Moroccan cooking

couscous food in morocco
El couscous or sksou (Amazigh is pronounced Sekxo or EL couscous in Morocco, Algeria, Eastern Libya or Cuxi in Tunisia, western Libya, Egypt and Mauritania). It is an Amazigh word mentioned by Ben Dureid in the language population in the 10th century AD. It is made from wheat flour or corn in the form of small granules, and is handled with spoons or by hand. Cook with steam and add meat, vegetables, green beans, milk, butter or soft sugar according to tastes and occasions. The word couscous is derived from Sekxo, which is an Amazigh word meaning the way in which the small wheat grains of the couscous dish are prepared. In Morocco, couscous is served with halal meat, rapeseed, reddish and red squash. .

Ingredients and quantities

Kilo couscous home or ready from the shops
Great onion
Spoon of crushed red pepper
Half-spoon seeder
Spoon salt
Two tablespoons tomato sauce
Half a kilo of meat, or four pieces of large wide fish (balsamic vinegar)
Spoon of fishmeal of any condiment (Cixco Pisces)
5 garlic cloves minced
Green peppers
A glass of oil
Homs submerged optional
Water as needed
French fries for decoration (as desired)
3 pieces medium red percussion (as desired).

Moroccan Tagain
The Tajin or the Tajine is the name of the North African cuisine and dishes. It is considered one of the most famous traditional dishes in Algeria and Morocco. The traditional Tajin pot is made entirely of heavy clay, which is sometimes tiled or glazed. It is composed of two parts; the base is flat and slightly circular. The lid is a conical dome placed on the base during cooking. The cover is designed so as to propel the lute to the bottom. The base is designed to be used as a serving dish when lifting the lid.

Ingredients of tajine of jilbana and pesas
Beef by location
Halabana and pesas clip on 4
Olive and fate
Chopped onion
salt
Abzar
Throat
Jbeir knife
Half a tablespoon of muesli seasoning
Garlic and mineral oil
Water Cup

Moroccan sweets
Desserts are generally one of the irresistible varieties, so if these desserts are prepared in the wonderful Moroccan cuisine! Moroccan cuisine is considered one of the best Arabic cuisine, and it is a very diverse and distinctive cuisine. Food is generally part of the folklore of one of the countries, so the continuous rotation of the eating recipes of this heritage helps to save and prevent it from extinction. Recipes of sweets from Moroccan cuisine.

Moroccan Sweets
the ingredients
Kg of peeled almonds. Seven hundred and fifty grams of butter. Kg of flour. Five hundred grams of powdered sugar. Kg of sesame. Half teaspoon of catch. Small spoon of salt. A tablespoon of anise is great. Two tablespoons of cinnamon.

How to prepare
Take the flour well in oil on the fire, leave it until it turns brown, then clean the sesame, wash it well with water, put it in another pan for a bit, then leave it to cool, then grind it and set aside.

We shall climb the almonds in a pot on the fire, and peel them, and pour them with some oil, until it turns red, then take it, and grind it, and set it aside. We start by mixing the flour with the sugar, and then add to it Almstka, almonds, sesame seeds, anise, cinnamon, salt, where we mix these ingredients together with each other well
. Start by melting the butter on the fire, then cool it, and add it to the previous mixture.
Knead the flour and continue kneading until all the ingredients of the mixture are homogenized together, then form the shapes we want, and put them in the serving dish, and we offer it is cold.

Sweet Hilal Shaklata

Ingredients
The curing of the crescent as a method of preparation, it is easy and does not require a lot, a bowl of butter and sugar ground and add to them "Vani" and oil, eggs, yeast, flour, coke and sugar and chocolate.