zighi recipe in English

 

sorry for my bad english

I dedicate a dish to a new member of the Algerian group with a boy but I do not know what kind of cuisine but

African conscious as this recipe because rome had largely as a neighbor and mother sometimes

made this wonderful dish I tried the difficulty ‘is not in the meat and prepare the Berber (you

is ready for people who live in Rome for example pzza vittorio) but in the preparation of a species jngera

African flatbread and ‘a bit tiring it guys … if you buy it fattte lazy .. hehehe joke

here’s the recipe
ingredients

* 1 onion

* 2 cloves garlic

* 1 tablespoon ghee

* 3 tablespoons berbere ‘

* 1 cup water

* Salt

* 500 g tomatoes

* 500 g beef cut into pieces

preparation

Sauté in a pan covered a large onion and 2 cloves of garlic. After 5 minutes

add 1 tablespoon of clarified butter, 3 tablespoons of Berber, a glass of water and salt. Do restrict

slowly, then add 500 g of peeled, and if there ‘needs, another glass of water. Continue to simmer

for 15 minutes. Add 500 g of beef and finish cooking for 1 hour, until the meat ‘cooked and the bottom narrow.

It is traditionally eaten sull’injera, so this is soaked in sauce.

ghee for:

Put a fresh melt butter in a pot on an open fire in a water bath and constant media. When the butter is

loose, a little lower ‘the flame and simmer piano.Togliete all foamy white residue that

form and then cast, adding to a colander garza.Togliete residues until the butter does not assume

clarity of the oil.

how to prepare the injara

* 500 g of wheat flour

* 500 g of corn flour

* 250 grams of durum wheat

* 25 g yeast (or 100 g of yeast)

* 500 g water

Mix all ingredients in a large bowl. Cover and let stand at room temperature 2 or 3 days.

Knead the fermented dough with enough water to make it fluid. Heat a frying pan and

pour the mixture in order to have a layer of 3-4 mm, like a crepe. When she starts

coagulate the bubbles should appear, giving the characteristic spongy texture to bread. Cover and

cook for about 3 minutes, avoiding taking color. Allow to cool on a towel to avoid

focaccette overlap until they are cold. Serve covered with a few tablespoons of zighinì.

Berber ‘

here and on what ‘made the Berber’ but as this is ready

* 2 tsp cumin seeds

* 1 tsp cardamom seeds

* 1 / 2 teaspoon of allspice or pimento

* 1 teaspoon greek hay

* 1 tsp coriander seeds

* 8 cloves

* 1 teaspoon black pepper

* 5 teaspoons chili

* 1 teaspoon ginger

* 1 tsp turmeric

* 1 teaspoon salt

* 3 tablespoons paprika

* 1 / 2 teaspoon cinnamon

I forgot I had the same procedure stew chicken breasts and then instead of using the jngera

I did cosus cosus. One important thing is not exaggerated with the Berber (‘PICCANTINO)(apicy,hot)

and if you pinch your throat

mangiatevi bread or boiled pata (I recommend if you have dinner friend  put the potatoes in

table read) and not ever vevete water and ‘worse hihihihi. (sorry they are not serious this morning)

Pubblicato in af