At this stage, you can add cold water gradually until the dough is combined, but there is no need to add water if the dough is well coherent. We leave the dough to rest in the refrigerator for half an hour so that we can spread it well without cracking.
How to prepare quiche filling:
Put a little vegetable oil in a hot frying pan and add the chopped mushrooms to it and leave it on the fire a little until it wilts and takes on a golden color. Add both: eggs, cream cheese, cooking cream, carrots, bell peppers, olives, mushrooms, salt, paprika and oregano in a bowl and mix well until the ingredients are mixed with each other.
How to prepare quiche:
Roll out the dough in the tart tray with edges included. You can also use a large tray or several small trays as desired. We make holes in the bottom of the dough with a fork. Put the desired amount of filling in the dough tray. The quiche tray is placed in a warm oven for half an hour or until a golden color is obtained. Quiche is served as a side dish, with salads and soups.