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Moroccan chicken pies by bucatarie_marocana

Moroccan chicken pies by bucatarie_marocana


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I tried this pie recipe, proposed by bucatarie_marocana and I didn't regret it. They are perfect for a snack or package. I adapted it a bit, in the sense that I used Gouda instead of cheese and gave up the cheese on top and parsley.

  • For the dough:
  • 400 grams of flour
  • 1 glass of water
  • pepper / smoked paprika
  • 2 tablespoons olive oil
  • For the filling:
  • 300 grams of chicken breast, chopped
  • 1 onion, chopped
  • salt pepper
  • 2 tablespoons chopped parsley
  • 100 grams of chopped green olives
  • 200 grams Gouda, sliced
  • 2 teaspoons sugar

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Moroccan chicken pies by bucatarie_marocana:

Mix all the ingredients for the filling.

From the ingredients for the dough, form a dough that is kneaded on a plate sprinkled with flour. Leave to rest for 5 minutes.

With your hands greased with oil break pieces of dough and form discs that are filled with a tablespoon of filling and a little cheese. Fold the dough, bringing the edges inwards.

Bake in the oven at 180 degrees Celsius for 25-30 minutes.

They are wonderfully warm and cold.


Chief Cooker LoKo

I also got acquainted with their kitchen & # 8230! It is mainly made of spicy dishes & # 8230especially tasty & # 8230Many avoid them, but I liked them! No detail was specified here: the meal starts with the cakes & # 8230a kind of cream-free cookies & # 8230cookies & # 8230

By: light on July 8, 2009
at 12:00

& # 8230seated on a bunk cake stand & # 8230Cakes are baked at the bakery & # 8230
In the morning you see the housewives with a tray on their head & # 8230 leading them to bake! Indeed, the poorest do not have ovens at home & # 8230Cook on the resource & # 8230with a bottle

By: light on July 8, 2009
at 12:02

in the south I ate in a small medina (old center) practically on the curb, a kind of tochitura with sheep and goat, put in a plate with a lid, both made of clay. delicious! I have not eaten in any restaurant in Morocco so well. it was almost dirty, the area was not for tourists, it was considered somehow unsafe. there I cook only for them. real Berber food plus sweets and syrups. gastronomic orgasm.


Moroccan Chicken Skewers

1. Place the chicken on a plate. Sprinkle well with spices and put on the skewer.

2. Put the soup in a saucepan over high heat. Cover and bring to a boil. Remove from the heat and add the couscous. Mix with a fork. Cover and let stand for 5 minutes.

3. Transfer the couscous to a large bowl. Sprinkle with oil. Mix with a fork to separate the grains. Add bell peppers, eggplant and coriander. Season with salt and pepper. Stir gently.

4. Grease the skewers with oil. They are put on the grill. Leave for 3 minutes on each side or until the chicken is cooked.

5. Put the couscous salad in bowls. Cover with skewers and serve with yogurt.

You have to see it too.


What ingredients do I need to prepare the steak of Moroccan chicken legs?

For the preparation of four portions of steak of Moroccan chicken legs you need:

- 8 boneless and skinless chicken legs,

- 1 tablespoon of olive oil,

- 2 tablespoons chopped red onions,

- & frac34 cup of instant chicken soup / prepared in your own kitchen,

- & frac34 cup of dried apricots cut into pieces,

- whole wheat couscous (optional),

- & frac14 cup of fried and chopped pistachios,


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Moroccan cuisine

Located on the northwest coast of Africa, Morocco is one of the three countries that make up the Maghreb (far west), the other two being Algeria and Tunisia. The Atlantic Ocean is to the west, the Mediterranean to the north and the terrible Sahara to the south. A series of mountain peaks meander through the center of the country, starting with the Rif Mountains in the north, and continuing with the Atlas Mountains that almost divide the country in half, vertically. The mountainous regions are populated by Berbers who represent 80% of the Moroccan population. The Berbers are not Arabs, but they are Islamic.

