How to prepare the cashier at home

How to prepare the cashier at home


  • 1 Cashier
  • 2 modus operandi of the cashier 2.1 components 2.2 Preparation Notes 2.3
  • 2.1 components
  • 2.2 Preparation
  • Notes 2.3
  • 3 Casher chicken 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation


Cashier eaters Moroccan famous in the Maghreb, it consists of ground meat processing and other components of the various spices, which corresponds to the so-called Mortadella, or sausage, or sausage, or hot dogs in other countries, the food people drawer often to buy them ready markets.

Modus operandi of the cashier


  • Three grains of eggs.
  • A quarter cup of oil, preferably olive oil.
  • Grinded meat broth, such as broth cubes but crushed them.
  • Kg of lamb or beef finely chopped.
  • Faramajat cubes of cheese, a creamy.
  • Small spoon of salt.
  • Tablespoon of coriander grains, crushed.
  • Head of garlic.

How to prepare

  • Whisk eggs with olive oil and crushed Mrkalham with chopped soft meat, and mix.
  • Add to the mix Faramajat and continue kneading and stirring.
  • Ntahn well garlic and mortar to add to the previous mixture, and stirring until persevere thickens and blends and mingle with each other well.
  • Confuse the previous mix again in a blender.
  • Keep the mixture in the custom pot to cook the cashier, or can be used as a thermal bag and Nlv to the cylinder in which the cashier, then Nlvha aluminized well.
  • We put it inside the oven has been heated in advance without exposure to the source of fire, but it is ripening steam formed and heat formed inside the oven.


  • You can add slices of green or black olives, cut in circles to the previous components.
  • It can be substituted for meat sheep or cow meat chicken or turkey.
  • You can add ground black pepper to the rough cut and is not soft due to personal desire.
  • Can be replaced by exposing the oven to simmer on the cashier of water vapor, after linking and commenting on the surface as appropriate containing boiling water and steam rising from it.

Casher chicken


  • Kg of chicken breasts, bone-free.
  • Four eggs.
  • Five tablespoons of flour.
  • Five cloves of garlic.
  • A tablespoon of vegetable oil.
  • Teaspoon ground cumin.
  • Pinch of salt.
  • Five cubes of cream cheese.

How to prepare

  • Keep in a blender or food prepared chicken breast with eggs and flour, and cloves garlic, oil, cumin, with a pinch of salt, and mix ingredients well with each other even mash.
  • Keep all the previous ingredients mentioned only cheese in a blender; Where Nkhaltha well until mixture becomes homogeneous, then add the cheese cubes.
  • Prepare nylon bag anti-heat, single out a mixture luncheon meat, and shape, in the form of a disc, with the closure of the parties well, and then on the tin Nfah paper well, so make sure not to enter the water to mix.
  • Keep a bit full of water on the fire, and leave it to boil, and then put in the pot cashier, and Ngtih and let cook for cashier thirty minutes over medium heat.
  • We go out cashier; If we found a little wet leave it for extra minutes, but if it was solid, and much of it is taken out Najafvh from the outside, then put away the bag with him and leave it to cool at room temperature, and then go and we offer with bread at breakfast.


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