Category Archives: Sapori-dal-Mondo/Marocco
The Moroccan cigars are delicious appetizers (to be proposed as a main course) spicy taste and crunchy. The cigars have a delicious and tasty stuffing made of flesh, cinnamon, pepper, ginger and eggs, all wrapped in phyllo dough, the latter of Middle Eastern origin. The ingredients of phyllo dough are flour, oil, water and salt, and its extremely thin, means that once cooked is extremely light and crisp.
The tagine (or tajine) of lamb with prunes and almonds and a succulent dish of Arab origin, widespread especially in Morocco, Tunisia and Algeria. In this version the tagine, Moroccan dish made of chicken or goat is cooked with plums which give it a characteristic bittersweet taste. The lamb, in cooking, is flavored with cinnamon, saffron and ginger in your kitchen sprigioneranno a mix of fragrances that will make you do a perfect travel between distant lands and full of charm.
Couscous with seafood and a first course of North African origin, but also widely used in the Mediterranean, it is made with many variations, depending on the location in which it is prepared. Our version of couscous with seafood and very tasty and light, with mussels, clams, octopus, squid, shrimp, tomatoes and peas, better suited to summer weather as it can be served cold, in the same way as a salad of rice.
Couscous with vegetables and a plate of derivation North African and Mediterranean cuisine, which is prepared with durum wheat flour reduced to fine grains combined with stewed vegetables, is often used to accompany the couscous with a spicy red sauce and called Harissa (for the recipe click here ), made with chili pepper and originating in Tunisia.
The kofta and preparation typically Middle Eastern, are meatballs that are usually made with lamb or beef and lamb mixed together. These Middle Eastern meatballs are very tasty and they taste very rich and full-bodied is attenuated by its greek yogurt that helps give freshness to the kofta. For the meatballs Garlic 2 cloves minced beef 500 gr 100 gr onions chopped fresh mint 10 gr olive oil 5-6 tablespoons fresh pepper 1 fresh parsley, 30 g Salt 100 gr Sausage For the sauce 1 clove of garlic Olive oil 2 tablespoons oregano dry taste Tomatoes pulp 800 g greek yoghurt 200 ml Preparation Wash the parsley and mint, chopped chilli and remove the seeds inside, cut the onion into large pieces and put all these ingredients in the jar of the mixer (1), operated in a few minutes so as to obtain a compound almost creamy (2).