Immerse yourself in the world of the East, surprise your friends party in the Moroccan style!A Lady.ru will help you create original menu of spicy, fragrant Moroccan cuisine.
STARTERS
Triangles stuffed with fragrant
you need 20-24 pieces:
- 110 g butter
- 1 tbsp.l olive oil
- 1 leek, finely chopped
- 450 g carrots, peeled and finely chopped
- 3 hours. l seed cumin
- 2 cloves garlic, finely chopped
- 2 h. liter of fresh or dried dill
-110 g feta cheese (or cheese), crumbled
- 50 g of almonds, toasted and chopped
- 8 sheets filo pastry
Heat 50g butter with olive in a pot with a thick bottom, then saute the leeks with a pinch of saltwithin minutes.
Add carrots, cumin and garlic, cover and cook over low heat until vegetables are tender, about 20 minutes.If the vegetables start to stick, add a tablespoon of water.Remove from heat and let cool slightly, then add the fennel, feta and almonds.
Preheat oven to 200 gadusrv.Melt the remaining butter, place 1 sheet of phyllo dough on a board, brush it with melted butter, put it another sheet of dough.Cut into equal strips along the thickness of about 5 cm.
Put 1 hr. L of the right corner of each strip and wrap diagonally to make a triangle.Grease with butter and place on a baking tray lined with baking paper.Repeat with remaining dough until all the filling will not be used.Bake 15 minutes until golden brown.
Salad of carrots and radishes
you need :
- 1 cucumber, peeled watery middle seeds, grated
- juice of 1 mandarin or orange
- 1 tbsp.l olive oil
- 4 carrots, peeled and rubbed on a grater
- 10 pcs radishes, thinly sliced
For the filling:
- 1 hr. liter cinnamon
- 1/2 h. liter of powdered sugar
- 1 /4 hours. l Harissa paste or 1/2 red chilli, finely chopped
- 1 tbsp.l red wine vinegar
- chopped cilantro
Place the cucumber in a colander, sprinkle with salt and let drain for 30 minutes (thanks to this salad does not become wet, if you do not apply it immediately)
Mix all ingredients except cilantro for refueling.If you like spicy, add a little chili.
Mix the cucumber with the remaining ingredients for the salad, pour the sauce if necessary with salt and pepper and add the coriander.
HOT
Fragrant vegetables
you need :
- 1 eggplant, sliced into pieces
- 2 red peppers, peeled seeds and cut into pieces
- 1 small pumpkin or squash,peeled and sliced into pieces
- 3 zucchini, diced
- 1 large mild red chilli, finely chopped, and 2 pinches of chili
- 2 tbsp.l olive oil
- 2 hours. l cumin seeds
- 2 tbsp.l chopped mint
- 1 h. liter of oil hails from Chile, or pink Harissa paste, mixed with 1 tbsp olive oil
Preheat oven to 190 degrees.Arrange the sliced vegetables on a baking sheet, drizzle with olive oil and season with salt and pepper.Mix and bake in the oven for 15 minutes.
Remove from the oven, sprinkle with caraway seeds and return to the oven for 10 minutes.
Allow to cool slightly, then add the mint and sprinkle with oil or Harissa.To the table Serve warm.
Aromatic chicken in Moroccan
desserts and drinks
Dried cinnamon
you need :
- 400 g of a mixture of dried fruit, including plums, figs, apricots, raisins, cranberries
-400 ml of fresh orange juice
- 1 bag of jasmine tea or Earl Grey
- zest of 1 orange
- 2 h. liter of cinnamon or 1 cinnamon stick
- 2 tbsp.l honey
- a few drops of orange or rose water (optional)
- 6 tablespoons.l sour cream or yogurt
- 6 tablespoons.l chopped pistachios
Put in a pan dried fruit, orange juice, tea bag, orange zest, cinnamon and honey.Add a little water, only to pour fruit.Bring to a boil, remove the bag and simmer 15 minutes, until the dried fruit not swell.Remove the cinnamon stick and let cool.Add orange or rose water and try to taste, whether it is necessary to add sugar.To the table Serve with yogurt and chopped nuts.
Moroccan tea - optional on the Moroccan table, he aroma, flavor and aids digestion.
- 1 large bunch of mint
- sugar to taste
Rinse mint.Put a few sprigs of mint in a glass, fill with boiling water and add sugar to taste.
Materials kuking.net
