Recipe for lamb with couscous
- Who knows the word “Cous-Cous”, but who knows what it is. Get to know each other Kurdish cuisine, We made one very good recipe for preparing lamb with couscous. Couscous - rolls of semolina or wheat, soaked in olive oil and passed through a sieve to form breasts of the same size. And now couscous is usually made from millet. Couscous is rich in such minerals as: potassium, saliva, calcium and sodium, containing a lot of protein and folds. And couscous also contains thiamine and tryptophan, which reduce stress and depression and help improve sleep. Axis from such a wonderful product and prepared today Caucasian Strava
- Take fresh (not frozen) lamb to the market, carefully remove the cross section, side or shoulder. The meat is cleaned from spil and tendon, the fat is cut off, and thoroughly washed under running cold water. Cut the prepared lamb into cubes approximately 3x3 cm.
- Take a frying pan, add a little olive oil and heat the frying pan well. Place pieces of meat on the heated frying pan. Best of all, as soon as the meat is greased, you will be able to feel the meat in the pan, it will be easier to lubricate and will not become dry. If there is a lot of meat, but the frying pan is small, add a portion of greased meat
- As soon as the meat has been coated and covered with an appetizing rosy crust, we change the vodka, pepper and salt. If all the oil has burned, add a little water to prevent the meat from burning. Now cover with a lid and spread for 15 – 20 minutes, until ready
- When the meat is ready, place it in a large bowl and cover it tightly with a lid. In the oil, where the meat has been lubricated, we place the shaky sirloin and, stirring from hour to hour, we brush it. The cibul is ready to become soft and give off a matte finish.
- Add couscous to the greased cibul, add salt and mix. Place the greased meat on top and add boiling water to coat the couscous a little. Be careful not to overdo it with water, as its high potency can cause the couscous to crumble and turn into a homogeneous mixture.
- Now cover it with a lid and just let it brew. Khvilin 8 – 10 will be enough. Add the water to the couscous, and at once the taste of the greased meat and the aroma of spices will come. Tse herb of Kurdish cuisine, Unpreparedly prepared for a small family, it will be a useful culinary focal point for everyone who gathers around the table.
Couscous with lamb and vegetables
Mark Efimov
Strava, which is called “couscous,” was introduced into Israeli cuisine by immigrants from Morocco. In the regions of the Maghreb, it became known between the 12th and 13th centuries, where it was brought by the nomadic Berber tribes. The Arabs expanded couscous with Southern Africa and the Close Gathering, which is more popular in many Mediterranean cuisines.
“Couscous” grain is semolina grain, ground with durum wheat and covered with a thin ball of boro wheat, approximately 2 mm in diameter. In Morocco, Algeria, Libya and Tunisia, this is done by hand: on a flat piece of grass, sprinkled with flour, drip semolina, sprinkle with salted water and “roll” the semolina on the grass. Come out with bags of different diameters. They are sifted through a sieve, kneaded and put back on the right, with the result that one “faction” wins. The procedure is not complicated, but it will require an hour and, most importantly, completion. Nowadays, a lot of sweet-cooked food is on sale, and you can find it in many supermarkets.
It is traditional to steam couscous. Berbery in nomadic minds follows this order: the grain is placed in a sieve, the top of which is tied with cloth so that the cold wind does not penetrate, and placed on a vessel to boil over a lot. Steaming takes about a year, the balls will increase in volume and become even more crisp. Most people use a double boiler, which is called “couscouser” in cooking. Moreover, in Morocco it is customary to cover and fluff up the couscous in the middle of the process, and in Tunisia they cover the couscous with a lid in order to remove more moisture and thick grains.
There are many options for strains with this side dish. We present to our readers a recipe from the Israeli cook Roman Gershuna. Roman, born in 1990, moved with his father from the USSR to Israel, where he finished school and served in the army. The qualification of a cook was taken away from the range of five-year-old hotels Dan. Practicing in Eilat, Herzliya and Tel Aviv. The remaining fates Roman Gershun works as a chef in Moscow. Vin is involved in a number of restaurants, organizes kosher banquets and great seiders, and within the framework of the “Eshkol” project, he educates Muscovites about modern Israeli cuisine.
