Moroccan Rafisa - Web Medicine

How to make Moroccan Rafisa under the protection of Moroccan Rafisa is one of the difficult dishes that need a long time to prepare, here are all the details: The ingredients for preparing the Moroccan Rafisa the ingredients of the chicken fresh chicken quarters, weighing about 1 kilogram. ½ cup olive oil. 3 Large onions, cut thin slices. ½1 tablespoon ginger. 1 tablespoon of salt. 1 tablespoon of black pepper. 1 tablespoon of the shop head. ½1 teaspoon turmeric. Both components ½4 cup water. ½ cup lentils of love. 4 tablespoons of seeds. ½1 teaspoon of saffron. ½1 teaspoon ghee. Spray fresh, chopped coriander. A pinch of fresh, chopped parsley. Additional components ½1 grated Moroccan fat segment or any other dough type as desired. The components of the dough dough ½3, a cup of flour. ½ cup semolina. 2 teaspoon of sugar. 2 teaspoon salt. ¼ teaspoon dry yeast. ½1 cup of hot water. The ingredients of fating the grease of a cup of vegetable oil. ½ cup semolina. ¼ A cup dissolved butter. Steps to prepare Moroccan Rafisa steps to prepare the dough of fat. Bring a large bowl. Mix semolina, flour, sugar, salt and yeast together. Add water, mix the mixture to get a sturdy dough. Knead it by hand to become flexible and soft. I swear the dough in different balls as big as a small plum. Put the balls painted in a tray with oil and cover with a plastic cover. Let it relax of 10-15 minutes aside. Steps to form a boldest dough, spray a little oil on a flat surface for work, also sprinkle a little on your hands. Immerse the dough balls in the oil and spread them on the surface in a thin circle. Constantly grease your hands with oil to easily move the dough. Spread the butter on the dough and sprinkle a little semolina over it. Flow the dough in three, and spread it again with a little butter. Sprinkle the semolina and replace the dough on three to form a square. Place the dough in an oiled tray and repeat the previous steps with other balls. Steps to cook the veterous tray or estimate the heat at moderate temperature. Take a box of dough and replace it on the work surface. Grease it with oil and push it hard to double the size. Transfer the box for the hot tray and stir it often to ripen completely. Lift the fatteen chips from the heat and set aside to cool. Steps to prepare the ingredients of the Rafisa, cut the fat teen into small slices. Soak fenugreek seeds and lentils with cold water for an entire night before cooking. Add chicken pieces after cleaning them in a large bowl. Add onions, olive oil, pepper, ginger, turmeric, saffron and the head of the store. Before all good to cover the chicken pieces completely. Cover it, place it in the fridge to fall. Steps to prepare the sauce place the chicken in a large saucepan over the heat at medium temperature. Let it be stirred from time to time for 15-20 minutes. Add lentils, fenugreek seeds, parsley and coriander after filtering out of the water. Add water as needed, and leave the ingredients over a low temperature. Keep cooking for an hour until the ingredients are well cooked. Make sure you have a sauce in the pot, add more water if needed. Add salt and ghee, and stir well with the ingredients. Steps to fry the chicken pieces, remove the chicken pieces from the pot. Put it in a tray suitable for bread. Leave it in the oven for a few minutes until golden. The steps to prepare the Moroccan Rafisa fed the chopped fats on the fire for ten minutes by placing it with a perforated amount. Place the ghee in a large plate. Add chicken pieces, place it over the fat. Add the lentils and onion mixture and pour most of the sauce over the ingredients. Keep two or three bowls of sauce to serve. Serve the Moroccan Rafisa hot next to the sauce dishes. Notation notes, Moroccan Rafisa is a source of protein because of its chicken and lentils. It is advised to eat it to maintain the health of muscles, skin and bones, to increase the feeling of fullness and fullness for a long time and reduce appetite. The recipe contains minerals, vitamins and nutrients, which are advised to eat it to maintain the health of the body, improve the health of the brain and reduce the risk of chronic health diseases. It is advised to eat Moroccan reed because it contains ingredients rich in dietary fiber, such as lentils, to maintain the health of digestion and improve bowel movement, and therefore; Reducing the risk of constipation. Moroccan shelf and diabetics are recommended that a diabetic patient consumes Moroccan shelf in an appropriate amount of consumption because it contains protein -rich lentils to avoid pressure on the kidneys, and to avoid damage to kidney function or kidney disease associated with diabetes. Moroccan shelf and heart patients eating Moroccan Rafisa, to obtain potassium, contributing to the maintenance of blood pressure and its prevention. Lentils contain dietary fiber and antioxidants, so a heart patient is advised to eat and include diets, to maintain heart health and reduce the risk of atherosclerosis. Moroccan Rafisa and pregnant women avoid excessive consumption of the Moroccan Rafisa dish, because it contains the ingredient of lentils containing food fibers that are difficult to break, causing cramps, gases and digestive problems. Eat lentils in an appropriate amount, as it is an important source of iron and folic acid that is important to maintain the health of the heart, support the formation of red blood cells, prevent fatigue and increase the growth of the child. It should be noted that the following table shows the nutritional values ​​of the dish without calculating the amount of fat -made segments added. The calories and nutritional values ​​for Moroccan Shearry for one session Calories 307 Calories Total fat 21.1 grams saturated fat 3.3 g cholferrol 3 milligram sodium 1178 milligrams Total carbohydrates 23.1 g Calcium 53 Milligrams Iron 5 Milligrams