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Preparation time : 15 minutes
Cooking time : 45
minutes
Difficulty : Easy
Price : Middle
Ingredients :
For 6 people
6 thick tuna slices
1 big green cabbage
3 onions
1 bunch of fresh coriander
½ bunch of parsley
3 heads of garlic
0,2 grams of saffron
1 teaspoon of ground cumin
5 tablespoons of olive oil
Salt and pepper. |
- The day before, prepare your saffron by diluting
it in a small cup of cold water.
Wash the cabbage, cut it into 4 pieces and blanch it for 4 to
5 minutes in salted boiling water. Strain it and cool it,
then cut it into thin strips.
- Peel garlic and onions, and cut them into small
pieces, wash and mince also coriander, parsley, and rinse the
tuna.
- In a large pot, brown the onions and garlic
in hot oil. Add the cabbage strips and pour 15 cl of water, add
the cumin, salt and pepper, and mix well together.
- Let cook on moderate fire for 20 minutes, and
the saffron, and cook again for 10 minutes. Add water when necessary.
- Put the tuna slices over the cabbage, and strew
with coriander and parsley, and cook for ten more minutes.
- Serve very hot.
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