Chosson chicken


Dough ingredients
2 cups flour
2 mc butter
an egg
1 tsp mustard
Pinch of salt
Warm water for kneading
A little yeast and you can add 1 teaspoon of vinegar
Filling ingredients
Diced chicken breast
1 grated carrot
1 sliced pepper
Onion small cubes
2 mc parsley
Boiled Chinese Noodles
black pepper
A quarter cup of corn oil


Fry the chicken pieces + onions, then the rest of the ingredients. After they are done, add the Chinese noodles and a few olives.

Preparing the dough:
The flour, salt, yeast, oil and eggs are placed, and all are mixed and then added
The water and knead well until we get a soft dough that is left to ferment and knead
Once again, let it rest for 15 minutes. After that, roll out the dough and cut it in shape
Round, place a spoonful of the filling, and on top of it a piece of cheese, close and decorate the side
With a brush, put in the oven tray, brush with eggs, and enter the oven until browned
And progress

Briwat with chicken


A kilo of chicken breast
2 onions
4 garlic
1 lemon
Chopped green olives
Salt, to taste
Pinch of seed
Spoon of paprika
Pinch of ginger
Spoon of turmeric
A tablespoon of hot sauce
A kilo of paper pastille is large


In a frying pan, put 2 onions, shredded with oil, and sauté until it becomes dewy, and add a kilo of chicken breast with 4 cloves of tomato, salt, turmeric seeds, ginger, and paprika, and mix well.
We add 2 cubes of Chinese noodles lying in water, chopped green olives, and hot sauce according to the Duke and mix well until is sourced. We put the filling in a pot and let it cool
We took a large pastille paper, pointing it to 4 strips, and put the filling and fold it into a briquette shape and fill it with water and flour until we complete the filling.

Simple and fast dinner idea .. The quick potato turtia without oven is awesome


04 potatoes
05 eggs
01 chopped onion
02 cloves of garlic
02 tablespoons of coriander and minced minerals
Chopped cheese
black pepper
Green olives cut into circles


In a frying pan on the fire put the onions, add the chopped garlic, a little black pepper and salt and let it cook a little, then remove it from over the heat
In a bowl, put eggs, salt and black pepper and whisk well
Add the coriander and chopped mineral, green olives, onions, potatoes and chopped cheese and mix well
Grease the pan with butter, then pour the mixture and spread it along the length of the pan and place it over a low heat and cover it with a lid until it is cooked from the first side
We turn it over to the other side and put it back over the fire to cook on both sides
We remove it from the pan and present it in a thousand here and the verge

How to make the best home pizza


For the dough:
Flour – 3 cups
Instant yeast – a teaspoon
Sugar – a teaspoon
Salt – a teaspoon
Powdered milk – half a cup
Vegetable oil – two tablespoons
To prepare the sauce:
Tomato – kilogram
Onion – 1
Salt – to taste
To prepare the filling:
Chopped mushrooms – as desired
Capsicum, cut into thin slices – 1
Olives, cut into thin slices – to taste
Onion, sliced thin – 1
Cheddar cheese – as needed
Mozzarella – as needed
Wild thyme – a pinch


1- To prepare the dough: In a bowl, put the flour, yeast, sugar, salt, milk and vegetable oil.
2- Pour the warm water gradually and knead the ingredients well to get a cohesive dough.
3- Cover the dough and leave it aside in a warm place for half an hour.
4- To prepare the sauce: peel the tomatoes and onions.
5- Put the tomatoes and onions in an electric mixer and grind them.
6- In a saucepan, place the mashed vegetables on a medium heat with a little vegetable oil.
7- Season with salt and mix.
8- Leave the sauce on the fire until it boils and thickens.
9- To prepare the pizza: Grease a round tray with a little oil.
10- Spread the dough over the tray, then put the tomato sauce on it.
11- Spread slices of olives, capsicum, mushrooms and onions over the sauce.
12- Put the pizza into a medium-heat oven and leave it until it’s done.
13- Apply cheddar cheese and mozzarella all over the face.
14- Sprinkle some wild thyme and re-insert the tray into the oven for a few minutes until the cheese melts.
15- Serve hot.

Homemade chicken sandwiches


Four large pieces of chicken fillet, cut into small cubes.
1 large sweet green pepper, thinly sliced.
1 medium onion, cut into wings.
2 cloves of crushed garlic.
Two tablespoons of each: mayonnaise, yogurt.
A tablespoon of each of: lemon juice, vinegar, olive oil or corn oil.
A teaspoon each of: mustard paste, fine coriander, mixed pepper, powdered ginger, powdered onion, garlic powder, salt.
1/4 teaspoon of black pepper.
sandwiches bread, minced lettuce, sliced tomato to serve.


Put the oil in a frying pan over medium heat.
Put the chicken pieces in the oil, and fry them for several minutes until they are soft, and the water dries up.
Add green pepper, garlic, and onion, and sauté chicken with vegetables.
Add mayonnaise, yogurt, lemon juice, vinegar, and mustard, and sauté the ingredients with the chicken for a minute or two.
Add all the spices, and sauté with the chicken until cooked.
He opened the sandwich bread on one side, leaving the other side stuck together. Put several slices of lettuce in sandwiches, then put a good amount of the chicken mixture, and finally distribute the tomato slices.

Couscous Legumes


1 kilo couscous
a pinch of salt
¼ cup of oil
Enough water to evaporate the couscous
Approximately one kilogram of meat
Large onion
3 carrots
2 turnip kernels
Green and red pumpkin
Hummus cup
Rubbed tomato
You can add other vegetables
Ginger spoon
Spoon of cinnamon
A tablespoon of salt
A fermentation spoon


First, we put the meat in the coke and add only half a cup of oil, salt, cinnamon, a little more, and kharkoum and saffron. We fry well over a long fire. Then we add onions and stir from time to time until the whole harmonizes, and add other spices and enough boiling water..and chickpeas and close the cockout until the meat smells delicious. We add the vegetables, a crushed tomato, a spoonful of tomato concentrate, and a bunch of metalus, then let all continue cooking.

As for the couscous, it is evaporated in three stages. In the first place we put salt and oil and sprinkle the couscous well, then put it in the couscous to evaporate, then return it to the bowl or bowl and sprinkle it with water and return it to evaporate. We repeat the same thing for the third time and brush it with olive oil and serve.

Fried chicken


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.


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.

Meat tagine with prunes



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


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.




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.


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.

Cordon Blue



4 tablespoons melted butter
4 large chicken fillet pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
4 Luncheon steak slices
4 slices of cheddar cheese
1 tablespoon sliced black or green olives
To cover:
2 large eggs
1/4 teaspoon salt
1 small pinch of black pepper
2 rusk cups


1- Preheat the oven to 180 °C, place the butter in a medium-sized oven tray and set aside
2- Place a piece of fillet between two pieces of parchment paper and tap with a meat hammer until it becomes slightly thin without tearing, then put it on a plate and finish the rest of the pieces
3- Season the chicken fillet with salt, pepper and paprika and set aside
4 – Put a piece of luncheon, a slice of cheese, then some olives on the half of the fillet, bend the second half of the fillet to get a semicircle while trying to insert the luncheon and cheese inside the fillet, then secure the ends with small wooden sticks
5-Put the eggs in a plate, add salt and pepper and stir a little
6-Place the rusk in a large plate
7-Put the fillet piece in the eggs and stir lightly to be covered with a thin layer, then put it in the rusk and stir on both sides to cover well
8-Place the fillet pieces in an oven dish and finish the rest of the pieces in the same way
9-Enter the oven tray for 30 minutes, turning once or twice until the chicken is tender and golden, then serve.