Harira bedaouia Ramadan soup
main dish for 4 persons | preparation: ca. 45 min

Ingredients

300 g boneless leg of lamb 500 g ripe tomatoes
½ envelope saffron threads 3 tbsp oil
2 onions, chopped
½ celery, cubed
2 tsp paprika powder
1 tsp cinnamon
salt and pepper (freshly ground) 200 g dried red lentils
4 tbsp finely chopped parsley
6 tablespoons finely chopped coriander 400 g chick peas (canned), drained
1 lemon, sliced

Instructions

Cut the meat into cubes of 2 cm. Dip the tomatoes in boiling water for 30 seconds and pull the sheets off. Cut the tomatoes into quarters, remove the moisture and the seeds and cut the flesh into pieces. Soak the Saffron for 5 minutes in a tablespoon of hot water.

Heat the oil in a large soup pot and fry the meat, onion, celery, paprika, saffron, cinnamon and salt and pepper to taste all omscheppend 5 minutes. Add the lentils, tomato, parsley, 4 tablespoons coriander and 2 liters of boiling water.

Bring everything to boil the let the soup simmer for about 30 minutes.

Add the chickpeas and let the soup simmer for another 2 minutes. Bring it to taste with salt and pepper. Sprinkle the rest of the coriander over it and serve the soup with the lemon.

Serve with Moroccan bread (ghobz).

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Moroccan Semolina Pancakes recipe
for 4 persons | preparation: 20 min | wait: 30 min

Ingredients

7 g dried yeast
200 g fine semolina
60 g wheat flour
Salt
1 egg, lightly beaten
seeds from 1 pomegranate 75 g butter
3 tbsp sunflower oil clear runny honey

Instructions

Put the yeast in a small bowl and stir in 2 tablespoons hot water. Let the mixture stand for 5 minutes.

Mix the semolina, flour and a little salt in a bowl, make a well in the middle and pour in the yeast mixture. Stir the egg by the yeast mixture. Add 4 ½ dl of lukewarm water and beat with a whisk or mixer a smooth batter. Let it rest for 30 minutes.

Melt the butter in a small pan. Heat a frying pan and cover the bottom with a little oil. Stir the batter well. Scoop a gravy Spoon batter into the pan and spread the batter what. Let the pancakes over medium heat at the bottom nice light brown colour (the top should be dry and develop cavities).

Take the pancakes from the pan and get them through butter. Sprinkle with the pomegranate seeds and serve them with the honey.

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Chicken Cigars recipe
for 4 persons | preparation: approx. 35 min

Ingredients

2 tbsp olive oil
6 spring onions, finely chopped
½ tbsp grated ginger root
500 g (corn) chicken breast,
into small pieces
½ tl saffraanpoeder
100 g white almonds
salt and pepper (freshly ground)
2 tablespoons orange blossom water
1 small egg, beaten
1 tbsp toasted sesame seeds
oil for frying
20 sheets of spring roll pastry (frozen), thawed

Instructions

Heat the oil in a frying pan and sauté the spring onions and Ginger all omscheppend 3 minutes. Add the chicken and saffraanpoeder and cook them allomscheppend Brown and cooked. Scoop the almondsand

FRY briefly.
Take the pan from the heat and let the chicken mixture to cool. Do it over in the food processor and add salt and pepper to taste, the orange blossomwater, the egg and sesame seeds; times everythingcoarse.

Heat the frying oil to 190 ° c. Scoop two largetablespoons of the chicken mixture on a sheet ofdough and let 2 cm of the edges free. Fold the sidesin and roll out the dough on to cigars. Paste the edgeswith water.
Fry the rolls in about 5 minutes until golden brown.Serve hot.

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Minced lamb skewers with herb yoghurt
for 4 persons | preparation: approx. 25 min

Ingredients

500 g minced lamb
25 g almonds, finely chopped
1 tsp harissa
1 tsp ground coriander
3 Tbsp chopped coriander leaves 1 tbsp ground cumin
1 small egg
2 garlic cloves, peeled salt and pepper (freshly ground) 1 ½ dl Greek yogurt
½ TSP cayenne pepper
1 Tbsp chopped Mint
1 Tbsp chopped flat-leaf parsley 2 ½ tbsp olive oil

Instructions

Mix the mince with the almonds, harissa, coriander, 2 tablespoons coriander leaves, 2 teaspoons of cumin and the egg. Press 1 garlic clove over and add salt and pepper to taste then. Mix everything

well and shape into 16 includes oblong. Insert there Satay sticks by.
Stir in the yogurt, cayenne pepper, mint and parsley together and add the rest of the cumin and coriander leaves. Press the other garlic clove top off and stir the sauce well. Add salt and pepper to taste.

Heat the oil in a frying pan and fry the skewers around in ca. 10 minutes Brown and cooked. Serve with the yogurt.

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