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Sousoukitchen warmly welcomes you.If you like to receive my posting sooner,please sign up for my Newsletter.

       

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Thanks for your visit, hope to see you soon.

 

7 novembre 2012 3 07 /11 /novembre /2012 19:43
Harcha-pic-blog6.jpg
 
   
I've already posted 3 recipes of Harsha,
but this one is special, it comes
from the country, baked in a traditional oven,
as you'll see in the video at the end of the article.
 
Harcha pic blog4
 
       I filmed this recipe during summer time in
Morocco to share it  with you to give you
(those who are not Moroccan of course) an idea how
we prepare our semolina country bread in Morocco.
 
Harcha pic blog
 
          You can eat this bread with butter, jam, honey...
but I like to eat it
with  homemade butter, called
   Zebda Beldiya.
 
Harcha pic blog12
 
        This is the dough of Harcha.Harcha-pic-blog8.jpg
 
       This is the traditional oven

  used to bake Harcha.
 
Harcha pic blog10
 
    Fatiha is my cousin who shared
this recipe "Harcha" with us.
 Harcha blog 8
Harcha pic blog7    
Harcha pic blog
 
 
I took the opportunity to show
you the atmosphere of the countryside,

    we picked some green and black figs,
as you can see on the video 
 
Harcha blog3
Harcha pic blog14
 
    The video 
 

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Published by sousoukitchen-en - dans bread+ideas
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6 novembre 2012 2 06 /11 /novembre /2012 01:21
1-Tajine viande hachee 007
 
Before presenting you the recipe today,
Meat balls Tajine طجين بالكفتة, let me
  present you my new tagines that I received
as gifts from my friend. She knows very well
that I'm madly in love with all kinds of Tagines.

Thank you my friend for this beautiful gift.
 
1-Tajine-viande-hachee-014.JPG
 
I invite you to watch the video at the end of the article
 
1-Tajine viande hachee 0151-Tajine-viande-hachee-017-copie-1.JPG 
 
It's a Tagine with ground meat, very easy, you only need
to follow the steps of cooking.
 
 
  1-Tajine viande hachee 002
1-Tajine viande hachee 001
 
The potatoes are optional, my kids love them . 
 
1-Tajine viande hachee 016 
The
video

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Published by SOUSOUKITCHEN - dans Tagines & Tangia
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6 novembre 2012 2 06 /11 /novembre /2012 00:50



    

 

Everybody knows pizza. I have chosen them to be

"mini" this time after the request of my son who did not stop

asking me to prepare them.
What I like in pizza, is that we can really use all

the topping which we like.
Check out my normal pizza recipe here.

 

I invite you to watch the video at the end of the article

 

 

 


















The video
 
 

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Published by SOUSOUKITCHEN - dans pizza - sandwiches
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5 novembre 2012 1 05 /11 /novembre /2012 16:25
Tajine aux Fenouils et Petits Pois   
   
Here is a great Tajine of the season, with fresh
vegetables, I chose fennel and peas because
they are a good combination for a delicious tagine
with a sweet flavor.
  
You can add potatoes
if you wish (especially for your children ).
  
I post you the video at the end of the article
  
Tajine aux Fenouils et Petits Pois   
I was happy to find the fennel here in Florida,
because usually I never find it here.
It reminds me of  the tagine I was
used to eating in Morocco.
 
Tajine aux Fenouils et Petits Pois 
 
  I did not put too much spices, I only put 
 pepper, turmeric and ginger.
  
Tajine aux Fenouils et Petits Pois
 
     Use a normal pot
if you do not have a tagine.
 
 
Tajine aux Fenouils et Petits Pois   
   I recommend getting a Tagine,
because of its unique flavor.   
 
Tajine aux Fenouils et Petits Pois 
 
To add more flavor to this beautiful and delicious Tagine, 
It's better to eat it with a fresh, homemade 
Morrocan bread that you will find HERE
   
  Tajine aux Fenouils et Petits Pois 
Here is the video
 

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Published by sousoukitchen-en - dans Tagines & Tangia
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5 novembre 2012 1 05 /11 /novembre /2012 03:18

 

Hello everybody, today I bring you a simple recipe for

mini cake, you can use a cupcake pan or simply a normal cake pan.

