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Couscous Tfaya Recipe

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Ingredients: (for 8 people)

  • A chicken
  • 1kg of couscous
  • 2kg of onions
  • 200g of raisins
  • 1litre of light poultry
  • 5 cents of sugar
  • 1 cup of butter rinsed
  • 1 tbsp butter
  • Oil
  • 1 cinnamon stick
  • 4 cloves
  • 1 cc ginger
  • 1 tsp pepper
  • 1/2 cc cinnamon powder
  • 1 pinch of saffron
  • Salt

Preparation

  • Put the onions cut into strips, cloves, cinnamon stick in a saucepan. Wet one liter of water, salt. Bring to a boil.
  • Halfway cooking the raisins, cinnamon powder, butter. Cook until the water evaporates, then add the sugar and caramelize the onions, stirring.
  • In a pot with couscous, put the chicken, add an onion cut into strips, two tablespoons of oil, ginger and saffron, salt and pepper. Wet poultry stock and 1 liter of water, bring to a boil.
  • Prepare the couscous in a large tray, sprinkle lightly with cold salted water and with the palms of the hands, roll the couscous by passing and ironing the hands on the grains in a regular movement.
  • Pour the couscous into the top of the couscous and place on the boiling pot.Fight the two utensils with a strip of cloth dipped in a paste of flour and water, so that the steam escapes only for the top. After steam escaping, let cook for half an hour.
  • Remove the couscous, pour it into the tray, crush it, cool it, add cold water, aerate it and water it again until the swollen grains are saturated with water.Let rest.
  • Repeat the previous operation with the couscous, but this time by adding two tablespoons of oil.
  • When the steam escapes from the couscous. Let cook for 15 minutes, then remove it and place it in a large round dish, coat it with rinsed butter.
  • Form one in the center of which is placed the chicken, place the caramelized onions and water broth.
  • Serve immediately with separate stock in a bowl.

Source: www.femmezoom.com

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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

  1. Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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