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Sunday, March 14 2010 
Welcome To Morocco arrow Morocco Food and Recipes arrow Hot Dishes arrow white sauce kidneys
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white sauce kidneys Print E-mail


INGREDIENTS

Proportions for 6
people: 2 kg of white kidneys. To incise the skin and to
withdraw the kidneys of their pocket. To turn delicately in salt
without crushing them and washing them with clear water. To
rinse several times. To cross one cubic of 3 side cm and to let
drain. To place in a pan, to salt very slightly, (kidneys having
been washed in salt), abuter: - 2 spoonfuls with sweet pepper
coffee - 1/2 spoonful with cinnamon coffee - 1 spoonful with coffee of
cumin - 150 G of butter






PREPARATION

To cover water and to cook with cover on average fire.
When the flesh of the kidneys is strengthened, the kidneys are
cooked. To reduce until obtaining a mielleuse sauce. To
check the seasoning and to withdraw fire. To be useful quite
hot. NB. The pockets of kidneys can be used in the bubble
of "will harira".


 
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