I added a little bit of canned apricots, you can replace

them with pineapple or any other fruit.

I decorated them with what I had at home; chocolate,

 pearl sugar, chocolate candies , walnut...

The result was excellent, these miniature cakes were

super soft, their taste was wonderful.















The video

   

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Published by SOUSOUKITCHEN - dans Cupcakes & Muffins
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3 novembre 2012 6 03 /11 /novembre /2012 17:57
2010-06-18-couscous--au-pouletde-ma-mere8.jpg
 
Tajine-sardine---15--copie-1.JPG
 
 
Here is the recipe of Tagine Balls of Sardine that
my sister Hayat prepared in Morocco,
a very easy tagine to make.       
 
As you all know, Morocco is very rich in sardine
( unfortunately it's not the case here in the USA),
we prepare the sardines of different methods,
here is one.
 
For the recipe of "Grilled Sardines",
you will find it Here.
 
 
 
tajine-sardine-boulettes.jpg
 
tajine-sardine-boulettes1.jpg
 
 
tajine-sardine-boulettes--20-.JPG
 
 
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tajine-sardine-boulettes--45--copie-2.JPG
 
 
Tajine-sardine---10-.JPG
 
 
 I invite you to watch the video   
 
 
   

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Published by sousoukitchen-en - dans Tagines & Tangia
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2 novembre 2012 5 02 /11 /novembre /2012 18:08

citrouille-marmelade---97-.JPG

 

citrouille-marmelade---109-.JPG



 

This is a very easy jam, it 's almost the same procedure used

to prepare other jams, I added lemon and orange, this gave

a delicious fresh taste that everybody liked.

I invite you to watch the video at the end of the article











The video

 

  
   

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Published by SOUSOUKITCHEN - dans jam
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2 novembre 2012 5 02 /11 /novembre /2012 14:57
 
Langue de boeuf -Recette de Choumicha
 
    I always wanted to make a tongue dish,
but I didn't know how to.
After a lot of research, I found this recipe
from the famous
  Choumicha, it's not only easy to make,
it's delicious.
 
I invite you to watch the video at the end of the article
  
Langue de boeuf -Recette de Choumicha Langue de boeuf -Recette de Choumicha
 
The steps :
 




 
The video
   

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Published by SOUSOUKITCHEN - dans Choumicha Rachida recipes
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2 novembre 2012 5 02 /11 /novembre /2012 14:13



 

In El Eid (Muslim Holiday), our custom consists that every family,

as far as its means allow, sacrifices a sheep. We prepare meals

with  this meat, Tagines , couscous, and grilled as well,

we leave part of  the meat to dry, that what we call "El Gedid".
The meat is marinaded in several spices and dried under the sun,

so that we can eat all year long.

 


INGREDIENTS:
- 3 pounds beef
- 4 Tbs salt
- 6 garlic cloves
- 3 Tbs coriander powder
- 1 Tbs cumin
- a pinch of saffron
- 1/2 tsp turmeric
- 1/2 cup olive oil
- 1/4 cup vinegar

     

STEPS :

so that the spices are absorbed into the meat

(this helps the meat  from rotting).
Let marinade for at least one hour, hang the meat on a thread,

let dry under the sun all day long, to bring inside for the evening,

then the next day, hang it again under the sun until it is well dried
and its color becomes dark.

To keep El Gedid all year long, honnestly, I have no idea,

because  I never prepare it myself, I asked my mother

who said to me this :
You should not put it in the freezer, it is simply necessary

to cover  it with a white cloth and to put it in a plastic bag,

keep it in a drawer,

to take it out every two months and sun dry it.

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Published by SOUSOUKITCHEN - dans Moroccan specialities
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1 novembre 2012 4 01 /11 /novembre /2012 18:46
basboussa-lemon-083.JPG

 
There are many, many versions of Basboussa which you find 
in many Arabic countries. I absolutely love this version with
coconut, it's not only easy to make, it's also delicious.







 
 
 
I invite you to watch the video.

   

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