アラビア料理

Couscous




Ingredients (for 4 persons):

4 Chicken legs
3 carrots
3 turnips
3 zucchini
2 onions
70 g tomato paste
200 g cooked chickpeas, canned
1 cube broth
1 portion saffron
1 teaspoon grounded ginger
1 clove Garlic
1 tablespoon grounded coriander
bouquet garni
2 Cloves
salt
Pepper
oil

Couscous grains
Harissa


Preparation

Peel the carrots and turnips. Wash the zucchini. Cut all the vegetables into large pieces. Peel and mince the garlic and onion.

Remove skin from chicken thighs.

Dissolve the stock cube in a liter of water. Take a tablespoon of broth and diluted tomato paste. Pour in the broth.

Heat oil in a large casserole. Add the chicken and fry for two minutes on each side. Add the spice mixture to the chicken thighs, vegetables and herbs. Moisten with broth. Lightly salt and pepper. Cover and simmer for 45 minutes.

Rinse and drain the chickpeas. Add 15 minutes before the end of cooking.

Cook the couscous as discribed on the package and serve with chicken, vegetables and chickpeas.

Serve with harissa if you like it spicy.










Spinach and yoghurt soup






Ingredients (for 4 persons):

500 g spinach or (300 g frozen spinach)
1 onion, sliced
3 tablespoons olive oil
600 g yoghurt
3 garlic cloves, crushed or grated
1 litre vegetable or chicken broth
110 g / 1/2 cup uncooked rice
salt, pepper to taste
fresh mint

Preparation

In a large pan, heat a little olive oil. Fry the onion until translucent and soft.

In the meantime, rinse the spinach. Tear the spinach into strips, or cut it into strips with kitchen scissors. Then add the spinach to the onions, and cook on low heat for about 5 to 10 minutes.

Add the rice and stir everything. Add the broth, and season with salt and pepper. Let the soup simmer until the rice is done.

Take the pan off the heat.

In a bowl, slightly beat or whisk the yoghurt. Add the garlic and mix again. Add the yoghurt to the spinach and mix well.

Warm up the soup on the stove but do not boil. The yogurt will curdle if the soup is brought to a boil. Season to taste with salt and pepper.







Baklava






Ingredients (for 4 persons):

2 packs puff pastry (270g)
500 g walnuts (or almonds)
250 g butter (melted)
2 teaspoons cinnamon

For the syrup:
300 g of sugar
200 g of honey
6 pieces cloves
0.4 liters of water

Preparation

Bring the puff pastry sheet to room temperature as per direction.

Preheat oven to 190 ° C.

Take an aluminium foil and coat it with oil. Place one sheet of pastry on it.
Using a pizza cutter or knife divide it into 9 or more pieces. Similarly do the same for the other sheet also and keep aside.

Arrange them with a spacing of 4 cm in between.

Mix the finely chopped walnut/almonds with cinnamon powder, butter and 1/2 cup sugar. Spread this mix over one set of squares.

Cover each square with a piece of pastry sheet and make a diagonal slit to facilitate baking.

Bake this in 190 degrees for 10 minutes and check if it is puffed up. Otherwise increase the timing by 5 minutes.

In the mean time bring the rest of the sugar, the honey, the cloves and the water to boil. Let it achieve a syrup like consistency. Then add a pinch of cinnamon + vanilla essence to it. Let it cool. Take out the cloves.

Take the baked baklava out.

Pour the prepared syrup in a pan and place the baklava over it. Drizzle some syrup over the baklava and we are all set now.

Serve the Baklava immediately or cool. Baklava is ready!








ミントティ

緑茶、ペパーミント、砂糖