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Foodbuzz

 

 

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.

 

18 juillet 2013 4 18 /07 /juillet /2013 13:44

Jben-Moroccan Fresh Cheese recipe

 

Jben is the moroccan version of a fresh homemade cheese.

Originally from the Rif mountain, in the north of Morocco.

 

I invite you to watch the video at the end

 

Jben 5

 

JBen is very popular in Morocco,

it is prepared often at home, it can be eaten at breakfast

or as stuffing for briwats, it may be added in some

dishes as well, or used as a substitute for other fresh cheeses.

 

Jben3

 

Le fromage Jben can be purchased in markets. 

the taste of jben varies from salty to unsalty,  

moist or dry.

 

Jben 1

Jben blog

 

Jben 6

 

The video

 

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19 novembre 2012 1 19 /11 /novembre /2012 23:31

smen-055.JPG

 



Smen is a kind of preserved aged butter used in Arab and

Maghreb cooking. It is described as the most popular

cooking butter in Morocco and the Middle East,

it's similar to Eastern Ghee,

it's left to ferment in a cool dry place.
With its deep, pungent aroma and distinctive flavor,

it enhances many of Morocco's savory dishes,

especially couscous and tagines. 



.













Here are some of my recipes

that I prepared with Smen.
 

Moroccan soup called Harira 
 


Beef tongue 


Rfissa or Madhoussa



Couscous with vegetables 




Chicken Moroccan style 




Tangia



Couscous teffaya



Now that you have an idea about Smen, take a look

at the video to see how to prepare it.
 

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19 novembre 2012 1 19 /11 /novembre /2012 22:41

harissa-050.JPG

 

 

 

Moroccan spicy sauce is a hot sauce commonly used in Moroccan cuisine. It adds a kick to pasta, tagines, couscous or any dish that likes a bit of spice. Every family has their own recipe. Mine is very easy, it contains oil, vinegar, garlic and salt.

 



Chilli peppers from my own garden.
 









The video

 

 


 

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22 février 2012 3 22 /02 /février /2012 15:51

Olives noires à la marocaine (Recette de ma mère)

 

  

Black olives the Moroccan way is a different than regular olives that you find in stores, this method

is  exclusively from Morocco,

A recipe from my mother.


I invite you to watch the video

at the end of the article

  

 

Olives noires à la marocaine (Recette de ma mère)

 

Since I was little my mother prepares olives 
at home. Here is everything from A to Z.

She buys ripe olives.

She puts them in a closed bag and places it
under a large and heavy stone,letting 
the bitter juice of the olives escape.

 

 Olives noires à la marocaine (Recette de ma mère)

 

 The olives stay a few days in this position.
(I will ask my mother to prepare them

for me when I go to Morocco in order

to share this method with you on video.)

 

After a few days, she removes the pits. 

 

 Olives noires à la marocaine (Recette de ma mère)

 

 

Olives noires à la marocaine (Recette de ma mère)

            

        Add some spices to them such as cumin,

        garlic, harissa (spicy sauce)

   and olive oil.

 

 

Olives noires à la marocaine (Recette de ma mère)

 

Olives noires à la marocaine (Recette de ma mère)

 

Olives noires à la marocaine (Recette de ma mère)  Olives noires à la marocaine (Recette de ma mère) 

   The video  

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27 janvier 2011 4 27 /01 /janvier /2011 20:03

All about Argan oil

 

 

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20 juillet 2009 1 20 /07 /juillet /2009 05:58

Making your own sun-dried tomatoes is very simple and certainly is much less expensive than purchasing them at the grocery store.
Many enjoy eating them as a snack or with pasta, you'll enjoy using sun-dried tomatoes with many other foods, including vegetables, meats, and breads.
I will use them in some of my next recipes, but before that let me show you how to make your sun dried tomatoes at home.
 




 

Simply slice tomatoes in half, place on a raised screen,leaving enough place between the pieces for the air to circulate. Lightly sprinkle with salt, pepper, oregano, basil, or other optional herbs, and place in the hot sun until dry. 
 


Depending on your weather conditions, this could take anywhere from four days to two weeks. You'll want to cover them with a cheesecloth, raised so it does not touch the tomatoes. You will also need to bring them in during the night.
You can bake them, place tomatoes in a single layer on a cookie sheet, and set in the oven at 400 F, turn them occasionally. In the oven about 400 F, they will need 6 hours to dry, don't forget to keep your eye on them.
Baking them faster and at higher temperature, will ruin the consistency and the flavor.

 

During the drying process, tomatoes will shrink to about 1/4 of their original size.
The end product must be perfectly dry but not crispy, with no inner moisture in order to avoid bacteria growth. 




Place dried tomatoes in a sealable food storage bag. Squeeze out air and seal.
Place bags in the freezer, they should keep for 6-12 months. 

 



You can also store sun dried tomatoes in olive oil, put the dried tomatoes in a clean jar, add olive oil, rosemary, garlic cloves, cover with lid.  


They can be stored at room temperature in a cool, dark place in the kitchen cabinets. They will keep well for about 1 year.
 


Make sure that those left in the jar are completely covered with oil. 



 

 

The flavor of sun-dried tomatoes is quite intense,

you only need to use a little bit. 


 

When the tomatoes are gone, you still can use the oil that they were in for many recipes that ask for olive oil, it will add a great flavor to any dish.
 

Making sun-dried tomatoes is very easy. The most difficult part is waiting for them to dry.  

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23 mars 2009 1 23 /03 /mars /2009 05:32

 

1-Citron-preserves--1-.JPG

 

 

Preserved lemon is a fundamental ingredient in

Moroccan cooking,it's sold everywhere in the markets

in Morocco, it's used in tagines. The unique pickled

taste of the preserved lemon and special texture

cannot be duplicated with fresh lemon.

 

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

 

1-Citron preserves (3)

 

 

You will find a lot of recipes that are

posted and which ask for preserved lemon.

 

 

1-Citron preserves (2)

 

Citron préservé حامض مرقد

 

Citron préservé حامض مرقد

 

Citron préservé حامض مرقد

 

 

 

Au Maroc les magasins  vendent des différentes sortes

de citron préservés et surtout une grande variété d'olives.









  La vidéo  

http://ikbis.com/shots/171454?username=sousoukitchen

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15 mars 2009 7 15 /03 /mars /2009 05:33

foul-025.JPG

 

 

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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