More than 7 years ago, I proposed you the traditional hummus (recipe HERE). This time I’m doing a little variation, as I eat hummus almost every week at home. With…]]>
More than 7 years ago, I proposed you the traditional hummus (recipe HERE). This time I’m doing a little variation, as I eat hummus almost every week at home. With red bell pepper, parpika, chili and a hint of honey, this hummus is a delightful change of pace and brings color to the table. Ready in a few minutes, it can be enjoyed with toast.
- 500g canned chickpeas, drained
- 150g peeled roasted red peppers
- 60g of tahini
- 1 clove of garlic
- 50g of olive oil
- 10g of lemon juice
- 1 teaspoon of honey
- 1 teaspoon paprika
- 1/4 teaspoon hot pepper
Place the drained chickpeas and peppers in the bowl of your blender. This time I break with tradition and put everything in the blender, because this way the hummus is ready in 3 minutes…
Note from Bernard:
for this express recipe, I use canned or jarred chickpeas. You can also easily find roasted peppers in jars. This will fit perfectly here.
Add the tahini, garlic, olive oil, lemon juice and honey.
Blend until smooth. Add the paprika.
I used a chili paste that I had in the fridge. But don’t hesitate to use chili powder or even harissa.
Add a little (if necessary) and salt to taste.
Mix one last time.
Pour the red bell pepper hummus into bowls, drizzle with olive oil and sprinkle with a little paprika.
Keep chilled until ready to serve.
The picture doesn’t look like much, but these lentils are delicious and very fragrant with cumin, paprika and fresh coriander. As always when I come back from Morocco, I bring back recipes in my suitcases. Here’s one that’s finally very balanced, with these delicious and very low-fat lentils. Just a touch of olive oil! The result is perfect: spices, herbs, everything to give taste to this dish. Since I came back from Marrakech, I can’t stop making them. I’m not a lentil fan, but I can eat a huge plate of them… And then some!
Recipe for 6 people:
-500g of lentils
-2 onions
-2 large tomatoes
-3 cloves of garlic
-4 tablespoons of olive oil
-1 small bunch of flat parsley
-1 small bunch of coriander
-1 teaspoon paprika
-2 teaspoons ground cumin
-1/2 cube of saffron (in North African grocery stores) or a few pistils of saffron
-1/2 teaspoon turmeric
-1 teaspoon of salt
-900ml of water
Here are the blond lenses.
Put in a large amount of cold water and bring to a boil.
When the water is very hot but not yet boiling, take the opportunity to plunge the tomatoes in for 30 seconds so you can peel them.
When the water boils, drain the lentils.
Peel the onions and cut into very fine pieces.
Peel and crush the garlic cloves.
Heat the olive oil over low heat and add the chopped onions and garlic.
Meanwhile, peel the tomatoes and remove the juice and seeds. Then cut the flesh into small pieces.
Add to the onions and stir occasionally.
Add the spices: turmeric, paprika, saffron (cube or real).
Don’t forget the cumin! The best is to grind it yourself, it will then reveal its perfume. You can also use less.
Always stir while cooking until most of the water has evaporated. You will then have a fairly firm purée.
Then add the blanched lentils.
Pour in the water.
Put the bunch of flat-leaf parsley with half the bunch of coriander. Tie them together.
Cook on low heat for 30 minutes: the lentils should be well cooked and the liquid has almost disappeared. Remove the herbs and add the remaining half bunch of freshly chopped coriander.
Mix and enjoy! Taste of course to check the saltiness and spices.
Ah
the lemon chicken! A real pleasure! All this again thanks to Touria, Lalla Fatima and her mother. I have returned from Morocco, as you can see,
with lots of recipes! And it’s not over yet, because I’m going back in July!
This recipe is absolutely divine: the chicken melts in your mouth, the onions are
cooked for a long time in the spices, the juice of the chickens, the lemon confit with salt and
coriander. All this simmers in olive oil… Then quickly to
your pots and pans!
the lemon chicken! A real pleasure! All this again thanks to Touria, Lalla Fatima and her mother. I have returned from Morocco, as you can see,
with lots of recipes! And it’s not over yet, because I’m going back in July!
This recipe is absolutely divine: the chicken melts in your mouth, the onions are
cooked for a long time in the spices, the juice of the chickens, the lemon confit with salt and
coriander. All this simmers in olive oil… Then quickly to
your pots and pans!