For 6 persons you need: 1 kg of couscous, 100 ml of rosemary oil, 30 g of salt, 500 grams of lamb shoulder, 300 g of carrots, 3 (100 g each) great cibulins, 300 g of celery root, 400 g of baht cibulins-leeks (white part), 300 g zucchini, 30 g chasnik, 500 g boiled chickpeas, 2 tbsp. l. with hot paprika, 2 tbsp. l. turmeric, 200 g tomato paste, 30 g raisins, a pinch of cinnamon.
Sweet-cooked couscous is poured with hot broth and mixed one to two, add|add| a little salt and ground black pepper and, fluffing with a fork, simmer on low heat for up to 10 minutes. If there is no broth, you can fill the cereal with water, adding 1 tbsp. l. olive oil on the cob and boil at the end.
Cut the lamb coarsely and cut one cibulin into slices. Lightly coat them all at once on the oil in a baked casserole. Add paprika and tomato paste. Saute the giblets, then pour in 4 liters of cold water. Bring to a boil and cook over medium heat. After 1.5 years, add coarsely chopped carrots, celery, sweet potatoes, zucchini, leeks, cibulina and clean the cloves to the chasnik. (You can add watermelon along with the other vegetables. You can add watermelon color and consistency to the stew.) Add chickpeas (chickpeas) and mix. Cook on medium heat for another 30 minutes (it is acceptable for the vegetables to boil and lose their shape). To serve in a separate frying pan, coat thinly sliced cibulin until golden brown. Add raisins and cinnamon. Stir. Prepare the ready-to-eat cereal for a great meal. Make a hole in the center and place ready-to-eat vegetables and lamb in it. Lightly pour the broth over the cereal until done (otherwise the cereal will lose its share). Decorate with smeared tsibule and rodzinki.
INGREDIENTS
- lamb tazostegnova part with fat - 600 - 700 g
- couscous cereal - 300 g
- tsybula ripka - 1 pc.
- watchmaker - 1 head
- salt, black chalk pepper, thyme - for relish
- cilantro, parsley, bell pepper, tomato - for decoration
ROCK RECIPE
Promit the lamb. Trim the lard and cut it into small pieces, place the frying pan over low heat to melt the lard. If you have tail fat, you can fry it, but you can also melt it with lamb fat, and not just fat tail fat.
Cut the meat from the brushes (the brushes can be added to the broth), remove the melt and cut into medium pieces, removing the lower internal fat.
For an hour, cut the cibul into slices, and clean the chasnik and press with the side of the knife until cracked for flavor.
The lard can be soaked until half of the liquid is changed - then we will melt it once the meat has been greased.
We put the lamb on the lamb and lightly coat it over high heat until the color changes, then we put in the cibul and chasnik.
Grease everything at once with constant stirring over high heat until golden brown. After that you can add water and turn it off for about 10 minutes. in a small fire under the lid. The cracklings can be taken away for dinner, or they can be left in a dish or as an addition when serving to someone who loves them.
Then add couscous, add salt, pepper, mix everything and pour in dill until lightly covered, for 7-10 minutes. After removing from the heat and tightly covering with a lid, it will brew without boiling.
Country couscous originated in Morocco and has long been a part of the country's national cuisine. In addition, it is even more popular in Tunisia, Algeria, Tripolitania, Libya and a number of other similar countries, where couscous is considered one of the main products of food.
The word "cous-cous" is similar to the Berber language and was interpreted as "seksou". Originally, couscous was the product of nomads and peoples who were engaged in agriculture, and then it became popular that it is regularly prepared in a skin booth.
Following a long-standing tradition, women prepare couscous. To prepare wheat couscous, use semolina (sort of wheat) and other grains, as well as salt and water. For this purpose, semolina was soaked in salted water, and granules were carefully molded from it and sifted through. Then the couscous was dried. However, such a preparation process is extremely labor-intensive and time-consuming, due to modern mechanization.
This miracle herb is prepared without any recipes, and due to the uniqueness of the recipe, all ingredients are included in the warehouse. However, traditionally couscous is steamed and served with pieces of stewed meat and vegetables. Season it with lemon juice and decorate with mint leaves.
