Cook the peeled and cut eggplants with water and salt. You boil until they get rid of it, we get them out of the water and let them slip. Mash with a fork until it is made a mashed and mix with grated bread, beaten eggs, crushed dry cilantro, cinnamon, white pepper and salt to taste. All the ingredients are well mixed. The pancakes are made that are fried in a pan with olive oil until they are golden. Optionally, they can be served by adding an olive oil sauce, vinegar and crushed garlic.

This dish was very consumed by early African tribes, especially Berbers, who introduced eggplant into their daily diet.

Preheat the oven at 180 ° C. Spread the mold with oil. In a bowl, mix the nuts and sugar. Add the beaten eggs, juice and orange grating and oil until you get a mass. We put the spices in.

Put the mass in the mold doing a little pressure. Pour in the oven for 45-50 minutes or until golden. Let cool at room temperature. When serving, sprinkle with glucose sugar.

They're biting their eggs. The milk is placed in a bucket. They are cut from two cm thick miga bread by removing the bark. They then bathe with milk, drain and pass through the sugar spread in the marble of the kitchen; they sprinkle with cinnamon and wet in the milkshake, frying them in very hot oil. When they are removed from the frying pan, they are perfectly drained, placed in a fountain and sprayed with honey.

The meat is chopped, spilled and placed in a saucepan (better in a Moroccan tayin if available) along with onion and chopped garlic, olive oil, ginger and saffron.

It is covered with water and is cooked over moderate heat.

In the meantime, the plums will have been soaked for an hour and boned. In the same way the almonds will have been toast in a little oil over a slow heat, constantly removing it so that they don't burn. The same applies to jonjoli but no oil.

Fifteen minutes before the meat is removed from the fire, the honey and half a teaspoon of cinnamon are added. It is cooked on a slow heat, stirring from time to time, and served by decorating the tayin with the almonds (whole or chopped) and the ajonjolí, which is sprinkled above.

FOR THE MASS OF TULLARIES

200 grams of flour
1 dl. of water
3 grams of salt

ELABORATION

We fry the rabbit for ten minutes. We add the potatoes, the green pepper, the broken tomato and the laurel. We let him fry and we put a mallet with the garlic, the parsley and the almonds. We add two liters of water and let it cook.

We make the dough and stretch it with a roller, leaving as thin as possible. We're in. When they're boiling, we let them cook. We are seasoned with peppermint and rectified with salt.

Preparation (Talega):

The onions are cut into fine juliana and rehoged in olive oil; when well fried, the chickpeas are added and rehoged until a soft cream is formed. It's spilled and reserved. For the chickpeas pancake, bread from the previous day is used, a glass of sherry or dry wine, eggs, virgin olive oil, cooked chickpeas, a chorreon of almond milk, salt and parsley.

Preparation (Morrococo):

The bread is rehoged with almond milk and the eggs, a copy of wine, parsley, garlic - very spicy - and salt are added. It is removed until a consistent mass is left so that it can be worked with a roller and mixed with whole chickpeas. The working table is sprinkled with flour and the mass is stretched with the roller until it forms a layer of 1.5 cm thick. The pancakes are cut into a rectangle with a knife, they are flattened and fried in virgin olive oil. They are deposited in a grilled-leaf container and reserved.

We beat the yolks and add 150 gr. of sugar and we keep beating to form a foam. Then we beat the whites along with the pint of salt, and when the merengue has a firm point, we will gradually add the sugar as we beat with wrapping movements from the bottom up, until we completely add the 100 gr. of sugar reserved for the merengue. Then we put the milk to heat, removing it from the fire when it starts to boil, at which point we will add the whipped yolks as we remove it, putting them back into the fire until they cook and thicken. Finally, we'll turn the wafers and let them cool. With a spoon, or with a pastry sleeve, we will make montons of merengue (the sips) on the surface of the natillas and on them we will pour a liquid candy made previously with the 100 gr. of excess sugar.

In a saucepan we heat the water with the sugar. When we start to boil, we will give you a bunch of peppermint, reserving a few leaves for the ornament. We let it boil for about 10 minutes, after which we will remove the saucepan from the fire, covering it to let the syrup rest for about 12 hours. After this time we collate it and add the lemon juice vessel, and it is poured into a sorbiter, or a metal container, and we place it in the freezer, removing it from time to time so it is not completely solidified. We chopped a few leaves of peppermint from which we had reserved and mixed them with the sorbet.
Finally, we serve them in high glass glasses, previously frosted, with some spindles as a ornament.
This sorbet is unique to be taken before a dessert of the rich jiennese pastries of Arab origin.

We clean the partridges and get the meat out of the breasts. The rest of the partridge with a little oil, the whole garlic teeth, the pepper in grain and the saffron, we put it in a pot, we take it to the fire, we skip it a little bit, we cover it with water and let it boil for about two hours. Meanwhile, we chopped the breasts, garlic, parsley and bread miga. We salpentin, put the eggs and shape the meatballs. We fry them and reserve them until we have the previous broth at its point and casting. The meatballs are cooked until they're soft.

The eggs are scalated, the clear is removed and deposited at the bottom of a glass (one per person). The gelatinous cooked broth once cooled is placed on top. The ham in lasques is fried with live heat until it is crispy and the broth is added along with a few pieces of toast.

A number of garlic sheets are fried with live fire and are added to the cup along with the liquefied parsley.