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It was made of Tunisian brick

It was made of Tunisian brick


Wash the leeks and cut into small pieces.

Brown the leeks in a pan with a little olive oil. Allow to cool.

Boil the potatoes with their skins in salted water.

When they are cooked, pass them through cold water to peel them faster.

Remove the peel and press them with a fork (or robot).

Add the paprika, chopped parsley, coriander and leeks.

Season with salt, pepper and harissa.

Mix well to obtain a homogeneous paste.

We put a sheet of brick on a plate. Fold the edges to get a square.

Place the filling in the center of the sheet in a circle and place the egg in the middle.

Sprinkle grated cheese on top.

Join each edge to each other to finally get a triangle.

Heat a little oil in a pan. Fry the filled brick sheets for 1-2 minutes on each side.

Remove on a paper towel.

Serve them with a green salad or plain accompanied by lemon.



Israel is a young country without its own culinary tradition. It is located in the Mediterranean area, but also to the Middle East, bringing together Jewish populations from all over and Arabs who have been in the area for so long. So the food of the place is rich and motley, with influences everywhere.

It would be difficult for me to choose traditional Israeli dishes, but I will tell you about the most common food on the tables of the locals, whether we are talking about the one bought on the street or cooked in the houses of the housewives.

For street food the most representative is falafel with tahini, tomatoes and pickles and hummus. For falafel, I leave the dried chickpeas to soak for 24 hours and then rinse it. Finely chop it in the mincer with onion, garlic, parsley and coriander. Season it with ground cumin, salt, pepper and add baking soda and a little flour to help bind. I mix everything very well and let the flavors blend for about two hours. Then I make the meatballs and fry them in an oil bath.

Mix Jerusalem

This is a common food in Israel and beyond, which I also have on the newer menu. It consists of chicken hearts, chicken liver, boneless chicken legs and cut into small pieces, onion, shaved-he-hanout spice. Put everything in the pan and put it on the stick or eat it directly with a fork. Season with tahini on top.

Chicken couscous

Couscous is very common on Israeli tables. We had a tradition of having a family couscous every Tuesday. I made it with pumpkin, kale, onion, zucchini, carrot. All the vegetables except the pumpkin are cut into large pieces, except the onion which is left whole, and put in the pot with water, olive oil, tomatoes cut in half, turmeric, salt, pepper and pieces of chicken. Bring to a simmer over low heat for about an hour and 20 minutes. A rich soup is obtained. Separately prepare the couscous: a glass of couscous and a glass of hot salted water. Close and allow 15 minutes to absorb all the water. The pumpkin cut into pieces is grilled or baked. Place the couscous in the plate and put the chicken soup with vegetables and meat and the pumpkin pieces on top.

It is a kind of fried pate, of Tunisian origin, but very widespread in Israel. It is made from thin pie sheets, like those for spring packets, which are filled with mashed potatoes mixed with hardened onions, parsley, nutmeg and harrisa. Place a whole egg over the filling and close the pate. Fry in oil. When it's ready and cut, the yolk should still be raw and flow nicely into the plate.


Eliza (excerpt from a true story)

The menstrual cycle took me by surprise. The first red spots made me hide in the basement. I thought they were signs of death. I only called for help on the third day, when the blood had reached the knee joint. I asked my father what the disease was. He gave me a packet of cotton wool and told me to use it. He didn't tell me how. My mother was hospitalized with hemorrhage. She had probably had an abortion. I was thirteen and a half years old. A colleague whispered to us through the fourth that she is menstruating. I thought it was some kind of measles, it didn't move. Another time, a freckled sixth-grader said her mother died in a pool of blood. That it flowed continuously on his legs until his veins emptied. When I felt my stockings pressed together, I understood that I had to get ready. The touching little scenes, with me locked in my grandmother's coffin and my mother crying on top, began to take shape. The blood kept flowing, no matter how much I lay. The next night he had slipped on his back to his neck. I thought I was already dead. When I got up, the sheet was glued to my back.

I washed myself until the water in the sink turned red. I was clean. I took the cotton roll and slipped it into my panties. I felt like throwing up. I couldn't take another step. Everything was squeezing me. The body was no longer mine.

