Traditional courses
COUSCOUS WITH BROAD BEANS AND OLIVES for 8 to 10 people
1 kg of semolina
500 g of dry broad beans
500 g of stoned green olives
1 piece of beef foot
1 kg of beef meat (chest meat)
2 big spoons with red pepper
1 small salt pinch
The day before : soak dry broad beans in a big quantity of water.
The following day, when the broad beans are well inflated and softened, remove the top of broad bean with the point of the knife.
Put in a casserole, beef foot and meat, broad beans and olives. (Before using olives to make them blanch in water, make this operation twice, this will remove the taste of the salt). Add the red pepper and the salt pinch. Cover with water (add a sufficient quantity so that at the end of the cooking it will remain a stock). cover everythng and let it cook for 4 hours over a very soft fire (preferably on an electric plate).
Accompany this preparation with couscous semolina.
* This course is enjoyed saturdays midday. To appreciate savour of it, it is advised to let the preparation cook a whole night.
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CHICKPEA AND CHICKEN TADJINE for 4 to 6 people
1 chicken (average size)
250 g of dry chickpeas
1 kg of onions
2 small spoons with sugar
1 egg
2 big spoons with groundnut oil
1 salt pinch
1 pepper pinch
The day before : soak dry chickpeas in cold water. On the following day, remove the water and rinse well.
The following day : cut out chicken in pieces and put them in a cooking pot fill with some oil. Add onions thin slices with sugar. Let everything over a fire until the onions become transparent.Add chickpeas, red pepper, salt and pepper. Let it cook over a small fire without adding water for approximately 2 hours.
Take a dish that can go to the oven, put in onions layer, a chickpeas layer then the chicken, do this operation several times. To beat in a salad bowl, the whole egg then pour it on the preparation. Put the dish in the oven and let it cook time until the preparation gets a pretty gilded color. Serve it hot.
* We can add a little cinnamon.
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BUTTER COUSCOUS for 8 people
1 kg of couscous
500 g of fresh broad beans
150 g of currants
butter
caster sugar
1 liter of whey (or buttermilk)
Prepare the couscous in a couscous steamer. Cook it (with vapor) and mix it three times (to add water each time). On last cooking, put in the couscous steamer the currants and the broad beans which you will have blanch before.
Serve it very hot and each one will add on its own way butter and the caster sugar. Generally we accompany the couscous with butter with drinking whey (or buttermilk). Some like to sprinkle their couscous with whey.
* We can finish this dish by drinking a mint tea.
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EGGS BRICKS (in french : briques à l'oeuf) (individual portion)
1 package of 12 bricks sheets
12 eggs
groundnut oil
a salt pinch
Put some oil in a frying pan, put the brick sheets then to break an egg above it. Fold the sheet into two then fold back the sides to prevent the egg not to spread in the frying pan. Wait until, it is well gilded to turn over it. Fry the two sides. Before eating, drain the fried brick sheet on absorbing paper.
* serve it hot, accompanied by lettuce.
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THE TAFINA for 8 to 10 people
* This course cooks the day before and cooks all the night.
10 potatoes (average size)
500 g of haricot beans (dry)
5 eggs
1 kg of beef meat (chest meat)
1 piece of beef foot
250 g of rice
250 g of corn
curcuma
red pepper
salt
1 date
Day before : on the morning, soak haricot beans (dry) in water for 6 to 8 hours. Remove water and rinse.
In the evening : take a large stewpan, put in the beans, the meat the beef foot, the eggs (rinse well each egg) and the potatoes (already peeled). Put in a whole plastic bag of riceand one of corn. You will lay them out on the top of the ingredients, slightly open. Powder with red pepper, curcuma and salt. Put the date and cover very largely with water then close the stewpan.
Let cook all the night either on the electric plate or oven a very light fire. During all cooking, it is recommended to cover the stewpan of a cover if it is on an electric plate.
* How should it be served ?
Lay out the rice and the corn in the same dish without mixing them.
Put the meat, the beef foot and the eggs together in a same dish. (Remove the shell of the eggs and cut them of them into two pieces).
Present the potatoes lonely in a dish. (If they are well cooked they will have taken a chestnut color and they will be caramelized.)
In a soup tureen serve the stock and the dry haricot beans.
* It is a dish enjoyed on saturdays midday.
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THE CHICKPEAS TAFINA for 8 to 10 people
* this course have to be prepare the day before and have to cook the whole night
500 g of chickspeas (dry)
1 kg of beef meat (chest or chicks)
1 marrow bone
1 garlic head
5 eggs
10 potatoes (average size)
2 big spoon of oil
2 small spoons of curcuma powder
1 big spoom of red pepper
a salt pinch
The day before : on the morning, soak the chickpeas (dry) in water for 6 to 8 hours. Then take the water off and rinse.
In the evening : take a stewpan, put in the chickpeas, the beef meat, the marrow bone, the eggs (well rinse each egg) and the potatoes (already peeled). Add the garlic head (well rinse), the curcuma, the salt, and the red pepper. Cover everything with a big quantity of water then cover the stewpan with its lid.
Let cook all the night either on the electric plate or oven a very light fire. During all cooking, it is recommended to cover the stewpan of a cover if it is on an electric plate.
The presentation is the same than the traditional tafina.
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