- 2 whole free-range chickens (without liver)
etc…) - 2 lemons preserved in salt
- 6 to 8 tablespoons of olive oil
- 1 cube of saffron (Maghreb grocery store)
- a few pistils of saffron
- 1/2 teaspoon pepper
- 1+1/2 teaspoon ginger powder
- 1/2 teaspoon turmeric
- 6 onions
- 1 head of garlic (yes, all the cloves!!)
- 1 bunch of coriander
Put
spices in a large bowl: saffron pistils, pepper, turmeric, garlic, and
ginger and saffron cube if available! It is easily found in
grocery stores and it really gives a plus. But no
panic if you don’t find it!
Add
50ml of water (more or less) to dissolve it all.
50ml of water (more or less) to dissolve it all.
Here is
the poor chicken ready to go to the pan.
the poor chicken ready to go to the pan.
But
before, we make him a bath by massaging him with the spicy juice on all his surface
and even under the skin, inside etc…
before, we make him a bath by massaging him with the spicy juice on all his surface
and even under the skin, inside etc…
Put
olive oil in a pot (which can hold two whole chickens!).
Heat over moderate heat, add the chickens to the hot oil. I add
also the remaining spicy juice if there is any!
olive oil in a pot (which can hold two whole chickens!).
Heat over moderate heat, add the chickens to the hot oil. I add
also the remaining spicy juice if there is any!
Peel
all the cloves of the head of garlic.
all the cloves of the head of garlic.
And
cut into more or less thin slices.
cut into more or less thin slices.
Return
the chickens to brown a little in the oil. Add all the garlic
cut.
the chickens to brown a little in the oil. Add all the garlic
cut.
Peel
and cut the onions into quarters, then into slices. On the picture, there are 4 of them,
but we can put 6, it will be even better!
and cut the onions into quarters, then into slices. On the picture, there are 4 of them,
but we can put 6, it will be even better!
Add
on the simmering chicken.
on the simmering chicken.
Cut
the whole bunch of coriander (washed) and chop finely.
the whole bunch of coriander (washed) and chop finely.
Add
in the pot. Leave to cook, stirring occasionally (if necessary, you can use the
remove the chickens and then the onions to put the chickens back in the pan
pot and putting the onions back on… Is it clear?).
in the pot. Leave to cook, stirring occasionally (if necessary, you can use the
remove the chickens and then the onions to put the chickens back in the pan
pot and putting the onions back on… Is it clear?).
Leave
cook for at least 1h30 on low heat, adding a little water if necessary (but then
to prevent the onions from burning.
cook for at least 1h30 on low heat, adding a little water if necessary (but then
to prevent the onions from burning.
Check
the cooking of chickens. If they are just cooked and still juicy, take them out of
the pot and set them aside to continue cooking the onions.
the cooking of chickens. If they are just cooked and still juicy, take them out of
the pot and set them aside to continue cooking the onions.
Leave
reduce the onions by cooking for about half an hour. The juice must be
reduce. It’s up to each one to judge the desired sauce!
reduce the onions by cooking for about half an hour. The juice must be
reduce. It’s up to each one to judge the desired sauce!
Here is
a lemon confit with salt. You can make them yourself, but you have to let
macerate for at least one month. They can be found in Moroccan grocery stores
without any difficulty! We can’t substitute a fresh lemon.
a lemon confit with salt. You can make them yourself, but you have to let
macerate for at least one month. They can be found in Moroccan grocery stores
without any difficulty! We can’t substitute a fresh lemon.
When
the onions appear to be well cooked and the sauce is thickened, you can add
lemons (at the end of cooking!).
the onions appear to be well cooked and the sauce is thickened, you can add
lemons (at the end of cooking!).
Of the two lemons, I put one whole one in the onions.
The other
will be cut into small pieces
will be cut into small pieces
At
When ready to serve, return the chickens to the pot and put everything back in the
heat for a good half hour. Serve the chickens on a bed and
buried under a good layer of onions!
In Morocco: we eat it with our fingers! A treat!
When ready to serve, return the chickens to the pot and put everything back in the
heat for a good half hour. Serve the chickens on a bed and
buried under a good layer of onions!
In Morocco: we eat it with our fingers! A treat!
