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Receta Bidawi Couscous With Seven Vegetables

by Global Cookbook

Ingredientes

1 kg 1/ 2 of rather fat meat of sheep (shoulder or possibly saddle) or possibly of veal (collar, chest, shoulder, bend of the knee) 1 x headed cabbage (about 800 g) 1 x piece of stale bread 1 x soup spoonful of juice of lemon 4 x cloves 1 kg onions 250 gm chickpea soaked the day before 150 gm butter 1 pch saffron 1 x coffee spoonful of pepper salt

6 x liters of water 1 kg couscous 250 gm peeled tomatoes 250 gm little peeled turnips 500 gm peeled carrots and cut in length 3 x branches of tied coriander 2 x peppers pungent or possibly pimentos 500 gm red gourd 250 gm soft potatoes 100 gm oil of olives

Direcciones

1. Wash and drain carefully the cut meat in ten equal pcs. Withdraw the the heart of cabbage in him incising deeply with a pointed knife. Whiten it 5 [minute] in boiling water with the juice of lemon and the stale bread. Put the meat in the pot of couscoussier, the hoary cabbage, two pricked onions each one of 2 cloves, the chickpeas, the saffron the pepper, the salt, the water and put on quick fire. Put the couscous in the high couscoussier and place on the pot in boiling point. The steam must escape only from the couscous, otherwise tie the two parts with a gang of cloth smeared of light dough (flour and water). as soon as the steam escapes, count 1/ 2 hour of cooking. Withdraw the couscous, put it in a big hollow dish, separate the grains rubbing them in the palms or possibly crushing them with a soup ladle Water the couscous with 2 to 3 soup ladle of cool water slightly salty, separate the grains and let to rest 15 minute. Add in to the boiling the other chopped onions ,tomatoes, turnips, carrots, tied coriander and pimentos. remove some of the soup and cook separately red gourd and soft potatoes. As soon as the soup is again in boiling point, redo the previous operation with the couscous but this time in replacing the water by the oil of olives. Put back the couscous a third time in the high of couscoussier and 5 minute after exhaust of the steam, shell the couscous again. Verify the cooking of the meat and some vegetables, rectify the dressing.
2. Pile the couscous in cone in a big dish, dig a crater to the center, and place the meat and the vegetables, water of soup and let absorb. Serving the surplus of soup in some bowls so which every one will be able to serve himself. Foresee some spoons to soup for the guests who do not know how to shape some wads to the hand.

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