Click here for a larger picture of Moroccan Paratha
6 Servings
Flour Moroccan
Pastry, break fast Lunch flat layered bread stove top pakistani, Indian Cooking Recipe
3 cups all purpose ur
0.5 cup wheat flour or olina
1 tea spoon t
1 cup water to make dough or more
1 cup oil for frying and spreading
1 cup clarified ter or oil or melted butter
Mix both flour and salt add 1 cup of water, stir with wooden spoon until moisten all flour. If seems dry add some more water little by little. Cover and leave for 30 minute. After 30 minute knead for 5 minute until it comes in smooth dough of medium consistency. You can do till this step one day before or three, four hours. Divide the dough into dinner roll size balls, cover with kitchen towel to prevent skin form. Spread two table spoon oil on your counter top. Take a dough ball roll on oiled surface into thin square sheet( as you can spread easily). Lightly brush with clarified butter. Then fold like a three layer business latter. Now you have a long horizontal rectangle. Fold right third to center and then fold left third to center of rectangle. Look in pictures. You have a square with nine flour sheet layers. Roll this square in to a big square of 9x9 inch square. Fry on preheated griddle (tawa) on medium heat fry this pastry square from both sides until lightly browned, use 1 table spoon oil to grease griddle for each side.
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Showing posts with label Moroccan. Show all posts
Showing posts with label Moroccan. Show all posts
Moroccan Inspired Chicken
The sauce for this Moroccan inspired dish is a combination of apricot preserves, the perfect blend of seasonings, garlic and olives.
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Moroccan Sweet Potato Salad
Add a little spice to your life with a culinary journey to Morocco via this exoticically seasoned sweet potato salad.
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VIEW THE RECEIPT
Moroccan Lamb Shanks
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4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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Moroccan Lamb Shanks
Click here for a larger picture of Moroccan Lamb Shanks
4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
VIEW THE RECEIPT
4 Servings
Lamb Middle Eastern
Winter Christmas Slow cook Lamb shanks chick peas Main Dish Middle Eastern Dinner Comforting
22 2/11 ml ve oil
4 French-Trimmed b shanks
2 whole onion thinly sliced
2 cloves lic crushed
1 tablespoon Middle Eastern ce Mix (masterfoods spice mix)
426 g atoes crushed
240 ml Low-salt beef ck
400 g ck peas drained, rinsed
79 19/20 g y spinach leaves trimmed
1. Preheat oven to 170?C. Heat 1 tablespoon oil in a large frying pan over high heat. Add lamb shanks. Cook, turning, for 5 minutes or until browned. Transfer to an ovenproof dish. 2. Reduce heat to medium. Add onion, garlic, spice mix and remaining oil to frying pan. Cook, stirring, for 2 to 3 minutes or until soft. Add tomatoes and beef stock. Bring to the boil. Pour over lamb. Cover dish tightly. 3. Place lamb in oven. Cook for 1 1/2 hours. Stir in chickpeas. Cover and return to oven. Cook for a further 25 minutes or until lamb is tender. Remove from oven. Stir through spinach. Season with salt and pepper. Serve with plain rice, fried rice, cous cous, mashed potatoes or similar. Top with lamb shanks. Spoon over sauce. Serve. Source: Super Food Ideas - September 2005 , Page 70 (Recipe by Kerrie Mullins, Photography by Louise Lister)
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Moroccan Spiced Beef Kabobs
Beef cubes are skewered and grilled, brushed with an oil-and-vinegar mixture that contains spices (cinnamon and allspice) plus citrus flavors.
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VIEW THE RECEIPT
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