Frape od badema i urmi

Sastojci: 120g badema (bez ljuske), 4 urme (bez kostica), 1/2 kasicice mlevenog lana, prstohvat kardamoma, 1-2 niti safrana, 1 casa sveze vode.

Priprema:

1. Potopite bademe u vodi preko noci.

2. Ujutro skinite ljuske i bacite ih zajedno sa vodom.

3. U blender stavite bademe i voda i blendirati dok ne postane glatko.

4. Dodati urme, kardamom, lan i safran i opet blendirati dok ne postane glatko.

Piletina na Persijski nacin (Chicken in the Persian way)

Sastojci: 500g pileceg filea, 150g basmati pirinca, 2 jaja, 100g kisele pavlake, 50g pistaca, 50g badema, prstohvat safrana, prstohvat kurkume, malo margarina.

Priprema:
1) Pirinac skuvati u slanoj vodi i procediti. 
2) Umutiti jaja sa kiselom pavlake. Safran razmutiti sa malo vode da pusti boju. 
3) Piletinu kuvati sa kurkumom. Skuvanu piletinu iskidati na komadice i proprziti u tiganju sa safranom, margarinom, pistacima i bademom. 
4) Zatim u vatrostalnu posudu i na dno sipati malo ulja, pa pirinac pomesan sa kiselom pavlakom i jajima, pa sloj piletine. Ponoviti postupak. 
5) U prethodno zagrejanoj rerni na 180 C zapeci dok pirinac ne porumeni.

Ingredients: 500g chicken fillet, 150g basmati rice, 2 eggs, 100g sour cream, 50g pistachios, 50g almonds, a pinch of saffron, a pinch of turmeric, some margarine.

Preparation:

1) Cook the rice in salted water and drain.

2) Whisk eggs with sour cream. Mix saffron with some water to release color.

3) Cook chicken with turmeric. Cut the cooked chicken in pieces and fry in a pan with saffron, margarine, pistachios and almonds.

4) Then pour a little oil into the oven proof dish, then put the rice mixed with sour cream and eggs and a layer of chicken. Repeat the process.

5) Bake in a preheated oven at 180 C, until the rice is light brown.

Marokanska dinstana jagnjetina (Moroccan braised lamb)

Sastojci: 500g jagnjetine, 2 jabuke ili kruske, 250g crnog luka, 80g meda, 1/2 veze korijandera, 20g suvog grozdja, 30g badema (na listice), 1 kasika maslinovog ulja, 1/2 kasike safrana, 1/2 kasike djumbira, 1 kasicica cimeta, 20ml+250ml vode, so.

Priprema:
1) Meso iseci na kockice. Korijander oprati. Crni luk oljustiti i sitno iseckati. Suvo grozdje potopiti u vodu i ostaviti 10 minuta da nabubri. Ocediti. Jabuke ili kruske oljustite i isecite na kocke.
2) U serpi, na ulju, proprziti meso. Dodati safran, djumbir, cimet, 40g meda i vodu. Promesati i dinstati.
3) U serpicu, staviti 40g meda i dodati jabuke ili kruske. 
4) U serpu sa mesom dodati 250ml vode i posoliti po ukusu. Odozgo staviti korijander. Poklopiti i dinstati , na tihoj vatri oko 45 minuta. Dodati crni luk i dinstati jos 25 minuta. 
5) Dodati suvo grozdje i jabuke ili kruske u medu. Poklopiti i nastaviti sa dinstanjem jos 20 minuta. 
6) Skloniti korijander. Posuti bademom.

Predlog: mozete posluziti sa kuskusom.

Ingredients: 500g lamb, 2 apples or pears, 250 g onion, 80 g of honey, 1/2  bunch of coriander, 20g raisins, 30g almonds (sliced), 1 tablespoon olive oil, 1/2 tbsp saffron, 1/2 tablespoons ginger , 1 teaspoon cinnamon, 20 ml+250 ml of water, salt.

Preparation:
1) Cut the meat into cubes. Wash coriander. Peel onion and finely chop. Soak raisins in water and leave for 10 minutes to swell. Drain. Peel apples or pears and cut into cubes.
2) In the pot, in the oil, fry the meat. Add saffron, ginger, cinnamon, 40g of honey and water. Stir and braise.
3) In small pot, put 40g of honey and add apples or pears.
4) in a saucepan with meat add 250ml water and add salt to taste. From above put coriander. Cover and braise on low heat for about 45 minutes. Add onion and cook for another 25 minutes.
5) Add raisins and apples or pears in honey. Cover and continue simmering for another 20 minutes.
6) Remove coriander. Sprinkle with almonds.


