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Foodbuzz

 

 

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

       

Visit my Website in French HERE

 

 

Thanks for your visit, hope to see you soon.

 

18 avril 2009 6 18 /04 /avril /2009 08:25

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Today, I want to share with you a recipe of Brioche with Custard,

but first I would like to show you my new mixer from Kitchenaid.

I've wanted this for a long time, it makes my work much easier

and it is a beautiful piece for any kitchen.
My husband surprised me when he said he would buy me one,

I think it was because I said if I had one I could make more

sweets( hahaha ). Obviously he is the one that is going

to benefit from the things I will make with this machine.
 



Actually we went to the store only for the mixing machine,

then I saw the mechanical pastry bag, I wanted it, and

I had to take advantage of the opportunity,( I've had bad experiences with regular pastry bags ).

I got lucky, my husband really wanted the Brioches so I told

him, I could make it, but only if I had this mechanical pastry bag.


 

 

 


Finally, I want to take this opportunity to share

with you my cook book collection.

 

 

Brioche with Custard is a recipe which you need

a little bit of time to make, but believe me,

it is well worth  the effort.


 


















The video

 

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17 avril 2009 5 17 /04 /avril /2009 10:14

Dear readers,
I want to share with you some good news that I received.
My blog was chosen as one of the " Finest Foodies Friday ",

weekly favorite from the Foodie Blogroll.
I feel honored since the membership contains over 3800 food blogs.
If you want to read more
click.
I would like to thank the people at Blogroll and Jenn from 
 

The leftover Queen, and all my readers.

It's nice to know there are others that enjoy Moroccan food like I do.

 

 

 

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Published by SOUSOUKITCHEN - dans Award -Tagues- Blabla
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14 avril 2009 2 14 /04 /avril /2009 18:20

Last year the largest Couscous was prepared in Agadir, and this year the largest Tanjia was prepared in Marrakech.
 


 

 

Last Saturday April 4th, Morocco entered the Guinness Book of World Records, with the dish Tangia a specialty of the red city Marrakesh.
 


The Tanjia pot was two meters high and one meter wide, it took 20 days of continuous work by three people who are specialists in making traditional pottery, used about 75 kilos of mud to make it.

The chefs who prepared the Tangia , cooked over 400 kg of beef.

It was displayed at the famous town square Jemaal E Fna.
 


A place famous for its culture and entertainment. Jamaa El Fna became the gathering place for people coming both from different quarters of the city and the surrounding areas of Marrakech to listen to story tellers , the snake charmers who come forward to put a tame snake around their neck or the couple of men making their Halka

(the circle of people surrounding them) bigger.
 


 

  

Gunawa musicians with their unique African music as

well as their acrobatic dances.


 


There are women sitting and waiting to apply Henna on a woman' s hands, or men sitting nearby waiting to read someone's future either by reading their palms or using cards.
 

The place is also surrounded by orange juice stands

that make fresh juice day and night.

 


At dusk Jamaa El Fna becomes illuminated by dozens of food stands making it the biggest restaurant in Morocco. The foods, typically Moroccan, Harira (Moroccan soup), snails, sheep's heads, chicken, couscous, kebab and of course, Tanjia.


The food is exquisite, tasteful and much appreciated by

Moroccans ( including my self of course) and tourists.

 


Horse drawn buggies called "El Koutchi" is usually used by tourist as a form of transportation in Marrakesh. It lets the tourist see the sides of Marrakesh and hear the stories from the buggy driver.
 


 

 

 

It is enjoyable to sit at the terrace of one of these cafes and observe the movement, color, culture and history.
 



 

Jacque Majorelle was one of the more important collectors of plants of his area. Plants of the five continents are exposed in an enchanting framework. That was the workshop of Jacques Majorelle.

 


 

 

 

 

Jacques Majorelle is born in 1886 in Nancy (France). In 1919 he settles in Marrakech to continue his career of painter, where he acquires a ground which was going to become the Majorelle garden. Since 1947 he opens his garden's doors to the public.




