Moroccan Berkoukech Recipe! M’Hamsa, Aïche, Pearl Couscous Recipe! #recipe #moroccanfood
Berkoukech With Meat: A Delicious Dish of Stewed Meat, Spices and Large Grain Semolina. This dish is popular across North Africa. In Morocco you’ll find versions with Ras El Hanout, in Algeria versions that are packed with vegetables and in Tunisia a version packed with firey harissa. This dish is commonly made in the winter months but is also made in Morocco after giving birth.
Here’s a version I created at home after eating a delicious Berkoukech dish at @ledouar.marrakech
Ingredients:
4T olive oil
1 large onion, grated
2 tomatoes, grated
1t turmeric
1.25t paprika
1.25t ground ginger
.75t black pepper
1/2t ras al hanout
Salt, to taste
3T finely chopped cilantro
1T tomato paste
300g Berkoukech or Petits Plombs
1 chili pepper (optional)
500g lamb or beef stew meat, with bones
In a large pot, heat the olive oil over medium heat. Add the grated onion, beef, spices and chopped cilantro. Let cook for a few minutes to lock in the flavors. Add grated tomatoes and tomato paste and cook for a few more minutes. Season generously with salt.
Add 1.7L of of water, bring to a boil, reduce to simmer, add chili pepper (if using) and cook over medium low heat for about an hour until the meat is tender and broth is flavorful.
Add an additional .5L of water (if needed) and bring to boil. Add berkoukech and cook for another 20 minutes until berkoukech is plump and tender.
Garnish with chopped cilantro and serve immediately.
B’saha & Bon Appetit!
Chicken Casablanca
Chicken Casablanca
Ingredients :
1 Fresh Lemon
1/2 Medium Onion
1 Cinnamon Stick
3 tbl spoons Olive Oil
2 Cardamons
2 tbs Turmeric
2 tbs Smoked Sweet Paprika
1 tbs Sea Salt
1 tbs Cumin
1 tbs Black pepper
1 Pickled Lemon
1/4 Cup pickled Green olives
The Moroccan cuisine is influenced by Morocco's interactions and exchanges with other cultures and nations over the centuries.Moroccan cuisine is typically a mix of Arabic, Andalusian, Berber and Mediterranean cuisines with a slight European and Subsaharan influence.
Morocco produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Common meats include beef, goat, mutton and lamb, chicken and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, argan oil, cold-pressed, unrefined olive oil and dried fruits. As in Mediterranean cuisine in general, the staple ingredients include wheat, used for bread and couscous, and olive oil; the third Mediterranean staple, the grape, is eaten as a dessert, though a certain amount of wine is made in the country.
Spices at central market in Agadir
Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talaouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally. Common spices include qarfa (cinnamon), kamoun (cumin), kharqoum (turmeric), skinjbir (ginger), libzar (pepper), tahmira/felfla hemra (paprika), zenjelan (sesame seeds), qesbour (coriander), zaafran beldi (saffron), massia (mace), qronfel (cloves), basbas (fennel), Nnafaâ (anise), elgouza (nutmeg), zaâter (oregano), felfla soudania (cayenne pepper), and Ourka sidna moussa (bay laurel). helba fenugreek, 27 spices are combined to form the celebrated Moroccan spice mixture ras el hanout.[5]
Common herbs in Moroccan cuisine include naanaa (mint), maadnous (parsley), quesbour (coriander), fliyo (peppermint), merdedouch (marjoram), kerouiya (caraway), ellouiza (verbena) and salmia (sage).
Couscous (Arabic: كُسْكُس kuskus ; Berber: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina, usually served with a stew spooned on top. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya and to a lesser extent in Sicily
COUSCOUS DU VENDREDI AU MAROC ???????? // Recette détaillée
Hello tout le monde j’espère que vous allez bien ?
Recette en direct du Maroc ???????? : LE COUSCOUS
J’espère que cette vidéo vous plaira
Pour les quantités faites en fonction de votre composition familiale !! Pour 6 pers:
1kg de viande de boeuf
2 oignons
2 tomates
10 carottes
3 courgettes
4 navets
1/2 chou
Un morceau de potiron (facultatif)
2 pomme de terre (facultatif)
1 bouquet de coriandre
1 patate douce (facultatif)
1 piment
Huile d’olive
Sel poivre curcuma et gingembre
Pour le couscous :
1kg de couscous moyen
Sel
Eau
Huile neutre
25 Moroccan STREET FOODS Across Morocco!! FES Kebabs, MARRAKESH Tagine + SAHARA Couscous
Welcome to MOROCCO! Ancient medinas, vast and ever-changing landscapes, the Sahara desert!!! Morocco has so much to offer in terms of sightseeing, but it is also home to amazing MOROCCAN FOOD! We have been fortunate enough to travel deep into cities and villages across Morocco like: Marrakesh, Fes, Casablanca, Rabat, Imlil, Chefchaouen, Azrou, Merzouga, Dades Valley and MORE!! There is an endless supply of Moroccan street food, traditional cuisine and village foods to experience along the way. Because of that, here is a MASSIVE compilation of the 25 best Moroccan Foods to try when you’re in Morocco!
Morocco is a world-renown food destination, and should be on any foodie’s travel bucket list! Please let us know in the comments if you agree or if you thought we missed something! Thanks so much for tuning in and if you enjoyed this video, make sure to LIKE and subscribe so that you never miss an episode on our channel.
Video Chapters:
0:00-0:25 Introduction
0:26-1:23 Zaa Zaa
1:24-3:49 Medfouna
3:50-5:07 Herbal Tea
5:08-6:28 Pickle Cocktail
6:29-7:54 Babbouche
7:55-9:25 Camel Milk
9:26-11:14 Bissara
11:15-12:07 Chebakia
12:08-14:38 Couscous
14:39-16:37 Grilled Trout
16:38-17:50 Head Sandwich
17:51-19:43 Grilled Skewers
19:44-21:02 Halwa
21:03-21:51 Kalinté
21:52-22:32 Oysters
22:33-24:31 Fried Sardines
24:32-26:54 Stuffed Spleen
26:55-27:56 Chicken Tagine
27:57-29:11 Khlea
29:12-31:38 Steamed Camel
31:39-34:27 Moroccan Seafood
34:28-35:22 Pomegranate Juice
35:23-37:15 Camel Kebabs
37:16-39:12 Pastilla
39:13-41:24 Tangia
41:25-41:42 Outro
_____________________
We’re Luke Martin and Sabrina Davidson, food lovers and world travellers! We make videos about local, authentic and unique foods from across the globe. We particularly like to sample street food across Asia. We’ve eaten our way across Asia, Europe, the Middle East, parts of Africa, North America and the list is still growing! Our mission is to create content that is entertaining, informative, honest and fun! We love what we do and we are always grateful for your support! Thank you and see you on the next episode!
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What do Casablanca and Candiac, Que., have in common? Couscous | We Are The Best
For Majid Jamaleddine and his family, making couscous has always been a Canadian affair. Jamaleddine is the founder of Zinda Products. He was born in Casablanca, Morocco, and even back in north Africa, he was making couscous with Canadian wheat.
The key to great couscous is semolina — the purified wheat middlings of durum wheat. Durum wheat grows abundantly in the Canadian prairies. Join chef Ricardo Larrivée as he gets to the root of this golden grain.
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What do Casablanca and Candiac, Que., have in common? Couscous