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We start by boiling the rice with a little salt, until the rice is ready, we take care of the squid, we cut it into small cubes and we fry it a little with 2 tablespoons of olive oil, then we take it out on the napkin and let it cool.
When the rice is boiled in water and let it cool then put in a large bowl the rest of the ingredients, ie peas, corn, finely chopped parsley, cherry tomatoes cut into quarters, chopped baked pepper and finally add the rice and the cooled squid then add the rest of the oil, salt and pepper and at the end the lemon juice according to each person's taste.
Moroccan salad with pumpkin, bell pepper and grapes
It takes a little time to prepare this salad that will give a fresh taste to a heavy meal that includes steaks. It goes well with lamb, pork ribs or fish.
Prepare a dressing by mixing well:
- 3 tablespoons lemon juice
- 5 teaspoons grated lemon peel
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 clove finely chopped garlic
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 60ml olive oil
Put all the salad ingredients in a bowl and mix them with the dressing. Leave the salad at room temperature for 15 minutes before serving, so that the flavors mix. Add more salt if needed.
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Petru Buiuca recipe: Hot squid salad with radishes and duo of sauces
Boil the squid in vegetable soup (onion, carrot, celery mix). In the same pot, boil the purple potato. After 15 minutes, remove the squid. Boil the potato until it can be easily penetrated with a toothpick. Then the squid and the sliced potato are fried together with the thyme in a well-heated pan, for 3-4 minutes on each side. They are set aside.
In two small pans prepare the 2 sauces as follows:
1. the juice from an orange is boiled on the fire together with the anise and the vermouth. Boiling time: 10 minutes. Medium fire. Stir constantly.
2. aceto-balsamic reduction: balsamic vinegar together with brown sugar is boiled on the fire for 4-5 minutes. Medium fire. Stir constantly.
The salad is made with french fries, cherry tomatoes cut into quarters, gulia and black radish cut into rounds and lettuce. Put the orange sauce as a dressing, season with salt and mix well. Put the squid and the aceto-balsamic reduction over the salad.
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Moroccan salad with beef
It is a traditional salad, served on special occasions in Morocco, hence the name Moroccan salad.
Various ingredients can be used, being considered a tasty and filling salad.
With great confidence, this salad began to be cooked in our country, using healthy ingredients, especially beef that does not contain fat.
5 dishes you have to try in Morocco
If you are a full-time gourmet explorer and plan to visit Morocco, I have good news for you: you will not be disappointed. Rich in flavors, spices and herbs of all kinds, Moroccan cuisine is a real delight for the senses. In the break between a makouda and a tanjia, I detail to you (on the spot) the recipe for success for a complete gastronomic holiday - tested (and enjoyed)!
Why is Moroccan cuisine special?
1. Various influences
Having just arrived in Morocco, I now understand why my best friend had more to say about the culinary arts than anything else when he returned from vacation. Located at a crossroads between Africa, Europe and the Middle East, Morocco brings notes to the kitchen. Jews, Africans, Arabs, but also Romansh. Variations don't stop here & # 8211 every region of the country has its own specific way of eating, so get ready for culinary surprises everywhere.
2. Strong sensations with spices and herbs
You will rarely find a kitchen with more flavors than in Morocco. And with so many spices on the list & # 8211 ginger, turmeric, saffron, paprika, cumin (my favorite), cinnamon, white pepper, cayenne pepper, cardamom etc & # 8211 it seems like you feel like going on holiday and experienced. As a matter of fact, most of them are recommended in weight loss diets, but also in many natural treatments to strengthen immunity, so I recommend you make some supplies to take with you when you return from vacation.
3. Different recipes each time
Moroccans love to mix - an expression you will hear quite often from them is “Ras El Hanout”And refers to a combination of earth herbs. It varies from case to case, but the most common includes cardamom, nutmeg, anise, cinnamon, ginger, various types of pepper and turmeric. Furthermore, Moroccans rarely respect the amounts of spices when cooking - so don't look for standard recipes and be surprised every time!
What are the most popular Moroccan dishes?
Specific to Marrakech, tanjia is prepared either at home (traditionally by the man) or by the local butcher & # 8211 in the hot coals that heat the local Turkish baths (known as farnatchi).