Suggestion:  you can serve it with couscous.

Severnoafricki kuskus sa povrcem (North African couscous with vegetables)

Sastojci: 250g kuskusa, 500g jagnjetine, 150g leblebija, 2 paprike babure, 3 repe, 3 tikvice, 3 sargarepe, 2 patlidzana, 200g bundeve, 1 glavica crnog luka, 2 cena belog luka, 2 kasike persuna (iseckanog), 1/2 veze korijandera, 1/2 kasicice aleve paprike, 1/2 kasicice bibera, 1/2 kasicica cimeta, 1/2 kasicice safrana, 1/2 kasicice kurkume, 1 kasicica soli, 70g margarina.

Priprema:
1) Leblebije oprati i potopiti u vodu. Ostaviti 12 h. Ocediti. 
2) Papriku, tikvice, sargarepe, patlidzan oprati, oljustiti i iseci na kocke. Repu, crni i beli luk, oljustiti i iseci na kocke. Bundevu oljustiti i ocistiti od semenki i iseci na kocke. Meso iseci na kocke.
3) U serpi, rastopiti 40g margrina. Dodati crni i beli luk, cimet, biber, safran, kurkumu i alevu papriku. Dodati jagnjetinu i prziti 5 minuta.
4) Dodati leblebije, posoliti i preliti vodom. Promesati i ostaviti da provri. Smanjiti temperaturu i ostaviti da se krcka oko 1 h, povremeno skidajuci penu. 
5) Dodati sargarepu i repu i kuvati jos 25 minuta. 
6) Dodati tikvice, bundevu, papriku, patlidzane, korijander i persun i kuvati jos 30 minuta. 
7) Kuskus preliti hladnom vodom i ocediti. Razdvojiti zrna i ostavite 20 minuta da nabubre. Staviti kuskus u korpicu za kuvanje na pari, i staviti iznad serpe u kojoj se kuva povrce. Kuvati 20 minuta povremeno mesajuci.
8) Pomesati kuskus i 30g putera i razdvojiti zrna.
9) Posluziti povrce sa mesom i kuskusom.

Predlog: ovo jelo mozete posluziti sa Severnoafrickim aromaticnim sosom. 

Ingredients: 250g couscous, 500g lamb, 150g chickpeas, 2 bell peppers, 3 turnips, 3 zucchini, 3 carrots, 2 eggplants, 200g pumpkin, 1 onion, 2 cloves of garlic, 2 tablespoons parsley (chopped), 1/2 bunch of coriander, 1/2 teaspoon cayenne pepper, 1/2 teaspoon pepper, 1/2 teaspoon cinnamon, 1/2 teaspoon of saffron, 1/2 tsp turmeric, 1 teaspoon salt, 70g of margarine.

Preparation:
1) Wash chickpeas and soak it in water. Leave for 12 h. Drain.
2) Wash and peel zucchini, carrots, eggplants and cut into cubes. Peel beets, onions and garlic and cut into cubes. Pumpkin and peppers peel and clean of seeds and cut into cubes. The meat cut into cubes.
3) In the pot, melt 40g margrina. Add onion, garlic, cinnamon, pepper, saffron, turmeric and cayenne pepper. Add the lamb and fry for 5 minutes.
4) Add the chickpeas, season with salt and cover with water. Stir and allow to boil. Reduce heat and simmer for about 1 hour, occasionally removing the foam.
5) Add the carrots and turnips and cook another 25 minutes.
6) Add the zucchini, pumpkin, peppers, eggplants, coriander and parsley and cook for another 30 minutes.
7) Pour cold water over couscous and drain. Separate grains and leave for 20 minutes to swell. Place the couscous in a basket steamer, and place over the pot in which vegetables are cooking. Cook 20 minutes, stirring occasionally.
8) Mix the couscous and 30g butter and separate the grains.
9) Serve vegetables with meat and couscous.


Suggestion: this dish can be served with the North African aromatic sauce (Harissa sauce).