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 Wednesday
17th May 2006
Fenek Marokkin
By Didier Sergent (Grotto Tavern- Rabat)
Ingredjenti:
Fenek
Zaffran
Tumeric
Tewm
Paprika
Kemmun
Basal
Butir
Zbib
Bzar iswed
Lewz
Metodu:
Sahhan il-forn minn qabel ghal 350 grad F
Itfa z-zafran ma’ zewg mgharef ilma jaghli hawwad
sakkemm jinhall. Zid it-tewm mghaffeg, it-tumeri, il-kemmun,
il-paprika, il-bzar u l-melh u hawwad biex taghmel paste.
Poggi l-bicciet tal-fenek go casserole. Idlek il-fenek bil-paste
li tkun ippreparajt.
Zid il-basal imqatta’ fi slajsis, il-butir u zewg
kikkri w nofs ilma jaghli, ghatti u sajjar fil-forn ghal
madwar hamsin minuta. Erfa’ l-bicciet tal-fenek mill-casserole
u poggi go dixx imdellek bil-butir u kompli sajjar il-fenek
ghal tmien minuti ohra b’temperatura ghola ta’
375 grad F sakemm jihmar.
Sadanittant ferra z-zalza f’tagen, sid iz-zbib u halliha
ssir sakemm tingibed b’nofs.
Servi l-fenek biz-zalza u l-flakes tal-lewz fil-wicc
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RCS
MEDIA PRODUCTIONS, P.O. BOX 69, MSIDA, MSD 01. TEL: (+356)
22913503. FAX: (+356) 21225265. EMAIL
US! |
 ©
2005. ALL RIGHTS RESERVED. RAY CALLEJA.
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