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Let's Prepare this delicious and amazing Seffa Medfouna recipe. RECIPE: https://www.cookingwithalia.com/862-moroccan-chicken-vermicelli-seffa-medfouna/ INGREDIENTS: For the chicken: 1 chicken, cut into large pieces 1 kg (1 pounds) white onions, sliced 2 garlic cloves, grated 1 teaspoon salt 1 teaspoon ground turmeric 1 teaspoon ground ginger 1/2 teaspoon black pepper 1 teaspoon chicken spice mix 1 teaspoon clarified butter (Moroccan smen) 3 tablespoons olive oil 3 tablespoons vegetable oil 250 milliliters (1 cup) water 3 teaspoons ground cinnamon 3 cinnamon sticks 2 tablespoons honey For the vermicelli (Seffa): 500 grams (0.5 pounds) dry broken vermicelli 6 tablespoons vegetable oil 3 tablespoons butter 2 tablespoons powdered milk 1 teaspoon salt 125 grams (1/2 cup) raisins, soaked in water 750 milliliters (3 cups) water For decoration: 125 grams (1/2 cup) dried apricots 125 grams (1/2 cup) dates 100 grams (1/3 cup) walnut halves 2 tablespoons honey 2 tablespoons orange blossom water 250 milliliters (1 cup) water 100 grams (1/3 cup) almonds, blanched & fried 10 quail eggs, boiled and peeled and coated with poppy seeds DIRECTIONS: Step 1: Preparing the chicken 1- In a large pot over medium heat, add the olive oil and vegetable oil, chicken pieces, onions, garlic, chicken spices, salt, turmeric, ginger, black pepper, smen, and the cinnamon sticks. Mix all the ingredients together using a wooden spoon until well combined. 2- Cover the pot and cook the chicken, stirring from time to time for 5 minutes. 3- Add the water, increase the heat to medium-high, cover the pot and cook the chicken for 45 minutes or until it is done. Make sure to check on the chicken and stir from time to time. Adjust the seasoning if needed. 4- Remove the chicken from the pot and keep the sauce in the pot. Place the chicken in a plate, and let cool down. Once cool, remove the chicken from the bones and shred it. 5- Add the cinnamon and honey to the sauce and cook uncover on high-heat for 10 minutes stirring from time to time with a wooden spoon until the sauce reduces and becomes thick. 6- Turn off the heat, bring back the chicken to the pot, mix well until well combined. Cover the pot and keep the chicken there until ready to serve. Step 2: Preparing the vermicelli (Seffa) 7- Put a couscous pot (or any regular steamer) over medium heat, and fill the pot bottom with water and add 2 lemon slices. 8- In a large plate, add the vermicelli, the vegetable oil and gently mix with hands until it is completely coated with oil. 9- Place the vermicelli in the top part of the couscous pot, cover and steam over medium heat for about 20 minutes or until you see the first steam coming out from the vermicelli. 10- Remove the vermicelli from the top part of the pot and place it in a large plate. 11- Add the salt and 1 cup of water (or more if the vermicelli is too dry), and mix the vermicelli with hands or a wooden spoon until well combined. Let rest for 5 minutes. Return the vermicelli to the pot, cover and steam once again for 15 minutes or until the steam comes out from the vermicelli. 12- Put the vermicelli in a large plate, add the powdered milk and 1 cup water (or more if the vermicelli is too dry), and mix once again using hands until well combined. Let rest for 5 minutes. 13- Place the raisins in the top part of the couscous pot, add the vermicelli, cover and steam for a third time for about 10 minutes until it is done. Make sure not to over cook the vermicelli. 14- When the vermicelli is soft and tender, transfer it to a large plate, add the butter and gently mix it using a fork until well combined. Step 3: Decoration 15- In a pan over medium heat, add the dried apricots, water, honey and orange blossom water. Cook for 10 minutes until caramelized. Set aside. 16- Cook the dates the same way as the dried apricots. 17- In a large plate, place a layer of vermicelli. Put the chicken mixture (that you heat up right before serving) on top of the vermicelli and cover it with the rest of the vermicelli into a dome shape. 18- Decorate the seffa medfouna with the caramelized apricots, the caramelized dates, almonds, walnuts and eggs. Serve immediately!