Short history
The Phoenicians were the first to establish a series of commercial ports along the Moroccan coast, about 3,000 years ago. The Romans ruled these territories for a while, and the Arab conquest, in the 15th century. VII, brought Islam to the peoples of Morocco. Eventually, the Arabs left, but Islamic traditions remained. The city of Fez, the first royal capital of the country, was founded in 799 and quickly became the cultural, economic and political center of the country. A succession of tribal dynasties ruled Morocco, culminating in the Alawites, Arab sultans who took power in 1668 and still hold it today.
The Europeans fought for control of Morocco, the French managing to hold a dominant position. The Fez Treaty of 1912 declares Morocco a French and Spanish protectorate. Morocco gained its independence only in 1956, the sultan declaring himself king under the name of Muhammad V. His son, Hasan II, became king in 1961.
Today, this rich country with almost 25,000,000 inhabitants is strongly involved in agriculture, tourism and mining. Spanish, Arab, Jewish and French influences, combined with the Berber background, give originality to Moroccan culture. The kitchen is one of the important cultural coordinates of this country.

Moroccan food
Moroccan cuisine is considered, quite literally, one of the best in the world. There are few places where food is prepared so carefully and presented so artistically, so delicately served and so tasty.
Moroccan food falls into two major categories. The first, intended for important guests, is the work of master chefs. No woman is present. The men are sitting on mattresses or pillows, near the low tables. Scented water, in silver vessels, is brought for guests to rinse three fingers of their right hand. The host claps and the feast begins. The meal is considered a feast of the gods and begins with Bismillah - the blessing of Allah. One way after another, each delicacy is served until the guests are completely full. The silver dishes are again filled with hot water and are presented for cleaning hands and lips.

The second category is that of food cooked with great care and love by housewives (Dada), at home. They spend hours with the enameled earthenware, the bronze and the kanoun, the mobile earth furnace. The kitchens are austere, and the heat source is coal. There are also no chairs. A folded rug serves as a chair.

The aromas of coriander, cumin, saffron, marjoram and onion are mixed with that of olive oil, mint and roses. Moroccan food benefits greatly from the natural resources of a country where food is almost a ritual. The chefs of the four royal cities (Fez, Meknes, Marrakech and Rabat) have refined the culinary traditions to create the basis of what is today known as Moroccan cuisine.

Lunch is the main meal, except during Ramadan. Lunch usually begins with a series of hot and cold salads, followed by a tagina or stew. Then it's the turn of the most satisfying dish, often prepared from lamb or chicken, followed by couscous with vegetables. A hot cup of sweet mint tea crowns lunch. Most often, Moroccans eat using the first three fingers of the right hand as a "tool".

The strong Arab influence present especially in two of the royal cities, Fez and Marrakech, fully contributed to the formation of Moroccan cuisine, as did the Spanish traditions of Tetouan, or the Jewish traditions of Essaouira. Aspects of these influences are present in the most popular Moroccan dishes: couscous, bisteeya (a three-layer pie, spicy and sweet, wrapped in pie sheets), mechoui (roast lamb), djej emshmel (baked chicken) cooked with olives and lemon.

While spices have been imported into Morocco for thousands of years, many other ingredients come from natural resources: mint and olives from Meknes, oranges and corn from Fez, pears from Casablanca, pomegranates, almonds, dates, nuts, chestnuts, honey, barley, cherries, melons, fish and seafood in abundance, argan oil, lamb and chicken.
Moroccans are unanimous in saying that the best food is not found in the restaurant, but at home. In this traditional country, women are the ones who cook.

How a meal is served in Morocco
It is not uncommon for a Moroccan host to make an effort for a whole week to prepare a special meal for his guests. The meal can consist of more than 50 dishes.
Usually, a meal starts with B’stilla (rolls of thin dough like paper filled with chicken and vegetables, in a sweet-hot mixture), followed by the typical dumplings or kebabs, prepared with beef or lamb.
Then follow the tagine, chicken or lamb with vegetables and spices, in a spicy stew, cooked together for several hours, served with a stick called khubz (or khobez).

