Couscous with sardines

Couscous with sardines

 Recipe suggested by: Choukria
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 45 min
 Cooking Time: 0 h 45 min
 Difficulty: Easy
 Price: reasonable




 
Ingredients:

500g couscous (fine)
1 tablespoon. tablespoons olive oil 30 cl of cold salted water
1 kg of sardines (open and bones removed)
3 onions, 6 cloves of garlic
1 bunch parsley, finely chopped
leaves of one branch of spearmint minced
1 large spoon. coffee harissa, salt, pepper
for the broth:
1l fish stock
1 onion, grated 2 cloves of garlic
1 tablespoon, tablespoon of tomato paste
4 tbsp. tablespoons of olive oil
salt and pepper


Preparation of couscous with sardines

To prepare the couscous recipe sardines


Mix the couscous with oil, add salt water. Let stand 15 minutes, then countersink (crumble it between your palms and fingertips) until all lumps disappear ..

Remove skin and last edges of the thread of sardine. Finely crumble the meat with your fingers and gather it into a bowl. In the same bowl, grate the onions, add the parsley, mint and harissa. Salt. Pepper and mix.

Divide the stuffing of sardines and two necks necks ¬ three, including a hand bigger than the other two.

In the strainer steamer, spread the largest share of couscous. Cover with half of the filling, then a second layer of couscous, then the rest of farce, and finally the last layer of couscous.

Boil water in a pot and cook the couscous couscous 45 minutes to steam.

Meanwhile, in a saucepan, sauté in olive oil grated onion with garlic and tomato paste. Add the fish stock, bring to the boil and cook for 30 minutes uncovered to concentrate the broth.

Turn out the couscous with sardines on a platter, introduce the broth aside. Cut the couscous to serve in units. It sprinkles little, it consumes rather dry.

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Tajine hake

Tajine hake


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 8 Pers.
 Preparation Time: 0 h 25 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: reasonable



 
Ingredients:

8 fillets of hake
chermoula:
2 tablespoons olive oil
4 cloves garlic, coarsely chopped
4 teaspoon ground cumin
2 teaspoons paprika
1 bunch cilantro, chopped juice and zest of one lemon
tajine for:
500g new potatoes, cut into 2
2 tablespoons olive oil
2 large onions, halved and thinly sliced
2 cloves garlic, sliced ​​175g olives stuffed with pimento
2 teaspoon ground cumin + 2 teaspoons paprika
400g chopped tomatoes 500 ml fish stock
4 green peppers, quartered, cored and sliced


Preparing tajine hake:

To prepare tagine recipe hake:


For the chermoula, place the oil, garlic, cumin, paprika, three-quarters of the coriander and salt in a small bowl. Add lemon juice and stir until smooth. Pour half over the fish fillets and turn to coat both sides. Set aside to marinate.

Heat the oil and fry the onions and garlic until it is softened, about 4-5 minutes. Add cumin and paprika and cook for 2 more minutes. Add tomatoes, broth, olives and lemon zest, stir in remaining chermoula and simmer, uncovered for 10 minutes.

Stir in peppers and potatoes, cover and simmer for 15 minutes until the potatoes are tender.

Stir in remaining cilantro tagine, then arrange the fish fillets on top, and bake for 10 minutes until the fish is cooked.

Serve the tagine hake with basmati rice, boiled with a little saffron if you wish.



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Tajine with raisins hake

Tajine with raisins hake


  Recipe suggested by: Imane
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 6 Persons.
  Preparation Time: 0 h 20 min
  Cooking Time: 0 h 40 min
  Difficulty: Easy
  Price: reasonable





Ingredients:

6 fillets of hake
6 large onions
250g raisins
4 cloves of garlic
4 tablespoons olive oil
1 capsule of saffron
1 teaspoon grated ginger
1 tablespoon coriander
1/2 tsp. coffee cinnamon
chopped fresh cilantro


Preparation of hake tajine with raisins:

To prepare the recipe tagine with raisins hake:


Peel and chop the onions and garlic. Fry the hake fillets in a pan with 4 tablespoons of olive oil.

Sprinkle saffron, cinnamon and ginger. Add the onions and garlic. Add salt and pepper and cook for 10 minutes, while stirring.

Moisten with 20cl of water. Pour the contents of the pan into the tagine and bake th.7 / 8 for 50 minutes by adding a little water if necessary short cooking.

Add the raisins. Continue cooking for 15 minutes, lowering the oven th.4 / 5.

Serve immediately the tajine with raisins hake with a few sprigs of fresh coriander garnish.

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Tagine of monkfish with potatoes

Tagine of monkfish with potatoes


 Recipe suggested by: Imane
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 30 min
 Cooking Time: 0 h 45 min
 Difficulty: Easy
 Price: reasonable


 
Ingredients:

1.5 kg monkfish tail steaks
1.5 kg of small potatoes
5 large ripe tomatoes, sliced
6 cloves garlic, unpeeled
3 peppers into strips
3 dried chili peppers
1 dose of saffron
10 cl oil oil
1 preserved lemon, 30 ounces of water
50 g pitted green olives
2 green peppers, 1 tablespoon chopped fresh cilantro
juice of 1 lemon
10 cl oil tournosol
1 teaspoon of salt
1 teaspoon freshly ground white pepper


Preparing monkfish tagine with potatoes:

To prepare the recipe tagine of monkfish with potatoes:


Preheat oven to 180 ° C (gas mark 6). Sprinkle salt monkfish over its entire surface and let rest 30 minutes, then rinse quickly under cold running water and dry with paper towels. Practice three or four incisions diagonally on a side of the fish.