Ingredients for preparing couscous with lamb and vegetables:
1 kg lamb;
. 500 g couscous;
. 100 ml olive oil;
. 3 tomatoes;
. 1 carrot;
. 2 repi;
. cabbage;
. 1 pod of sweet pepper;
. 2 zucchini;
. 2 eggplants;
. 1 bunch of cilantro;
. 1 tsp. ginger;
. salt, saffron and white pepper - for relish.
It is necessary to lightly sprinkle the couscous with water and mix with olive oil. While the cereal is swelling, stir and cook the lamb, adding all the spices and extra olive oil to the water. Add coarsely chopped vegetables - turnips, carrots, tomatoes, cabbage and sweet peppers - to the water with the lamb, and cook for 10 minutes. At the end of the day, add eggplant and zucchini, after adding them you must continue cooking for another 30 minutes on low heat.
Transfer the couscous into a drushlyak, which must first be secured over the saucepan in which the vegetables and lamb are boiled.
When the couscous is ready to be prepared, you need to put it on a large plate, pour over the sauce that has been cooked while cooking the lamb, place it on a piece of meat, and put the vegetables on top of it. Garnish the straw with leaves of fresh mint and serve!
Couscous with lamb and vegetables (Tunisian cuisine)
6 large pieces of lamb (shoulder, neck), 750 g couscous grits (div. Preparation of couscous grits), 1 tbsp. ground red pepper, 1 tbsp. ground black pepper, 1/2 tbsp. adzhiki (for bazhannyam), 5 cibulin, 160 g olia, 2 tbsp. tomato paste, 1 tbsp. front-soaked chickpeas (or chickpeas), 1 small cabbage, 3 large potatoes, 3 large carrots, 3 small turnips, 5 sweet peppers, 50 g salted butter|mastila|, 1 tbsp. chalked cinnamon, 1 tsp. small buds of Troyandi (for basil), salt, chalked black pepper.
Place the pieces of meat in a 6-liter saucepan, add red and black pepper, adjika, finely chopped cibul and olive oil. Coat a small piece of bread over low heat, then add|add| tomato paste, soak chickpeas, pour 2 tbsp. drive and extinguish 15 hv. Clean and dry the vegetables. Cut the potatoes, carrots, turnip into half, and a cabbage into 4 pieces. Remove the entire capsicum, having seen it in the present day. Place potatoes, carrots, turnips and cabbage in a saucepan with peas, add 1.5 liters of water and bring to a boil. In deep grass, pour 2 tbsp couscous over the grits. cold salted water, press with your fingers so that the breasts do not soften. When the water is completely absorbed, put the cereal in a doughnut, without crushing it, and secure the crust over the saucepan with meat and vegetables (wrap the mixture with gancherka soaked in rare dough) and cook for low oh boiling 30th century, smelling at the moment, when the steam passes through the couscous grains more quickly. After this, remove the trash and put the grain on the great grass. Using a wooden spoon, mix the cereal and drain the breasts once they have cooked. Sprinkle with cold water, let stand for a few minutes until all the water is absorbed. Place the cereal back in the pan, secure it over the saucepan and cook for 5 minutes, simmering as steam begins to pass through the cereal. You know, you're a fool. Place sweet pepper and trimati yogo there 5 times in a saucepan with meat and vegetables. At this time, lightly mix the hot cereal with salted butter, cinnamon, and ground Trojan buds. Drizzle the hot broth over the couscous, making sure it doesn't become too wet. Mix carefully. Place the couscous in front of the heated grass, and spread the pieces of meat and vegetables to the animal. Serve right away. Serve the broth okremo. I pour the couscous over the skin directly into the plate. Variants. Instead of lamb, you can substitute the chicken. You can not put the sweet pepper in the pan, but brush it on olive oil, remove the skin from it and serve it like that before the couscous. Note. In Morocco, replace the tomato paste, ground red pepper and adjika with 1 tbsp. saffron, 1 tbsp. finely chopped green cilantro, 150 g of olive oil. Add additional vegetables: 2 large unpeeled eggplants, cut into large chunks, 400 g of red watermelon (to cook very quickly). (V.E.Yogoshkin “Cuisine of the peoples of the Arab Maghreb”)
Vantaged...