Served in a special clay pot, tanjia consists of a mix of beef, sheep or chicken, to which vegetables are added to the heart's desire and various spice combinations. It can take up to eight hours to prepare, so if you're not armed with steel nerves, don't try this at home!
Specific to the Fes region, the food is often served at weddings or holidays of all kinds, but that does not mean that you can not enjoy it in other contexts.
Made from a fluffy dough, the pastilla is usually filled with pigeon meat, almonds and spices, but you can also find it in the version with seafood (shrimp, squid, fish and noodles).
Traveler recommendation: take a portion from the food stalls near Bab Boujloud and then quench it with a mint-flavored tea.
Specifically for the northern area (Meknes, Fes, Moulay Idris, Essaouira), makouda is basically a french fries cake (carbohydrate lovers, join!). It is often seasoned with salads and various sauces (I recommend the yogurt, which combines very well with salad). For a portion as per the book, go to Café Clock in Fes.
As with the others, the variations can be endless, from tajin chicken with lemon and green olives to kefta (meatballs) with eggs.The meat (chicken or beef) is usually coated with a healthy layer of vegetables & # 8211 peas, zucchini, tomatoes, potatoes - and leaves a very tasty sauce, which you can turn into a delicacy in itself, enjoying it simply with bread.
5. Grilled meat
If you arrive in Morocco with the prejudice that it is not ok to eat directly from the street, you will probably miss one of the tastiest meals of your life. Their markets are extremely well known for the fact that they offer extremely tasty food - and how big is the volume of tourists eager to try, you can be sure that everything is served it is always fresh and that you don't risk compromising your vacation.
I recommend you search through Moulay Idriss grilled kefta with tomato and onion sauce. It is a delicious meal that goes slowly enjoyed with fresh bread.
If you are traveling through Marakkech, enjoy yourself instead Grilled Mergeuz sausages, skewers with liver or lamb –for maximum pleasure, add french fries, tomatoes, olives and fresh bread.
Ready to pack?
Take a look then and over our holiday offers - whether it is cheap flights to Marrakech, hotel rooms with up to 30% discount or car rental services to walk quietly between cities in Morocco.
Chicken is an excellent source of protein, low in fat and helps build muscle. It is rich in minerals, phosphorus, calcium, selenium and vitamins (A, B). Consumption of chicken stimulates metabolism and helps burn calories.
Rice is an important source of energy and helps the brain function properly. It is rich in vitamins (B, D), calcium, fiber, iron which turns it into a nutritious food that you must include in your diet. Rice fiber creates the feeling of satiety, which means that you eat less, get tired and have energy.
For some time now, this assortment has been frequently found in Auchan's fishery - squid tentacles. Large, very large, at a very convenient price, so that they have become indispensable among my priorities of culinary experiments. The inspiration is from Italian cuisine, as well as the few useful but evasive data on cooking time. (For those who are not yet very familiar with the problem: the meat of these mollusks is very versatile and you can not go wrong with any combination of ingredients or spices, but you can go wrong in terms of cooking time that varies, depending on the size of the monster marine, between 3 minutes and 2 hours. If it is too boiled, it becomes rubbery, if it is not boiled enough, it is raw, and hard.) Personally I missed a couple of attempts with this size of tentacles until I find the optimal point . But the result of success is worth even a few less tender (but edible) attempts: it's tasty! A white meat scented with the aromas of tomato sauce with wine, a light food, very healthy, low in unbearable fats but generous in unsaturated fatty acids and very rich in clean proteins, of wild origin. It is a hot salad that can be served with couscous or rice, which can be turned directly into pasta sauce, or which can be served as such, with toast and a salad of vegetables. In any case, a glass of dry red wine or prosecco is an indispensable companion.
