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Kefta - Moroccan meatballs (video recipe)

Kefta - Moroccan meatballs (video recipe)


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My dear ones, today I present to you my recipe for Moroccan kefta-meatballs, super delicious, very fragrant and easy to make. The first time I ate these meatballs in Morocco, at a stop made by coaches between Casablanca and Nador. As I got off the bus I was amazed, it was 3 in the morning and the stop was full of people, and the butchers could barely cope with the orders. Each butcher had at his disposal a mini-restaurant, and in front of the restaurant were lined several grills with hot coals and in their middle sat a huge carcass of beef or more sheep. Each client chose the meat he wanted to eat, from any part of the animal he wanted. Then the butcher weighed it for you, chopped it on the spot, mixed it with onions, parsley and spices and put it on small, double grills, then on the hot embers. When the kefta were ready, he would put them on a plate and serve them with fresh bread, salad with tomatoes, cucumbers, onions and coriander and always with salt and cumin. You could also order french fries, Moroccan tea with mint or juices. They were crazy !!! In Romania I adapted them a little because even now I don't know what mixture of spices they used, so I chose the spices available in Romania: mix of spices for beef, Berber spices (which taste like those from Morocco) and turmeric .


Lebanese coffee

Kafta or kofta is the name of Arabic dishes made of minced or finely chopped meat, mixed with spices and onions, grilled and, less often, in a pan or oven. The name comes from Persian and comes from the word kuftan (beating, chopping, or meatballs). Known under various recipes and names throughout the Arab world, kafta is one of the most beloved Lebanese dishes.

Preparation time: 1 hour

Ingredient:

  • 1 kilogram minced meat (beef, lamb, sheep or mixture)
  • 1 large onion
  • 2 tablespoons grated baharat
  • 1 teaspoon ground cumin
  • 2 tablespoons chopped mint leaves
  • 3 tablespoons chopped parsley
  • 1 tablespoon chopped hot pepper or hot pepper paste (optional)
  • a few tablespoons of beef soup
  1. Chop the meat (if not minced).
  2. Peel an onion and finely chop it.
  3. Chop the hot pepper.
  4. Chop the parsley and mint.
  5. Mix the meat with the meat soup, onion, cumin, baharat, mint, parsley and salt to taste.
  6. Knead the meat well and let the mixture cool for at least 30 minutes.
  7. Form meat rolls into the shape of a tiny piece.
    [tip] To easily turn the meat on the grill, you can dip the kaftets on skewer sticks, soaked in water for 30 minutes.
  8. Grill the kaftats on the grill on all sides.

Kafta is served hot, with grilled vegetables, bulgur wheat, sticks and salads.


Crush the nuts. Peel a squash, grate it and chop it as finely as possible. Wash the mint and drain it well of water. Peel a few leaves and grind them.

Put the minced beef in a large bowl. Add onion, mint, half the amount of nuts, garlic, parsley, Ras el Hanout, breadcrumbs, eggs, salt and pepper to taste. Mix all the ingredients very well until you get a homogeneous composition (for optimal results, the kneading hooks of a hand mixer can be used).

From the prepared mixture, form small round meatballs. Heat the oil in a non-stick pan and fry the meatballs for about 5 minutes, turning them on all sides. When they are browned, take them out and arrange them on a plate.

Cut the pomegranate peel into the top and cut the fruit lengthwise into sections. Collect the seeds from one pomegranate in a bowl, and from the other pomegranate put the seeds in the juicer and extract the juice. Put the pomegranate juice in a small bowl and add the ground cinnamon and honey. Bring the syrup to a boil, then allow it to cool.

Garnish the meatballs with the remaining pomegranate seeds and walnuts. Pour the pomegranate sauce over them and garnish with a few mint leaves.


500g lean lamb meat, minced
1 red onion, grated
2 cloves garlic, crushed
1 piece of 2cm ginger root, grated
1 v & acircrf chilli flakes, dehydrated
2 teaspoons ground cumin
1 teaspoon cinnamon, ground
olive oil
2 x 400g whole peeled tomatoes
200ml chicken soup, ready made
& frac12 coriander, chopped

For the gasket

200g of couscous
50g of butter
350ml hot chicken soup
& frac12 coriander, chopped
& frac12 bunch of chopped parsley


Italian potato meatballs

My meatballs here are Italian for the following reasons: 4 sun-dried tomatoes, 2 tablespoons of pesto, 2 cloves of crushed garlic, some chopped parsley + about 3 tablespoons of grated Parmesan cheese. I mixed them all with the remaining chicken (the equivalent of about 4 medium potatoes, boiled and crushed without mercy), along with an egg, salt and pepper.

