ספר חדש של מיכל וקסמן המתייחס לא רק לאוכל אלא לזמן שצריך להכנתו.
הרעיון הוא שלא חייבים להזמין
לכל אחד ישנו הסגנון שלו, אבל בסופו של דבר כולם נפגשים באותה נקודה עם הממולאים שלהם: בריח, בתחושה ובסיפור של בית ומשפחה.
הממולאים מתחברים אסוציאטיבי
If you miss your mother's wonderful dishes and you don't know how to reconstruct them, or if you like to eat in Tripolitae restaurants and want to prepare some of the dishes at home, or if you want to widen your culinary education and know what exactly is a Chrayme, Nakrot, Mafroom, Lubya, and Beleslk, this book is for you. This book reveals all the secrets of this wonderful cuisine and is spiced with a lot of Fillfelchuma, along with side stories, tradition and funny proverbs.
Page 42 Vegetables and Eggs / Shakshuka
Shakshuka is a very common dish in the North African kitchen. In Tripoli cuisine, it is served as a cold salad, and sometimes takes the shape of a vegetable stew with poached or scrambled eggs. In the Moroccan kitchen, Shakshuka is served as a quick serving main dish. Basically, Shakshuka is a mixture of vegetables and eggs, served as an easy to prepare main dish. It is rich in shades and flavors, and has certa
in piquancy. Sometimes it is prepared with a tomato base only, while other versions include hot peppers or a combination of sweet and hot peppers. In the spring, when green ful beans are plentiful, they are added to the Shakshuka. Eggs are added to the bubbling vegetable dish, either scrambled or in whole. Thequeen of Shakshuka combines slices of Mergez, a homemade sausage .
Ingredients: for 4 portions
1/4 – 1/2 cup of oil
2 hot peppers, cleaned and cut into small cubes
2 sweet peppers, cleaned and cut into small cubes
8-10 garlic cloves, peeled and cleaned, crushed or chopped
5 medium sized ripe tomatoes, cleaned and cut into medium sized cubes
Salt according to taste
1 – 1 1/4 leveled tablespoons of hot red pepper powder
1. Heat the oil in a medium-sized frying pan to a high heat. Add the pepper cubes, garlic and tomatoes, stir and lower the heat. Steam for several minutes until the vegetables soften uniformly. Stir once in a while. Season with a bit of salt.
2. Cook for 7 to 10 minutes. Add the hot pepper powder and cook a few more minutes.
3. Break the eggs and place them directly at the center of the dish. Use a spoon to mix the egg whites into the sauce, and try to keep the egg yolks whole. Cook until the eggs congeal. Remove from heat and serve hot.
* You can prepare Shakshuka without sweet peppers. You can reduce the spiciness by reducing the amount of hot pepper powder and adding a tablespoon of sweet pepper powder. If the Shakshuka is too spicy, you can add a bit of water to dilute the dish.
Page 84 Bean, Turmeric and Parsley Stew / Tebichat Lubia Belkadra
This is another bean based stew served on a bedding of couscous grains or alongside white rice. It can be enriched with semolina patties (Kukla,) and the beef can be replaced with chicken cuts. These are different and interesting version of the same dish.
Ingredients: for 6-8 portions
1/4 cup oil
3 medium sized onions, peeled, cleaned, and finely chopped
1/2 Kg. beef (rump, shoulder or head) sliced into cubes, cleaned and drained
1/2 tablespoon hot red pepper powder
1 1/2 tablespoons turmeric
1/2 teaspoon ground cinnamon or small cinnamon stick
1/2 – 3/4 teaspoon salt
20 stems of parsley, cleaned and finely chopped
10 stems of coriander, cleaned and finely chopped
4 – 5 cups water
3 cups of dry white beans, soaked in water overnight, cleaned and drained
1. Heat the oil in a medium-sized pan. Add the onion and steam lightly. Add the cubes of meat, season with hot pepper powder, turmeric, cinnamon and salt, mix and steam for 2-3 more minutes.
2. Add the chopped parsley and coriander. Pour in the water, mix, cover the pot and bring to boil. Add the beans. Check the amount of liquids, and if necessary add another cup of water. Continue to cook on a low heat for 2 1/2 hours. If you used a cinnamon stick, remove it before serving. Serve hot, with white rice or on a bedding of couscous.
1. You can enrich this dish by adding 1 cup of peas and 2-3 chopped stalks of celery.
2. You can use green beans instead of white beans.
3. The resulting dish is usually served in Passover.
Page 154 Crunchy Triangles with Nuts and Syrup / Bureeka Bluz
Bureek leaves stuffed with a rich mixture of almonds and nuts, fried and then dipped in sugar syrup, are traditionally served during holidays, mainly Rosh Hashana and Purim.
Ingredients: for 20-25 cookies
1 1/2 cups sugar
1 1/2 cups water
Juice of half a lemon
2 cups of roasted peanuts or almonds, peeled and thinly ground
1 cup crushed nuts (walnuts, hazelnuts or pecans)
1/2 cup light colored raisins
1 cup coconut flakes
1 teaspoon high quality almond extract (available in shops selling baking and cooking products or spice shops)
20-25 bureek leaves
1-2 egg whites
Oil for deep frying
1. Pour the syrup ingredients into a small pot with a handle and cook at medium heat for about 25 minutes or until the syrup is thick.
2. Filling: put the ground peanuts or almonds in a bowl, add the nuts, raisins and coconut flakes and mix. Add 1/2 a cup of the sugar syrup you prepared, and the almond extract. Mix into a smooth paste. (If it is too dry, add a few more drops of syrup.)
3. Place a bureek leaf on a work surface and fold the edges inwards to create a square. Attach the edges using the egg whites. Place 1-2 tablespoons of filling in the center of the square, fold leaves to form a triangle and then attach the edges using a bit of egg whites. Fasten. Using this method prepare all the bureek leaves.
4. Heat oil in a deep pot. Fry the bureek triangles until golden brown. Remove using a perforated spoon, and place on paper towels to absorb excess oil. Let cool.
5. Heat the remaining syrup (about 1/2 cup) on medium heat, lower the heat and place 2 bureeks at a time inside the syrup. Cook for 1-2 minutes and remove with a perforated spoon and place on a flat plate. Continue to cook the rest of the bureeks. Chill and keep in a closed container.
You can prepare the filling with ground peeled almonds flavored with lemon rind, orange and cinnamon. Add 1/2 – 1/4 cup of sugar syrup and mix into a smooth paste.