In Morocco, as in most Arab countries, bread is prepared at home. Moroccan bread is made from semolina flour, without fat or milk. An invocation of Allah is made before the housewife begins to knead the bread. When the bread has been shaped correctly, each family puts its seal on it before sending the children to the common bakery.
After tajine, a batinjaan is served as a separate dish - eggplant or chopped tomato salad.
Then follows the couscous, the Moroccan national food, prepared from semolina, cooked to perfection, each grain separated from the others.
The meal is topped with slices of watermelon, pastry with honey and almonds, like baclavals from the Middle East, and finally mint tea.

Main ingredient
Moroccan cuisine makes full use of spices, which is natural if we remember that it is on the millennial path of the spice trade, which connects India with Arabia and North Africa. They are used to enhance the taste of other ingredients, not to cover it.
The most used spices are:
Cinnamon: bisteeya, couscous and many desserts.
Caraway: is one of the favorite spices of Moroccan cuisine and is found in almost all foods with beef, lamb or chicken.
Turmeric: harira soup, important because it is the greenhouse meal during Ramadan.
Ginger: in most tagines
Cayenne pepper: in cooked food in the south of Morocco.
Paprika: usually in dishes prepared with tomatoes and vegetable stews.
Anise: bread and cakes.
Susan: bread, desserts, ornament for saffron dishes.
Black pepper: in almost all dishes, except desserts.
The spices used less frequently in Moroccan cuisine are: allspice, cloves, coriander seeds, licorice. Ras el hanout is a traditional Moroccan blend widely used.

Aromatic herbs are also very present:
Parsley: especially in tajine.
Coriander: in tajine.
Marjoram: in meat dishes, but especially in the preparation of teas.
Mint: teas
Basil: in chicken dishes.
Scented waters of orange blossoms and roses: cakes, tagines and salads.

Other popular ingredients are:
Onions: especially white, Spanish.
Garlic: in most foods.
Lemons: especially pickled lemons.
Eggs: an extremely popular element, present as an ingredient and as an ornamental element.
Honey: in glazed foods, desserts, fillings based on chicken and tagine.
Couscous: present everywhere.
Chickpeas: hummus and many other dishes.
Bread: light pitta and heavier Arabic bread are all present.
Olives: very popular, as in any Mediterranean country.


Moroccan Tajine or steam stew

Tajine (tagine) is the generic name for a type of food from North African cuisines (Morocco, Tunisia, Algeria). The word tajine actually refers to the dish in which this type of food is cooked.

Traditionally, tajine is an enameled or painted clay pot, composed of two parts: the round and shallow base and the tugged, conical, very high lid, which keeps the steam inside so that the food remains juicy. After cooking, the lid is set aside and the base is taken to the table as a serving dish.

The tagine dish is ideal for meat, couscous and curry dishes, and can be used directly on the stove or in the oven.

Moroccan Tajine dishes are spicy, slowly cooked stews, usually made with slices of meat or fish, along with vegetables or fruits. Moroccan Tajine often combines lamb or chicken with a mixture of ingredients or spices: olives, fruits, dates, nuts, fresh or canned lemons, honey and many spices.

The most used spices are ginger, cumin, turmeric, cinnamon and saffron. Paprika and chili are used more often in vegetable Tajine.

Tajine dishes are served with couscous or bread. Because the convex or cone-shaped lid allows steam to transfer back into the cooking pot, a minimum amount of water is needed to cook meat and vegetables. This method of cooking is widely practiced in areas where water reserves are limited or in areas where drinking is not yet available.


