Hi all I have found these menus saved on my PC someone sent them to me from the old english Wafin site. If it is you many thanks again.
1 lb of diced beed 1 large sweet onions 3 cups of chopped celery, parsley and ciantara 1 1/2 cups of cooked lentils 1 1/2 cups of cooked chick peas 1 1/2 cup of cooked ( sha3riya) 1 large can of tomato purree 2 tsp salt 2 tsp Back pepper 1 packet dial lkharkoum
tadwira #1:
1/4 cup of bleached flour (force) & 1 3/4 cups of warm luke water.
preparation:
in a pot, heat up about 3 TBS of olive oil ( or argan but please no lessieur after 1 to two mintes add the onions...keap strring occasionally for about 3 minutes or untill the onions become translucent.
Add the chopped clery,parsley,cilantra
keep sautteeing for andther 3 minutes..ad your spices...and keep strring for another minute...
pour the whole can of tomato puree wait for 5 minute then fill the pot 1 gallon of water
cover let it come to a boil, turn the burner down to medum low....kick back and suffer from the smell for the 1 hour unless you make at night
add the lentils and and chick peas wait for a minute or two...
slowly add the tadwira #1 (isted above) whie turning the content of the pot in kind of fast slow motion ,
Add sha3riya and stir gently ( I said gently
crack couple of eggs and wisk them just slightly then pour them slowly in different spot in the post...
take of the burner and let it rest for about 20 minutes
Vegetable Tagine (Serves 2 to 3)
-1 small onion, finely diced
- minced parsley &coriander
-2 tablespoons olive oil
-4 garlic cloves
-2 tomatoes, peeled and diced
-2 potatoes, cut into small pieces
-2 carrots, cut into strips
-1 cup peas
-1 cup green beans cut in half
-1 courgette cut into strips
-1/2 lemon
-1/2 teaspoon paprika
-1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 100 g almonds, soaked and peeled (optional)
In a tajine pot over medium heat, heat the oil and cook the onions, beans, carrots, peas and mashed garlic. Add the parsley and coriander and then add salt and all the spices, stirring occasionally for 8 to 10 minutes. Add one peeled and diced tomato. Stir to blend. Add two small cups of water, cover and cook for 10 to 15 minutes.
Finally add the pieces of potato, zucchini, tomato and decorate with lemon and sprinkle with the minced parsley. Cover and cook until the vegetables are tender. Decorate with the almonds prepared earlier and serve immediately.
Special mashed potato - 3 large potatoes
- 3-4 garlic cloves
- 1 tablespoon chopped fresh coriander
- a pinch of black pepper
- a pinch of cumin
- salt
- 2 fresh eggs
Boil potatoes. When cooked mash them with a fork and add mashed garlic, coriander, pepper, cumin, one table spoon vegetable oil, salt and the two fresh eggs. Mix every thing and shape into small patties then bake or fry them.
chargement...
