Borzguen
Servings Prep Time
5personnes 20minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
5personnes 20minutes
Cook Time Passive Time
30minutes 5minutes
Ingredients
  • 600g sheepmeat in very small pieces
  • 1teaspoons of cinnamon powder[:
  • 1 bouquet of rosemary
  • 1kg of fine grain couscous
  • 6teaspoons of butter
  • 2 big onions
  • 1liter of milk
  • 5 eggs
  • 200g of blanched almonds
  • 100g of hazelnuts
  • 50g of pistachios
  • 3teaspoons of honey
  • picy pepper
  • salt
Instructions
  1. Coat the meat pieces with salt, pepper and cinnamon and steam them over a pot filled with water with the rosemary
  2. Steam the couscous 3 times in another keskes (steaming pot).
  3. In a pan, cook the onions cut finely in butter with the spices without browning them.
  4. 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.