Peel the potatoes, wash them and cut them into slices 7 mm. Salt and pepper and place them in a large dish or tagine in a baking dish.

Book a dozen tomato slices to garnish the dish and arrange the rest of the potatoes. Add the garlic cloves and green pepper strips reserving six of them for garnish.

Wash the dried chili peppers and soak for 5 minutes in hot water. Drain, remove the stem and seeds. Cut each pepper into four pieces and arrange on the vegetables.

Salt and pepper. Add half of the saffron, sunflower oil and water. Put the tagine, without cover, 30 minutes in preheated oven.

Remove the inside of the lemon confit, wash skin and rinse. Dry with absorbent paper and cut it into strips.

After 30 minutes of cooking, remove from oven. Add the olives and place the pieces of monkfish over the vegetables. Decorate the fish with tomato slices and pepper strips and arrange around the rest of the tomatoes, peppers and green peppers.

Add the lemon juice, olive oil and the rest of the saffron. Cook for 30 minutes in the oven.

After 15 minutes, sprinkle the dish with cilantro and cook
15 minutes. Remove the tagine from the oven, cover it with a lid
and serve hot.

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Tajine of Beef with Vegetables

Tajine of Beef with Vegetables


  Recipe suggested by: Lilia-85
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 4 Persons.
  Preparation Time: 0 h 20 min
  Cooking time: 1 h 45 min
  Difficulty: Easy
  Price: reasonable



 
Ingredients:

600g beef tajine for (scoters)
500g pumpkin, peeled, seeded, cut into 4 cm
200g celeriac, peeled, cut into 2 cm pieces
6 tomatoes, halved lengthwise
2 carrots, cut two thick slices
400 g cauliflower bouquet
2 zucchini, cut into thick slices 6cm-diagonal
125ml beef stock (1/2 cup)
1/2 teaspoon ginger
1/2 teaspoon pepper
1/2 teaspoon of ras el hanout
chopped fresh parsley, to serve


Preparation of beef tagine with vegetables:

To prepare tagine recipe Beef with Vegetables:


Mix beef and seasoning in a bowl. Cover with plastic wrap and refrigerate for 30 minutes to marinate.

Place the tomatoes in the tagine. Garnish with meat, pumpkin, celeriac, carrots, cauliflower and zucchini. Add the broth. Cover and simmer for 1 hour 45 minutes or until meat is very tender.

Garnish with parsley tajine.


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Vegetable tagine with honey

Vegetable tagine with honey


 Recipe suggested by: BGDC
 Origin of the recipe: Moroccan Cuisine
 Number of persons: 6 Persons.
 Preparation Time: 0 h 15 min
 Cooking Time: 0 h 30 min
 Difficulty: Easy
 Price: cheap

 
Ingredients:

1 medium zucchini, thickly sliced
400 g of crushed tomatoes
650g pumpkin, peeled, cut into 3cm cubes
1 medium carrot, cut into thick slices
(500g) small cauliflower, cut into florets
1 medium brown onion, finely chopped
400g can chickpeas, drained and rinsed
2 tablespoons honey soup
1 tablespoon olive oil
1 teaspoon of ras el hanout
1 3cm piece of ginger, grated
3 cloves of garlic, crushed
2 cups of vegetable broth
sprigs of fresh coriander, salt and pepper
couscous, to serve


Preparation of vegetable tagine with honey:

To prepare the recipe vegetable tagine with honey:


Heat the oil in a large, heavy pot over medium heat. Add the onion. Cook, stirring, for 3 to 4 minutes or until onion is softened. Add the ras el hanout, cinnamon, ginger and garlic. Cook, stirring, for 1-2 minutes or until the flavors mingle.

Add carrots and squash. Cook, stirring, for 1 minute. Add broth and tomatoes. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until the vegetables begin to soften.

Add the cauliflower. Mix well. Cover. Bake for 10 minutes or until the vegetables begin to soften. Add chickpeas, zucchini, and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.


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Tagine of lamb with potatoes and olives

Tagine of lamb with potatoes and olives


  Recipe provided by: Lisa
  Origin of the recipe: Moroccan Cuisine
  Number of persons: 8 Pers.
  Preparation Time: 0 h 15 min
  Cooking time: 1 h 00 min
  Difficulty: Easy
  Price: reasonable




 
Ingredients:

1 kg lamb shoulder pieces
1,500 kg of potatoes with firm flesh
1 tablespoon. coffee saffron
1 pinch of ginger powder
1 pinch of cumin
1 clove garlic, crushed
1 onion
1 bunch fresh cilantro
2 tomatoes
100 g purple olives
salt and pepper


Preparation of mutton tagine with potatoes and olives:

To prepare the lamb tagine recipe with potatoes and olives:


Put the pieces of mutton in a pan, add the spices, garlic, onion, cilantro, tomatoes and seeded, salt and pepper. Cover with cold water and simmer for 1 hour from boiling.

Peel the potatoes, wash and cut into cubes, once cooked meat, the book keeping the broth cook the potatoes simmer for about 15 minutes with olives. Them out of the broth to put in a tajine with beef broth and reduce a few minutes to get a thick sauce.

Pour over the meat and potatoes, cooked tajine do even on low heat for 10 minutes and serve hot.

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