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Mix flour with 50 ml of warm water, a pinch of salt and a tablespoon of oil. Knead until you get a fine paste, wrap the dough in foil and let it rest for about 30 minutes in the refrigerator.
Meanwhile, wash the salad and cut it into strips. Cut the onion and heat it with a drizzle of oil and a clove of garlic. Add the salad, salt and leave on the fire for a few minutes until the water removed from the salad evaporates. Remove from the heat and let the salad cool. Then add ricotta, caprino, parmesan, egg white, nutmeg and mix everything well.
Spread the thin paste and place it in a 22 cm round tray, covered with baking paper. Put the mixture with salad and cheese on top, close the edges and grease them with egg yolk. Put the pie in the oven for about 30 minutes at 180 degrees, in a preheated oven.
PIE WITH WASHBASIN / GLUE
For those who don't know, lavas is a kind of bread, characteristic of the Middle East and the Mediterranean area from North Africa to Afghanistan. It is also called Arabic, Syrian or Lebanese bread, pita, piada. In Italy is very widespread piada romagnola (from the region of Emilia Romagna), which is already nominated in the writing & # 8222Descriptio Romandiolae & # 8221 in 1371. Today there are specialized places & # 8211 piadinerie, where markets with various fillings are served.
INGREDIENT (3 pers.): ESTIMATED TIME & # 8211 20 min + 30 min
rectangular lava / pita & # 8211 2 pcs.
for the filling:
ricotta or cottage cheese & # 8211 400 gr
mozzarella & # 8211 125 gr
eggs & # 8211 1 pc.
sour cream & # 8211 350 gr
eggs & # 8211 2 pcs.
I used ricotta + mozzarella for the filling because I didn't have cottage cheese. You can only take cow's cheese.
Prepare the filling & mix the cheese with 1 egg and salt.
Grease the lava sheet (or pita & # 8211 tell it as you like) with melted butter and spread the cheese filling evenly. Impaturim. Do the same with the second sheet.
Take an oven tray with high edges, grease it with butter and arrange the rolls. Prepare the sauce (mix the cream with 2 eggs and a little salt) and pour it over the rolls.
We put in the fridge to penetrate the tastes and to soften the pita. Put in the preheated oven at 200 degrees.
In 10 minutes we lower the temperature to 180 degrees. Bake for a total of 30 minutes. Good taste is guaranteed. Good appetite!
Moroccan Salad Medley - How to make a traditional Moroccan salad pie
This wonderful presentation of Moroccan salads is traditionally served as an introductory course when hosting an honored guest, entertaining a group of people or celebrating a special occasion.
Five different salads are usually prepared and arranged in an alternative pattern like the one above. Although salads are easy to make, it will take some time to make all five. Plan them a day in advance.
Here are some quick links to individual salad recipes:
Photos of the salads can be found on the following pages.
Rice and tuna salad
Rice and tuna salad are popular in Morocco and usually form the center of Moroccan salad. Adding vegetables such as peas, corn or bell peppers will give the rice salad color and texture.
Make Moroccan rice and tuna salad no more than a day in advance.
Moroccan green bean salad
Use fresh green beans (also called apron beans) for this slightly cold, Moroccan, green bean salad in Vinaigrette. When time allows, I like to add roasted red peppers for color and flavor, but the salad will still be delicious if you omit them. If you choose to add peppers, see How to prepare steak and artificial skin.
Moroccan potato salad
When making Moroccan potato salad in Vinaigrette for Moroccan lettuce salad, make sure you cut the potatoes small enough to keep the salad elegant. For consistent cooking, it is the lightest slice of potato with a uniform thickness, then cut into slices.
Moroccan Vinaigrette carrot salad is lightly seasoned with cumin. As in the potato salad, you will want to cut the carrots into small cubes. Avoid the temptation to use frozen carrots - fresh carrots have a lot more flavor.
Moroccan lettuce salad
Even if you are not particularly interested in beets, be sure to add Moroccan Salad Salad with Vinaigrette to Moroccan Salad. The salad uses fresh beets, which is surprisingly tasty, and adds a lot of color to the salad plate. Again, you will want to cut the cooked beets into small cubes for a more beautiful presentation.
