Welcome to the Kingdom of Morocco, country of Imazighens! The history of Moroccan cuisine, which is of Imazighens (Swassa, Ryafa and Zayanes), Jews, Andaloussi and Sahrawi origins, stretches back for several centuries and was able to adapt itself to changes and different modern ingredients from period to period. Moroccan cuisine is rated among one of the most cleverly balanced cuisines, with strong focus on rich flavours, aromas, texture, presentation, and perfect choice of spices and fresh ingredients, thus leading Moroccans to pride themselves on eating tasty, delicious and traditional food on a daily basis. Several Moroccan dishes have become increasingly popular now in other parts of the world (North of America, Australia and Western Europe) and it is no surprise that some neighbouring African countries have adopted the Moroccan Style Flavour. Welcome to my Blog!

19 Jun 2011

فْقّاسْ مالْحْ / Mini-Fe9ass ou Fekass Marocain au Fromage et Olives Noires/ Moroccan Cheese & Olive Mini-Fa9ass (Fakass)

فْقّاسْ مالْحْ

 Click the link below to learn more! / Cliquez sur le lien pour en savoir plus!
Recipe and Photos by Mamatkamal


-100 gr beurre salé /  100 gr salted butter

-200 ml de lait froid / 200 ml cold milk

- 300 gr fromage râpé / 300 gr grated cheese
(Mélange de / Mixture of = Cheddar, Mozzarella & Gruyère).  Note: Garder un peu, environ 20 gr / Keep some, about 20 gr.

-1 oeuf / 1 egg

-1/2 c à thé ou à café levure chimique / 1/2 teaspoon baking powder

- Une pincée de sel / Pinch of salt

- Une pincée de poivre noir moulu / Pinch of black ground pepper

-1 c à thé ou à café de thym sec / 1 teaspoon dried thym

- 50 gr d'olives noires dénoyautées/ 50 gr black olives stoned

- Ajouter graduellement la farine au mélange jusqu'à obtention d'une boule de pâte, pas trop liquide ni trop sèche. / Gradually, add flour until you have a ball of dough not too moist, not too dry.

Préparation / Method:

1- Dans un récipient, mélanger tous les ingrédients sauf la farine / 
In a large bowl, mix in all ingredients except flour.

2- Ajouter graduellement la farine au mélange jusqu'a obtention d'une boule de pâte, pas trop liquide ni trop sèche / Gradually, add flour until you have a ball of dough not too moist, not too dry.

3- Prechauffer le four à 160 °C / Preheat the oven at 160°C.

4- Préparer des plaques couvertes de papier cuisson ou papier parchemin. / Prepare baking sheet lined with parchment paper.

5-Diviser la pâte en petites portions égales, donner-les la forme des petits cylindres (Ce sont des mini-Fe9ass). / Divide the dough into small equal pieces, shape them into thin logs (to suit mini-fe9ass size)

6-Placer-les sur les le papier cuisson, espacer-les. / Put them onto a baking sheet lined with parchment paper, spacing the logs.

7- Badigeoner-les avec le jaune d'oeuf, saupoudrer de fromage râpé / Brush with yolk egg and on top, sprinkle some grated cheese.

8- Cuire pendant 10 à 15 min. / Bake for 10 to 15 min.

9- Laisser refroidir. / Let cool.

10-Sur une planche de cuisine, avec un couteau très tranchant, couper les cylindres d'un seul coup en petites tranches, remettre dans la tole, cuire de nouveau jusqu’à ce qu’elles deviennent dorées et croustillantes. / On a cutting board, using a sharp knife, and by a fast single cut, cut logs into small slices, back to the oven and bake until golden and crisp on the outside.

11- Laisser refroidir et conserver dans une boite à fermeture hérmetique./ Let cool completely and store in an airtight tin.

For more recipes of the same category :Moroccan Sweets/Desserts
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