By the fourth year of high school I was a virgin, I hadn't met any boys, I had had a few experiences, but none of them had exceeded the level of bust exploration. I did not dare to try anything, I was very afraid of a pregnancy, especially since a girl on my street had died because of it. She was in love with a boy in the neighborhood and was getting married. She became pregnant prematurely and they decided to postpone the baby. They went to a former nurse, who injected a drug into her vagina. A few days later, the girl died in a pool of blood. The case was covered up, she was dressed as a bride, he was groomed. The parents, cut off by the pain, thought it was better that way than in prison. The groom held his bride's hand to the cemetery. Behind them, the taraf sang party music that he would have sung at the wedding. After all, women and men mourn together. It seemed impossible for me to suffer the same way, I preferred to touch myself more delicately than usual, to shudder in the shower, to cling to a curved wall, but not to give myself to a boy to do this to me. Making love seemed like a dangerous business that I was aware of and could take care of.


Christmas cakes

In the area of ​​Moldova there is this tradition that on Christmas Eve to serve and give Christmas cakes. Christmas cakes are the symbol of Jesus' diapers. This tradition comes from the rural area of ​​Moldova, on both sides of the Prut, but which today we also find in cities.
Of course they are prepared in the oven a few days in advance and I mean the sheets / cakes themselves. These baked sheets are left to dry for a few days, and the cakes are prepared with walnuts and other ingredients the day before Eve. And on Christmas Eve they share with others, especially the poor.

Christmas cakes are very tasty, they taste a little like the Turkish baklava recipe, but they are incomparably less sweet and tastier.

In the pictures you can find cakes made with commercial pie sheets, and in video material below, you will see cakes made with a mix of homemade sheets, thicker along with commercial pie sheets. Both cakes are delicious.


Eliza (excerpt from a true story)

The menstrual cycle took me by surprise. The first red spots made me hide in the basement. I thought they were signs of death. I only called for help on the third day, when the blood had reached the knee joint. I asked my father what the disease was. He gave me a packet of cotton wool and told me to use it. He didn't tell me how. My mother was hospitalized with hemorrhage. She had probably had an abortion. I was thirteen and a half years old. A colleague whispered to us through the fourth that she is menstruating. I thought it was some kind of measles, it didn't move. Another time, a freckled sixth-grader said her mother died in a pool of blood. That it flowed continuously on his legs until his veins emptied. When I felt my stockings pressed together, I understood that I had to get ready. The touching little scenes, with me locked in my grandmother's coffin and my mother crying on top, began to take shape. The blood kept flowing, no matter how much I lay. The next night he had slipped on his back to his neck. I thought I was already dead. When I got up, the sheet was glued to my back.

I washed myself until the water in the sink turned red. I was clean. I took the cotton roll and slipped it into my panties. I felt like throwing up. I couldn't take another step. Everything was squeezing me. The body was no longer mine.

By the fourth year of high school I was a virgin, I hadn't met any boys, I had had a few experiences, but none of them had exceeded the level of bust exploration. I did not dare to try anything, I was very afraid of a pregnancy, especially since a girl on my street had died because of it. She was in love with a boy in the neighborhood and was getting married. She became pregnant prematurely and they decided to postpone the baby. They went to a former nurse, who injected a drug into her vagina. A few days later, the girl died in a pool of blood. The case was covered up, she was dressed as a bride, he was groomed. The parents, cut off by the pain, thought it was better that way than in prison. The groom held his bride's hand to the cemetery. Behind them, the taraf sang party music that he would have sung at the wedding. After all, women and men mourn together. It seemed impossible for me to suffer the same way, I preferred to touch myself more delicately than usual, to shudder in the shower, to cling to a curved wall, but not to give myself to a boy to do this to me. Making love seemed like a dangerous business that I was aware of and could take care of.


