Recruiter Without Borders

  Christine Benlafquih The dish everybody looks forward to during Eid-al-Adha and also a very popular street food in Morocco: steamed sheep's or cow's head. You can make this easily at home and it's definitely worth a try !! Before the head can be cooked, it is charred over coals until it is completely black. The burnt skin is scraped off, the head is cut in half and then, if desired, into more pieces. The brains are removed and cooked separately; the tongue is steamed with the head. Ingredients:   1 sheep's head (cut into 4 to 8 pieces and washed thoroughly) 1 1/2 tablespoons of salt cumin 1 small bunch of parsley and / or coriander (tied in a bouquet) 1 onion (very coarsely chopped or sliced) Steps:  In a large pot or pressure cooker fitted with a steamer basket, bring a large quantity of salted water to a boil. Make sure the water level is below the bottom of your steamer basket. In a large bowl, combine the salt and cumin. Add the meat and mix, using your fingers to

  Picture: https://www.la-cuisine-marocaine.com/ Easy to make and a delight to have for breakfast !! All hail the thick and delicious Moroccan pancakes drenched in melted butter and honey. This recipe comes from https://www.la-cuisine-marocaine.com/ and allows you to make your baghrir without blender. Enjoy!  Ingredients:   tea glass measures 150 ml 2 teaspoons of fine durum wheat semolina 1 teaspoon of flour 3 teaspoons of lukewarm water 1/2 teaspoon of salt (+ or - depending on taste) 1 tablespoon of sugar 1 sachet of instant baker's yeast (1 tablespoon) 1 sachet of baking powder Steps: -Put the baker's yeast and sugar in a tea glass, then fill it with lukewarm water, mix and leave to act for about 2 minutes while you prepare the other ingredients. -In a large bowl, put the fine semolina, flour, salt mix with a whisk then add the baker's yeast-sugar-water mixture and the remaining two teaspoon glasses of lukewarm water while mixing with the whisk to prevent lumps from for