March, 2021
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10 March
The Best Potato Leek Soup Ever!
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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6 March
Tahini Chocolate Chip Cookies – Mommy & Mia!
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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4 March
LIVE: Breakfast for Dinner w/ My Little Sister!
Isabella asked me to show her how to make a few of her favorites! Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen
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3 March
Taquitos
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
February, 2021
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27 February
Nonna’s Pizza di Piselli
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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24 February
Papa Sal’s Vodka Sauce – Starring: Papa Sal!
Hope you enjoyed Papà Sal! To learn more about the vodka (and Tadmore) check out their website: https://www.tadmoredistilling.com 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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19 February
Selena + Chef Season 2 Dish Challenge!
Thank you to HBO Max for sponsoring this video! Today my friends at HBO Max sent me a bunch of ingredients to make two dishes from Selena + Chef Season 2 (now streaming on HBO Max!) along with recipe names and some photos - I'll try to figure out how to make the recipes without any guidance other than a couple notes! Can I do it? Be sure to watch Season 2 of Selena + Chef and follow @hbomaxmade on Instagram and Facebook for full recipes from the show! #HBOMaxPartner #SelenaAndChef
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18 February
Tagine With Artichokes And Green Peas/ طاجين القوق والبازلاء الخضراء – CookingWithAlia – Episode 861
Let's Prepare this amazing Tagine With Artichokes And Green Peas! RECIPE: https://www.cookingwithalia.com/861-tagine-with-artichokes-and-green-peas/ INGREDIENTS: 500 grams (1 pound) beef or lamb, preferably shoulder/chuk cut into large pieces 1 kg (2.2 pounds) fresh artichokes 200 grams (7 oz) fresh green peas 1 medium onion, finely chopped 3 garlic cloves, grated 1 teaspoon ground ginger 1 teaspoon ground coriander 1 teaspoon ground turmeric Salt and pepper, to taste 5 tablespoons olive oil 1 liter (4 cups) water 1/2 preserved lemon 2 tablespoons finely chopped cilantro and parsley DIRECTIONS: 1- Fill a large bowl with water and two tablespoons of lemon juice. 2- Clean the artichokes: using a paring knife, first remove the leaves. Cut the hard edges at the bottom of the artichokes. Then cut off the center and using a spoon, scoop out the hairy center of the artichokes until you get a nice clean artichoke's heart. Submerge the artichoke hearts in the bowl with water and lemon juice so they do not oxidize, until they are ready to be cooked. Note: rub some lemon on your hands and fingertips before cleaning the artichokes so your fingers don't become stained. 3- In a pressure cooker, over medium heat, place the pieces of beef. Add the onions, garlic cloves, ginger, coriander, turmeric, salt, pepper, and olive oil. Mix all the ingredients. Add 500 ml of water, close the pressure cooker, and cook for 30 minutes or until the meat is half cooked. Check on the meat from time to time and add more water if necessary. 4- Drain the artichokes from the lemony water and wash them. 5- Open the pressure cooker, add the artichoke hearts, green peas, chopped parsley and cilantro, and preserved lemon. Add water if necessary, just enough to half cover the ingredients. Cover the pressure cooker and continue cooking on medium heat for about 30 minutes. 6- To serve, place the meat first (either in a plate or a tagine), top it with the artichoke heart and green peas, then pour all the sauce around. Top with more finely chopped parsley and cilantro. Serve immediately with crusty bread! Note: when cooking, never open the pressure cooker until you turn off the heat and release the pressure. Otherwise, it can explode!
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16 February
Viral Feta Pasta (The Best Version!)
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