pastes and couscous

Pastes and Couscous

*History*
*Photographs*
*Hotels*	*Rechta (noodles***)
*Restaurants*
*Cook*	*Ingredients :*		1 chicken or 500 g of leg
*Music*			Prepared rechta
*Religion*			1 onion
*Media*			Salt, black pepper, cinnamon and chick-pea (150 g)
*Weather*			40 g of butter (can be replaced by oil)
*Sport*			1 kg of turnips (can be replaced by zucchini)
*Useful addresses*
*Contact*	*Preparation :*
*Plan of the site*		To make rissoler in butter, the meat or the chicken of pieces with onion, salt, black pepper, cinnamon and chick-pea. To add turnips cut in the direction length, to pour 1 liter and half of water and to let cook 40 minutes at 50 minutes. To make cook the rechta (noodles) with the vapor by using a couscoussier. To serve the rechta powdered with cinnamon, sprinkled sauce and furnished with turnips.






	*Couscous*

	*Ingredients :*		1 chicken or 500 g of leg
			1 kg of rolled couscous
			1 onion
			Salt, black pepper, groove and chick-pea (150 g)
			40 g of butter (can be replaced by oil)
			1 kg of turnips (can be replaced by zucchini)

	*Preparation :*
		To make rissoler in butter, the meat or the chicken of pieces with onion, salt, black pepper, grooves and chick-pea. To add turnips cut in the direction length, to pour 1 liter and half of water and to let cook 40 minutes at 50 minutes. To make cook the cuckoos with the vapor by using a couscoussier. To serve the couscous powdered with cinnamon, sprinkled sauce and furnished with turnips.