Home » Howto & Style » [ENG] Grilled Lamb Chops / شرائح لحم الضأن المشوية – CookingWithAlia – Episode 451

[ENG] Grilled Lamb Chops / شرائح لحم الضأن المشوية – CookingWithAlia – Episode 451

Let’s continue the lamb series with the most popular and delicious lamb dish in Morocco “Grilled Lamb Chops”.

RECIPE: http://goo.gl/22Dfck
INGREDIENTS:
6 large lamb chops (or 12 small ones)
1/2 large onion, peeled and quartered
A small handful of fresh cilantro
A small handful of fresh parsley
A small handful of fresh mint leaves
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon Ras-El-Hanout
1 teaspoon salt
Crushed red pepper flakes, to taste
3 tablespoons vegetable oil
Lemon zest (optional)

DIRECTIONS:
Step 1: Make the Marinade
In a food processor, combine the onion, cilantro, parsley, mint leaves, cumin, Ras-El-Hanout, paprika, salt, and crushed red pepper flakes. Add the vegetable oil. Mix until you get the thick paste.

Step 2: Marinate the Chops
1- Place the lamb chops in a large dish and rub the marinade on each lamb chop, on both sides.
2- Cover and chill in the fridge at least 2 hours.

Step 3: Grill the Chops
1- Heat up the grill to medium-high heat.
2- Place the lamb chops in the grill, and cook to desired doneness around 3-5 minutes per side.
3- Top the lamb chops with lemon zest and chopped herbs. Let rest at least 5 minutes before serving.

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Stuffed Cockerels / كوكلي محشو – CookingWithAlia – Episode 766

Let's prepare a new amazing and delicious recipe. It's the Stuffed Cockerels, follow my recipe below. RECIPE: https://www.cookingwithalia.com/766-stuffed-cockerels/ INGREDIENTS: For the chickens (cockerel): 2 small cockerel (1/2 kg each) 1/2 teaspoon ground turmeric 1/2 teaspoon grated fresh ginger 1 teaspoon preserved butter (smen) A pinch of saffron threads 2 garlic cloves, grated 1/2 teaspoon salt 1/2 teaspoon pepper 120 milliliters (1/2 cup) warm water 2 tablespoons butter, at room temperature 1 teaspoon heavy soy sauce For the filling: 60 grams (1/2 cup) pre-cooked whole wheat, cooked 50 grams (1/2 cup) medjool dates, pitted and cut into small cubes 50 grams (1/2 cup) raisins, cut into small cubes 50 grams (1/2 cup) dried figs, cut into small cubes 50 grams (1/2 cup) dried apricots, cut into small cubes 50 grams (1/2 cup) blanched almonds, fried and mixed into chunks 1 tablespoon butter 1 tablespoon honey 1 tablespoon granulated sugar 2 tablespoons orange blossom water For the sauce: 750 grams white onions, finely chopped 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon chopped coriander and parsley 1 tablespoon almond powder 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1/2 teaspoon pepper 750 milliliters water 250 grams cockerel liver For the decoration: 2 tablespoons roasted almond flakes 1 tablespoon chopped parsley DIRECTIONS: Step 1: Preparing the chicken (cockerels) 1- In a large bowl, add the turmeric, fresh ginger, preserved butter, saffron threads, garlic, salt, pepper, and half cup of water. Mix well. 2- Add the cockerels to the marinade and mix well using hands until completely coated. 3- Cover the bowl with a plastic wrap and place the cockerels in the fridge for 1 hour. This step will allow the cockerels to absorb the marinade and become tastier. Step 2: Preparing the filling 5- In a large pan over medium heat, add the dates, raisins, dried figs, dried apricots, butter, honey, and granulated sugar. Cook and stir all the ingredients using a spatula for 10 minutes, until the dried fruits mixture becomes caramelized. 6- Add orange blossom water to the caramelized dried fruits mixture. Mix all for about 1 minute until well combined, then remove the pan from the heat. 7- In a large bowl, add the cooked whole wheat, the almond chunks, the caramelized dried fruits, and mix well. Set aside and allow it to cool. 8- Generously fill the cockerels with the stuffing mixture and tie the legs together with the kitchen twine. Set aside. Step 3: Preparing the sauce 9- In a large pot over medium heat, add the onions, olive oil, butter, coriander, parsely, ground turmeric, salt, and pepper. 10- Put the stuffed cockerels over the onions mixture, add the water, and gently stir with a spatula. Cover the pot and cook for 30 minutes. Make sure to check on the cockerels from time to time, turn them around, and add water if necessary. 11- Once it is cooked, remove the stuffed cockerels from the sauce. Place in a plate and reserve. 12- Keep the pot uncovered, add the almond powder, and continue cooking on high heat for 10 minutes to reduce it until it becomes thick. Step 4: Preparing the vegetables 13- In a saucepan, add the vegetables, the butter, garlic, rosemary, salt, pepper, and cook for 3 minutes until they become lightly brown. Step 5: Roasting the chicken (cockerels) 13- In a small bowl, add the butter, soy sauce and mix all together with a fork until well combined. 14- Place the stuffed cockerels (breast side up) on a baking sheet covered with parchment paper, and brush them all evenly with the butter mixture. 15- Roast the stuffed cockerels in a preheated oven at 200°C (392°F) until golden brown. 16- Transfer the cockerels to a serving plate. Serve with the sauce and top with almond flakes.

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