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I originally classified the dish in North Africa because the salad is also made with couscous. Hence this combination with the Merguez, which definitely comes from the Maghreb. No matter, the combination tastes good to us, so we don't care where the components come from.
In reality, the tabbouleh belongs to Syria and Lebanon and is a wonderful refreshment, especially in high temperatures. Usually there is a lot more parsley in the...
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The inspiration for this recipe came from Omnivore's Cookbook. But it would not be my recipe if I had taken it 1:1. Already while I was reading the article, the idea immediately arose that the ideal meat is actually flank steak. Upon further reading, this was also the favorite cut of the lady. I spared the blanching of broccoli because it looks gray in the soy sauce anyway. 2 servings Ingredients:
300 g flank steak, sliced, marinated...
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A hearty but refined dish. There is no claim that a scrambled egg is actually a simple thing. The change between raw and dry egg is sometimes a matter of seconds and just make the point in between, is the great art. The dish is found in almost all of Hesse and adjacent areas (partially former Hessian or Nassau areas). 2 servings Ingredients:
For the potato salad:
500 g waxy potatoes (Yukon gold in the U.S. and Canada)
1 small...
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The recipe is a leftover use for boiled beef, which has already been boiled for a soup. By the strong seasoning with mustard and pepper is not already so taste-intensive meat still tasty. Of course, you can also use leftovers of beef brisket, prime boiled beef, beef roasts and steaks. 2 servings Ingredients:
300 g cooked beef, cut into cubes or strips
1 gherkin, cut into cubes
1 small onion, cut into fine cubes
1 boiled egg, peeled...
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I like to eat my spinach with a chopped garlic clove, which is optional.
Of course you can do this with the German standard dish spinach, sunny side eggs and boiled potatoes, but should increase to 500 g of spinach. For 2 servings as a side: Ingredients:
400 g spinach leaves
salt
100 ml (3,38 oz) cream
1/2 tablespoon food starch
pepper
nutmeg Preparation:
If you use frozen spinach, thaw at low heat. If it is fresh, wash and put it...
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