morocooking

  Ingredients 4 tomatoes 2 green peppers 1 onion ¼ teaspoon cumin salt 4 tablespoons of oil 3 tablespoons of lemon juice or vinegar method Peel the tomatoes, wash and remove the seeds, then cut into small squares. Grill the peppers, remove the skins and seeds, then cut into small squares. Peel the onion and chop it. In a bowl put onions, peppers, tomatoes, cumin, salt, oil and lemon juice or vinegar. Mix all the ingredients well, then put them in a serving dish. To benefit: When the peppers are grilled, they are placed in a plastic food bag for 10 minutes, so that they can be easily peeled without using water. It is recommended to add salt, lemon juice and vinegar to vegetable salads immediately before serving, as they help remove the water contained in the vegetables.

  Ingredients:- 3 cups of milk 4 tablespoons starch 3 tablespoons of sugar 1 tablespoon of raw cocoa 50 grams of chocolate A third of a cup of sugar A small spoonful of butter 1 teaspoon liquid vanilla 50 grams of white chocolate How to prepare:- 1 and a half cups of milk with 2 tablespoons of starch and 3 tablespoons of sugar with 1 tablespoon of raw cocoa. Mix them together well, then put them on a medium heat with continuous stirring and add 50 grams of chocolate until the chocolate melts with stirring and starts boiling, then remove from the heat and pour into Serving cups and leave to cool. To prepare the second layer: 1 and a half cup of milk and 2 tablespoons of starch and stir well And put on a low heat with a third of a cup of sugar and leave without stirring until it dissolves, taking care that the sugar does not burn. When it completely dissolves, we put a small spoonful of butter with the sugar and we stir, then we put the milk and the starch that we prepared previously

A classic of Moroccan pastry, personally I always start the preparation of my cakes for Eid with crunchy cookies because I love it! With coffee or a glass of tea it is simply exquisite! Fekas resembles Algerian croquet except that there the cookies are richer by introducing dried fruits and more fragrant. The gilding is optional, you can leave them natural, they will still brown in the oven and take on a tanned complexion. Tip for a clean cut with the minimum of waste: Don't be in a hurry, cut the fekas the same day, wrap them still hot in cling film and let them rest in the fridge overnight, they will hold up well the next day and you can cut them easily. Use a good sharp knife and cut the slices with a sharp cut (see on the video) which gives a clean cut and the cookies do not break. Moroccan Fekkas Ingredients: - 400 g butter - 400 g powdered sugar - 300 g for the minister, chopped - 100 g of tutti frutti - 200 g raisins (dry grapes) - 4 eggs - 1 sweet yeast - A pinch of sa

    500 g of whole almonds 250 gr coconut 180 g of coarse sugar 4 eggs 12 oils 2 sachets of chemical yeast (or 14 g) 1 large bunch and ½ square apricot 1/2 teaspoon salt To decorate: 8 cl of rose water 80 g soft sugar on the way Grind whole almonds with coconut and coarse sugar. Place the almond/coconut base and coarse sugar in a bowl and add the rest of the bread. Mix everything well to get a homogeneous dough. Wet hands with orange blossom water and form dough balls. Roll the dough balls into the fine sugar and place them on a plate. 180 for 12 to 15 minutes. Leave the shortbread to cool before removing it from the plate. Written by sali