Morrocan tagine

4 pounds chicken

2 small onions thinly sliced

3 garlic gloves crushed

1 tablespoon lemon juice

1 tablespoon chopped fresh mint

6 tablespoon olive oil

1 small bunch of parsley chopped

¼ tablespoon cumin, fresh pepper, paprika, cinnamon

¼ tablespoon safran

½ salt (or to taste)


In a large non metallic dish mix all the ingredients and leave over night in the fridge.


In a large pan, brown garlic, chicken and onions. After 15 minutes add remaining ingredients.


Cover, reduce the heat and simmer for one hour. You can add carrots, potatoes, or any kind of vegetables.

Chinese Dumpling

Chinese always make dumpling
at Chinese New Year.






This picture is from http//www.wenxuecity.com.

Ingredidents:

•  dumpling dough
• 3 cups all-purpose flour
• up to 1 1/4 cups of cold water
• 1/4 teaspoon salt

Filling:

• 1 cup of ground beef or pork
• 1 TB say sauce
• 1 teaspoon salt
• 1 TB Chinese rice wine or dry sherry
• 1/4 teaspoon ground white pepper
• 3 TB sesame oil
• 1/2 green onion, chopped
• 1 1/2 cups shredded Chinese cabbage
• 4 TBs shredded bamboo shoots
• 2 slices ginger, chopped
• 1 clove garlic, peeled and chopped

How to do:

• Add salt into flour. Stir slowly in the cold water and form the dough, then to cover the dough and let it stand for 30 minutes.
• Prepared the filling ingredients. Add soy sauce, salt, rice wine, white pepper to meat, and add the remaining ingredients and mix them well.
• Divide the dough into 60 pieces. Roll each piece out into circle about 3 inches in diameter.
• Place a small portion of the filling into the middle of each wrapper. Wet the edge of dumpling with water. Folding the dough over the filling into a half moon shape and pinch the edges to seal and continue with the rest of dumpling.
• Cook dumpling: bring a large bowl with water to boil. Add half dumplings, stir gently. Wait the water to boil and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to the third time boiling, they are ready. Drain and remove.