* 250 g de farine de blé dur passée au tamis de soie
* 250 g de farine fine
*1 cuillerée à café de sel
* 1/2 verre à thé d’eau de fleur d’oranger
* huile à friture
* eau
* 2 kg de miel


Préparation

Faire une pâte avec farine, sel et eau. La pétrir énergiquement pendant une demi-heure, lui donner la consistance d’une pâte à rghaif. Enduire cette pâte d’huile et former de petites boules de la taille d’un abricot. Mettre l’huile à bouillir dans une poêle, étendre et étaler en aplatissant la première boule formée jusqu’à obtention d’un feuilletage carré de l’épaisseur d’une feuille à papier et la faire frire des deux côtés dans l’huile bouillante jusqu’à ce qu’elle soit bien dorée, mettre à égoutter puis l’écraser et la broyer dans la "gsaâ" à l’aide d’une écumoire. Etaler et faire frire de même toutes les boules formées pendant qu’une autre personne écrase et broie les crêpes déjà frites.

Faire chauffer alors la moitié du miel, y ajouter l’eau de fleur d’oranger. Laisser bouillir quelques minutes puis y mélanger les débris de pâte écrasée. Laisser quelques minutes sur le feu. Etaler cette pâte dans le "gsaâ" et laisser reposer 24 heures. Le lendemain, chauffer et laisser bouillir le restant du miel, retirer du feu et arroser la pâte avec ce miel brûlant tout en remuant. Bien mélanger, mettre à égoutter dans une passoire. Presser pour en retirer le surplus d’huile puis dresser dans un plat rond et laisser refroidir.

Crystallized lemons with salt
Perfume of Africa
origin: Morocco
for 1 people
Cooking: Without
Ingredients:
8 untreated yellow lemons
250 G of deicing salt
10 sunflower oil Cl
1 large bottle
Instructions:
To wash lemons with large water and to sponge them in a clean cloth or absorbing paper.

To cut the ends of each lemon, then divide them in 2 in the direction length by stopping you 1cm before the bottom in order to leave the two attached halves sets. To repeat the operation while making turn lemon of a quarter of turn.
The lemon must be incised in cross.

To in turn fill each lemon with deicing salt by opening each half.
To lay out progressively in the bottle by keeping them quite tight.
If need be, to put a weight (standard roller wrapped in food paper) in order to maintain them in the bottle.

To let macerate 72 hours. The lemons will return their juice until covering them.
If at the end of 72 H the brine does not cover lemons, to bring to height with a little salted ebullient water. To add oil and to reserve during 3 weeks before consuming them. Place them in a dry place and the shelter of the light (a wall cupboard is appropriate perfectly) during the time of maceration.

You can preserve these lemons several months at the refrigerator.

Accompaniment:
To consume without moderation in the tajines, salads, condiments.

Information more:
Traditional crystallized lemon receipt in Morocco but also in Tunisia and Algérie.

Make-ready time: 5 min.
Time of cooking: 40 min. in pressure-cooker
Cost: reasonable
Difficulty: relatively easy



1 kg 1/2 of shoulder of sheep crossed of pieces
--------------------------------------------------------------------------------
500 G of prunes washed and inflated in water
--------------------------------------------------------------------------------
100 G of cleaned and fried almonds
--------------------------------------------------------------------------------
2 average onions
--------------------------------------------------------------------------------
3 cloves of garlic
--------------------------------------------------------------------------------
2 cinnamon sticks
--------------------------------------------------------------------------------
1 C with powder cinnamon S. close-cropped
--------------------------------------------------------------------------------
1 spoonful with coffee of powder ginger
--------------------------------------------------------------------------------
1 crushed natural saffron pinch
--------------------------------------------------------------------------------
1/2 sesame seed tea glass
--------------------------------------------------------------------------------
5 spoonful with caster sugar soup
--------------------------------------------------------------------------------
3/4 of oil tea glass
--------------------------------------------------------------------------------
1 spoonful with salt coffee

Preparation


In a pressure-cooker, to put the cut meat of pieces, salt, oil, spices, 1 chopped onion and garlic.
To mix carefully, let impregnate then to cover water, to lock the lid and to make cook 20 minutes with average fire initially.
To then take two sauce equivocal in a pan to make there cook prunes. When they are almost cooked, to add 3 C to sugar S. and 1 C with cinnamon S. and to leave mijoter.
To add to the meat the second onion thin slice, to powder with 2 C with sugar S. and to finish cooking (approximately 15 minutes) while frequently mixing.
During this time to clean, to fry and drain almonds and to make slightly roast sesame seeds in a dry frying pan.
To draw up meat and prunes on the dish of service, to sprinkle sauce and to decorate with gilded almonds and sesame.