My first Moroccan iftars were in the States, where Moroccan women's groups would occasionally gather and break the larger fast food spreads that included very traditional dishes such as Kefta, briouats and msemen, along with a selection of less traditional finger foods and appetizers.
That's when Leagues before pastry filled with a stuffing of kefta, cheese made with cow's milk cheese, laughing. Although I don't care particularly for vache rit as a spread for bread, I like the creamy flavor, cheese gives white sauces, such as that used for the ground wire in this Kefta and cheese pastry recipe. The cakes are best made with a homemade pasta is tender, but store bought puff pastry can be used as a time saver. Make them ahead of time and have them on hand in the freezer.
Photo Christine Benlafquih
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