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28 February 2010

Barley Couscous كسكسو بلبولة

Hello everybody, today I present to you a recipe from my mother, Couscous made from Barley.
When I was small, I hated this kind of couscous and also the
Whole wheat Couscous, not only me, but my brother and my younger sister (allah yerhemha),
as well. My mother, the poor woman, in order to please us, she use to prepare both.
At meal time, she served the dish called Lgess3a, half with normal couscous and
the other half, couscous of barley (or whole wheat couscous ).
Those who liked the normal couscous sat on the right, and me, my younger sister and
my brother, put ourselves to the left.
It was very funny because Lgess3 had two different colors, we all enjoyed eating
from a single dish, as most of the Moroccan do, which is for me, a symbol of the family affection (which I miss for the moment).

25 February 2010

M'hencha à la pastille

I present you a recipe of Mhencha a la pastille.
Pastille (clic) as most of you knows, is a Moroccan culinary specialty, a kind of puff pastry, with onion, pigeons ( chicken or seafood), parsley, coriander, egg and almonds, mixture of sweet and salty food perfumed with cinnamon.
Mhencha are made with a normal dough of Msemen (clic), stuffed with salty and sweet mixture of pastille, called Daghmira.
An easy variation especially for those who have difficulties finding sheets of pastille.
Source: Choumicha

21 February 2010

Stuffed Zucchinis & Grape Leaves

I present you a recipe of stuffed zucchinis and stuffed grape leaves. I learned to prepare them in Germany.
I ate this delight at a Syrian friend's house for the 1st time, I liked it a lot, I asked her immediately for the recipe.
Since then, my family does not stop demanding it, I enjoy preparing this dish for them because I like it too.

I covered the pot with the slices of potatoes and carrots, I added the meat (already cooked for 20 min in the sauce), I placed the grape leaves and stuffed zucchinis at the top and covered the whole thing with the sauce... A real delight.