Moroccan kofta and cheese .. delicious and distinctive taste

 Ingredients

Flour: 1 1/2 cups (for dough)

Baking powder: 2 teaspoons (for the dough)

Salt: 1 teaspoon (for dough)

Ghee: 4 tablespoons (for dough)

Egg yolk: 1 piece (not beaten, for dough)

Hot water: 118 ml (for dough)

Vinegar: 1 tablespoon (for dough)

Beef: half a kilo (minced, for stuffing)

Vegetable oil: 1 spoon (for filling)

Onions: 1 piece (chopped, for the filling)

Milk: 118ml (for filling)

Flour: 2 tablespoons (for filling)

Parsley: a bunch (chopped, for filling)

- Colored pepper: to taste (chopped, for filling)

Salt: to taste (for filling)

Black pepper: to taste (for filling)

Eggs: 1 piece

Cheese: to taste (grated)

How to prepare

1. Mix the flour, baking powder and salt in a medium bowl, then add the ghee to the flour and beat with a mixer. Add the egg yolk, vinegar and hot water with a beat with a fork, then cover the dough and leave it for two hours to ferment.

2. Preparing the stuffing: Heat the oil in a large frying pan over a medium heat, then add the ground meat and onions, then cook it. Strain the cooked meat from the liquids, add the parsley, green pepper, salt and black pepper to the filling, and leave it aside.

3. In a small frying pan, put the flour, eggs and gradually whisk together the milk, add the cheese to it, and let the mixture cook over a medium heat while stirring; Until the cheese melts. Add the mixture to the meatballs.

4. Preparing the kofta: the extent of the dough; Until you get a sheet with a thickness of 2 cm, then cut the dough sheet large circles using a cover, and grease the edge and the bottom half of each sheet with water, and fill half of the circle paper with the filling that we have prepared, and layer the second half of the paper until it covers the first.

5. Preheat the oven to 200 degrees Fahrenheit. With a brush, brush the pastry with one egg yolk and the whisk with a tablespoon of water. Leave it in the oven for 20 minutes. Until golden, then take it out and serve

The ingredients of the Moroccan

 The ingredients of the Moroccan tagine with meat and vegetables

Half a kilo of meat.

A large onion.

One chopped tomato.

3 zucchini fruits.

3 fruits of carrots.

3 potatoes.

2 tablespoons of olive oil.

Half a teaspoon of chopped garlic.

Chopped parsley.

Half a teaspoon of turmeric.

Chopped ginger.

Salt and black pepper.

Pinch of paprika.

Preparation method

We put the tagine on the fire, add oil to it, and fry the garlic with it until we get a golden color.

Add the onion and the meat and stir the ingredients together until the meat changes color.

Add salt, black pepper, spices, ginger and turmeric, while stirring over a quiet fire.

Vegetables are washed and sliced.

Add vegetables to the tagine, spread zucchini on top.

Sprinkle with salt and paprika, then add water, and leave the ingredients on the stove until completely cooked.

The tagine is served hot, pale, and spiced.

Tagine the fish

  Tagine the Fish with Sharmoula:

Ingredients kilogram of whole fish.

 Three medium-sized potatoes.

Three round carrots cut into slices.

Two grains of sweet green pepper.

 Two grains of sweet red pepper.

A grain of strawberry, medium size.

Charmoula dressing: juice of half a lemon.

Half a cup of olive oil.

Two tablespoons of parsley, finely chopped.

2 tablespoons of green coriander, finely chopped.

 Six cloves of garlic, crushed finely.

2 teaspoons ground cumin.

 Two teaspoons of sweet paprika. Half a teaspoon of ground black pepper, or to taste.

 Two teaspoons of salt, or to taste.

 How to prepare:

Wash the fish well with water, and dry it well.

Chop potatoes, carrots, tomatoes, green and red peppers into large pieces, according to taste and desire.

 Pour the vegetables into an oven tray.

Put all of: lemon juice, parsley, olive oil, coriander, garlic, cumin, paprika, black pepper and salt in a large bowl, and mix all the ingredients well.

Grease the fish inside and outside with the mixture of ingredients, using a kitchen brush, and spread the vegetables with the same mixture.

Put the fish in an oven tray with the vegetables.

Poured a third of a cup of water into the tray; Until the sauce thickens.

Cover the tagine tray with tin foil, and put it in the oven for cooking.

Leave the tray in the oven for forty-five minutes, until it is fully cooked.

Take the fish out of the oven after the specified time has passed, and serve it with vegetables and sauce.