Arranging the salad plate
A few hours before serving, check the baking of each salad and arrange the plate. Although the norm in Morocco is to serve salad dishes to a group of people on one large sole, individual salad plates can also be arranged. Keep the core covered with plastic and cooled until ready to serve.
Tuna, olives, hard-boiled egg slices, chopped red onions and pickles can be used to garnish the salad plate. Simply add any calls to your own.
This year we didn't have time for decorations, and our Easter table was almost traditional. I say almost because instead of the cake I served a dove that I had planned to make at home, only I got the dove shapes ordered much too late and I could not start a complex dough that requires time and patience without to have the shapes in the house.
I prepared painted eggs, a meat pie according to my mother's recipe, absolutely divine and easy to make, lamb stew, lamb steak in the oven and I finished with a dove and a coffee. It was more than enough for two people. I had a very quiet Easter and if it was beautiful outside it was absolutely perfect. Unfortunately it rained all day and it was cold so I postponed the planned outing to the mountains.
Anyway, I am very happy because everything I prepared for this Easter turned out perfectly.
This one meat pie my mother prepares it very often and I can say that it is delicious. Very easy to execute, fast and accessible to anyone.
Lebanese salad with parsley, bulgur and tomatoes (Tabouleh salad)
It is a strong aromatic salad, tasty, refreshing, filling and tasty & # 8230 one of the most famous Lebanese salads.
She won her place of honor through her wonderful taste and in our hearts, being special. Whether you like parsley more or less, this salad will surely conquer you too.
The basic ingredient is bulgur, that oriental wheat, which I told you about in the recipe for "Bulgur with eggplant and peppers". I understood that in the Lebanese version you put more parsley than the basic ingredient, bulgur, the ratio being about 2: 1.
The first time I ate at a Lebanese restaurant and heard about this salad it didn't sound good to me at all and I said I would just taste it a little, out of curiosity & # 8230Obviously it conquered me on the spot, I really liked it, m -I was later interested in how to prepare it and since then I do it quite often, especially in summer, when we feel the need for something simple, light, filling and refreshing. We just love it & # 8230Because it's wonderful & # 8230The secret of this recipe is just that the ingredients have to be very fresh and of good quality.
As usual, I mention that this is just my option to prepare Tabouleh salad, one of the many existing options, you just have to try it if you want, and I just assure you that it is worth it & # 8230
ingredients (for 4 & # 8211 6 servings)
- ½ bulgur cup / Turkish wheat, Arabic ground smaller, especially for salads (I put here the normal one)
- 3 & # 8211 4 links parsley
- 2 & # 8211 3 tomatoes (I put more, because we like it that way)
- 1 red onion
- 2-3 strands of green onions
- 3-4 sprigs of mint
- juice of 1 lemon
- 2-3 tablespoons extra virgin olive oil (I put aromatic olive oil)
- 1-2 tablespoons pomegranate sauce
- salt, pepper (to taste)
Method of preparation
-Before we start to prepare this salad, wash the bulgur and put it in a bowl with a little water, keeping it soaking until we finish preparing the vegetables. (If you use larger bulgur, as I used, it should be left to soften more, I left it approximately 20-25 minutes).
-Wash the tomatoes, remove the seeds and cut into small cubes.
-Clean, wash the onion (red and green) and cut finely.
-Wash and finely chop the green parsley and mint leaves.
-When all the ingredients are ready, prepare the dressing: in a bowl, mix the lemon juice, olive oil, pomegranate sauce and season with salt and pepper to taste.
-In a larger bowl / salad bowl / bowl put the prepared ingredients and mix the finely chopped parsley, mint, onion and tomatoes.
-Add the bulgur (which has swelled and softened) over the parsley mixture and mix well.
-Cover the bowl with cling film and let it cool for a few minutes (10-15 minutes).
-Place the parsley salad over 1-2 lettuce leaves, garnish with lemon slices and sprinkle the dressing.
-Tabouleh salad can be served simple, as such, or if you are in love with Lebanese cuisine, it can be enjoyed at the beginning of the meal, as an appetizer, with a portion of hummus with a delicious Lebanese stick, or other goodies of this wonderful oriental cuisine.
