RECIPE: https://www.cookingwithalia.com/933-moroccan-carrot-salad/ INGREDIENTS: For the salad 4 large carrots, peeled and grated 2 oranges, peeled and chopped into bite sized pieces 4 oz (120g) raisins 1 oz (30g) raw almonds, roughly chopped 2 oz (50g) raw walnuts, roughly chopped For the dressing 1/3 cup (80ml) orange juice 2 tablespoons orange blossom water 2 tablespoons lemon juice 1 tablespoon honey Salt to taste For decoration Mint leaves DIRECTIONS: 1- Soak the raisins in hot water for 10 minutes. Drain and set aside. 2- In a jar, combine all the ingredients for the dressing. Place the lid on top of the jar securely, then shake until all ingredients are well combined. 3- Place the grated carrots, oranges and raisins in a large bowl. Add the dressing and mix to combine. 4- Divide the salad among the serving plates, sprinkle with the almonds and walnuts, then decorate with mint leaves and serve.

The ice cream season is still going! In collaboration with @carrefour.maroc I made this fresh and delicious Iced Nougat that you will definitely adore!! Do not hesitate in sharing the pictures with me if you make it and let me know in the comments your favorite ice cream flavour! RECIPE: https://www.cookingwithalia.com/934-iced-nougat/ INGREDIENTS: For the nougat 50g (2 ounces) roasted almonds, chopped 50g (2 ounces) roasted walnuts, chopped 40g (1/4 cup) sugar For the ice cream 300ml (1 1/4 cup) Carrefour Fluid Cream (30% Fat Content), cold 3 egg whites 3 tablespoons honey 60g (2.5 ounces) dates, chopped Pinch of salt DIRECTIONS: For the nougat 1- Place a pan over low heat. Add the sugar and cook without stiring until the sugar caramelizes. 2- Add the almonds and walnuts to the pan and stir with a spatula until well combined. Pour the mixture on a parchment paper covered plate, then set aside to cool. 3- Once cooled, roughly chop the nougat into small pieces. For the ice cream 4- Place the honey in a pot over medium heat and cook for a couple of minutes until the honey starts to bubble. Set aside to cool for 5 minutes. 5- Place 3 egg whites and a pinch of salt in a bowl. Beat with an electric egg beater until you reach stiff peaks. 6- Add the melted honey to the beaten eggs, then gently mix with a spatulat until well combined. 7- In a seperate bowl, whip the Carrefour Fluid Cream to stiff peaks using an electric egg beater. 8- Add the whipped cream to the eggs and gently combine the mixture with a spatula. 9- Add the dates, and 2/3rd of the chopped nougat to the cream and egg mixture then mix to combine. 10- Place the cream mixture in a rectangular silicone mold (8 x 6 x 20cm / 3 x 2 x 8in). Cover the mold with plastic wrap, then freeze it for at least 6 hours to overnight. 11- Unmold the frozen nougat, sprinkle the reserved nougat on top, cut into slices and serve immediately.

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

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

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

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

For Full Recipe Details: https://www.cookingwithalia.com/931-leg-of-lamb-with-fried-almonds/ INGREDIENTS: 1kg (2 lb) leg of lamb, cut into large chunks 4 onions, diced 1 teaspoon smen (fermented butter) 4 tablespoons olive oil 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 1 teaspoon salt 2 teaspoons paprika 2 teaspoons ground ginger 2 teaspoons dried cilantro Pinch of saffron threads 140ml (1/2 cup) water For decoration: Fried almonds Boiled eggs, cut in half DIRECTIONS: 1- In a large bowl, combine the spices, smen (fermented butter), and water to form a paste. 2- Add the meat, then mix to coat in the spice mixture. Cover the bowl with plastic wrap and let the meat marinate for 30 minutes. 3- Place a pot over medium heat. Add the onions then place the meat on top. Drizzle the olive oil around the edges of the pot, then cook while stirring for 10 minutes. 4- Add enough water to cover 2 thirds of the meat. Cover the pot and cook for one hour or until the meat is done. Add more water if needed. Once the meat is tender and the sauce has thickened, place the lamb in a serving plate, decorate with the fried almonds and boiled eggs, then enjoy!

For full recipe details: https://www.cookingwithalia.com/930-lamb-liver-with-charmoula/ INGREDIENTS: 500g (1 lb) lamb liver, cut into medium cubes 2 onions, diced 4 garlic cloves, grated 1 teaspoon chopped preserved lemon pulp 2 tablespoons chopped parsley and coriander 4 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon turmeric 1/4 teaspoon chilli powder 1 teaspoon cumin 2 teaspoons paprika 260ml (1 cup) water For decoration Preserved lemons Parsley and Coriander, chopped DIRECTIONS: 1- Heat the olive oil in a pot over medium heat. Add the liver pieces then cook while stirring for 5 minutes. 2- Add the onions and garlic, then cook for 5 more minutes. 3- Add the spices, chopped parsley and coriander, preserved lemon pulp, and water. Mix to combine, cover the pot and cook for another 10 minutes until the liver pieces are tender and the sauce has thickened. Serve with a sprinkling of parsley and preserved lemon pieces.

RECIPE: https://www.cookingwithalia.com/932-iced-moroccan-mint-tea/ INGREDIENTS: For the tea 2 tablespoons loose green tea (Gunpowder or Chun Mee) 1 small bunch of fresh mint Honey, to taste 1 lemon, sliced into rounds 700ml (3 cups) boiling water 1L (4 cups) room temperature water For serving Ice cubes Lemon slices Mint DIRECTIONS: 1- Place the green tea in a teapot and add 230ml (1 cup) of boiling water. Let it rest for 1 minute, then pour the water into a cup. Set aside. 2- Add another 230ml (1 cup) of boiling water to the teapot, swish around, then pour the water into a cup. Discard. 3- Pour the cup of water set aside in the first step back into the teapot, then add more boiling water until the teapot is three quarters full. 4- Place the teapot on the stove on low heat and bring the tea to a boil. 5- Remove the teapot from the heat and add the mint. Set aside for 5 minutes. 6- Strain the tea into a large heatproof jug. Discard the tea leaves and mint. 7- Add the lemon slices, honey and the room temperature water to the jug. Mix and refrigerate for at least an hour. Serve with ice cubes, mint and more lemon slices.

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