كيكة الكسكاس سهلة ولذيذة

              كيكة الكسكاس سهلة ولذيذة       

المقادير

بيضة واحدة

معالق كبار زيت3

2 كيسان دقيق 

2 معالق كاكاو 

كأس سنيدة

نص كأس حليب

2خمارات

1فاني

قبصة ملح 

 الكيفية
تخلط المقادير الناشئة بعضها ثم نضيف البيض  والحليب 

ونخلط جيدا نحضر 4 فناجين للقهوة مدهونين بالزيت والفورص لنصب داخلها الخليط حتى نملأ  ما يعادل ثلثها ونضع االفناجين داخل كسكاس البرمة  التي مسبقا وضعت بها ماء ليغلى و نغطي الكسكاس بثوب ثم نضع فوقه مقلاة 

و نتركها لمدة نصف ساعة لتكون بعدها جاهزة 

وندهنها بشكلاطة مذوبة بحمام مريم مضاف عليها ملعقة كبيرة 

من دانون عادي لاعطائها لمعان 

اقرء المزيد

     
                 Discover Morocco

Morocco is located in the northwestern corner of Africa. Morocco is slightly larger in area than California, and its territory has three different regions. The northern coast along theMediterranean sea is made up of fertile land that rises to elevations of about 2,400 meters The Atlas Mountains run between the Atlantic coast in the southwest to the Mediterranean Sea in the northeast. Finally, the semiarid area in the south and east known as the Western Sahara connects Morocco with the vast African Sahara Desert.
Morocco faces a problem with desertification. Desertification is the process where fertile land becomes barren and desert-like. Desertification may be caused by forces of nature, such as lack of rainfall or drought. Humans contribute to desertification when they clear away all the trees or allow their livestock to graze too much so that they eat away all plants. These practices leave no plants to hold the soil in place, so wind and rain can carry away the fertile topsoil. Morocco also has a problem with water pollution from oil spills, poor sewage treatment practices, and the use of strong pesticides.
In the northwest, agriculture in Morocco thrives. Except in years when there is severe drought, Moroccan farmers are able to supply the country with enough food.

2  FOOD & HISTORY 

Nomads called Berbers were the first inhabitants of Morocco over two thousand years ago. They used local ingredients, such as olives, figs, and dates, to prepare lamb and poultry stews. Over time, traders and conquering nations introduced new food customs. Among them were the Phoenicians, Carthaginians, and Romans. However, the strongest influence on native cooking was the Arab invasion in the seventh century A.D.
The Arabs brought with them new breads and other foods made from grains. Theyintroduced spices including cinnamon, ginger, saffron, cumin, and caraway. They also introduced sweet-and-sour cooking, which they had learned from the Persians. Moors from Andalusia in southern Spain also influenced Moroccan cooking. The pastilla, orbisteeya, a popular pigeon pie in Morocco, was originally aMoorish dish. In modern times, the French and the British made contributions to Moroccan cuisine

اقرء المزيد

           
           

                        Almond ghribas

                 

Ingredients

• 240 g(1½ cups) blanched almonds, plus 30 extra to decorate (optional)
• 125 g(1 cup) pure icing sugar, plus 2 tbsp extra to coat
• 1 tspbaking powder
• 3egg yolks
• 2 tsporange flower water

Instructions

Cooling time 5 minutes

Preheat oven to 180°C (160°C fan-forced). Line two large oven trays with non-stick baking paper.

Spread the almonds on one of the baking trays and toast in preheated oven, shaking the tray occasionally, for 8-10 minutes or until lightly golden and aromatic. Set aside for 5 minutes to cool slightly.

Use a food processor to process the almonds until finely ground. Transfer to a medium mixing bowl.

Sift together the icing sugar and baking powder over the almond meal. Add the egg yolks and orange flower water and use an electric mixer to beat until well combined and a soft dough forms. Roll heaped teaspoonfuls of the mixture into balls. Roll in the extra icing sugar to coat lightly and then place on the lined oven trays about 5 cm apart. Flatten the balls until about 1 cm-thick and then press a whole extra almond into the center of each, if desired.

Bake in preheated oven for 20 minutes, swapping the trays around halfway through baking, or until lightly golden around the edges and cracked on top. Remove form the oven and cool on the trays.

Baker’s tips

• These ghoribas will keep in an airtight container at room temperature for up to 2 weeks.

• For a slightly soft centre bake these biscuits for only 16 minutes. 

اقرء المزيد