a dish here that we believe there is at the far end of rif in the eating, then we prepares all the Morocco and other countries and each has its own way for my
I preferred hand and with chickpeas and bulgur , delicious! yes I can assure you but it should override the strong smell of smoke from cooking.
çi this time I have decorated with baby carrots cooked in a broth aside.
for the ingredients you need:
- two legs of veal
- quellques sliced onions
- two cloves
garlic - a soup bowl chickpeas, soaked overnight
- half a bunch of
coriander - salt, pepper, saffron, paprika
you'll find veal feet clean, scraped and cut your expensive butcher
wash them, put two tablespoons of olive oil in a pressure cooker to deposit
feet veal, onions, crushed garlic, chickpeas,
seasoned to your taste, cover with water.
close the pot, as soon as the steam escape,
reduce heat and cook for about half an hour an hour
(depending on your casseroles) , simmer another half hour
-time between , washing bulgur in cold water and drain once
the lai sser swell and then the shelling
cook has a steam couscousier like couscous.
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