More than 10 years ago, I lived for a while in Cairo, Egypt. There are plenty of specialties from there that I intend to share with you one day. This is one of them! It looks like visually guacamole, but it has absolutely nothing to do with it. These are green beans crushed with spices and herbs, but also with fried onions and olive oil. A delight to be enjoyed with bread, much like hummus or babaganoush. I’ve looked for a simple way for you to prepare it without spending hours on it. Here I use already prepared fried onions that you can easily find in the supermarket. It’s up to you if you want to fry them yourself…
Recipe of the bissara:
-500g of green beans (cooked weight, otherwise 250g of dry green beans to cook)
-100g of olive oil
-75g of fried onions
-2 small cloves of garlic
-3-4 sprigs of flat parsley
-3-4 sprigs of coriander
-1 teaspoon coriander powder
-1 teaspoon cumin powder
-1/2 teaspoon salt
Cook the beans. You can use dry ones that you soak overnight. They should then be cooked according to the instructions on the package and their skin removed. Otherwise, you can also find frozen ones already peeled! This is the one I used and I cooked them for 5 minutes from the time they came back to a boil.
Drain and rinse in cold water. Then dry them in paper towels or a clean cloth.
Put them in a blender with the salt and fried onions. You can fry fresh sliced onions yourself, but fried onions are readily available in the supermarket. It will go faster!
Add the coriander, garlic and parsley.
Mix thoroughly for at least 2 minutes. Then pour in the olive oil.
Don’t forget the spices: coriander powder and cumin powder.
A last blow of mixer and hop it is good!
Enjoy the bissara with fresh bread or flat bread (Lebanese type) put in the toaster.
Moorish dream? You’re probably thinking I’ve gone crazy! But Bernard, you have made us a mashed potato maronnasse! Yes but wait…
Since I have been going to Morocco very regularly, I have learned a lot from my dear friends Touria and Myriam. And I felt the need to dedicate a little recipe to them. Just like that, for no reason!
I wanted something that reminded me of all the good times we spend together, making mint tea while gazelle horns cook slowly in the oven. And since they both love foie gras, I thought I would compose not a song, but a recipe to accompany it.
This salty confit (it’s almost like a chutney, but without chili) is made of dates, honey, coriander powder, argan oil and lemon confit with salt. I made this recipe on inspiration and was afraid that these disparate flavors wouldn’t work together and it was just the opposite! This gives a very soft confit, sweet and salty like Morocco and will be perfect for a home-made foie gras.
Since I have been going to Morocco very regularly, I have learned a lot from my dear friends Touria and Myriam. And I felt the need to dedicate a little recipe to them. Just like that, for no reason!
I wanted something that reminded me of all the good times we spend together, making mint tea while gazelle horns cook slowly in the oven. And since they both love foie gras, I thought I would compose not a song, but a recipe to accompany it.
This salty confit (it’s almost like a chutney, but without chili) is made of dates, honey, coriander powder, argan oil and lemon confit with salt. I made this recipe on inspiration and was afraid that these disparate flavors wouldn’t work together and it was just the opposite! This gives a very soft confit, sweet and salty like Morocco and will be perfect for a home-made foie gras.
Recipe for date chutney with preserved lemon:
-250g of pitted dates (I took “deglet nour”, “fingers of light” in Arabic!)
-500ml of water
-2 tablespoons of argan oil (or olive oil)
-2 tablespoons of honey
-2 lemons preserved in salt
-1/2 teaspoon coriander powder
-1/2 teaspoon salt
Start by pitting your dates. Do not use medjoul for this recipe. The deglet nour are cheaper and work great, even if they are a little dry!
Put them in a saucepan with water.
Pour the argan oil (or olive).
Cut the salt-cured lemons into small pieces. Put the lemons in whole with their flesh. Just remember to remove the seeds. Add them to the pan. Don’t be afraid to use the right amount! You can even put in an extra half.
Pour in the honey as well.
Then let it simmer. You can crush the dates with a spoon.
Let cook on low heat, stirring occasionally. The water should evaporate to make room for a cooked date puree. It takes about half an hour.
At the end of cooking, add the coriander powder and salt.
We can see here that there is almost no water left! It’s a sign that it’s ready!
Put the chutney in a jam jar and keep it in a cool place.
