In this recipe from El Bahjia restaurant at La Mamounia hotel in Marrakech, we use two sauces to accompany the dish: a light yellow k'dra sauce made with onions, butter, white pepper, and coriander, and a red m'hammer sauce based on butter, white pepper, and cinnamon. The lamb used for this pilaf is of high quality. You can also use beef or chicken to great effect.
500g of semolina flour
500g of wheat flour
1kg of lamb
1 cup of passion fruit
1 cup of raisins (soaked in vinegar overnight)
1 1/2 kg of onions
1 tablespoon of white pepper
250g of butter for the broth
4 liters of water
to taste
In this recipe from El Bahjia restaurant at La Mamounia hotel in Marrakech, we use two sauces to accompany the dish: a light yellow k'dra sauce made with onions, butter, white pepper, and coriander, and a red m'hammer sauce based on butter, white pepper, and cinnamon. The lamb used for this pilaf is of high quality. You can also use beef or chicken to great effect.
500g of semolina flour
500g of wheat flour
1kg of lamb
1 cup of passion fruit
1 cup of raisins (soaked in vinegar overnight)
1 1/2 kg of onions
1 tablespoon of white pepper
250g of butter for the broth
4 liters of water
to taste
Cut the lamb into chunks
And bring to a boil in 4 liters of water with the onion, salt, and white pepper
When the lamb is well cooked, chop it up, add the passion fruit, raisins, and butter, and stir well
Add the two types of flour
Mix well
Place in a pilaf cooker and cook in a steam bath for about 30 minutes.
