Howto & Style

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

Please check out http://HelpCrushHunger.com to see how you can help. I am so excited to announce that I will be joining the Red Gold ‘Families Helping Families’ Crush Hunger campaign this October! I was shocked when I found out that more than 42 million Americans are food insecure so I’ve decided to join the fight to #HelpCrushHunger. 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

Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe. RECIPE: INGREDIENTS: 1 lamb leg or shoulder, around 1.5 kg (3 pounds) 2 preserved lemons, cut into quarters and rinds only 236 ml (1 cup) vegetable oil 700 ml (3 cups) water Marinade Ingredients: 1 teaspoon ground cumin 1 teaspoon sweet paprika 1/2 teaspoon ground turmeric 1 teaspoon ground ginger A pinch of saffron threads 1 teaspoon salt 1/4 teaspoon pepper 3 garlic cloves, grated 1/2 onion, grated 2 tablespoons finely chopped parsley 1/4 preserved lemon, pulp only DIRECTIONS: Step 1: Prepare the Marinade 1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste. 2- Make cuts in the meat, between the ribs and also in the thick shoulder meat. 3- Cover the lamb shoulder with the marinade from all sides. Step 2: Cook the Meat 1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat. 2- Place the preserved lemon rinds underneath the meat, and pour water around. 3- Preheat an oven to 240 C / 475 F. 4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes. 5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary. Step 3: Serve the Meat 1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender. 2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker. 3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.

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

Eid Mubarak My Loves!!! So you might have seen in some of my snaps that my daughter, Nour, is already a little infatuated with makeup (I guess the apple doesn’t fall from the tree!). She sat next to me for this quick Get Ready With Me applying her own makeup. I have to say, she picked up some really interesting colors! I thought it was so funny that she was talking to herself the wholeeee time as if she was doing her own tutorial…clearly she’s been watching me film wayyyy too much! Don’t worry guys, we washed it off quickly and it was just for fun :) Leave in the comments if you want more GRWM videos like this! Thank you so much for watching and I hope you guys enjoy this fun video. Please Subscribe if you haven't already. Xxx Products used: Huda Beauty Eyeshadow Palette: COMING SOON 22K Ultra Matte Precision Liquid Eyeliner Cinema Secrets Concealer Palette: http://bit.ly/2c0FBIE Laura Mercier Secret Brightening Powder: http://bit.ly/2cmbwS6 Zoeva Coral Spectrum Blush Palette: http://bit.ly/1Qk38x9 ABH Glow Kit (Sweets): http://bit.ly/2c1WBgT Benefit ka-BROW! (4): http://bit.ly/2c1Xbex Huda Beauty Matte Liquid Lipstick (Flirt): http://www.shophudabeauty.com L'Oreal Voluminous Miss Manga Mascara: http://bit.ly/1Qk38x9 Huda Beauty Lashes (Scarlett #8): http://www.shophudabeauty.com Mac Lipglass Good Luck Trolls Twekquoise: http://bit.ly/2bWMb4i Mac Lipglass Good Luck Trolls Glitter Grunge: http://bit.ly/2csd8dQ Mac Lipstick Good Luck Trolls Midnight Troll: http://bit.ly/2cIKxVe Mac Lipstick Good Luck Trolls Can't Be Tamed: http://bit.ly/2cctLrL Mac Pigment Good Luck Trolls Chartreuse: http://bit.ly/2cF2WxT MAC 'Good Luck Trolls' Beauty Powder - Glow Rida: http://bit.ly/2ccQsyN Watch my previous videos here! Nose Contouring (in Arabic): https://youtu.be/x9xEpseFhmQ We share beauty secrets, tips and inspirations daily! لا تنسي زيارة هذه المواقع حيث أشاركك حيل وأسرار تجميليّة Don't forget to visit: Snapchat: RealHudaBeauty صفحة سناب شات Blog: http://hudabeauty.com  المدوّنة الالكترونيّة http://instagram.com/hudabeauty  صفحة الانستقرام http://facebook.com/hudabeauty صفحة الفايسبوك http://twitter.com/hudabeauty  صفحة التويتر http://pinterest.com/hudabeauty  صفحة بنترست

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.

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.