Month: January 2021

First, prepare the dough. Put yeast and sugar in a small bowl and add about 2 oz warm water. Let the yeast proof for few minutes.

In the bowl of a stand mixer with the dough attachment, put flour, salt, olive oil, egg and yeast mixture.

Mix everything while adding warm water gradually.

Check on the dough from time to time if it needs more water. I added about 11 oz water in this recipe

The dough should be soft and a little sticky.

Oil your hand with olive oil and gather the dough into a ball. Make sure to slightly coat the dough with olive oil so that it won’t be sticky.

Cover with plastic wrap and let rise for 1 to 2 hours or until doubled in volume.

Dump the dough on a floured working board.

Deflate with hands then use a rolling pin to flatten the dough into about 1/8 inch thickness (you may need to divide the dough in half and flatten 1 half at the time).

Use a round cookie cutter and cut out the dough into discs.

You can simply cut out the dough into small pieces and form small balls then flatten each ball with a rolling pin or just your hands.

Take each cut out disc and gently stretch it to form an oval shape.

Place the oval shaped pieces of dough on a kitchen towel.

Cover with another kitchen towel and let rise for about 20 minutes.

Fry the oval shaped pieces of dough in both sides. You may need to through hot oil on them with a spoon to help them fry evenly.

Drain.

Using a knife, cut the Fricasse on one side lenghthwise and set aside.

Cook the potatoes in a slightly salted water.

Use a potatoe masher or a fork and mash the potatoes (I prefer my potatoes mashed but you can just dice them).

Add salt to taste.

Add olive oil, about 2 to 4 tablespoons( you can add more if you like). Set aside.

Cut the boiled eggs into small pieces, Set aside.

Chop the green onions. Set aside.

Start assembling the Fricassee.

Put hot sauce inside the Fricassee and fill with about 1 tablespoon mashed potatoe, 1 tablespoon eggs, some onions, 1 tablespoon Tuna, few capers and add black olives. You can add more hot sauce on top.

Enjoy.

In a saucepan over medium heat, put olive oil.

Add onion, garlic, beef, cinnamon stick, 1 tablespoon mint and 2 tablespoons of cilantro.

Season with salt, pepper, ginger, Ras al hanout and coriander.

Add paprika and tomato paste then let cook for 5 minutes.

Add the grated tomato, chickpeas, zucchini, carrot, celery and let cook for about 10 minutes.

Pour boiled water over the meat and vegetables until it covers them.

Let cook covered for about 45 minutes or until the meat and chickpeas are cooked.

After about 1/2 hour of cooking, take out the zucchini and put it aside.

Once the carrots and celery are cooked, take them out and discard the celery.

Place the cooked zucchini and carrot in a food processor and purée them.

Pour the vegetable purée in the soup.

Mix everything and adjust the seasoning. Add salt if needed.

Once the meat and chickpeas are cooked, add the vermicelli.

Mix it then let it cook for about 2 minutes.

Add the remaining chopped cilantro and mint then turn off the heat.

Serve with any type of bread.