Le Maroc fait partie de la fameuse cuisine marocaine et varie selon les régions.
Composants:
Une tasse et demie de Cousshand.
Une demi-tasse de sucre.
Trois cuillères à soupe de beurre.
Eau.
Cannelle.
Raisins secs.
Méthode de préparation:
Nous avons mis de l'eau et laisser bouillir dans un pot spécial.
Mettez le samping dans le bol et ajoutez-lui du beurre fondu, puis le confondre bien et le mettre dans certains des ci-dessus sans toucher l'eau.
Nous laissons le CALC pendant 20 minutes, nous prenons la toux dans un bol et le vaporisons avec de l'eau et nous essayons de ne pas avoir de blocs, puis le ramener à la destinée. donc, nous répétons cette étape à quelques reprises jusqu'à ce que le Calc est cuit et ensuite le mettre dans la margarine-facultatif.
Nous avons mis le isalmed dans un plat et nous le vaporisons avec de la cannelle, du sucre et des raisins secs, et nous pouvons le livrer avec le lait qui est mélangé avec de l'eau coulée.
يعتبر الكسكس من الأطباق الرئيسية في المطبخ المغربيو يختلف شكله بختلاف المنطقة
كوب ونصف من سميد الكسكس.
نصف كوب من السكر.
ثلاث ملاعق كبيرة من الزبدة.
ماء.
قرفة.
زبيب.
طريقة التحضير :
نضع الماء ونتركه ليغلي في قدر خاصة بالكسكس.
نضع السميد في وعاء ونضيف له الزبدة المذابة، ونخلط جيدًا ثم نضعه في قدر من فوق دون أن يلامس الماء.
نترك الكسكس مدة عشرين دقيقة، م نأخذ السميد الى وعاء ونرشة بالماء ونفتله نحاول ألاّ يكون هناك كتل ثم نعيدة إلى القدر وهكذا نعيد الخطوة هذه عدة مرات حتى ينضج الكسكس ثم ندهنه بالسمن -اختياري-.
نضع السميد في طبق ونفرده، ثم نرشه بالقرفة والسكر والزبيب، ويمكننا تقديمه مع الحليب المخلوط بماء الزهر.
Source:
المصدر:
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هاد الشفة باينة بنينة بزاف
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هههه تتجي في لع راس من دكشي
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