True myths about pregnancy and their scientific explanation

I formed fat meatballs, rolled them in breadcrumbs and fried them until they turned red and golden and beautiful on the way out.

I served them arugula salad with yogurt sauce + 1 teaspoon of pesto. a clove of crushed garlic may have crept in. what should I do if I'm crazy about garlic ?!

There are countless reasons why "health" rhymes with "salad"

The important thing is that I'm really bad. I will try to keep as much puree as possible from now on.

* On the same simple idea, you can make potato meatballs of all possible nations

Thailand - mix 1 tablespoon of red curry paste, a finely chopped green onion and freshly chopped coriander

Moroccan - add 1 onion and 3 cloves of hardened garlic + a clove powder, a turmeric powder and some chopped parsley

Indian - with a teaspoon of garam masala, 1/2 cup roasted peas and a white onion, hardened

Greek - with 1/2 cup crushed feta, 3 green onions, chopped mint + dill and 1 tablespoon lemon juice


Recipes

What nutritionists eat at breakfast - 10 healthy options. It is not for nothing that the idea that breakfast is the most important meal of the day is emphasized - if you make wise choices, this meal can provide you with all the vitamins and energy you need throughout the day.

According to a study, those who do not skip breakfast are much more careful about what they have to do, are less likely to become obese and have a lower risk of heart disease or diabetes. However, many breakfast eaters don't follow the "I need to eat healthy" rule, but rather have to eat fast and possibly something that doesn't take much time to prepare. Nutritionists point out, however, that this saying, "fast forward", is not healthy at all and gives us some ideas for a healthy, full and delicious breakfast. 1. Almond butter on toast and fresh fruit. 2. 3. 4. 5. 6. 7. 8. 9. 10. What does a nutrition expert recommend us to eat at lunch - Eva.ro. Lunch is the second most important thing for our body's energy after breakfast.

Learn how to be energetic all day, choosing the right foods for lunch! Every day should start with a nutritious and balanced breakfast to provide the body with the energy it needs throughout the day. Read here the best options for breakfast, recommended by Prof. Dr. Nicolae Hâncu, primary care physician for diabetes, nutrition, metabolic diseases and honorary member of the Romanian Academy.

Between breakfast and lunch you can opt for healthy snacks to avoid feeling hungry and better control your choices at lunch. Lunch, often the richest in calories After a nutritious breakfast, follows lunch, which must be thought of not in quantity, but in combinations of healthy foods that provide the body with the nutrients it needs. 1. This category includes: 2. 3. Dry beans and dry beans. What a nutrition expert recommends us to eat at dinner - Eva.ro. Dinner should be a kind of snack, not a mess of food eaten on the run and without nutritional value.

Find out from an expert what the evening meal should contain! If you had a chaotic menu during the day, it is very possible that at dinner you will be tempted to make the worst choices. Therefore, the most important thing to keep in mind is to have breakfast and lunch every day, so that at dinner you can eat something light and in small quantities. This will help you have a good digestion, sleep better and not gain weight. So before you rush to the fridge in the evening when you get home, think while you are in the means of transportation or in the car you will eat. If you have no idea what you should eat for dinner, here are the recommendations offered by Prof. Dr. 2. A large orange, grapefruit, grapefruit and mango. 3. Petitchef. Recipe type: DessertNumber of servings: 2 servingsPreparation time: 15 minutesCooking time: 5 minutesReady in: 20 minutesDifficulty: Very light Ingredients - 500 g strawberries + a few more for decoration - 40 ml pineapple juice - 20 g starch - 2 tablespoons yogurt natural - 25 g sugar Preparation Step 1.

Petitchef. (4.38 / 5 - 32 votes) Recipe type: DessertNumber of servings: 4 servingsPreparation time: 15 minutesCooking time: 0 minutesDone in: 15 minutesDifficulty: Very light Ingredients: - 2/3 cup (150 gr) butter, plus butter for greased forms - 4 oz (100 gr) dark chocolate - 4 eggs - 2/3 cup (150 gr) sugar - 1/2 cup (75 gr) flour - 1 teaspoon ness.

Rawffaello candies - iChooseVegi. Difficulty: Easy Preparation time: 30 min Required equipment: Food processor with S-blade and / or grinder.

Kefir - the natural probiotic. Kefir or kefir is an acidic lactic drink obtained from kefir granules that ferment milk lactose (milk sugar) with the formation of lactic acid, carbon dioxide and alcohol.

