L’Amlou: the Souiri breakfast
Components:
3 tablespoons ( C ) with almond puree – 3 C with honey all flowers -3 C with Argan Oil
Mix the whole in a soup plate. Soak its bread (ideally barley bread) and to taste it while drinking a green tea with mint.
Tomato salad to Berber
Components:
4 quite ripe tomatoes – 1 soft onion – 1 lemon Argan oil – 15 fresh strand of coriander – salt and pepper.
Peel tomatoes and cut them out of dice. Peel and slice thinly the onion. Mix the whole in a dish. Dress of 2 tablespoons with Argan oil, to add the juice of lemon, to salt and pepper. Snip the fresh coriander and mix. Put to refresh 15 minutes before being useful.
Souiri Couscous
Components:
The broth is composed of 2 carrots – 1 white turnip – 1 section of marrow – 1 zucchini – 1 aubergine – 4 peeled tomatoes – 1 sweet pepper – fresh coriander – 1 C with soup of strong current el hanout – 2 tablespoons with olive oil- salt – pepper and 8 strand of saffron – 100 G of cooked chick-pea.
Put the whole in the couscous dish with 2 litters of water. Bring to boiling, to reduce fire and to let cook during 20 minutes. Take 200 G of semolina couscous; moisten with 2 dipper of the broth, to let rise up. Shell the semolina and to put it to cook 10 minutes in the top of the dish. Incorporate a nut of butter and to give it to cook during 5 minutes. In the middle of a dish, make a cone with the semolina and to lay out sprinkled vegetables of the broth. Sprinkle, in spiral, a few quantity of Argan oil on the cone.
Traditionally, a piece of goat is cooked with the broth. It can be replaced by a half chicken or a lamb shoulder.
A wine containing syrah is extremely appreciated in association.
Bon appétit !
