10 May Borzguen
Posted at 19:02h
in
Ingredients
- 600 g sheepmeat in very small pieces
- 1 teaspoons of cinnamon powder[:
- 1 bouquet of rosemary
- 1 kg of fine grain couscous
- 6 teaspoons of butter
- 2 big onions
- 1 liter of milk
- 5 eggs
- 200 g of blanched almonds
- 100 g of hazelnuts
- 50 g of pistachios
- 3 teaspoons of honey
- picy pepper
- salt
Instructions
- Coat the meat pieces with salt, pepper and cinnamon and steam them over a pot filled with water with the rosemary
- Steam the couscous 3 times in another keskes (steaming pot).
- In a pan, cook the onions cut finely in butter with the spices without browning them.
- Pour the milk on and make sure the seasoning is right. When the milk boils, pour on the couscous and decorate it with the pieces of meat, the hard boiled eggs and the dried soaked nuts: the almonds, the peeled and lightly toasted hazelnuts, and the pistachios.