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24 novembre 2012 6 24 /11 /novembre /2012 17:04

poulet-farci-au-couscous---batbout--150-.JPG

 

poulet-farci-au-couscous---batbout--158-.JPG

 




This bread is a true enjoyment, I personally like it, I often prepare it because the whole family loves it. I's a simple bread stuffed with meat

and vegetables, I stuffed and closed it in my own way, watch the video and tell me your opinion.

 



























 

I invite you to watch the video

 

 

batbout, pain marocain, marocaines, algeriennes, ramadan, choumicha

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17 novembre 2012 6 17 /11 /novembre /2012 17:25

Msemen Galettes Farcies رغايف بالكفتة

 

    Msemen or stuffed Rghayef is a recipe of Moroccan bread stuffed with meat and noodles.

 

I invite you to watch the video

at the end of the article

 

 

 

 

 

 

 

 

Another kind of Msemen, stuffed

with pepers and onions

 

 

Mhajeb-002.JPG
Mhajeb-003.JPG
Mhajeb-005.JPG

 

The video

 

 

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7 novembre 2012 3 07 /11 /novembre /2012 18:43
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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24 octobre 2012 3 24 /10 /octobre /2012 15:20

msemen-056.JPG

 

caramel-cookies-meloui-mere-120.JPG

 

Although I have already posted a video to show

you how to prepare Meloui (here), I show you

today a very simple way to prepare them,

we can grill them in the skillet or bake

them in the oven.

 
























 

 

I invite you to watch the video.

 

 

   

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23 octobre 2012 2 23 /10 /octobre /2012 14:07
poisson panie & puree pancake courgette (68)


 
I love bread. I grew up in a family where
we ate a fresh, home-made bread every day.
I kept this habit to make my own fresh bread,
I like this great smell which fills the whole house,
I enjoy to bake other breads, coming from other cultures, containing different ingredients.

Pain-de-ble-au-miel--3-.JPG


poisson-panie---puree--pancake-courgette--87-.JPG



This time, I'll show you how to prepare a very simple bread , with some honey, I used organic wheat flour.
This it is a recipe that I found in one of my German books, Germany is very known for this kind of bread.
 
The video
 

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13 octobre 2012 6 13 /10 /octobre /2012 01:29
Panatone--8-.JPG
 
 
I post you the recipe for Panettone Bread,
       
 
I invite you to watch the video    
at the end
  of the article.  
                 
Panatone (11)-copie-1
   
               
Panatone Bread (3)
 
So here it is, try it and send me

the pictures, I'll post them on my blogs.
 
 
Panatone Bread (6)
 
    The original recipe of Panettone calls
for candied fruit,
I added golden and black raisins,
   
chocolate chips to the dough for two reasons:
Jenna-Aicha loves chocolate and also because
I am usually content with myself to use what I have
in my cupboard, I did not buy candied fruit
just for this bread:) .
     
                 
Panatone Bread (7)
   
So here's an advice, do not waste ingredients
you can substitute one ingredient with another
or even leave it out, it won't affect the recipe.
 
Panatone Bread (9)
 
 Panettone bread requires a lot of
 
fermentation time, that is very important
  
   for an excellent result.
 
Panatone Bread (11)
 
For the mold, as you can see,

I used a sponge cake mold normal

(I did not buy the special panettone mold,

I use what I have. )
 
Panatone Bread (14)
 
 
Once the dough placed in the mold, I should let it
 
 rise 2-3am, I was obligated to

leave it overnight because it was very cold

and the dough refused to rise.
 
 
Panatone (3)-001
 
 
Another advise for the cakes and breads in general:
If the cooking time is over and you
noticed that the surface begins to brown,
place a piece of aluminum foil
over and continue cooking, as I did
for this Panettone bread.
 
Panatone (4)
Panatone (16)-001
  
  The video
 

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11 octobre 2012 4 11 /10 /octobre /2012 00:54

Msemen Farcies à la viande hachée

 

 

 

I invite you to watch the video 

at the end of the article 

 

Msemen Farcies à la viande hachée

 

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.

