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This is a Morrocan recipe of Chicken with Rice
and Round Zucchinis, an easy and delicious recipe
unfortunatly we do not always have the opportuniity
to eat this vegtable.
I invite you to watch the video at the end of the article
I personally prefer to eat round zucchinis like this
with couscous in milk Adish that
my mother used to prepare for us in Morocco,
it was my father's favorite dish (allah yrehmo).
I will post the recipe of "Couscous with milk" in the future.
I began cooking chicken with spices,
I added to it round zucchinis, after cooking,
I removed chicken and round zucchinis, I let rice
cook in the same sauce.
Which gave a complete, well spiced and delicious dish.
I invite you to watch the video
at the end of the article
I posted you several recipes on video of stuffed Msemen, this time it is a recipe of stuffed Msemen with ground meat and even the way of
folding this msemen is different from the others
which are already posted.
I added to the stuffing green pepper that
I have roasted in the oven, it gives a nice flavor
to the stuffing.
I also added onions which I have sauteed over
a low heat with a little bit of vegetable oil,
diced green olives and chopped parsley.
Let the balls of Msemen rest
before beginning to stuff them.
Let rise 1h before putting Msemens in the oven.
There were many of you that asked me how to prepare
honey at home, here are the pictures and the video,
It is a very easy recipe to make, you do not really need a video
It's a really good idea to prepare
homemade honey, it saves you a little bit of money,
especially when Ramadan asks for the preparation of many
cakes dipped into honey.
One thing is important to point out: when you put
the 3 ingredients in the pressure-cooker, as soon as
the pot begins to whistle, it is necessary to decrease the fire,
because honey risks burning, which will give it
a bitter flavor.
Even after the cooking, the honey stays light, don't worry, the consistency begins to thicken as soon as the honey cools down.
This honey is ideal to dip Briwats, Makrout, Baghrir,
Meloui, Rghayef, Baklawa, Konafa...
( All these recipes are posted
as videos on my blog).
For those who asked for Chebakiya and Sellou recipes,
I have already posted the two videos before, but I made them again,
I am working on the pictures, i will repost them
as soon as possible for you .
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.
This bread is called Matlou3
supposed to be posted during the month of Ramadan,
but I have a big stock of recipes which are waiting to be posted.
I invite you to watch the video at the end of the artcile
As you see in the picture, the color of this bread is gold,
it is made with fine semolina.
It's very important to let the bread rest a few
minutes before flattening it.
And of course, let rise.
The difference between a normal Morrocan Bread HERE and this bread " Matlou3 ", it is the mode of cooking, this can be made two ways, either in the oven at home or with the traditionel oven, matlou3 is roasted as you will see in the video.