Brian I had that same problem then re made them and added like 5 times the salt I had used in the previous batch. Those ones turned out perfectly. Try that out and see how you go
I love Moroccan cuisine and I say it's my 3rd favourite cuisine. My 1st favourite being Malaysian cuisine, 2nd being Indian cuisine, 4th being Middle Eastern cuisine, 5th being Italian cuisine and 6th being Greek cuisine. Because my cultural background is Malaysian although I am a naturalized aussie citizen, I must put Malaysian cuisine being my most favourite cuisine.
it's smen , a preserved salty and sour homemade butter . here is the basic recipe : 1. Melt the butter over low heat. Increase the heat and bring the melted butter to a simmer. Simmer gently for 30 to 45 minutes, or until the milk solids on the bottom of the pot have turned a light amber. 2. Carefully pour the clarified butter (not the solids) through a cheesecloth. Repeat this straining several times if necessary to remove all traces of milk solids. You want only perfectly clear clarified butter for smen. 3. Stir the salt into the strained clarified butter, then pour it into a jar. Cover, and store in a cool, dark place (a cupboard is fine) for a month or longer. 4. After opening, store the smen in the refrigerator.
Moroccan cuisine is undeniably the best in the world !
I love Moroccan cuisine it is the third best cuisine in the world after the French and Italian cuisines.
all food safari is good for nice to see you there. I like to safari
Morocco is good food Really I like
Brian I had that same problem then re made them and added like 5 times the salt I had used in the previous batch. Those ones turned out perfectly. Try that out and see how you go
I love Moroccan cuisine and I say it's my 3rd favourite cuisine. My 1st favourite being Malaysian cuisine, 2nd being Indian cuisine, 4th being Middle Eastern cuisine, 5th being Italian cuisine and 6th being Greek cuisine. Because my cultural background is Malaysian although I am a naturalized aussie citizen, I must put Malaysian cuisine being my most favourite cuisine.
For Afghans and Iranians the Couscous part is so funny.
i did not understand what she put in the couscous, she said it too fast, something like butter or blue cheese ???? if anyone knows
it's smen , a preserved salty and sour homemade butter .
here is the basic recipe :
1. Melt the butter over low heat. Increase the heat and bring the melted butter to a simmer. Simmer gently for 30 to 45 minutes, or until the milk solids on the bottom of the pot have turned a light amber.
2. Carefully pour the clarified butter (not the solids) through a cheesecloth. Repeat this straining several times if necessary to remove all traces of milk solids. You want only perfectly clear clarified butter for smen.
3. Stir the salt into the strained clarified butter, then pour it into a jar. Cover, and store in a cool, dark place (a cupboard is fine) for a month or longer.
4. After opening, store the smen in the refrigerator.
eastern food is so much more creative than the western style of food, like the classic ,Meat Veg and Potato how boring.
Ive made the preserved lemons exactly the way described in this video and they all turn out like crap. Within a week, they are molding!
whoa wtf the host pronounces the word cumin like “cummin” lmfao???? is that an australian thing or was she just unfamiliar w the word??
sono andata a Morocco mangiato sufficientemente bene
anyone know why they steam the couscous twice?
+AbstractMan23 To get softer, bigger and well cooked grains :)
+Hind Lebdaoui thanks :-)
Welcome:)
3 times in fact. That is thé tradition.
Good
9:43 that's not a salad mongo