"Α υτό που δεν με σκοτώνει με κάνει πιο δυνατό "
"
Tuesday, February 1, 2011
Duncan Fearnly Magnum
" Sweets for the Seven Dwarfs Maqruts Algerians "
güçlendiriyor " 
"Lo do not kill me makes me more safe " " everything not kill me makes me stronger "
Tuesday 1 February 2011
Tuesday 1st of February 2011
Τρίτη a Φεβρουαρίου 2011
Şubat 2011Salı
1de Fevereiro 2011
DIA___ ___IMATGE OF "Acolorit" (Il.listració: Enric)
" المقروط
/
The Maqrut "Tuesday 1 February 2011
Tuesday 1st of February 2011
Τρίτη a Φεβρουαρίου 2011
Şubat 2011Salı
1de Fevereiro 2011
DIA___ ___IMATGE OF "Acolorit" (Il.listració: Enric)
" المقروط
/
Reviewing my old cookbooks Arab culture I encountered precisely the interesting " K Eskes? "dedicated the kitchen
Pied-noir " Algerian (and published in 1989 by publisher Orion 93). There, between a "Cod-style Algiers" and "Assa Mulay Bouillabaisse" I have found the recipe for Maqrut, a sweet, too many years ago, I liked specially during my forays Paris had a rather idealized and experienced as it was fantastic (even for a guy with so little money in their pockets and a mastery of the language, let's say, so little accurate as mine) ... I was then a young man with a pint peculiar and deeply in love of Arab culture in all its breadth. A guy who moved the big city to hunt for experiences with arabizante
Arab World Institute 
tirelessly to stroll the Sentier district or 
Algeria, and more after the shock which led to my discovery of Raï and artists like the great Khaled, Cheb Mami or tremendous Cheikha Remitti ... looked like a bloodhound, everything that exhibited the green and white flag with the moon and a star so red ... Algeria, Algeria ...
And you went to certain parts confectioners slums of Paris to sample, at a price more than suspect, given birth by skilled specialties still drank from the country and will report gift that they brought good taste own in the bottom of bags rather dark and empty ... emigrant suitcase up because nothing is ... from Morocco, from Tunisia or Algeria ... flavors of orange and sesame, ghee and honey infinitely sweeter than ever tasted ... and went, why should we deny it, hungry like a stray dog \u200b\u200band the bone wet ... the room on the rue St. Antoine left much to be desired ... and arrived at the window decorated with dried grease spots of rain and the accumulated salivera emnte fixed, almost giddy to imagine the sensations that my taste and longing (after a drunken night screaming, of indecipherable jargon and sentences that you invade nosequé when loneliness is so yours and you're so far from home ... and well, and Hamid Ahmed, or Safy, Muhammad Aziz or Zuhir or greeted me with a! Ahlan! while the fumes of freshly baked bread were scattered about the room properly swept and scrubbed and bad, thick velvet drapes at its best ... so that hunger, that irreducible as the Frenchman, and purr in my heart, reflecting the saddest of expressions request in my eyes, uninhibited nature somewhat shy that sometimes I lose to induce a difficult, almost dramatic operation choosing one, and only one of those candies scattered on the glass counter old and cracked .. .
"Zlabiyas" and cakes, toasted sesame seeds or sliced \u200b\u200balmonds ... and Maqrut
... a universe of flavors and textures immensely sweet and spicy as to be almost ... 
