Moroccan light eaters and delicious

Moroccan light eaters and delicious


  • 1 Moroccan cuisine
  • 2 light eaters Moroccan 2.1 Moroccan chicken kofta 2.2 Moroccan Albesarh 2.3 Brkkh milk
  • 2.1 Moroccan chicken kofta
  • 2.2 Moroccan Albesarh
  • 2.3 Brkkh milk

Moroccan kitchen

Renowned for Moroccan cuisine with many distinctive dishes that combine many diverse flavors resulting from the passage of many civilizations on its territory, such as: the Amazigh, the Europeans and the Arabs, which is considered one of the oldest kitchens and most famous in the Arab world, and in this article Snarafkm on a range of dishes light that it is offered in the Maghreb, and in various occasions.

Moroccan light eaters

Moroccan chicken kofta


  • Four hundred grams of chopped chicken.
  • Small onion.
  • Cloves of garlic.
  • Small Vibrio of coriander.
  • A teaspoon of cumin and ground coriander and paprika.
  • Salt and black pepper to taste.

Sauce ingredients:

  • Small onion.
  • A tablespoon of butter, olive oil, turmeric.
  • Cloves of garlic.
  • Lemon juice.
  • A sprig of basil.
  • Half a cup of water.
  • Coriander for garnish.

How to prepare:

  • Blending all components Bulkipth with each other until homogeneity.
  • The formation of the previous mixture to a medium-sized balls, and put them in a suitable tray and leave until use.
  • Start preparing the sauce, through Tchouh garlic and onions in a saucepan over medium heat with oil and butter.
  • Add the basil and turmeric, stirring three minutes.
  • Add water, leaving the ingredients boil for five minutes.
  • Put the kofta balls in the marinade and leave for ten minutes.
  • Altngkeh salt, lemon, black pepper.
  • Poured meatballs in the dish, decorated with coriander.

Moroccan Albesarh


  • Half a kilogram of beans crushed, and crushed peas.
  • Besltan chopped.
  • Half a cup of chopped Akaddons and chopped coriander.
  • Salt and black pepper to taste.
  • Five cloves of garlic.
  • Four tablespoons of cumin, olive oil.
  • The amount of water as needed.

How to prepare:

  • Place all ingredients in a saucepan on medium heat fire except spices.
  • Immersion ingredients with water, boil and leave them well for at least time, taking care to constantly monitored, and can add a little water at any time in the case was dry.
  • Remove the pot from the fire, and the mashed ingredients in a blender, and then re-placed in the pot.
  • Spicing Albesarh spices and salt, and let the fire boil for seven additional minutes.
  • Poured Albesarh in serving dish, workshops and face with oil and cumin.

Brkkh milk


  • Tran for milk.
  • Cup of Albrkkh (coarse bulgur).
  • Small spoon of salt.
  • Small tablespoons of butter.
  • Tablespoon of half of a grain pond for decoration.

How to prepare:

  • Boil Albrkkh in a saucepan with water over medium heat until maturity.
  • Boil the milk and salt in as much as another.
  • In addition Albrkkh to mature milk, Tkulaibh well.
  • Let the mixture boil on the fire for five minutes, then add the butter and re-flipping.
  • Poured milk into cups Brkkh serving, and decorated with beads pond.


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