friday Couscous

Couscous is a famous moroccan dish especially for friday which is a sacred day for moslems.

there are many methods for preparing couscous, we eat it either sweeten or salted.
Today I'm going to share with you my recipe of

To prepare semolina
4 cups couscous semolina
1/2 cup oil
1 tblspoon salt
2 tblspoon butter or (rancid butter)

1 kg meat (beef or lamb)
1/2 cup chickpeas soaked overnight
1 tspoon salt
1 tspoon pepper
1 tspoon ginger powder
1 cinamon steak
saffron pistils
1/2 cup oil

2 tomatoes grated
1 onion
4 carottes peeled and cut in half
4 turnips peeled and cut in half
2 zucchinis cut in half
1 cabbage cut in half
2 potatos peeled an cut in half
1 strong pepper
1 little red pumpkin cut into pieces
bouquet of coriandre
Necessary water for cooking

Wash and drain rapidly the couscous grain, spread it out on a large dish by hand, to separate each grain . Add oil and salt to couscous grain and spread it again by hand.
reserve it.
In a couscous sauce pan, make return meat in oil with chopped onion. Fry gently and add spices, grated tomatoes, chickpeans and coriandre. add Water to cover all the ingredients.Cook over medium heat.

Put the couscous semolina which you have alredy worked betwwen hands and reserved into the couscous steamer. Put the latter over the couscous pan. When steamer rises over semolina leave it 15mn and remove the steamer. Put the vegetables cook into the couscous sauce pan(add water if necessary).
Put the couscous which you just remove in a large container(kasaa), add one cup of water and try to seperate the grains with fingers, Let it rest 15mn, and put it again into the steamer. the couscous should be cooked 3 times.
At the end, put it in a large container, add rancid butter and to mix it gentely into couscous.
In a large dish, arrange your couscous in the traditional manner as in the picture above. serve it hot.



Yogurt cake

this is a frensh cake very simple to do.
All what you need is to keep the container so as to weihg all the ingredients.
This cake is usually baked in a regular pan and you can add any flavor you want.


1 cup of yogurt
1cup sugar
1/2 cup melted butter
3 cup flour
3 eggs
2 tblspoons baking powder
1 dash salt
1 tblspoon vanilla sugar


Preheat over 300°F
Mix yogurt, sugar, vanilla sugar. add the eggs and the flour with baking powder. Finish by adding the melted butter.
Pour into a cake pan and bake for 50 mn

you can also add cofee flavor or orange blossom water.



seffa Medfouna Recipe or Vermecelli with beef

Seffa Medfouna is a famous moroccan dish. I like it either with chicken or beef.

Ingrédients for 6 persons:

for preparing Seffa:
1 kg dry broken vermicelli
3 tablespoons of vegetable oil
2 teaspoons salt

For cooking the saffron chicken or meat:

A whole chicken cut to pieces or 1 kg cubed beef meat
2 large sweet onions chopped medium
1 teaspoon white pepper + 1/2 teaspoon black pepper
2 sticks of cinnamon
1/3 teaspoon of saffron
1 1/2 teaspoon salt
3 tablespoons butter
1/4 cup oil

For decorating the seffa:

dry dates and fruits with the choice


fill the base of a couscoussier with salted water, and bring to a boil over high heat. Add oil to dry vermecelli and salt and lightly oil the interior of the steamer. Put the broken vermecelii into the steamer and place it on the top of the base of the couscousier.
Once you see steam rise from the vermecelli, allow the vermecelli to steam for 10 mn
Put then the vermecelli in a large bowl. Add 2 cups of water and rub it between your palms to break any balls.
Put the vermecelli back into the steamer and repeat the same thing.
You should steam the vermecelli 4 to 5 times.

Mix the chicken or beef cubed meet with onions, spices, butter and oil in a pot. Gently brown the meat over medium heat about 10 mn.
If you are preparing chicken don't add water, the chicken will braise in it's own juce. But if you are preparing meat then add enough water to just cover the meat.

Cook over a medium heat until the meat is tender.
Reduce the liquid to form a thick sauce.

Place 1/2 of steamed vermecelli into a large serving dish, arrange the chicken or meat in the center and cover with the sauce. Add the rest of the vermecelli and put the rest of the meat on the top.

Decorate with dry dates and fruits.