thearabworlds-blog reblogged
thearabworlds-blog reblogged
thearabworlds-blog reblogged
Sad and funny at the same time.
thearabworlds-blog reblogged
aseaofsplitpeas-deactivated2014
Turkey
Moroccan olives
(These will forever remind me of my HAYET ZAYTOUN dream now. If anybody knows anyone my that name, please contact me!)
thearabworlds-blog reblogged
afrique-du-nord-deactivated2019
Tripoli, Libya
Anonymous asked:
What's your favourite kind of beverage?
Related to this blog I like Moroccan mint tea, of course. :)
Other than that, plain chilled water, Arizona Green Tea with Ginseng and Honey, iced coffee (but NOT Starbucks!!), apple juice with mineral water, grapefruit soda, European-style Orange Fanta and other orange sodas, Schweppes Bitter Lemon, cherry juice, banana juice, grapefruit juice, and (rarely) cafe au lait.
Marchande d'oranges by Ludwig Deutsch (1886)
Kefta Tagine from Morocco
So in reply to a question from "summerofscience":
This is a recipe that I often make at home as it's easy, relatively quick but so tasty! Well-seasoned meatballs are cooked in a spicy tomato sauce and topped with eggs. Served with bread to scoop it all up. The meatballs are usually ground lamb, ground beef, or a combination of the 2. I've used ground turkey as well so use whatever you like. Traditionally this is done is a Tagine (Moroccan clay pot with lid) but a deep, wide skillet or pan will do.
KEFTA MKAOUARA (serves 4)
~ For the Meatballs ~
500g/1 lb ground beef or lamb (or a combination of the two)
1 medium onion, chopped very fine
2 teaspoons paprika
1 teaspoon cumin
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
1/4 teaspoon hot paprika
1/4 cup chopped fresh parsley
1/4 cup chopped fresh coriander (cilantro)
~ For the Sauce ~
1 kg/2 lbs fresh, ripe tomatoes
1 onion, very finely chopped (optional)
1 1/2 teaspoons paprika
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/2 teaspoon hot paprika
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped fresh coriander (cilantro)
3 cloves garlic, pressed
1/3 cup olive oil
~~~~~~~~~~~~
4 eggs (optional)
1. Peel, seed and chop tomatoes OR cut in half, seed and grate them. Mix with onions and the rest of the sauce ingredients and place in tagine/skillet. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and cook for 15 mins before adding the (raw) meatballs.
2. Combine kefta ingredients, using your hands to knead in spices and herbs. Shape into small meatballs the size of large cherries. Add them to sauce, cover, and cook for 30-40 mins until sauce has thickened.
3. Break the eggs over the top of the meatballs. Cover and cook for an additional 7-10 mins, until egg whites are solid and yolks are partially set. Serve immediately with bread and enjoy!