Recipes with pie sheets

Brick (Fatima's fingers)
Tunisian cuisine is a mix of world cuisines, and as the country was conquered by Arabs, French, Romanians, Phoenicians, Turks, their culinary habits joined those of nomadic tribes and Berbers (native Tunisian population) and so on. a unique cuisine was born in the world. . baklava
Indeed, a Turkish dish, but baclava is not only pampered at the table by the sultan, but if we want, those of us who are curious to prepare this sweet dessert! . Spanacopita
We clean the spinach leaves, wash them and boil them in water with a little salt. Drain well from the excess water and set aside the spinach. Chop the onion, dill and parsley and add the spinach, Feta cheese and the two eggs. Season with salt and pepper. baklava
Mix all the ingredients for the filling in a bowl. Grease the pan with butter and put 5 sheets of pie on top of each other, each sheet comes greased with melted butter. Put 1/3 of the resulting filling over the sheets and then add. Mini-strudels with apples and cinnamon
We cut the apples and scrape them. I scraped them on the robot. Add sugar and vanilla sugar, cinnamon and rum essence. Grease the pie sheets with oil and put them on top of each other until we finish the whole package. Then we put the mixture on top. Childhood longing - Flowers with lime perfect
1. Spread the overlapping sheets 2 by 2 and cut them into 15x15 cm squares. Take a sheet cut this way and place it in a muffin tray. Grease the sheet with a little butter or melted RAMA margarine with a kitchen brush and place the second sheet. . Apple pie
Since I didn't have much time, I decided to make commercial pie pies this time, so it was much simpler. Wash the apples and put them through the large grater, drain the juice (because mine were very juicy. Fish fingers - the magic of American cuisine
1. Cut the fish fillet into 2-3 centimeters thick pieces. 2. Mix the breadcrumbs, salt, pepper, grated cheese, parsley, dill, paprika and garlic in a plate and set aside 3. in another plate mix the lightly beaten egg with. baklava
We cut the pie sheets to the size of the tray in which we will bake, then we divide them into 3. We mix the ground walnut with cinnamon, then we divide it into 2 parts. Put in the pan greased with butter the first part of sheets, each greased with melted butter, from. pumpkin pie
Peel a squash, grate it and cut it into small pieces. The pears and quince are washed well and grated. Mix the pumpkin with the pears, quince and sugar. In a frying pan or pan put 2 tablespoons. cheese pie
mix the sweet cheese with the raisins the sugar and the vanilla sugar and the lemon peel. add 3 eggs and 2 tablespoons of sour cream and mix until smooth, grease the pie sheets with a little oil or melted butter, roll and place in the pan. pumpkin pie
Mix the sugar with the pumpkin and put it on the fire until it thickens, stirring occasionally, cinnamon or cloves to the end. Wallpaper a tray with butter and add pie sheets greased with soft butter put half of. Pie with sweet cheese and raisins
In a large bowl beat eggs with sugar and gradually add sweet cheese, then put the raisins and vanilla sugar and essences and orange peel and mix well. In a tray greased with butter, put 3 sheets that we grease with int. The Lord's whales
The thawed pie sheets are cut in four. Heat the oven over medium heat and dry the sheets with the door ajar. Place in a tray and leave until lightly browned. Be careful not to burn! Prepare the syrup from the water, sugar to taste. Spinach pie
In a saucepan or teflon pan, put a little oil, add the onion and fry until golden .. add the spinach, and keep it on the fire until all the water is drained. after removing it from the heat, add the cheese (if it is a block, pass it through. Chicken rolls
The chicken breast is cut into thin strips and seasoned. Take a sheet of pie, grease it with an oil brush and then cut it wide into 2 pieces. On each piece is placed a chicken breast strip, a kaizer strip and a cheese strip. Then. Spring packages
In a woc-type pan, heat 2-3 tablespoons of oil, then cook the chicken or ham until the meat is ready. Add the carrots, cabbage, leeks, garlic, mushrooms and chopped peppers, pepper and soy sauce, boil. Cheese and raisin pie
let the sheets thaw at room temperature, make the filling as follows: mix 2 eggs with the sugar and sour cream well until the sugar is no longer felt, then add the cheese and raisins and mix until a homogeneous composition is formed ... Wheat fillets with fish and mushrooms
Finely chop the mushrooms and crush them in butter and olive oil until all the liquid disappears. Drain the canned tuna and chop with a fork. Add the drained mushrooms, sour cream, salt, pepper, paprika and chopped greens. It takes a. Cheesecake and yogurt
Grease the tray with RAMA margarine, place a few sheets on the bottom of the tray, with the edges over the tray and put a little filling (which you prepare by mixing salted and crushed cheese with yogurt, beaten eggs with sugar before and essence) cover the filling with the edges.

