Moroccan eaters

Light Moroccan Sauce Moroccan Chicken Sauce Ingredients: 400 grams of chopped chicken. Small onion. Garlic cloves. A small pinch of coriander. Teaspoon of cumin, ground coriander, paprika. Salt, and black pepper to taste. Ingredients of the sauce: a small onion. Tablespoon of butter, olive oil, turmeric. Garlic cloves. Lemon juice. A branch of basil. Half a glass of water. Coriander for decoration. Preparation: Mix all ingredients of the cofta with each other until homogenization. Mix the former mixture into medium sized balls, place them in a suitable tray and leave them until use. Start by preparing the sauce by sprinkling garlic and onions in a medium heat saucepan with oil and butter. Add basil and turmeric, stirring for three minutes. Add water, leave the ingredients boil for five minutes. Put the kofta balls in the spatula and leave them for ten minutes. Salted with salt, lemon, and black pepper. Pour the kofta into a dish and decorate with coriander. Moroccan Optics Ingredients: Half a kilogram of crushed beans, crushed peas. With chopped onions. Half a cup of chopped parsley, chopped coriander. Salt, and black pepper to taste. Five cloves of garlic. Four tablespoons of cumin, olive oil. Quantity of water as needed. Preparation: Place all ingredients in a saucepan on medium heat, except for spices. Immerse the ingredients in water, leaving them to boil well for at least an hour, taking care to constantly monitor them, and adding little water at any time in case they are dry. Remove the pot from the fire, mix the ingredients in the electric mixer, and then put them back in the pot. Spice the onion with salt and salt, and simmer for another 7 minutes. He poured the glasses into the serving dish, and sprayed her face with oil and cumin. Broccoche with milk Ingredients: Two liters of milk. A cup of paracoccus (coarse burghul). Small spoon of salt. Two tablespoons of butter. A large spoon of half a grain of blessing for decoration. Preparation: Pour the broccoli in a saucepan with water over medium heat until ripe. Boil the milk and salt in another saucepan. Add ripe parsomachos to milk, and mix well. Leave the mixture boil on the fire for five minutes, then add the butter and re-flipping. Brkocch poured milk into serving cups, and decorated it with ponds.