Here is a really simple and quick recipe to prepare. Perfect for a dish after the holidays. You have to eat anyway! It will take longer to cook, but the dish cooks itself! This is the principle of the tanjia. Because “tanjia” is the name of the earthen dish in which this tagine is originally prepared. All you had to do was put the ingredients in the dish and bring it to the village’s common oven. It is one of the few tagines prepared by men in Morocco. Baked before work, it was ready in time for lunch. Here, as always, it is with my friends Touria and Lalla Myriam that I prepared this delicious tagine with garlic, cumin and lemon confit. By the way, follow the news of the blog because Moroccan cooking classes will soon take place with them…!
Recipe of the tanjia:
-4 pieces of veal shanks
-3 tablespoons of olive oil
-50g of butter
-50g of butter
-2 lemons preserved in salt
-1 large head of garlic (all the cloves, yes!)
-1+1/2 teaspoon cumin powder
-1 cube of saffron or a few pistils of saffron
-1 cube of saffron or a few pistils of saffron
-300ml of water
First, ask your butcher to cut your shanks into fairly thick slices. For the recipe in the picture, I only put 3 pieces…
You can then simply remove the hard fat around the meat if the butcher has not removed it all.
Put the olive oil and butter in a casserole dish over fairly high heat and place the meat.
Allow the meat to sear and brown slightly. It is especially to give juices that will give the sauce a perfect taste!
Meanwhile, prepare the other elements. Here the candied lemon. For the tanjia, it is advisable to take candied lemons a little particular. In fact, they are candied lemons that have aged. I had some in my closet that had oxidized…! But you can also use crystallized lemon with classic salt, which will be more yellow.
Chop the lemons and peel the garlic cloves. Then chop the garlic. It is better to chop it with a knife and it is useless to puree it or to reduce it to small pieces.
Mix the lemon and garlic.
Add everything to the casserole and then add the saffron cube (or pistils) and the cumin powder.
Add water.
That’s all! No need to add salt as the lemons are already salted. If necessary, you can add pepper. Now just let it cook. In Morocco, the tanjia is cooked in the common ovens for a long time in an earthen dish which gave its name to the dish you are eating. Many people still prepare it in the earthenware dish, but it can also be cooked in a casserole. If you want to go faster, put the pot under pressure for 45 minutes. If not, put a lid on and cook for 1h30 to 1h45 on moderate heat.
After this time, remove the lid and check the sauce. It should not be too liquid! If so, continue cooking without a lid. If the meat seems to be overcooked, carefully remove it from the pan and let the sauce cook a little until it is more glazed.
Like all tagines in Morocco, the dish is placed in the middle of the table and everyone dips their piece of fresh bread to start eating the sauce and then takes the meat in front of them…!
Don’t forget to taste the marrow (that’s what I love!!) on bread with a little salt…
Here is Mamy Coco who returns ! After his chicken Yassa, I propose you the recipe of his pastelles that we made together. A great moment of sharing culinary passion with an expert of the cuisine of her country: Senegal. I thank again Mamy Coco for sharing her recipe. You can prepare the pastels in advance and even freeze them, then reheat them in the oven for a colorful aperitif! The problem is that once you start, you don’t want to stop!
 |
| A big thank you to Mamy Coco! |
Recipe for Mamy Coco’s pastels:
Dough:
-500g of flour T55
-1/2 bag of baking powder
-1 teaspoon turmeric powder
-1 half teaspoon of salt
-1 half teaspoon of salt
-30g of margarine
-10g of olive oil
-1 egg
-190ml of water
Beef stuffing:
-2 tablespoons of oil
-2 tablespoons of oil
-350g of ground beef
-2 onions
-1 red bell pepper
-1 beef stock cube
-1 to 2 tablespoons of double tomato paste
-1 teaspoon of yellow curry powder
Start by preparing the dough:
Place the margarine, olive oil, salt, baking powder, turmeric and flour in a food processor or bowl.
Place the margarine, olive oil, salt, baking powder, turmeric and flour in a food processor or bowl.
Knead until you have a sandy mixture.
Add theegg and turn the processor back on.
Add water gradually. The amount will depend on the flour used and the size of the eggs.
You should get a homogeneous ball of dough.
It is a little soft and elastic.
Wrap it in cling film and let it sit in the fridge for the rest of the recipe.
Prepare the ingredients for the stuffing. Remove the seeds from the bell pepper and peel the onions.
Put them in a blender to puree them.
Put a frying pan over fairly high heat and pour in the oil. Add the vegetable purée.
