Ghoriba Recipe with raisins and almonds

Ingredients :

– 250g of sugar
– 250g of butter
– 1 tea glass of oil
– 4 egg yolks
– 2 sachets of pastry yeast
– 125g of raisins cut into small dice
– 125g diced almonds
– Flour according to mixture

Garnish :
– Grilled and diced peanuts

Preparation :

– Work the butter with the sugar until you get a creamy mixture, add the egg yolks, work well then add the oil, mix well, add the raisins and diced almonds, work vigorously with the hands, add the yeast and the flour gradually and work the whole and knead until obtaining a soft and smooth paste.
– Make small piles with the dough, soak them on one side in the diced peanuts, arrange them gradually on a sheet of oven covered with parchment paper, leave the space between them they swell during cooking).
– Bake in a preheated oven at 180 ° C until lightly browned.
– Store in a tightly closed container.

Cabbage paste with raisins and almonds

Ingredients:

– 70g of flour
– 50g of butter
– 2 eggs
– 1 tablespoon caster sugar
– 1 tablespoon raisins
– 2 tablespoons sliced ​​almonds
– 1 teaspoon of water
– 50g of dark chocolate

Preparation :

-Pump the raisins in a bowl of warm water, dry them with a clean cloth and cut them into small pieces.
Put the water, butter and sugar in a saucepan, bring to a boil, stir the sifted flour out of the flour all at once, stirring with a wooden spatula until the mixture forms a thick paste stick to the spatula, put back on the heat and dry the dough over low heat until the dough becomes greasy and detaches from the spatula.
– Remove from the heat and stir in whole eggs one by one until the dough has completely absorbed the first to incorporate the next, gently incorporate the sliced ​​almonds and the small pieces of the raisins.
– Fill a dough pocket with the dough and lay the dough in the shape of the pellets on a sheet of paper cooking paper by spacing them well so that they do not stick together during cooking.
– Bake in a preheated oven at 200 ° C for 20 minutes.
– Melt the dark chocolate in a bain-marie.
– Arrange the cabbage pasta on a plate and garnish with melted chocolate

Tagine recipe with prunes and almonds

Ingredients:

– 1 kg of lamb meat (leg of lamb or shoulder), veal (shoulder) or beef (low ribs)
– 1 onion
– 1 small bunch of parsley and coriander
– 2 cinnamon sticks
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of ginger
– 1/2 of pepper
– 1/2 teaspoon ground cinnamon
– salt
– 300g of prunes
– 100g of almonds
– 3 or 4 eggs
– butter

Preparations:

– 1 tablespoon caster sugar (preferably roux)
– 2 tablespoons vegetable oil

1) Cut the meat into pieces of the same size and place in a heavy bottomed casserole dish.

2) Add the oil and brown the meat on all sides on medium-high heat (10 minutes).

3) Peel, wash and cut the onion into pieces, add it to the meat, mix to deglaze the juices.

4) Wash and chop the bouquet of herbs, add it in the casserole.

5) Add salt, turmeric, ginger, pepper, and 2 cinnamon sticks, mix well.
Lower the fire. Heat the spices 3/4 minutes, and add about 400 ml of water (preferably boiling). Do not pour water on the meat, but on the side of the casserole.
Put the lid on and switch back on medium heat. Bake for 20 to 30 minutes, depending on the meat used (check cooking using the tip of a knife).

6) Add water in small quantities if you find that the sauce has reduced too much.

7) In a saucepan, put the prunes, butter (about 50g), sugar, cinnamon powder and a small glass of water. Bring to a boil, then reduce the heat and let the prunes swell gently.

8) Put the almonds in a bowl and pour on boiling water, wait 10 minutes before removing the skin. Fry them in a little oil. Drain on paper towels. Book

9) Cook the eggs in water for 10 minutes, chill them under cold water before swallowing and cut into quarters. Book.

10) As soon as your meat is well cooked, you can start training:
– first dispose of the meat
– sauce coat (you can filter it if you do not like the onion pieces)
– add the prunes
– add the almonds

Serve warm, with bread to the semolina (recipe to come).

Almond Cake Recipe

Ingredients:

– 200g of butter
– 200g iced sugar
– 1 vanilla flan
– 3 egg yolks
– 1 sachet of pastry yeast
– 1 sachet of vanilla sugar
– 100g of almonds
– The flour according to the mixture
– Chocolate black for decoration

Preparation

– Sprinkle the almonds and dry them in a clean cloth, fry them in the hot oil, drain them on paper towel and grind them in an electric grinder.
– Work in a bowl of butter and iced sugar until they form a creamy mixture, add the egg yolks and continue to work, add vanilla flan and powdered almonds, yeast and vanilla sugar , Mix well, gradually add the sifted flour, mix the whole and knead until obtaining a soft and smooth paste.
– Shape the dough with cherry-sized pellets, arrange them gradually on a sheet of oven covered with greaseproof paper, press on each ball with a carved mold to bring out the decorative patterns.
– Bake in a moderately hot oven until golden brown, decorate with dark chocolate lines.
– Keep them in a tightly closed box.

Source: www.femmezoom.com

Ghoriba with raisins and almonds Recipe

Ingredients:

– 250g of sugar
– 250g of butter
– 1 tea glass of oil
– 4 egg yolks
– 2 sachets of pastry yeast
– 125g of raisins cut into small dice
– 125g of diced almonds
– Flour according to mixture

Garnish
– Grilled and diced peanuts

Preparation

– Work the butter with the sugar until you get a creamy mixture, add the egg yolks, work well then add the oil, mix well, add the raisins and diced almonds, work vigorously With the hands, add the yeast and the flour gradually and work the whole and knead until obtaining a soft and smooth paste.
– Make small piles with the dough, soak them on one side in the diced peanuts, arrange them gradually on a sheet of the oven covered with parchment paper, leave the space between them They swell during cooking).
– Bake in a preheated oven at 180 ° C until lightly browned.
– Store in a tightly closed container.

Source: www.femmezoom.com