Pour la recette en Français cliquez ici

Ingredients:
For the meatballs:
500g minced meat
1 onion
1/2 teaspoon cumin, paprika
Salt and pepper
ginger
2 tbsp  coriander
Plus
2 onions
2 bell peppers (yellow and green for me)
1 bay leaf
 thyme
Salt and pepper

Method of preparation:
Grill the peppers, peel and cut them into strips.
Prepare the meatballs: Mix meat, diced onion, coriander and spices.
Make into small meatballs.
Brown the meatballs in a little oil, remove and drain.
In the same oil, fry the onions cut into thin strips, add peppers, meatballs and herbs and just a little water. Season.
Simmer over low heat until the meat is thoroughly cooked.

Pour la recette en Français cliquez ici

Ingredients:
500g of meat (mutton or lamb)
200g minced meat
200g pitted green olives
2 tbsp oil
1 onion
salt, black pepper
cinnamon, saffron
1 egg
lemon

Method of preparation:
Brown the meat  the chopped onion in the oil. Add the spices, cover with water and leave to cook.
Blanch the olives 5 ​​min in boiling water.
Mix the minced meat with the egg, salt, pepper, cinnamon and chopped parsley.
Drain olives and stuff them with the minced meat mixture.
Shape the remainder into small meatballs.
Dip the olives and the meatballs in the sauce and simmer until the meat is cooked and the sauce reduced.
Garnish with lemon slices.

Pour la recettes en Français cliquez ici

Ingredients:

700g meat
1.500 kg of carrots
1 onion
A handful of peas
1/2 bunch parsley
1 tbsp of oil
salt, black pepper, cinnamon
For the stuffing:
500g minced meat
1/2 bunch parsley
1 onion
1 egg
salt, black pepper, cinnamon

Method of preparation:
Brown the meat (cut into pieces) with the chopped onion in 1 tbsp oil for about 10min. Season.
Cover with water and leave to cook.
Prepare the filling: mix the ingredients.
Hollow out  the carrots, then fill with the stuffing.
When the meat is almost cooked, arrange carrots in the sauce, add the peas and cook over a low heat.

Shape the rest of the filling into small meatballs and incorporate them into the pot.
Cook until the sauce is reduced.
Serve with chopped parsley and lemon.

La recette en Français (ici)

Ingredients:

500g of mutton from the leg

2 cases of butter or ghee

500g sugar

400g Prunes

100g dried apricots

Some Raisins

Some Almonds

1 or 2 Apples

1 glass of orange blossom water

1 cinnamon stick


Method:

Soak the prunes, dried apricots and raisins in water until they swell.

In a pot, brown meat in butter, add sugar, orange blossom, cinnamon and 1 / 2 liter of water

Half cook the meat then add the prunes, dried apricots and raisins and cook for 30 minutes.

At the end add peeled and cut apples and some almonds.

Simmer just until the apples are cooked. (it does not take long)

The sauce should be moderately reduced.