Take advantage of the water in the purée to add the beef broth.
When everything is boiling, add the ground meat.
Separate the meat well with a spoon.
Add the yellow curry powder.
As well as the double tomato concentrate.
Now you have to let it cook and cook again…! The water must evaporate. It is necessary to mix well from time to time so as not to burn the bottom!
The stuffing will gradually dry and become mushy: that’s what we want!
Take the stuffing out and let it cool.
Take a piece of dough and roll it out on a floured work surface.
Cut out circles of dough with a 6 or 7cm cookie cutter. Here my dear Mamy Coco, it’s a simple upside down cup!
Remove excess dough.
Take a circle of dough and turn it over. Normally the underside is less floured and will stick without needing to add water to close the pastel.
Put a little stuffing.
Then close the pastel.
Close the entire border with the tines of a fork. You have to insist because otherwise the pastels will open during the cooking…!
Do the same for the remaining dough and filling. This will result in a lot of pastels!
Heat a pan of oil and fry the watermelons until they are golden brown.
Enjoy as an aperitif while still very hot with a little tomato, onion and pepper sauce!
A big thank you to Mamy Coco for teaching me how to make this delicious Senegalese dish and especially for sharing it with us all!
To contact Mamy Coco: 06.43.16.78.93
You can call him if you are in Orleans for Senegalese or exotic dishes…
Starting this blog is probably one of the best decisions I’ve made in my life. Not only for all that it brings me, all the recipes I have tested in my kitchen, all the good dishes I have tasted, all the projects that come to fruition, but especially for the encounters I have made through it. I have been to Senegal several times and I was planning to make chicken Yassa one day, but in the proper way. It is done thanks to Mamy Coco, who since her retirement, launched out in the preparation of dishes that she sells on the markets or that she delivers at home in the city of Orleans and its area. She shares with us the secrets of her favorite dishes, as we will soon find her for her pastels and thieb bou dien. I will leave you his contact information as soon as possible if you want to order food from him.
So I went to Orleans to Mamy Coco’s house to cook with her the yassa chicken, this magnificent dish from Casamance. Made with onions, lemon juice and mustard, this chicken is wonderful with rice. Mamy Coco adds her personal touch with carrots and peppers to add a little color to this richly flavored dish. In Casamance, where it comes from, the yassa chicken is often less lemony and “mustarded” than those found today in Dakar, for example. It’s up to you to judge the amount of acidity that will best excite your taste buds!
So I went to Orleans to Mamy Coco’s house to cook with her the yassa chicken, this magnificent dish from Casamance. Made with onions, lemon juice and mustard, this chicken is wonderful with rice. Mamy Coco adds her personal touch with carrots and peppers to add a little color to this richly flavored dish. In Casamance, where it comes from, the yassa chicken is often less lemony and “mustarded” than those found today in Dakar, for example. It’s up to you to judge the amount of acidity that will best excite your taste buds!
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| A big thank you to Mamy Coco! |
Recipe of the chicken yassa of mamy coco:
-1 free-range chicken
-6 onions
-1 or 2 tablespoons of strong mustard
-2 to 3 small “maggi” cubes
-2 to 3 small “maggi” cubes
-the juice of 3 to 5 lemons
-2 tablespoons of oil
-2 cloves of garlic
-1/2 green bell pepper
-1/2 red bell pepper
-1/2 red bell pepper
-3 carrots
-salt, pepper
-salt, pepper
The day before, peel and cut the onions into thin strips.
Cut the chicken into pieces.
Squeeze the juice from the lemons.
Put the onions and chicken in a container. Add lemon juice, crushed maggi cubes and hot mustard. Mix well and let macerate overnight in a cool place.
The next day, place the chicken without the juices and onions on a baking sheet. Heat up the grill of this one. You can of course grill the chicken on the barbecue, it will be even more typical…! When the oven is hot, place the chicken under the grill.
Meanwhile, put the onions without the juice in a large pot with the oil over fairly high heat. Let them cook for 5 to 10 minutes, stirring regularly.
We can see here the juice of the marinade that must be kept carefully…!
Peel the carrots and garlic cloves.
Cut the carrots on the bias, in “whistles” and add them to the onions.
Also add the chopped garlic cloves. Stir regularly, always over fairly high heat.
Keep an eye on the chicken, which should start to grill well.
Turn it over to grill the other sides.