 

Msemen Farcies à la viande hachée

 

Msemen Farcies à la viande hachée

 

 I added to the stuffing green pepper that

I have roasted in the oven, it gives a nice flavor 

to the stuffing.

 

Msemen Farcies à la viande hachée

 

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.

 

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

 

 Let the balls of Msemen rest 

before beginning to stuff them.

 

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

Let rise 1h before putting Msemens in the oven. 

 

Msemen Farcies à la viande hachée

Msemen Farcies à la viande hachée

 

 The video

 

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10 octobre 2012 3 10 /10 /octobre /2012 01:57

Matlou3--5-.jpg

 

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

 

 

Matlou3 (1)

 

  Honestly it is my favorite bread especially during the month of Ramadan, I like eating it with our Moroccan soup Harira which you will find HERE, accompanied with dates and Chebbakiya HERE.

 

Matlou3--4-.jpg

 

As you see in the picture, the color of this bread is gold,

it is made with fine semolina. 

 

Matlou3--10-.jpg

 

 It's very important to let the bread rest a few

minutes before flattening it. 

 

Matlou3--8-.jpg

 

And of course, let rise.

 

Matlou3--9-.jpg

 

  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.

 

Matlou3--6-.jpg

Matlou3--7-.jpg

Matlou3--3-.jpg

Matlou3 (2)

 

The video

 

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4 octobre 2012 4 04 /10 /octobre /2012 19:29

1-Pain blanc toaste (16)

 

  Here is a simple recipe of white

bread with  golden crust.

 

I invite you to watch the video

at the end of the article

 

1-Pain blanc toaste (27)

 

I have presented you several bread

 

recipes in the past,this time it is a white bread

 

with a great golden crust, you can cut it

 

in pieces in the form of toast and put

it in the toaster to grill, but personally

I prefer it moist and perfect

with butter and jam for breakfast.

 

1-Pain blanc toaste (3)

 

 Here is the book where I took the recipe,

 

 it's an American book

 

(a Christmas gift from a friend).

I have over 400 cookbooks, in 4 languages​​,

 

English, French, Arabic and German.

 

1-Pain blanc toaste (2)

 

It's very important to let the

dough rise the first time.

 

1-Pain blanc toaste (6)        

            Remove the air from the dough, shape it

into a rectangle, and place in the mold.

 

 

1-Pain blanc toaste (8) 

 

 Let ferment a second time
before baking.

 

 

 

1-Pain blanc toaste (9)

1-Pain blanc toaste (11)

1-Pain blanc toaste (10)

1-Pain blanc toaste (21)

1-Pain blanc toaste (19)

 

The video

 

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22 avril 2012 7 22 /04 /avril /2012 14:59

Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

Here is another recipe,This is for Baghrir بغرير it is something 

that we eat especially during the month of Ramadan. 

 

I posted my first recipe for Baghrir HERE

I posted the second recipe for 

My sister's Baghrir recipe HERE

 

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

 

Recette de Baghrir (3)بغرير - Crepes 1000 trous

  

Today, I would like to share with you

a new recipe for Baghrir from my friend Djouza from the 

"Ma cabane aux Délices" blog. Check her blog, you will find

delicious recipes there.

  

Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

This Baghrir is very soft, we eat it

in Morocco with some butter and some honey, as you 

can see by my daughter in the video.

   Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

 

I did not use a machine in the video 

because I wanted to show you that you can

prepare it with your hands.

 

Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

   It's very important to work the batter well to prevent lumps.

Don't forget to let the dough rest. 

 

 Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

  Pour a little of the batter on the pan, it spreads out

by it's self taking the form of Baghrir.

 

Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

  We grill Baghrir only on one side, we don't flip it over.

 

Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

Decrease the temperature so that it doesn't burn.

 Recette de Baghrir (3)بغرير - Crepes 1000 trous

 Recette de Baghrir (3)بغرير - Crepes 1000 trous

 Recette de Baghrir (3)بغرير - Crepes 1000 trous

 

The video

 

 

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