Sterling Silver Zippos

Couscous with dried fruit and pickled onions: delicious delicacies from home

Do not look for the recipe the couscous in the books, it does not exist, it is a synthesis of different dishes that I adapted into a single

1kg and a half lamb
1kg fine couscous
1kg onion
200g raisins
200g dried prunes
200g dried apricots

150g blanched almonds
1 box of saffron
1bâton of cinnamon 1 tsp
smen
1 tsp sugar 1 dl
oil Olive
1 knob of butter
3 cases of honey
1tbs ginger

Cut the onions into thin slices, place in a pot with 2 tbsp olive oil , ginger, sugar, cover with enough water and let simmer for pickling to two hours. When the onions have lost all their water, add the raisins previously washed and soaked in water, a tablespoon of honey and let confire another hour. In the pot of coucoussier, put the remaining oil and sauté the meat, add the saffron diluted in a little water, cinnamon stick, cut enough water and cook over low heat. Prepare the couscous couscous and cook them with steam at the top of the couscous.
Ente time, wash the dried prunes and apricots and soak them some time in a little warm water. Heat the frying oil in a small stove and brown the almonds (they should be golden brown and crispy)

Drain the prunes and apricots, sauté in a skillet hazelnut butter and 2 tablespoons of honey. Book. When the couscous is cooked, add smen (low butter), sprinkle the meat broth and arrange on a plate of couscous service.Décorer
prunes, apricots, meat, almonds and candied onions with raisins.