When the chicken is nicely grilled (it’s not cooked, just grilled!), put it on the onions. Put a little water in the pan where the chicken was grilled to collect the juices.
Add the marinade at this time to the casserole and the water from the plate.
Finally, add water to 3/4 of the height of the chicken. Cover and cook for 25 to 30 minutes over low heat.
Mamy Coco found us a red and green bell pepper at the same time! As she puts half green and half red, she found with this one the solution.
Add the chopped and seeded bell pepper(s) and cook again for 20 minutes.
Remove the lid and cook until the chicken is fully cooked and the sauce thickens. It’s time to taste to adjust the seasoning by adding salt, pepper, lemon juice, mustard or even a piece of cube.
Serve hot with rice!
A big thank you to Mamy Coco for teaching me how to make this delicious Senegalese dish and especially for sharing it with us all! We will find her very soon for her beef pastries and the thieb bou dien!
To contact Mamy Coco: 06.43.16.78.93
You can call him if you are in Orleans for Senegalese or exotic dishes…
We still see again too often people who fight against falafel, who fight to avoid the disintegration of the dough in the hot oil. Some even add eggs, flour and even water to their recipes! And that’s the problem with falafel: the water! You must avoid using any: you must wipe everything well before mixing: chickpeas (or beans) and herbs. But above all!!!!!!! Do not put canned chickpeas!! Because they are cooked… And then we are sure to see the dough spread in the oil… So no!! You need dry (raw) chickpeas that are left to soak for 24 hours in cold water. If you dry them well, you are sure to get wonderful falafels. Then, everyone has their own tastes. So everyone is free to put chickpeas, beans, a mixture of both, to put more or less of this or that spice, to put only coriander or flat parsley, to add or not sesame seeds. I give you here my version which is the exact copy of the falafels that you can find in the rue des rosiers in Paris. I also lived in Cairo for a few months and the falafel (taâmia in Egypt) was also delicious. Then we will find regional and national variations… In a word: adapt the recipe to the taste you like! In any case, with my advice, there is no reason not to succeed!
Recipes for fifty falafels:
-500g of dry chickpeas or dry beans
-6 cloves of garlic
-1/2 bunch of flat-leaf parsley
-1/2 bunch of coriander (in total for 2: 60g)
-1/2 onion
-1 teaspoon of baking soda
-1 tablespoon of golden sesame seeds
-2 teaspoons of coriander powder
-2 teaspoons of ground cumin
-1/2 teaspoon of chilli powder
-salt pepper
Falafel instructions:
Soak the chickpeas (or broad beans) the day before in cold water. Just let them soak for 24 hours.
Do not try this recipe with canned chickpeas! Especially not!!
Twenty-four hours later: drain the chickpeas well then dry them thoroughly with a clean cloth or absorbent paper. The chickpeas really need to be dry. Because that’s often where the falafel crumble when cooking, because they have too much water. If you take care to dry them well, then the falafels will be perfect!
Put the chickpeas (raw therefore, and dried but rehydrated) in a blender (or a meat grinder).
Mix in small strokes to obtain a dough that sticks a little. We don’t want a smooth mashed potatoes!! But by leaving a minute in the blender, you already get this beautiful texture with these tiny little pieces. If you pack this dough, it clumps together: that’s what you’re looking for! You must mix sufficiently to avoid the disintegration of the paste in the hot oil.
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Put the dough in a bowl then add the spices: coriander powder, cumin, pepper, salt, baking soda.
Finely chop half a bunch of fresh coriander and half a bunch of flat parsley, the garlic cloves and half an onion.
Advice from bernard:
if you wash the herbs, you have to dry them well to remove all the water!
Add everything to the dough.
Mix well and add (it’s delicious with!!) the toasted sesame seeds. The result is a paste where you can see the herbs.
Another solution that will give a green paste (it tastes almost the same!) is to put everything together in the blender. I like this version because it goes faster and gives a nice color to the falafels.
Note from bernard:
if you wash the herbs, you have to dry them well to remove all the water!
Season everything well.
And don’t forget the sesame seeds!
So! The beautiful falafel dough is ready! The falafel king, the falafel ace…. it’s us now!
That’s all!! No flour, no gram flour, no egg, no water (!!!!), nothing else! The falafel is as simple as that if you have taken care to take dried chickpeas rehydrated 24 hours that you have then dried well!
