Cook (thaw) beef.

Finely chop a large onion.

To grate a potato of medium size and gently squeeze. Next time will substitute the potato for squash.

Add the soaked and squeezed bread. I forgot to remove the crust, so I had to grind the slicer to a mushy state.

Finely chop the parsley.

Add raw (!) Fig.

Knead well minced. At this stage I do not advise to use the appliance type food processor, because our beef should be "spiritually mixed".

To form small flat patties. Dip each in egg and roll in semolina.

Obtained here are the "abuhazira"!

Fry cutlets from both sides. Fry for a long time is not necessary, for 2-3 minutes on each side.

Proceed to the final stage in a clean wide skillet, heat 2-3 tablespoons of oil, throw chopped garlic, turmeric, and cumin. A quick mix to "revive" the spices and pour in the stock.

Bring the sauce to a boil and gently lay patties in a single layer and with a small gap. Spoon a tablespoon of sauce and "Pat" the top of the cakes. Flip is not necessary! Close the lid, and on low heat simmer for 40-50 minutes.

Follow the amount of liquid! Here are the cakes for 10 minutes until tender. Semolina swelled, absorbed the sauce and turned it into a delicious crust. If you miss the bus and to detect a dry pan, have to pull out the cake "with meat" and our wonderful semolina crust remains in the pan.

But and ready "abuhazira"!

Initially got the Jews in Morocco and other North African countries in the late 15th century, when in 1498, the year the Royal couple Ferdinand and Isabella decided to expel from Castile and Aragon all Jews who refused to accept Christianity. Didn't know the Spanish monarchs what an invaluable service they provide to modern Israeli cuisine, which brought together flavors from around the Mediterranean basin (North Africa, Turkey and the Balkans, Greece, Italy and France). After 5 centuries, all those who retained the connection with the origins, national and religious identity, rushed home to Israel, carrying the baggage typical of countries of origin and appearance and name (mixed marriages, the effect of time), modified rituals, music and folklore, and of course the kitchen! So my cutlets with a Moroccan surname (recipe taken from the Internet including the title), but by zamaninia just one spices (cumin instead of paprika), we get a mini-version of the flavored cubes. Help yourself to health!

Particularly relevant are the Moroccan roots during the Jewish Passover holiday, when you can eat only matzah and cakes from nuts, eggs and macavoy flour, yeast or leaven anything. Closed pizzerias, bakeries and pastry you can only find the same type of nut-beselna-Mazovia cookies and pies. At the end of this week to observe this prohibition the citizens besieged the newly opened doors of bakeries, and those who are nimble and clever wool lists in social networks and phone books, looking for friends, colleagues, fellow students and colleagues with a decidedly Moroccan names. Why? Mimouna!!!

A great tradition of Moroccan Jews to open hospitable doors to all comers, and to buy sweets, which were prepared for long days and nights before Passover and right after the end of the holiday. "Teraju ve Tiss hell!" (happiness and well-being, help yourself!" ) welcome home, Seating the guests bursting with sweets table, music playing, laughter and song are brought out new trays of sweets and fruit, and so till morning.

Some families even build near apartment buildings hut mimouna to accept more guests. Once on Mimoun, waiting for next year impatiently, though will have to sweat dropping naidennye pounds!