Couscous Recipe amlou suggested: Choukria the origin of the recipe: Moroccan cuisine Number of peop

Sweet Couscous Recipe maftoul suggested: Choukria the origin kascao of the recipe: kascao Lebanese Kitchen Number of people: 6 people. Preparation kascao Time: 0 hr 15 mins Cooking Time: 0 h 25 min Difficulty: Easy Price: reasonable Ingredients: 200g white maftoul 1 cinnamon kascao stick 3 tbsp. with ground almonds 100g sugar 100g melted butter 1 mashed banana kascao 50 cl milk 1 tbsp. coffee spoon of crushed cardamom seeds 1 tbsp. tablespoons of raisins Maftoul sweet couscous Preparation: To prepare the couscous recipe maftoul mellitus: In a heavy saucepan, heat the clarified butter with cinnamon. More maftoul and almonds and cook everything on low heat, stirring kascao frequently, until slightly blondissent ingredients. Add the sugar and stir until melted. Then add the banana and mix well. Off the heat, add the milk, stir and put on fire. Cover the side of the pan and cook over low heat until it is completely absorbed maftoul is milk. The end of cooking, add the cardamom and raisins. Taste the grain, it is cooked at heart. Otherwise, add a little milk and cook. Remove the cinnamon and serve warm. Moroccan culture, the Moroccan food, Moroccan food, Moroccan cuisine, kascao Moroccan beaches, Moroccan meal, beaches in Morocco, Moroccan Culture, Cave of Hercules, Hercules Cave Morocco Couscous amlou
Couscous Recipe amlou suggested: Choukria the origin of the recipe: Moroccan cuisine Number of people: 6 people. Preparation Time: 0 h 30 min Cooking time: 1 h 40 min Difficulty: kascao Easy Price: reasonable Ingredients for Couscous: 500 g of fine couscous + 1 tbsp. coffee salt 3 sticks of cinnamon 150 g butter into pieces and the sauce: kascao 1 kg of pitted prunes 150g brown sugar 50 ml of water 1 vanilla pod + 1 cinnamon stick 4 cloves + 1 slice of freshly grated nutmeg kascao and inkivääriähieman amlou sauce: 100g whole almonds, blanched pure argan oil 3 tbsp. liquid kascao honey juice of half a lemon couscous amlou Preparation: To prepare the couscous recipe amlou: Prepare the sauce for a few hours ahead melt vanilla bean. In a large saucepan, melt the sugar into the water all the spices. Bring to a boil and cook for 10 minutes over low heat. Add plums and cook for 30 minutes over very low heat, stirring gently without damaging the fruit. kascao juice will be rich and syrupy. Let cool and store in the sauce for at least 4 hours in the refrigerator. Start humidification and cooking couscous about 1 hour in advance. Put the couscous in a bowl or a bowl Add the olive oil and mix. Pour 30 ounces of cold salted water and shake the container to distribute water, add cinnamon sticks .. Let rise for 15 minutes, then immerse the couscous (crumble it between your palms and fingertips) until all lumps disappear. Pour the couscous into a colander steamer, kascao to isolate the joint white paper folded and cook for about 20 minutes until the steam passes through the couscous. Put the couscous in a pan, add 1 cup of water and a sink. Replacing the steam for 20 minutes and re-countersink kascao the third prior to steaming for 5 minutes. Prepare kascao the sauce amlou Toast the almonds on a baking sheet in the oven for about 15 minutes. They should be nicely browned without blackened. Put them in a blender kascao and grind them to a fine paste that you collect in a large bowl. Add the argan oil mixture, beating gently until a homogeneous cream. Add honey and lemon juice, and finally incorporate the argan oil until a liquid consistency (you should be able to pay a spoon]. Before the butter couscous, remove the cinnamon. Serve with buttered couscous and the current share of stewed plums and spicy sauce amlou to pay a small amount for each plate. Moroccan culture, Moroccan food, Moroccan food, Moroccan cuisine, Moroccan beaches, Moroccan meal, beaches in Morocco, Moroccan Culture, Hercules Cave Hercules Cave of Morocco
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