Here is the famous falafel spoon that I ordered on Ebay. She arrived at my house 8 days later. I reassure everyone: you can buy it but you can totally do without it!! This is mainly used to give perfectly identical falafels. Simply press the dough into the cavity with a spoon to give the falafel a domed appearance.
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Then to push (in fact we release because there is a spring). The formed falafel is then put directly into the hot oil.
Here are the two ready-to-use pastes.
If you don’t need the falafel spoon, you can just form the balls with your little hands!
Put the falafels one by one in the hot oil.
You can choose their color, but I like them dark brown.
Leave to cool on absorbent paper.
And here is a delicious fluffy falafel in the center!
With the dough where you have chopped the herbs yourself, it obviously works just as well!
And here are the delicious small falafels well crispy and soft inside.
So this time, no more falafels that disintegrate in oil! For my part, I froze some of my falafel. Just reheat them in a hot oven for about ten minutes and they will regain their crispy texture …!
And you?? Rather chickpeas or beans??
Falafel
I like falafels, I loooove falafels! Crispy and golden, they are tender inside. And then it's so easy to do, that it would be wrong to deprive yourself of it…! Yes, but! We often see people who don't know how to do it or who get a dough that falls apart in the oil instead of remaining in a ball. This happens to them because they do not respect some rules essential to their success. Come quickly read the recipe and the little secrets that will ensure that you will never miss a falafel again. And if you don't know them yet, this is the perfect opportunity to try them!
Tried this recipe?Let us know how it was!
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Tabbouleh recipe for 4 people:
-175g of couscous semolina “fine grains
-180g of water
-1 bunch of flat parsley
-1 bunch of mint
-1/2 onion
-2 tomatoes
-3 tablespoons of olive oil
-the juice of half a lemon
-sel
Instructions:
Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow…).
After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don’t feel the stems at all at the end.
Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
Add the herbs to the semolina and mix well.
Add the olive oil.
As well as the juice of half a lemon (without the seeds!).
At this point, inhale a good blow over the tabbouleh. Isn’t it a breath of happiness that we feel there? It smells so good!
Finely chop the half onion and the washed tomatoes.
Mix well, it’s ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.
Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Tabbouleh
You might think I’m crazy to post a fresh and light recipe (if you don’t put too much oil) when the temperatures are suddenly dropping. Well, we often overindulge in things dripping with cheese and comfort food during the winter. I wanted, after the holidays, after the galettes des rois, after the multiple foies gras, to eat a very fragrant, fresh and light tabbouleh to accompany chicken, smoked salmon etc… I don’t give here the real Lebanese version of tabbouleh, because it is simply not the one I prefer. It is however delicious for some, but I find that there is too little semolina (almost none in fact!) and a lot of herbs. I give you my basic version to always get a very fresh and fragrant tabbouleh. You can then adapt it to your taste by adding your favorite ingredients! So let’s stop buying those inane, oil-laden tabboulehs from the supermarket and take the 15 minutes needed to prepare it. What more could you ask for: simple, fast and delicious!
Ingredients
Instructions
- Pour the cold water on the couscous semolina, the whole in a big bowl (to facilitate the mixture which will follow...).
- After 5 minutes, drain the semolina with a fork, it takes a few seconds. Just air it out a bit.
- Meanwhile, carefully wash the flat-leaf parsley and mint. Remove most of the stems. I do not remove the leaves however, I finely chop the whole thing and you don't feel the stems at all at the end.
- Chop parsley and mint. Since I bought this knife in Rabat, I use it all the time! So practical!
- Add the herbs to the semolina and mix well.
- Add the olive oil.
- As well as the juice of half a lemon (without the seeds!).At this point, inhale a good blow over the tabbouleh. Isn't it a breath of happiness that we feel there? It smells so good!
- Finely chop the half onion and the washed tomatoes.
- Mix well, it's ready! However, it must be left in a cool place for at least two hours to allow the flavours to develop and the semolina to absorb the moisture from the vegetables and herbs.
- Of course, you can add anything you want to the tabbouleh (except for things that have liquid in them, like tomatoes). For example, I love raisins! You can add dried fruits but also oleaginous fruits. You have to let your imagination run wild!
Nutrition
Serving: 4peopleCalories: 268kcalCarbohydrates: 35gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 8mgPotassium: 97mgFiber: 2gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!