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Yearly Archives: 2016

[ENG] Lamb Liver Skewers (Boulfaf) / بولفاف أسياخ كبد الضأن – CookingWithAlia – Episode 450

Let's start the lamb series with this delicious boulfaf recipe. RECIPE: http://cookingwithalia.com/450-lamb-liver-skewers-boulfaf/ INGREDIENTS: 500 grams (1 pound) lamb liver Large, thin section of sheep's caul fat 2 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon salt, to taste Hot red chilli pepper, to taste DIRECTIONS: Step 1: Prepare the Liver 1- Remove the membrane of the liver if not already removed by your butcher. 2- Wash the liver and cut it into medium sized strips that are 4 cm wide. 3- Grill the liver strips for a few minutes on each side until it is cooked to medium-rare. 4- Cut the liver into bite sized square pieces of 2 cm. Step 2: Make the Skewers 1- Mix all the spices together: paprika, ground cumin, salt, and chilli pepper. 2- Toss the liver cubes in the spice mix. 3- Cut the fat into strips, wash, and pat with paper towel to dry them. 4- Wrap each liver piece with a bit of fat -2 rolls in the fat strip- (this is where the name Boulfaf comes from, it means 'wrapped'), and slide in the skewers. Each skewers should have 5-6 such piece. Step 3: Grill the Boulfaf 1- Grill the skewers a few minutes on each side until the fat melts around the liver. 2- Serve immediately with a side of salt and cumin (for more flavors), Moroccan bread, and hot Moroccan tea.

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[ENG] Berber Vegetable Tagine / طاجين بالخضر – CookingWithAlia – Episode 442

Let's continue the La Maison Arabe dada series this Berber Vegetable Tagine, a staple dish in Moroccan cuisine! INGREDIENTS: Vegetables ½ onion 1 medium red-ripe tomato 1 small carrot 1 small turnip 1 small zucchini 1 small potato ½ red bell pepper 100 grams (3.5 oz.) green beans 2 small cauliflower florets A handful of green peas, shelled Marinade 1 teaspoon paprika 1 teaspoon ground ginger ½ teaspoon ground turmeric ¼ teaspoon ground cumin Salt and pepper, to taste 1 tablespoon finely chopped flat-leaf parsley 1 garlic clove, crushed 1 tablespoon vegetable oil 1 tablespoon olive oil 4 tablespoons water RECIPE: 1- Prepare the vegetables: - Onion: finely chop - Tomato: peel, seed, and finely chop - Carrot: peel, cut in half, slice each half lengthwise, remove and discard the core, then slice each quarter into medium strips - Turnip: peel, slice in half lengthwise, then slice into medium strips - Potato: peel and cut into quarters - Zucchini: trim ends and cut into quarters - Red bell pepper: trim ends, seed, and slice into medium strips - Green beans: trim ends and cut into medium strips 2- To make the spice marinade, combine all the marinade ingredients in a bowl and mix well. 3- Place the chopped onion and tomato in the tagine plate. Add 2 tablespoons of the spice marinade, mix, cover the tagine and cook on medium heat for 5 minutes until the onion and tomato melt into a thick sauce. 4- Nicely display the vegetables in the tagine, starting with the vegetables that take the longest to cook (carrot, turnip, potato) then leaving at the top the ones that take less time to cook (zucchini, cauliflower, red bell pepper, green beans, and green peas). 5- Pour the spice marinade all over the vegetables. 6- Cover the tagine and cook on medium heat for 45 minutes. From time to time check on the vegetables to make sure that there is enough liquid in the tagine. Add water if necessary, but only small amounts at a time. Also, occasionally, take some of the sauce in the tagine and baste it over the vegetables so that those placed on top absorb the marinade flavors. 7- Serve hot with crusty bread.

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Tex Mex Burgers Recipe | Episode 1068

These burgers are perfect for your next summertime get together! Thank you to Walmart for supporting and working with me on this recipe! http://www.walmart.com/store/finder To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

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[ARB] التكتوكة بالطماطم و الفلفل / Taktouka – Pepper & Tomato Dip – CookingWithAlia – Episode 440

اليوم نحضر التكتوكة المغربية بالطماطم و الفلفل الأخضرمع دادا رقية من المنزل العربي. الوصفة المكتوبة: http://goo.gl/vLLdq7 المكونات:  1 فلفل أخضر  1 طماطم حمراء ناضجة متوسطة الحجم  1 ملعقة كبيرة من زيت الزيتون  2 من فصوص الثوم المهروسة  ¼ ملعقة صغيرة من الفلفل الأحمر (البابريكا)  ¼ ملعقة صغيرة من الكمون المطحون  فلفل حار حسب الذوق  ملح للتذوق تحضير الوصفة 1. قم بشواء الفلفل مباشرة على شعلة الموقد المنخفضة أو في الفرن على درجة حرارة 200 س. 2. بينما يتم شواء الفلفل الأخضر قم بتقشير الطماطم وتقطيعها الى قطع صغيرة. 3. ثم أحضر مقلاة وضع بها زيت الزيتون ثم قم بإضافة الطماطم المقطعة. و أتركها تطهى على نار متوسطة الحرارة لمدة 10 دقائق أو حتى تصبح الطماطم لينة. 4. قم بإضافة التوابل والثوم المهروس إلي الطماطم. ثم قم بتقلب ومزج المكونات جيدا . 5. وبمجرد أن يصبح الفلفل لين ومشوي بشكل لطيف، قم بوضعه في كيس من البلاستيك وأغلقه ثم أتركه يستريح لحوالي 5 دقائق. 6. بعد ذلك تستطيع تقشيرالفلفل والتخلص من البذور وقم بتقطيع الفلفل إلى شرائح رقيقة صغيرة. 7. قم بإضافة شرائح الفلفل المشوية إلى الطماطم. وقلب واخلط المكونات جيدا واستمر فى الطهي لمدة 10 دقائق أخرى. 8. تقدم دافئة أو باردة مع الخبز.

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[ENG] Moroccan Zucchini Salad / سلطة الكوسا المغربية – CookingWithAlia – Episode 438

Today we are making this delicious and healthy Moroccan Zucchini salad with the dada of La Maison Arabe! WRITTEN RECIPE: http://goo.gl/AcYvAa INGREDIENTS: 4 small zucchini 1 tablespoon olive oil 1 teaspoon white vinegar or fresh lemon juice 2 garlic cloves, crushed 1 tablespoon finely chopped flat-leaf parsley ¼ teaspoon ground cumin Salt and pepper, to taste Boiling water RECIPE: 1- Cut the ends of the zucchini then lengthwise, and dice into bite-sized pieces. 2- Place the zucchini pieces in a saucepan and cover with boiling water. Add a pinch of salt, cover the saucepan, and cook for 3 to 5 minutes on medium heat until the zucchini is crisp-tender. 3- Remove the zucchini from the boiling water and place in a bowl filled with cold water and ice cubes for 30 seconds, to stop the cooking process and keep the zucchini crisp. 4- Remove the zucchini from the iced water and place in a separate bowl. Add the olive oil, vinegar or lemon juice, crushed garlic, chopped parsley, and spices. Toss to combine. 5- Serve warm or cold with crusty bread.

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