This wonderful drink is obtained by double fermentation in the first phase of lactic fermentation, and then at lower temperatures alcoholic. The fungus was created and raised by Tibetan Monks and has multiple therapeutic qualities. For its valuable nutritional qualities, it has been, for centuries, the privileged food of many inhabitants of the Caucasus Mountains. Kefir is a natural probiotic. Probiotics are foods that contain live bacteria, which are good for our health. Petitchef. For the days when you fast.

Recipe type: DessertNumber of servings: 8 servingsPreparation time: 1 hourCooking time: 15 minutesReady in: 1 h, 15 mDifficulty: Very light Ingredients: 500 g flour, 1 sachet of dry yeast, 1 teaspoon salt, 1 tablespoon sugar, approx. 200 ml of lukewarm water. frying oil, powdered sugar. Natural potatoes with butter and parsley. Natural potatoes with butter and parsley - the perfect garnish for fish, paprika and stews or other dishes with sauce.

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Pizza omelette - THE RECIPE BOOK. Simple, tasty, fast, undeniable. If you have a craving for omelette pizza, this omelette will definitely replace it, moreover, you will not feel as guilty of devouring it! And because I brought you breakfast, I also have a proposal for lunch for you: ravioli with corn and wine sauce. Fresh turmeric lemonade - Ligia Pop. For lemonade lovers, I would like to offer you a delicious recipe with fresh turmeric root. I kept trying the variants with turmeric powder, but I had the opportunity to try in the past the version with fresh turmeric, which cannot be compared. For those who haven't tried it yet, fresh turmeric has a ginger-like taste to me, but it also tastes a bit like resin and tastes like citrus.

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For his creation, we must thank Marie-Antoine Carême, a famous French pastry chef. In France, you will find eclairs everywhere, and in Paris the most common varieties are those with chocolate or coffee and less often with vanilla. There is also a rule: the color of the glaze indicates the aroma of the filling! You will be surprised to find that the rule does not apply to us, and you will find eclairs with vanilla cream and chocolate icing! I admit with my heart that eclairs are "my guilty pleasure" (to quote a star). Vegan omelette without egg. Vegan burgers with chickpeas and hemp. Enchiladas for breakfast. Buckwheat pudding. Oatcakes. Banana and coconut cake. Moroccan Tajine or steam stew. Tajine (tagine) is the generic name for a type of food in North African cuisines (Morocco, Tunisia, Algeria).

The word tajine actually refers to the vessel in which this type of food is cooked. Traditionally, tajine is an enameled or painted clay vessel, 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. The most used spices are ginger, cumin, turmeric, cinnamon and saffron. Mushrooms with vegetables, Petitchef recipe. Spring Surprise, Petitchef Recipe. Soy food, Petitchef recipe. Pepper stew. Striped penne with cheese and baked cheese, Petitchef recipe.

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Meat meatballs

The meat is passed twice through the mincer, together with the soaked bagel, for a moment, in cold and well-squeezed water and with finely chopped and hardened onions, for one minute, with 2 tablespoons of oil. To the mince, add the raw egg, a pinch of pepper, 1/2 teaspoon of fine salt, finely chopped garlic and finely chopped parsley or dill.

Put 1-2 tablespoons of flour or breadcrumbs on a nylon sheet, take a teaspoon of the composition, pass through flour or breadcrumbs and form round and flattened meatballs. Heat the pan without fat for 3-4 minutes, over medium heat, then put oil 1/2 cm. and immediately place the meatballs next to each other, as many as they can fit, brown them for about 10 minutes on one side, then turn them on the other side. When they are ready, they are removed and replaced with others, as they are fried. Frying should take about 10 minutes on each side.

Keep warm, on a bowl with hot, covered water. Serve hot with any vegetable garnish, with potato salad with onions, with beaten beans, sauerkraut, vegetable dishes, spinach or nettle puree, with sorrel sauce, and cold with peppers, tomatoes, radishes.