Meat Pie and Brick Sheets

Heat onion, garlic and parsley in hot oil, finely chopped, until lightly softened, then add the meat and leave on the fire until it changes color. Add cinnamon, marjoram, diluted tomato paste and leave on the fire, stirring, until the meat is done and the liquid has evaporated. Finally add salt and pepper.

Remove from the heat, incorporate boiled eggs and crushed well with a fork and leave to cool.

Grease a round pan with butter in which you begin to place a layer of 3-4 sheets of brick, each greased with melted butter and a layer of cooled filling. Repeat the operation about three times, depending on how many sheets of brick you have, taking care that the last layer is made of sheets, more in number than the rest of the layers.

Pour on top, evenly, the yogurt well blended with the yolk, then cut the pie into the shape of the slices to be served.

Put in the hot oven, at 180 degrees, for about 45-50 minutes or until it is cooked, well browned and with a kind of crust on top.

Serve hot with a salad.

If you can't find brick sheets on the market, you can prepare them according to the following recipe:


Pumpkin Pie (my childhood dessert)

Pumpkin pie, my childhood dessert

pumpkin pie it is one of our favorite pies and there is no autumn in which I do not do it a few times. And, as autumn has already come, although it is still quite hot outside, I prepared pie recipe and I enjoyed it with great appetite. For the pie, I use thin sheets, because I like their crunchy texture, but if you want, you can try it using the apple pie dough recipe.

Pumpkin pie with thin sheets it was my father's specialty. He also used thin sheets of pie, but he made them at home and they came out so beautiful that we admired them with amazement every time. I promise to post the recipe for thin sheets for pumpkin or apple pie as soon as I have some free time. Until then, I recommend using commercially available thin pie sheets for this absolutely delicious recipe.

Pumpkin Pie & # 8211 Ingredients

  • 1 kg grated pumpkin
  • 100 g butter
  • 125 g sugar
  • 400 g thin pie sheets
  • 100 g butter or 50 g butter + 50 g oil for spreading sheets
  • vanilla / cinnamon (optional)

Pumpkin Pie & # 8211 Preparation

  • Peel a squash, grate it and squeeze the juice.
  • Mix the pumpkin with the sugar and butter cut into pieces and put it in a large saucepan over low heat. Heat it for about 15 minutes, then turn off the heat and let the pumpkin cool completely.
  • Here I make a small parenthesis and tell you that, after it cools, you can put it in bags and freeze it for the winter.

  • Melt the butter and let it cool. After it has cooled, spread a sheet of pie in the oven tray lined with baking paper and grease it with melted butter on the entire surface. Add over the first sheet a second sheet that we grease with butter and over the second sheet we place the third and last sheet that we grease again with a little butter.

  • Put a quarter of the pumpkin composition on top of the sheets, fold the ends of the sheet over the filling and then form a roll.
  • I made a fuller roll for Cris and a smaller one for myself.

  • Grease the pumpkin pie with a little butter or oil and bake it at 180 ° C, preheated oven, for 30-35 minutes.
  • After it has cooled, we powder it with powdered sugar, cut it and serve it with great appetite.

Don't let the fall pass without it pumpkin pie, Yes? Good appetite!


Ingredients Cake with poppy seeds, cheese and lemon

  • 4 egg whites
  • 5 tablespoons sugar
  • 1 sachet of vanilla sugar
  • 100 grams of flour
  • 50 grams of melted butter
  • 4 tablespoons ground poppy seeds
  • 1 pinch of salt

Cheese cream:

  • 4 yolks
  • 200 ml. of milk
  • 30 gr. of corn food starch
  • grated peel of 1 lemon
  • 1 tablespoon vanilla extract or 2 sachets of vanilla sugar
  • 400 grams of cottage cheese
  • 1 sachet of granulated gelatin (10 grams)
  • 6 tablespoons sugar
  • 200 ml. of whipped cream

Lemon cream like lemon curd:

  • 2 whole eggs
  • 3 lemons (be careful, if you know you don't like the sour taste, reduce the lemons to 2 or even 1)
  • 40 gr. of food starch
  • 6 tablespoons sugar
  • 50 grams of butter

Glaze and decoration:

How to prepare cake with poppy seeds, cheese and lemon

Leaf

1. For the top, whisk the egg whites with salt, add 5 tablespoons of sugar and vanilla sugar and continue beating until you get a firm meringue (picture 1).

