Tagine dyal hout (Fish Tajine)

INGREDIENTS:

• 3 Potatoes
• 1 Onion
• 1 Green paprika
• 1 Tomato
• 1 Carrot
• 1/2 Salmon steak ( or other fish )
• Pepper
• Salt
• Oil of olive
• Jinger powder
• Paprika 
• Turmeric
• 1 confited lemon
• Coriander

PREPARATION:

• Put a stream of olive oil in the tagine, cut the onion into not very thin slices and place it in the tagine  along with the peeled and sliced ​​carrot. Close the tagine and cook for some minutes.
• Place the fish , over it  and add the spices. Close the tagine until the colour of the fish start to change.
• Place a layer of tomato slices.
• Place a layer of green paprika slices
• Place a layer of potatoes slices.
• Add salt and pepper.
• Coriander.
• Place on the top a slice of confited lemon.
• Add water on one side, never above the vegetables, without the water covers the vegetals completely
• Close the tagine and cook in a medium-low fire .
• The cooking is complete, when the potatoes are cooked (test with a fork)

Chorva dyal 3ds ( Moroccan lentils soup)

INGREDIENTS:

• 1 Cup of  lentils.
• 1 Onion
• 1 Tomato
• 1 Carrot
• 1 lt of Water
• Salt
• Pepper
• Cumin
• Oil of olive

PREPARATION:

• In a pot, add the lentils, the onion cut it  into 4 pieces, the carrot, and  the peeled tomato.
• Add the water and cook for 30 min.
• Triturate 
• Add the spices (amount to the like) and cook in low fire  for 10 min.
• Before serving, add a splash of good olive oil

Butter Cookies with Condensed Milk

INGREDIENTS:

• 175 grams of corn flour 
• 100 grams of  condensed milk 
• 65 grams of butter
• 1 tablespoon sugar 
• 1 egg yolk

PREPARATION:

•   Beat the butter with the egg 
• Add the condensed milk, sugar and corn flour.
• Make balls and crush them, creating cookies. I used a mold.
• Make sure that the cookies  they are not too thin.
• Cook in the oven, to 160 degrees, about 10 minutes.