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Moroccan snacks

Written By Mehdi Oussama Sahim on Sunday, January 19, 2020 | January 19, 2020


Moroccan food


Morocco is famous for its light, delicious and beautifully shaped dishes that increase the appetite for dining. Therefore, the Moroccan kitchen is considered one of the most delicious and delicious kitchens in food. Not only was the Moroccan cuisine famous in the Arab world; rather, it is known globally as the countries of Europe and America.

Fried eggs with colored sweet pepper:


 The ingredients:


  1. Two sweet peppercorns, to taste.
  2. Four eggs.
  3. Pinch of salt and brown pepper.
  4. A little ground thyme.
  5. Two tablespoons of butter.


How to prepare:


  •  Cut the sweet pepper into circles, take from each circle a color and set it aside.
  • Bring a non-stick frying pan, put a little butter in it, and light the fire. We put the slices of colored peppers in a pan, then put an egg inside each slices of colored peppers.
  •  Add a pinch of salt, brown pepper, and thyme on top of the eggs.
  • We cover the pan with its own lid, and it is preferable to keep the gas fire low until the eggs are tender and not burned.
  • After the eggs are tender, put the fire out and serve it for breakfast or dinner.


Stuffed French Fries:


The ingredients:


  1. Four large potatoes, medium in size, cut into wide strips.
  2.  Boneless chicken breasts cut into cubes.
  3. Onion, medium in size, cut into wide slices.
  4. A clove of garlic.
  5.  Eight eggs.
  6. Tablespoon of flour.
  7. Half a cup of rusk.
  8. Pinch of salt. A teaspoon of spices.
  9. Amount of oil for frying.


How to prepare:

Add the spices to the chicken cubes, salt and chicken spices, and saute the chicken in a saucepan with onions and garlic until cooked completely.
Boil potatoes in boiling water, half boiled, then raise them from boiling water and set aside to cool completely.
We prepare a piece of potato and open it from the top in a rectangular shape, and dig it in half so that we leave a space to add the filling inside.
After we finish digging the potatoes, we start adding the filling inside, and then we close it with the potato filling, and put a little pressure on it.
 Add the stuffed potatoes in the flour dish, covering all sides.
Add each sweet potato stuffed with egg tray, and stir from all sides. After dipping potatoes into eggs, saute them in rusk and cover them well.
We put an oil pan on the heat, and when the oil gets hot, add the stuffed potato kernels and sauté them until tender.
After they are tender, put them out of oil and put them in a serving dish. We can decorate them with some cucumber, sliced, or parsley and tomatoes.
Beautifully.

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About Mehdi Oussama Sahim