Baked beef with barley pasta

ingredients
500-800 gr beef for stew (I used 500 gr beef ribs)
2 cloves of garlic
1 onion
1 red bell pepper
1 tablespoon grated tomato paste
1/2 canned tomatoes (400 gr canned)
2 bay leaves
7 boils ienibahar
3 cloves
1 teaspoon dried oregano
2 cinnamon sockets
300 gr barley paste
salt, black pepper
2 tablespoons oil

1. Cut the meat into large pieces that are browned in a tablespoon of hot oil. Remove the pan from the heat, add the crushed garlic cloves and mix for 1 minute, until it smells nice of garlic. Move all the contents of the pan into a taller bowl that goes in the oven.
2. Wipe the pan with a paper towel and heat another tablespoon of oil. Add finely chopped onion and finely diced pepper. Cook the vegetables over low heat until very soft and the onion is golden (about 15 minutes). Stir occasionally.
3. Add the tomato paste and cook for another 3 minutes, to caramelize the pasta a bit.
4. Add the canned tomatoes with the juice on them mixed in a blender. Add the flavors (bay, allspice, oregano, cloves, cinnamon). Boil for 2 minutes.

5. Add 3 cups of water over the tomato sauce and bring to a boil. Season with salt and black pepper.
6. Pour the hot sauce over the meat in the oven. Shake the pot well to place the contents in it. Cover the bowl with aluminum foil, as tight as you can so that steam does not escape.
7. Bake in the oven at 160C for 3 hours. After 2 hours you can check the meat, prick it with a fork and see if it breaks easily. My ribs were cooked well in 3 hours.
8. Now you have two possibilities:
- finish the food in one bowl, the one that was in the oven: add all the barley over the meat, shake the bowl to sit well and cover with the sauce in the pot. Add salt to the sauce, it should be a little saltier than normal because you added the pasta and they also need salt. Put the pot back in the oven at 180C for approx. 15-20 minutes. Check that the barley is done and only then remove the dish from the oven. Do not let the barley dry in the oven, there should be some liquid left on the surface when it is ready.

- finish the food in 4 individual dishes: divide the meat into 4 dishes. Put 75 gr of barley around the meat. Add 1/4 of the sauce from the pot (which you salt a little more than normal, be sure to take each serving and vegetables from the sauce) over each serving. Shake the dishes well to mix the liquid with the barley. Bake at 180C for 15-20 minutes, until the barley is done.
meat browned with garlic


What is Tajine?

The tagines in Moroccan cuisine consist of dishes that are cooked slowly, at low temperatures, the result being a stew with pieces of tender meat, spicy vegetables and sauce. This dish comes from North Africa, from Berber, the name tagine comes from the dishes in which this recipe is prepared.

Tajins are also the cooking utensils found in North African cuisines in Morocco. The traditional tajine vessel is made entirely of heavy clay, sometimes being painted or enamelled. It consists of two parts: a basic unit, which is flat and circular, slightly deep, with small sides, and a cover that can have the shape of either a cone or a dome. The lid is designed to allow steam to circulate inside the clay vessel. The stews can be cooked both in the oven and on the hob.

Most tagine recipes involve slow cooking of less expensive meat. For example, the ideal parts of lamb that are used in the preparation of tagine are: the neck, shoulders, which are cooked until meat falls off the bone. Very few traditional tajines require that the meat be browned initially.

Moroccan tajini often combines lamb or chicken with a mixture of spices and ingredients such as olives, quince, apples, pears, apricots, raisins, prunes, dates, nuts, fresh or canned lemons, etc.

Traditional spices that are used in the preparation of tagine include: cinnamon, saffron, ginger, cumin, sweet or hot paprika, pepper, and the famous mixture of Asian spices, hanout. Some tagine recipes can be: mquali or emshmel (both recipes being prepared with chicken, olives and citrus, but the methods of preparation differ), kefta (meatballs in egg sauce and tomatoes) and mrouzia (lamb, raisins and almonds).

Modern tajine networks in the West include ingredients such as pot roast, osso buco, but also lamb legs or feet, especially from Turkey. Recently, European manufacturers have created cast iron bottoms, which can be placed on the stove over high heat. These allow the meat and vegetables to brown a little before the actual preparation takes place.

In order for the taste to be an exceptional one, it is advisable to prepare tajine in a not very large quantity, especially for family or a small group of friends.

The dishes in which tagine is prepared can be used both for cooking and serving the dish. The use of ceramics in cooking is probably a Romanian influence. Tajinele Ceramics are refined examples of Moroccan handicrafts, some of them being used not for cooking but only for serving food.

Because the convex or cone-shaped lid of the tajine pot returns the condensed liquid to the pot, a minimum amount of water is needed to cook the meat and vegetables. This method of cooking in tagine is ideal for places where water reserves are limited or drinking water is not yet available for consumption.


What ingredients do we use for the marinated olives recipe?

  • green olives
  • the water
  • salt
  • vinegar
  • olive oil
  • basil
  • pepper
  • oregano
  • garlic
  • fenician
  • other herbs, if desired