tirelessly to stroll the Sentier district or Barbès, that world seemed to me, and not only cosmopolitan but truly boundless in their variety, cultural richness, from literary to dine ... So, I was totally in love with
Algeria, and more after the shock which led to my discovery of Raï and artists like the great Khaled, Cheb Mami or tremendous Cheikha Remitti ... looked like a bloodhound, everything that exhibited the green and white flag with the moon and a star so red ... Algeria, Algeria ... And you went to certain parts confectioners slums of Paris to sample, at a price more than suspect, given birth by skilled specialties still drank from the country and will report gift that they brought good taste own in the bottom of bags rather dark and empty ... emigrant suitcase up because nothing is ... from Morocco, from Tunisia or Algeria ... flavors of orange and sesame, ghee and honey infinitely sweeter than ever tasted ... and went, why should we deny it, hungry like a stray dog \u200b\u200band the bone wet ... the room on the rue St. Antoine left much to be desired ... and arrived at the window decorated with dried grease spots of rain and the accumulated salivera emnte fixed, almost giddy to imagine the sensations that my taste and longing (after a drunken night screaming, of indecipherable jargon and sentences that you invade nosequé when loneliness is so yours and you're so far from home ... and well, and Hamid Ahmed, or Safy, Muhammad Aziz or Zuhir or greeted me with a! Ahlan! while the fumes of freshly baked bread were scattered about the room properly swept and scrubbed and bad, thick velvet drapes at its best ... so that hunger, that irreducible as the Frenchman, and purr in my heart, reflecting the saddest of expressions request in my eyes, uninhibited nature somewhat shy that sometimes I lose to induce a difficult, almost dramatic operation choosing one, and only one of those candies scattered on the glass counter old and cracked .. .
"Zlabiyas" and cakes, toasted sesame seeds or sliced \u200b\u200balmonds ... and Maqrut
And today I met again with these recipes ... and returned the flavors and experiences to my mind and I thought why not do right now, makrut delicious? ... I went out and picked Riyad store a Tunisian dates and some grits (of the finest they had so I decided to use wheat flour to make the dough), orange blossom water and a bald smell ... I came home and, well, here is the result ... almost wild, home to the further consequence and almost sweet palate itching ... back for a moment, the Paris of my youth .... here a sample ... ... ___ المكونات
/ ___
/ ___
Ingredients 
- 100 gr melted butter - 4 tablespoons sugar - 200 gr of pasta date
- 250 g wheat semolina fine grain (or flour)
- 250 gr semolina coarse wheat
- 100 gr melted butter - 4 tablespoons sugar - 200 gr of pasta date
- 2 tablespoons of orange blossom water 
- 1 pinch salt - 1 teaspoon (coffee) cinnamon
- 1 teaspoon Cloves
- Olive oil for frying
___
التحضير
/
Peparación ___
1 / Boneless dates and itch until a smooth paste
.
2 / will prepare a syrup with sugar, water, lemon juice and a tablespoon of orange blossom water to incorporate after turning off the fire.
3 / can in a bowl of grits, butter, orange blossom water and mix it repeatedly until it forms a dough. Season to taste with freshly ground cloves and cinnamon.
- 1 pinch salt - 1 teaspoon (coffee) cinnamon - 1 teaspoon Cloves
- Olive oil for frying
___
التحضير
/
Peparación ___
1 / Boneless dates and itch until a smooth paste
.
2 / will prepare a syrup with sugar, water, lemon juice and a tablespoon of orange blossom water to incorporate after turning off the fire.
3 / can in a bowl of grits, butter, orange blossom water and mix it repeatedly until it forms a dough. Season to taste with freshly ground cloves and cinnamon.
- 4 /
Once formed the dough should be smooth and creamy, soft and manageable, let stand for half an hour and covered with a dry cloth.
Reposada mass we proceed to stretch it to get a large rectangle of an inch thick (approx.). 
divide the surface into rectangles like. Consider that each of the pieces were measured twice the final length of our 
7 / will put a portion of date paste on one half of each rectangle. 
8 / fold the dough over itself to get into a kind of sandwich and press lightly to seal the sides of the three parts that remain open. 
9 / Once we have all ready Makrut will mark the surface with a blunt knife to draw on such a grid. 
10 / Fry in plenty of very hot olive oil until golden.
11 / Once fried and then let them sit a few minutes on paper towels to remove excess fat will be entered in the warm syrup and kept there for five minutes (approx.) to enough to soak. 
When we extract sprinkle with icing sugar or sesame seeds is only crudas.Y and enjoy the spicy sweetness of this cake an typical the Maghreb and painted it goes like a good green tea with mint fresca.Os recommend storing in any airtight container. 
! بصحتك 
it be to your health And to Temin, a little joy (
despite the sudden end of the video! ) with this "hit" the Kabyle 
Takfarinas 
despite the sudden end of the video! ) with this "hit" the Kabyle 
Takfarinas 
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