Traditional recipes

Aries with onion, red wine and couscous

Aries with onion, red wine and couscous

A piece of mutton pulp was to be prepared. I tried to respect the wish of the "eater". I mean to cook the mutton as simple as possible, without too many spices. used small couscous.

  • 2 kg of mutton pulp
  • 100 gr butter
  • 1 tablespoon pepper and lemon
  • Himalayan salt
  • 1 large red onion
  • 4 cloves garlic
  • 2 glasses of red wine
  • 1 can of small couscous
  • 1 cup and a half hot water
  • a few strands of saffron
  • vegetables for serving (onions, tomatoes, peppers)

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Aries with onion, red wine and couscous:

  1. The mutton is washed very well.

  2. I left the thin layer of fat that gives flavor to the steak.

  3. I cut the pulp and gave him a good massage with salt and pepper flavored with lemon peel.

  4. The spices and salt entered the meat better, being encrusted.

  5. Peel and wash the onion and garlic.

  6. Cut the onion into scales and chop the garlic.

  7. Melt the butter in a large skillet and lightly fry the meat on all sides.

  8. Transfer the meat to a Teflon tray.

  9. In the hot fat from the pan, lightly sauté the onion and garlic. Sarati.

  10. These are placed on top of the meat in the pan.

  11. Pour the wine into the pan.

  12. Cover the pan with aluminum foil and bake the pan for an hour.

  13. If necessary, add a little water.

  14. After an hour, remove the foil and return the meat.

  15. The oven switches to the grill function.

  16. Leave for 7-8 minutes on one side and the same on the other.

  17. Attention! during this time the sauce formed will decrease rapidly. Make sure that it does not evaporate and burn the steak.

  18. The couscous is easy to prepare.

  19. To a cup of couscous put a cup and a half of hot water, a little salty.

  20. Add the saffron you hydrated - soaked in hot water [to dissolve and release flavor and color]

  21. Keep the bowl covered for a few minutes until the couscous granules swell.

  22. Scatter the beans with a fork so that they do not stick to each other.

  23. Serve the hot ram on a couscous bed with vegetables or your favorite raw salad

Have a great appetite !!!

Tips sites


Some information about couscous:


Couscous can be used hot as a side dish or cold in salads.


Be sure to serve hot mutton.

Aries with onion, red wine and couscous - Recipes

You know how well
Does ram combine with olives?

  • 500 gr of mutton pulp
  • 400 gr peeled tomatoes in tomato juice (I used from SunFood)
  • two peeled tomatoes
  • 150 gr olives
  • 120 ml of red wine
  • 2 medium onions
  • a fatty red pepper
  • 2 carrots
  • a little celery

WORK PLAN ram stew

  1. We recommend that you first marinate diced meat in a mixture of mustard, lemon juice, salt, pepper, oregano and Mint. Refrigerate the meat in this mixture for at least two hours. It will freeze
  2. cook 2-3 minutes finely chopped onion
  3. add the meat and fry until it changes color
  4. add olives
  5. stir continuously for three minutes, then add chopped vegetables and pour enough water to cover
  6. add the tomatoes and tomato juice
  7. spice with salt and pepper
  8. let it boil for another 60 minutes on medium heat
  9. good appetite!

Aries meat contains iron and zinc has high nutritional values, being an easily assimilable source of iron and zinc. A serving of mutton provides about 30% of the amount of this mineral a person needs daily. Zinc is essential for bone growth, tissue repair and healing, and for strengthening the immune system.
Aries meat also contains an essential amino acid, less common in other foods, which has the ability to provide the body with the energy it needs to function properly.

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Aries with onion, red wine and couscous - Recipes

Lamb with apricots and couscous

Based on the Moroccan way of preparing meat, here the lamb is marinated with mushrooms and herbs, then it is slowly cooked with dried apricots. Chopped cabbage and fresh mint invigorate the couscous garnish.


    450 g lean boneless lamb meat, cut into pieces 340 g sliced ​​mushrooms 1 thinly sliced ​​onion 2 bay leaves 2 sprigs of fresh thyme 2 cloves crushed garlic 2 sliced ​​carrots 2 sliced ​​celery stalks 1 teaspoon fresh nutmeg strain 400 g chopped tomatoes, canned 500 ml hard brown beer 150 g dried apricots cut in half 150 ml lamb or chicken broth, preferably homemade salt and pepper 2 tablespoons chopped parsley, to garnish
Couscous with mint and cabbage

Put the lamb with the mushrooms and onions in a bowl. Tie the bay leaves with thyme in a garnish bouquet and place in a bowl with the garlic, carrots, celery and nutmeg. Pour the beer and mix well, then cover and leave to marinate in the refrigerator for 12 hours.

Preheat the oven to 160 ° C (position 3). Put the lamb, mushrooms and flavored ingredients in a large saucepan and pour marinade on top. Add the tomatoes with their juice and broth. Cover and bake for 2 hours.

Remove the garni bouquet from the casserole and discard. Add the apricots and put the casserole in the oven again for another 30 minutes.

Even before the food is ready, the couscous is prepared. Bring the broth to a boil in a large saucepan. When it boils, add the cabbage and put it back to the boil. When it boils, remove from the heat and immediately add the couscous and mint. Stir once, then cover the pan and let it simmer for about 5 minutes or until the couscous has absorbed all the broth. Use a fork to loosen the couscous.