Ingredients (for two people):
- Large squid tentacles, around 500 grams (we had 4 pieces of 560 gr. Together)
- A small can of whole tomatoes peeled in juice (3-4 fresh, medium, peeled tomatoes)
- 3 - 4 cloves of garlic
- 100 - 150 ml. dry white wine
- 30 ml. Apple vinegar
- 1 bunch of parsley
- Olive oil, 2-3 tablespoons
- Dried pepperoncino (chilli) to taste
- 5 - 6 bay leaves
- Freshly ground pepper
- 1-2 teaspoons of sugar
Boil 1.5 - 2 l of water with one or two teaspoons of sugar and bay leaves and vinegar. Wash the tentacles thoroughly under a continuous stream of cold water, insisting on the side with suction cups to remove possible traces of sand. If they are still welded, they separate from each other. With the smooth side of a hammer for schnitzels (or with a 1 l bottle) beat each tentacle separately, without crushing, for tenderizing. When the water starts to boil, place the tentacles one by one and somewhat neatly on the bottom of the pot, so that they all remain immersed in the water after they stiffen (almost instantly). Cover the pot with a lid and simmer for about 40 minutes (for the size indicated on the ingredients). They are cooked when the fork enters the meat relatively easily, but this “relatively” and this “easy” can be misleading: if it seems to enter relatively easily after the first 10 minutes of cooking, at the indicative dimensions I gave you, no are still cooked, I assure you. Well, after boiling, remove from the water and set aside to cool. In a large frying pan, prepare the sauce: the cleaned and crushed garlic, together with the hot pepper, fry for 10 & 30 seconds in the olive oil, quench with the tomatoes cut into large pieces together with their juice, season with salt, of pepper, add the wine, cover and simmer for 5 minutes. Meanwhile, cut the tentacles into slices, thinner (2-3 mm) in areas with a larger circumference and progressively thicker as they thin out (the last 5-10 cm from the tip of the tentacle are left whole for decoration). Put the squid in the tomato sauce, mix and let it boil for 10, max. 15 minutes, until the sauce becomes thick. Finely chop the parsley, put it on top of the sauce, turn off the heat and stir.
We served it with a natural couscous, a lettuce and a dry Cabernet-Sauvignon, from Cricova (Underground City). Very good!
How to make squid with vegetable sauce
squid it will be cut into small strips and placed in a waiting bowl.
Peeled onions cut into small pieces and put to harden in a Teflon pan with hot vegetable oil, adding for flavor and garlic cut into thin slices.
When onion will become translucent will be added squid cut into strips, left to harden approx 5 minutes, then they will be added tomatoes peeled and diced, green pepper cut the pieces, white wine, salt and pepper to taste, leaving everything to boil over low heat for approx 50-60 minutes.
At the end of the cooking time they will be added seedless green olives.
Squid with vegetable sauce will be served with a garnish of boiled rice.
Method of preparation
We make a dressing of two tablespoons of mayonnaise, a tablespoon of mustard and 1-2 tablespoons of lemon juice. Mix well and over the dressing add the boiled rice, canned tuna and 1/4 of the canned corn. Mix everything well, season with salt and set aside until we take care of the vegetables.
Cut the potatoes, carrots and beets into cubes and season with a tablespoon of olive oil and salt, placing each vegetable in a separate bowl. We cut the cherry tomatoes into quarters, the cucumbers into slices, and the bell peppers into cubes.
We put the salad with rice in a round bowl and turn it over on the serving platter that we lined with lettuce leaves. We take out the bowl carefully, so that our salad remains in the shape of the bowl.
Starting in the middle, as close as possible to the rice salad, towards the edge, we arrange piles of each vegetable, alternating the colors to look as beautiful as possible.
Then add the olives and boiled egg slices. Then sprinkle everything with olive oil and lemon juice and decorate with chopped parsley, and if you like, and a little mayonnaise.
- Put the beets in a pan, put it in the oven and bake for about an hour, until soft. Beets can be boiled in a shorter time but I prefer baking because I think beets lose less color and taste. Bake the beets without peeling them because, once cooked, the peel is very easy to remove. If the beets are larger, it is good to halve them to reduce the time they stay in the oven. We check with a fork if the beets are ready, because they should penetrate easily. Let the beets cool a bit and cut them into cubes (or, if you prefer, you can slice them finely).
- We clean the garlic, put it through the garlic press and add it over the beets.
- Add 2 tablespoons of olive oil and the juice of a large lemon.
- Sprinkle the spices, respectively a pinch of pepper, chili, ground cumin and salt to taste. Cumin should not be confused with cumin (widely used in Mexican and Moroccan cuisine). If you do not have cumin at hand you can successfully use curry, which contains cumin.
- At the end, chop the parsley and mix everything well.
Moroccan beetroot salad is good to leave in the fridge before eating, at least 30 minutes, to mix the flavors but also because it is better cold.