For skewers marinated in the salty manner:
500 g of lamb skewers
3 chopped pods
2 c. of coriander dry crushed
2 c. with freshly ground cumin
2 c. with paprika coffee
1 C. hot pepper
2 c. coffee
2 c. olive oil
For white kidneys in sauce:
2 white kidneys
1 clove garlic, minced
1 thinly sliced white onion
1 C. coffee with rancid butter (smen)
4 sprigs of coriander and parsley
3 c. tablespoons oil
2 good pinches of crushed saffron
1 cinnamon stick
¼ of c. pepper coffee
To serve :
1 C. chopped parsley
For kefta skewers in the Gharb way:
700 g ground meat
1/2 onion, thinly sliced
2 c. chopped parsley and coriander
1/4 of c. with cinnamon coffee
1/2 c. hot pepper
1/4 of c. with Dadès roses petals pounded
1 C. Ginger Coffee
1 C. with cumin coffee
2 pinches of clove
1/4 of c. coffee in galanga (Khoudenjale)
Skewers marinated in the salty manner:
In a bowl, mix the spices, garlic and olive oil and marinate the pieces of meat for 2 hours, keeping them cool.
Thread the pieces of meat on skewers and grill them on a charcoal light.
Present the hot skewers, accompanied by bread and mint tea.
White kidneys in sauce:
Split each kidney in two, remove the skin that covers it and then cut it into large pieces.
In a frying pan, cook the onion and garlic in the oil over low heat until the onions become translucent.
Add the kidneys, spices, herbs and rancid butter.
Cover and simmer, always on low heat, until the kidneys are cooked and the sauce thickened.
Serve hot kidneys, topped with sauce and garnished with chopped parsley.
Kefta skewers in the Gharb way:
Mix all the ingredients with the ground meat.
Shape into medium sized puddings, place on a grill and grill over a coal fire.
Serve Kefta skewers on a rezzat al kadi bed.