showarma secret has been revealed

Ingredients:

• 1,1 lbs of chicken breast strips
• a pinch of ground clove
• 1 tsp of ground garlic
• 1/2 tsp of grated nutmeg
• salt
• 3 tbs vinegar
• 1 tbs of ready made showarma spice mix
• 5 tbs of olive oil
• 1 diced onion
• 1 diced carrot
• pickles
• lettuce
• 1 tomato
• pita bread
• sauce tzatziki
• water

preparation in this video:( the nutmeg should be added with cloves at the same time)

Cooking with Oprah: Batter Up!

When Oprah cooks up her corn fritters, it's not wise to keep her waiting. "You're supposed to eat them sizzling hot," she says. The scene is Oprah's home in coastal Santa Barbara, a spot that always makes her happy. Right now, on a morning saturated with California sun, she's busy in the kitchen of her guesthouse.
Making these southern-style corn fritters, Oprah seems completely in her element, and there's nothing that her longtime partner, Stedman Graham, would rather have for breakfast. Oprah's chef, Art Smith, is the one who actually came up with the recipe. "One morning, Stedman asked me for those corn fritters, so I just did it my own way. It may surprise people, but I cook all my meals on the weekends." That almost always includes corn fritters for breakfast, along with herbed scrambled eggs, sausage and turkey bacon.
She prefers recipes that are anything but complicated, and these corn fritters aren't tricked out with spices or even salt. You simply blend the five main ingredients, adjusting for individual tastes. Oprah uses unbleached self-rising flour for extra flatness. "If you want fluffier fritters, use regular self-rising flour," she says. If the batter gets too thick, add a bit of buttermilk or water. On the other hand, if you prefer your fritters lumpy and extra crunchy, add corn.
With the batter almost ready, she strolls out to her garden to snip a few sprigs of lemon thyme for the eggs. Back in the kitchen, she fires up the six-burner stove and lightly scrambles the eggs with the herbs, salt and pepper, and a bit of pepper Jack cheese.
When the fritters come off the stove, they're edged in golden brown. Oprah dabs them with butter and sets out small pitchers of maple syrup, fruit syrup and honey. As everyone contentedly chows down, she spoons some eggs onto her own plate but passes on the fritters—too high-carb. She doesn't feel she's missing out, though, since sharing them is the important thing.
"Homemade food," she says, "is like love on a platter.

 

 

what is Tajine?

The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.
European manufacturers have created tagines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.
Typically, a tagine is a rich stew of meat, which can include beef, chicken, fish, or lamb, and most often also includes vegetables or fruit. Vegetarian versions of this stew can be made.
The use of ceramics in Moroccan cooking is probably a Roman influence. Romans likely brought ceramics to the area during their rule of Roman Africa.
Many ceramic tagines are exquisite examples of show pieces as well as functional cooking vessels. Some tagines, however, are intended only to be used as decorative serving dishes.
Unglazed clay tagines are favored by some for the unique earthy nuance they impart to dishes. Like their glazed counterparts, they come in all sizes. The smallest might hold enough food for one or two people, while the largest can hold a meal for eight people or more.

Chicken tajine with Argan oil.

Ingredients:

• 2,2 of chicken cut in pieces
• 2 diced onion
• 1 sliced onion
• 1/2 tsp of black  pepper
• pinch of  safran (optional)
• salt
• 1 tsp of turmeric powder
• half preserved lemon or half lemon1 tsp of gresh ginger1 tsp coriander
• 1 tsp parsley (optional)
• a handful of raisins
• 1 cup of petted green olives
• Argan oil or olive oil

Preparation:

Put chicken pieces in a bowl,add black pepper, safran, turmeric powder, lemon, ginger.
Put in in the fridge for 2 hours.

Pour argan or olive oil in tajine or cooking pan.
Put it on cooker or charcoal barbecue ( traditional moroccan way).
Add sliced onion.
Put chicken in tajine, let it simmer, add coriander, parsley, add diced onion.

Add raisins and olives, let it cook on medium fire until chicken is fully cooked.

Zaaluk salad (old recipe)

Ingredients:

• 3 egglants
• 3 tomatoes
• 3 garlic
• 1 tsp cumin
• salt
• 1 tbsp chopped coriander
• 1 tsp paprika
• 2 bay leaves
• 4 tbsp of vegetable oil. 

Preparation:

Partly peel eggplants, cut them in dices, boil them in water with garlic until fully cooked.
strain them, peel the garlic, put oil in frying pan, peel tomatoes, dice them, put the diced tomatoes in frying pan with salt,cumin, paprika, bay leaves, garlic.
stir until tomato melt, add the eggplants and mash them they fully mix together, and water evaporate.
add coriander,cook another 2 min.

Bon appetit.