Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Cut the lamb collar into large cubes. 2. In a frying pan, heat the olive oil. Color the onions 3. remove them and put the lamb and chicken instead 4. Fry for a few minutes. 5. Add the peeled and sliced celery and carrots, 6. peeled and 4-sliced turnips, zucchini and cooked and drained chickpeas 7. Add the tomato paste, ras el hanout, harissa and a pinch of salt 8. Put back the onions and crushed garlic 9. Cover with Chicken stock or water at height 10. Bring to simmer 11. Simmer for 1 hour covered 12. Inflate the semolina in 1 and a half times its volume of hot water 13. Chip it with the butter cut into pieces at the end 14. Dry grill the merguez in a frying pan 15. Serve the couscous with semolina, meat and merguez, vegetables and broth

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