Moroccan Supreme
4 servings
60 minutes
Moroccan style suprema is an exquisite dish embodying the luxury and richness of Moroccan cuisine. Based on tender lamb, this recipe celebrates ancient culinary traditions where each ingredient complements and enhances the meat's aroma. The tenderness of the lamb is achieved through fine slicing and careful mixing with flour, honey, and spices. The addition of almonds, pine nuts, and apples gives the dish a sweet, nutty note, creating a balance between spices and tenderness. Frying in oil provides a golden crust, making the texture crispy on the outside and soft on the inside. Moroccan style suprema is a culinary masterpiece served in a festive atmosphere alongside traditional Moroccan side dishes and fresh herbs. The taste of this dish transports you to the heart of Morocco where traditions and gastronomy merge into one.
1
Chop the meat from the hind leg of the lamb until it is soft like bone marrow. Clean it from sinews and add pepper, half a spoon of honey, some oil as needed, and water.
- Lamb: 1 kg
- Ground black pepper: to taste
- Honey: 0.5 tablespoon
- Hemp oil: 50 ml
- Water: 50 ml
2
Carefully mix with flour, remembering to chop. Make enough, keeping in mind that it usually reduces in volume when frying. Add almonds, nuts, and apples to the meat.
- Wheat flour: 1 tablespoon
- Almond: 1 tablespoon
- Pine nuts: 3 tablespoons
- Apple: 1 piece
3
We will pour oil into the pan or grease it with fat.
- Olive oil: 3 tablespoons
- Hemp oil: 50 ml
4
We will make the minced meat like thin dough and fry it in a pan.
- Lamb: 1 kg