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méchouis

HEAD OF SHEEP FOR STEAM
Ask your butcher to prepare 1 or 2 large heads of sheep. Wash and drain. In a steamer, spread several branches of mint. Remove the head or in the container top. Sprinkle with salt and cumin. Cover with foil. Fill halfway with water at the bottom of the couscous. Seal the two utensils and cook over medium heat for 1 hour to 1h30. Serve hot.


MÉCHOUI THE MOROCCAN STUFFED
The secret of good barbecue is the quality of the meat. Order from your local butcher a few days in advance a nice lamb from October to December kg.Ne especially not wash. Clean with a clean cloth.
I always cut the neck of mutton before my first barbecue, to "belly" on the platter. I remove even half of the collar. Mix the ingredients: -1
Chinese bowl of rice cooked long
-2 bowls of Chinese parsley
-1 bowl of cilantro chopped Chinese
-6 cloves of garlic mashed
-1 level tablespoonful of chilli powder
-1 teaspoon cumin
-1 teaspoon Harissa
-8 cooked white kidney, cleaned and cut into pieces
-200 g of olives pitted and sliced
-3 tablespoons oil
Make an incision between the shoulder bones to slip the joke. The sewing with cotton thread. Coat the lamb 150 g of butter (or 2 tablespoons smen) Add salt and pepper. Cook in a public oven (bread oven) for 5 hours. The skin of the barbecue should be golden and crisp. Serve hot.
Trim: Serve stuffed tomatoes on a bed of lettuce or vegetables sauteed with garlic.

SKEWERS OF BEEF TENDERLOIN
To: 1kg of meat cut into 500 2 cm cubes of sides.
Mix:
-1 bunch chopped parsley
-salt (to taste)
-1 teaspoon pepper
-2 tablespoons of peanut oil
-1 tablespoon lemon juice
-1 onion chopped very fine
marinate for 2 hours. On each pin, put 6 pieces of meat. Cook on charcoal, coal must be on a good half hour in advance, or an electric flameless. Serve very hot with the harissa and cumin mixed with lemon juice and the olive oil.
Accompaniment: A glass of hot mint tea

SKEWERS OF LIVER COATED
For 1kg 500g sheep's liver, cleaned and ready to cook, and 3 screens washed and drained, mix:
-1 tablespoon chili powder
-1 teaspoon cumin
-1 teaspoon salt Sprinkle
liver and fat with this mixture, coating well on all sides of the liver and marinate 15 to 20 minutes.
Cook the liver on charcoal fire and then cut it into pieces. Cut 3cm strips of strainers on 4.
Coat each piece of liver of a slide screen. Thread skewers with pieces of six to cook over an open fire of charcoal. Serve hot.
Accompaniment: Hot pepper, cumin and salt, mint tea hot.