2. Add the poppy seeds, flour and melted butter to the egg whites (picture 2). Mix the composition with movements from bottom to top, a.i. the air in the egg whites should not be removed and the composition should remain aerated. Do not mix circularly, it is a countertop without any growth agent (baking powder or other additives). The way it is worked is essential for the final texture, which must be fine and fluffy.

3. Level the composition in a tray (26X20 cm.) Covered with baking paper. I used a silicone form, so there was no need for paper.

4. Bake in the hot oven at 180 ° for 15-20 minutes, until it turns golden on the surface and passes the toothpick test (picture 4).

Cheese cream

5. Gelatin is hydrated in a cup with 3 tablespoons of cold water and set aside.

6. For the cream of this cake with poppy seeds and lemon, rub the yolks in a saucepan with 6 tablespoons of sugar and starch and dissolve with 200 ml. of milk. Put the pan on low heat and simmer, stirring constantly, until thickened. Set aside, add the vanilla extract / vanilla sugar and lemon peel.

7. Add the well drained sweet cheese to the hot cream.


8. Incorporate the cottage cheese with the hand blender in the cream as hot as possible, for a fine texture (or mix well then pass the cream through a sieve).

9. In the hot cream add hydrated gelatin and mix carefully until dissolved. Set the cream aside until it cools and in the meantime beat the whipping cream for the whipped cream. Attention, it must be very cold, cooled overnight in the refrigerator and will be beaten only until it hardens, no more, there is a risk of separating in butter and butter.

10. Incorporate whipped cream into a well-cooled cream, in two tranches, first ¹⁄3 of the whipped cream, mix vigorously with the cream, then add the rest of the whipped cream and incorporate by folding.

Assembling the cake

11. To assemble the cake with poppy seeds, cheese and lemon, cut the top into 2 in width. Half of the top is placed on a tray (or in the tray in which it was baked, lined with cling film) and covered with half of the cream. It's getting cold.

Lemon curd cream

12. Meanwhile, prepare lemon-curd cream, the element of maximum freshness that this poppy cake and cream cheese contains. Beat 2 whole eggs in a saucepan with the sugar, starch, juice and peel of the 3 lemons. I repeat, if you don't like it too sour, just put two lemons. Boil until thickened, set aside and add butter.

13. Mix in this intense lemon cream until it is no longer hot (just warm). Level the cream with lemon over the poppy cake top, on which the cream is already well cooled.

14. Cover with the rest of the cream then place the second top, pressing lightly on the entire surface.

15. The cake with poppy seeds, cheese and lemon is left to cool for an hour and then transferred to a serving platter. It can be done in two ways:

  1. or glaze the whole cake with melted chocolate and portion it after the icing has hardened
  2. or, as I did, because I like the light but elegant look of the chocolate dripping on the edges of the cakes, first slice the cake with poppy seeds and cheese (I cut it into 12 cubes, maybe slices) and only then cover with the chocolate icing, letting the chocolate drip on the edges of the cake.

Decorate (to taste) with pieces of candied lemon peel and serve cold from the refrigerator.

May it be useful to you! You can find more cream cake recipes with a click on the picture below!

Did you like this recipe?


Chakchouka

Cut the tomatoes into large pieces. Peel a squash, grate it and slice it.

Heat the oil in a medium-sized pan. Add the onion and garlic, and before it turns brown, add the cumin. When you have mixed the cumin, add the tomatoes and peppers, the broth and the harissa.

Add salt. Mix the ingredients. Add 1-3 bay leaves and thyme.

As soon as the vegetables are done and the preparation has hardened its consistency, add the eggs. The eggs will be cooked in the pan. Space the eggs apart to give them enough space. Cover the pan. Wait for the egg whites to boil for about 15 minutes, depending on how strong the fire is. The yolk should remain fairly soft.


Video: Tunisian Brik - Episode 24 - Amina is Cooking