Borzgane
Borzgane is a Tunisian couscous from the northwest, lightly sweet and fragrant with milk, cinnamon, tender lamb, eggs, and toasted nuts for a celebratory main dish with savory depth.
π Recipe adapted from Wikidata (Baked Good)
Season lamb with salt, pepper, cinnamon, and rosemary, then steam or simmer it until tender.
Steam the couscous grains in stages, rubbing them with butter so they stay separate and fluffy.
Cook onions gently in butter, add milk, and warm it with a splash of orange blossom water.
Mound the couscous on a platter and moisten it with the hot seasoned milk.
Top with lamb, egg wedges, raisins, almonds, and pistachios before serving warm.
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