Moroccan cuisine

Moroccan cuisine
Moroccan cuisine is considered one of the most important cuisines in the world, because it is diverse, creative and, over time, has been a reference point for many countries. In Morocco it is eaten very well, it can even be said that you have a unique culinary adventure, although the dishes exclude pork. [..] Other information about: spices, couscous, culinary secrets, Moroccan cuisine, Moroccan flavors

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Moroccan police on Tuesday morning prevented the implementation of a terrorist attack in Casablanca. According to France Presse, one terrorist was killed and another blew himself up [...]

Mariah Carey launches & quotM & quot;

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Like many other celebrities, Mariah has found extracurricular activities in addition to music and acting (if the appearance in "Glitter" can be considered acting). Mariah [..]

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Moroccan cuisine
On hot summer days, nothing is more suitable than a portion of cold and invigorating soup at lunch. We recommend you try a fantastically good recipe: refreshing tomato soup, inspired by Spanish cuisine. [..] Other information about: tomato soup, soup recipes, spanish recipes, spanish soup

Daniel Ghita got his revenge

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The fighter Daniel Ghita got his revenge in front of the Frenchman Tony Gregory, whom he defeated by KO in the second half in the match within the Local Kombat gala & quotBataie in Giulesti & quot. Ghita [..]

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Pickled lemons are an extremely popular dish in Moroccan cuisine. They are ideal for tagine meat or rice dishes. [..] Other information about: lemons, pickles, lemon recipes, pickled lemons

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Is her kitchen full of grandma's dishes and silverware? Your girlfriend is definitely a Cancer native, deeply attached to objects that are family heirlooms. The sign can give you more details about how the natives imagine this space of the house, so important in any family: [..] Other information about: zodiac, zodiac signs, kitchen, horoscope zodiac sign, zodiac style


Moroccan pie with feta

& Icirc & # 539i must:
9 sheet sub & # 539iri of pl & # 259cint & # 259
& Icirc & # 539i need for stuffing & # 259:
250 g br & acircnz & # 259 sheep fat
10 coriander threads
1 tbsp & # 259 ras & # 259 score & # 539i & # 537oar & # 259
2 medium onions
4 tablespoons olive oil
1 m & acircn & # 259 raisins
2 or & # 259
1 m & acircn & # 259 nuts
1 m & acircn & # 259 almonds
a spoonful of thyme & # 539 & # 259 thyme
2 tablespoons brown sugar
& Icirc & # 539i need for decor:
m & # 259sline oil
susan semin & # 539e
zah & # 259r praf & # 537i scor & # 539i & # 537oar & # 259
Preg & # 259te & # 537ti a & # 537a:
Cut the onion into small pieces and add the oil. Cut the walnuts & almonds big. Br & acircnza o tai cubule & # 539e. Coriander & icircl cut your m & # 259runt (break the tails, leaving only the part that holds the leaves). Mix all the ingredients for the filling. Grease the pan with oil, & icircmp & # 259r & # 539ind the sheets of pl & # 259cint & # 259 & icircn 3 gr & # 259mezi (3 sheets & icircn each gr & # 259mad & # 259). Then cover the bottom of the pan with leaves, the pears, and the rest to hang on the table. 539i, the next gr & # 259mad & # 259 also with a col & # 539 put & # 259 will cover another piece of the bottom of the waist, overlapping the one around the acirci & # 537i, to cover the wall & icircn further , you will overlap the last one over the first two, covering the bottom of your life, if there was something left to cover and the rest of the wall of your life, left uncovered).
Grease with oil each time the place where 2 piles of sheets overlap. Pui umplutura, o nivelezi și acoperi &bdquociufulit&rdquo, cu partea de foaie rămasă în afară. Ungi foile cu ulei și presari susan semințe. Coci plăcinta 15-20 de minute, în cuptorul preîncălzit la 180 grade Celsius. Presari zahăr praf și scorțișoară, după ce ai scos-o din cuptor.
Merită încercată, e o plăcintă cu gust inconfundabil.

Pregătire: 50 minute Coacere: 20 minute
Rețetă de Ana Soare, Roșiorii de Vede, jud. Teleorman


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