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Today, I am going to take where my mother was born.
I invite you to watch the video at the end of the article
Before that, let me tell you somthing about
this recipe "Chicken the oroccan way".
I already posted the same recipe but on my own way.
This time, it's my cousine who prepared
this recipe, a very simple one.
"Chicken the Moroccan way" is usually
served with "homemade french fries".
And of course the moroccan soda
"Hawai", I love it !!! my favorite drink 
.
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I invite you now to enjoy these pictures that
I took from the small village where my mother was born.
A small house called "Kouri", for the animals.
The best friend of my daughter Jenna-Aicha,
my cousine's dog.
A small window.
The video
This recipe is typically moroccan.
I invite you to watch the video
The video
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.
).
Today, I present you a typical Moroccan dish that we prepare on
the occasion of El Eid, a recipe using lungs and tripe from sheep,
with onion, garlic, parsley, coriander and spices.
I invite you to watch the video at the end of the article
The video
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