Divide the couscous into 4 bowls and place the lamb stew on top. Then sprinkle with parsley and serve immediately.

Hot chocolate: hot recipes for cold weather

Does any chef have a dish that he is very proud of, which is the tastiest recipe you have invented?

S.B .: I cook well and correctly because I respect my clients, they don't make a difference. I really like to cook beef, for example.

F.D .: Lately it seems that the dessert I dedicated to my wife, a few years ago, Pomme du Sima, is extremely appreciated. Recently I was pleasantly surprised to learn that a former competitor of mine, from "Chefs with knives", George Mihali, introduced this dish in the menu of the restaurant in Paris where he works, as a sign of appreciation for the time I have worked together.

C.S .: The world probably associates me a lot with seafood (I've been doing the Shell Festival for a few years now) and with burgers made according to my own recipe. But I cook everything well!

What are the most common mistakes in gastronomy among Romanians?

S.B .: Many. I would call it one: I don't heat the pan well before using it.

F.D .: They do not wipe the fish with a paper towel, after they have washed it, and they are preparing to throw it in the pan.

C.S .: There are so many… I remember cooking pasta: Romanians usually put oil in the water in which they boil and rinse them in cold water, and the water in which they boiled to throw it (this water is often the secret of a sauce successful for pasta).

What should a traditional Easter meal look like?

S.B .: Don't skimp on onions and green garlic when you make drob!

F.D .: Do not avoid butter, use it for cooking, it will give a special flavor to the food!

C.S .: Give a long time to cook the steak and accompany it with a fresh lettuce!

Aries chops in red wine sauce

Many times, especially during the week, the time spent in the kitchen is fast ahead, which is why I am sometimes tempted to even sleep in this room, my dearest. The longer I would sit among my pots and pans, the better. But you know the saying: life’s a bitch and sometimes you marry her :).

So it's only on weekends - when I don't work - that I get to do my damblau. The food I'm going to tell you about today, although it doesn't require much skill, takes time, patience and a quiet fire. These are mutton chops with onions, penetrated slowly, in red and heavy wine, taken out of the barrel at the end of autumn. It is one of those dishes that bites into aromas, that warms your body and warms your spirit, that makes you say, simply, that life is beautiful. Five minutes before removing the dish from the heat, season with salt and black pepper, and you can also add a few cloves of garlic.

After these chops, a hot polenta, some pickles and a glass of the same wine (it is said that the wine you cook with must be good enough to be drunk at the table), you will understand the meaning of life.

Mussel on a bed of beans

Autumn has come with a large procession on the Mioritic lands and the shepherds will sacrifice in its honor the most beautiful rams to delight us with pastrami and traditional dishes at the autumn fairs. There will certainly be no problem in finding a piece of mutton for the recipe we propose for you.

Mussel on a bed of red beans

In a mortar, grind 2-3 cloves of garlic with a little salt, a sprig of rosemary and a few red peppercorns, then add two tablespoons of extra virgin olive oil and a teaspoon of white wine vinegar. Mix well until a paste is formed.

Massage the mutton well with this paste and leave it to cool for about an hour.

Cut the onion into juliennes. Cut the bell pepper into long slices. Cherry tomatoes are each cut into 4 pieces.

In a hot pan with two tablespoons of olive oil, add onions and peppers and cook for 3-4 minutes over medium heat until soft.

Add the red beans (after draining the juice), sliced ​​baked pepper, balsamic vinegar, wine, honey, salt and pepper roll and cook for about 10 minutes. Add the cherry tomatoes, hot peppers and leave on the fire for a few more minutes. At the end, add a few sprigs of freshly chopped basil or parsley.

Meanwhile, in a hot pan with a cube of butter, two tablespoons of olive oil, add two or three cloves of garlic in the peel and two sprigs of rosemary, then add the mutton and fry over high heat for two minutes, on each side until it gets a light crust.

After the fire was extinguished , the mutton wrap with the two slices of pancetta and move to a tray lined with a little butter. Put in the preheated oven for another 15-20 minutes with the juice left in the pan, garlic and rosemary.

After the mutton it is ready, cut into slices and served on a bed of red beans with a dry red wine.

Method of preparation

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.

Method of preparation

The mutton pulp together with the garlic, pepper, salt, bay leaves, olive oil and wine are placed in a covered ceramic bowl. After 48 hours, remove the pulp from the bait and wipe with a dry towel. Salt and season to taste.

In a large bowl, heat 50 g butter and 50 ml olive oil. Brown the mutton pulp on both sides until it turns reddish brown. The process of & sealing & ldquo helps keep the juices inside the meat during cooking. Put the pulp in the oven in a tray in which you added the sauce obtained in the process of & ldquosealing & ldquo. Cover the tray with baking paper and then with aluminum foil to maintain moisture. Bake for 45 minutes at a temperature of 150 degrees.

Then add the vegetables cut into larger pieces and continue cooking for another 45 minutes.

Put all the vegetables together in the blender together with the sauce obtained. Add the sweet / hot paprika, to taste. The pulp is sliced ​​and placed over the creamy sauce.

Video: #astroikos ΚΡΙΟΣ: Τα γενικά χαρακτηριστικά του ζωδίου. #Aries #Κριός (December 2021).