Following a car accident, he returns to France, where he dies in 1962. in 1980 Pierre Bergé and Yves Saint Laurent repurchase the garden and restore it.


 

I dedicate this article to the red city " Marrakesh". I have been in many cities throughout my life but Marrakesh is without a doubt my favorite city.
If I had the choice, I would live there for the rest of my life.



Let me share with you some photos of this magnificent city.















Do you believe me now ? I told you Marrakesh is beautiful.

 

You will find the Tangia Recipe HERE.

 

 

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11 avril 2009 6 11 /04 /avril /2009 12:12

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A traditional Moroccan dish using steamed watercress,  

spices and hot chili sauce.

 

I invite you to watch the video


 









The video
 

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Published by SOUSOUKITCHEN - dans Moroccan specialities
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7 avril 2009 2 07 /04 /avril /2009 07:02

I would like to thank Jasmine from the blog  

Art et Cuisine Marocains to have awarded me this honor and offered me this prize, this touches me deeply, especially since it is the 1st time that

I have ever received a prize for my blog,

I will not forget it.Thank you Yasmine!
Now it's my turn to offer it to 5 other blogs..
I admit that it is a little bit difficult because every blog which you see, there is a lot of work hidden, much dedication, and it's a big sacrifice of ones time. /
- Mimicooks
- Chahira's cuisine
-Dove's kitchen
-Ya salam cooking
 

-Laila's blog

 

 

 



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2 avril 2009 4 02 /04 /avril /2009 04:42

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Snowballs is a very popular recipe in Morocco. Learn how to prepare Moroccan snowballs called "Ahmed and his brother" "احمد واخوه" by following this easy steps.
It's my mother's recipe, God bless her and protect her.


 







The video
 

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26 mars 2009 4 26 /03 /mars /2009 05:07

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This is a simplified version of a traditional Moroccan Tagine,

the taste is great and the recipe is very easy.
 

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Published by SOUSOUKITCHEN - dans Tagines & Tangia
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24 mars 2009 2 24 /03 /mars /2009 10:22


 

 

 This chocolate cake recipe is delicious

and very easy to make.

 

I invite you to watch the video



 


 










 

The video


 

 

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Published by SOUSOUKITCHEN - dans Cakes brioche
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20 mars 2009 5 20 /03 /mars /2009 07:08

Oysters Tagine 062

 

 


Normally Tagines are long-simmered dishes, but when your hungry and your belly can't wait, or you simply dont have the time, you can make them relatively fast.

 

 

 






  The video


 

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Published by SOUSOUKITCHEN - dans Tagines & Tangia
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15 mars 2009 7 15 /03 /mars /2009 05:33

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Today, I am gonna present you a very popular dish from middle east,

I personally know the name but never eat it or even know how to do it until I found the recipe in my friend's blog mimicooks, that's why,

I decided to present you her video about Ful Mudammas.
Thanks
mimi for this nice recipe.


 







Ful medames also Foul Mudammas, in Arabic: فول مدمس fūl mudammas (according to Wikipedia) is one of the national dishes of Egypt and Sudan, often eaten at breakfast. It consists of brown fava beans, partially or completely mashed, which are slow-cooked and served with olive oil, chopped parsley, onion, garlic, and lemon juice.

Ful medames is typically eaten with Egyptian bread.

 

 

 

 

Ingredients :

- 1 can of fava beans
-3 garlic cloves, minced
-Lemon juice
-Olive Oil
-Chili , green pepper
-Salt


Steps :

-Drain the fava beans, add olive oil and heat up for few minutes
-Cut chili peppers (I used hot chili sauce : Harissa).
-Mince the garlic. Squeeze the lemons. Mix all together and add salt
-Mash the fava beans. Mix couple of table spoons of the beans.

Stir well.
-Arrange in a bowl or dish. Add more of the lemon sauce on top and drizzle olive oil on top.
 

 

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