44,321 views
2 local or official chickens 1 tablespoon ginger 1 tablespoon turmeric 1 tablespoon masakhan or seven spices As for masakhan, you can find them at the herbalist who has them ½ tablespoon black pepper 5 cloves of garlic, chopped and 3 cloves of garlic, chopped 1 tablespoon of country butter saffron A free strand or 2 tbsp cup of olive oil and half a cup of oil Water to prepare the onions 2 kg onions 3 tablespoons of fenugreek + 3 tablespoons of garden cress ½ kg of lentils 300 g sliced bunch of coriander and parsley, the coriander should be the majority of the masakhan: cloves, cinnamon sticks, cardamom, basbousah, nuwayra, bottom of a pot, a jug of goodness, a desert jug, khedangel, black pepper, white pepper, badian, bay leaves, fenugreek, sanuj, Sudanese, garden cress, pepper back, ginger, turmeric, dried capers, karwiya, tongue Bird herb A medium spoon of all these ingredients except cloves and desert nutmeg A teaspoon of cinnamon stick and fennel stick, two large ones. Link to the trid A wedding between the trid of Fez and the rfisa • A royal wedding from the heritage of authentic Moroccan cuisine... Link to the seven spices • The aromatic ones you asked me for. For the shorba... Link to the vermicelli or the Rabat douila with the taste of rfisa but they made it without a matisha • Vermicelli steamed with chicken is a treat for dinner...