-If you use finely chopped bulgur (it is recommended) it is left to soak in water for a maximum of 5 minutes to be ready to eat. The longer the bulgur, the longer the soaking time (but not much).
-It is good that when you buy bulgur from any store / butcher with oriental specifics, you specify that you want it for salad.
-If you do not eat the salad immediately, it is good not to soak the bulgur too much then, because it will soak anyway in the juice from tomatoes and dressing and then there is a risk of it becoming floury and losing its qualities.
Yogurt pie we also tasted the Greek yogurt pie and we liked it so much that we wanted to try it too.
Recipe of yogurt pie it is not only easy to prepare, but children will also have an experiment with yogurt and baking powder.
Pie with lettuce and ham
- For a light and original meal with friends, serve this rustic and tasty pie as the main course. Success is guaranteed - Ingredients (for 6 people): 500 g frozen pizza dough, 6 eggs + 1 egg yolk, 6 slices of Prague ham, 2 large hearts of lettuce, 150 g grated cheese, 2 basil threads, 3 strands of parsley, 50 g flour, 2 tablespoons milk, 40 g butter, 1 tablespoon fine oil, salt, pepper.
Step 1. Break the eggs in a bowl, add the chopped basil and parsley or finely chop. Salt, pepper, beat eggs with a fork. In a pan, heat half of the butter until it turns brown. With a third of the eggs, prepare a first flat omelet. When it turns golden, take it out on a flat plate. - With the rest of the eggs, prepare two identical omelettes. Use the remaining butter to renew the fat in the pan. Phase 2. Prepare the garnish: detach the lettuce leaves, rinse them and squeeze them well in a napkin. - Roll each leaf separately and cut it into strips. Put them in a bowl and grate the cheese on top, on a large grater. Mix well. Turn on the oven. Step 3. Spread the pizza dough on the floured cake sheet to get a sheet about 1 cm wide. - Grease a tart form (detachable) with a little oil and spread the sheet of dough so that it exceeds the edges of the form. - Place the slices of ham, omelettes and green salad strips in successive layers. Salt and pepper to taste. Step 4. From the remaining dough cut a disc the size of the shape with which you cover the cake. - Turn the edges of the dough over the shape inwards and press them lightly with your finger to form a collar. Make a hole in the middle of the lid and decorate it all around with a strip of dough. Badijonati the surface of the cake with the egg yolk mixed with a little milk. Put in the oven and bake for 45 minutes. Serve hot.
Pie created with salted cheese (borek) with thin sheets from the trade
Pie created with salted cheese (borek) with thin sheets of trade. A salty pie on the tray that is making waves on the internet. A simple recipe with fine sheets of pie (commercially) that folds, does not layer. The cheese filling makes this pie on the tray extremely tasty. Borek is a traditional Turkish pie from which our Dobrogean pie is also made.
The other day I noticed that on a group of housewives from the Republic of Moldova (Delights in my kitchen) everyone makes & # 8222 virus pie & # 8221 with salted cheese and pleated sheets. One of the girls did it and posted the recipe noted in a notebook. The iures has begun! It's a & # 8222virus & # 8221 in the true sense of the word because it spreads, it actually takes this desire to make this good pie with salted cheese!
No wonder, now that I'm writing to you, I'm with the saucer with the pie next to me, I bite into it a little and then I write. I am amazed by the goodness of this pie and how quickly it is made.
Oana made burek (borek) with cheese when he cooked live at Sibiu Jazz Festival – recipe here & # 8211 but the classic version. Borek can be filled with both salted cheese and sweet cottage cheese with raisins or even meat and vegetables.
Researching on the thread of this recipe, being clear to me that it is a Turkish recipe, I looked directly at the Turks. They know what they know when it comes to pies. How many wonders they no longer have in their kitchen. I stopped at one (you can find it here on Facebook), adapting it easily.
I saw that the ingredients for the cheese pie differ a lot. Put milk, mineral water, yogurt, cottage cheese, feta, telemea, bellows cheese or other local cheese. I decided to adapt this recipe to our ingredients and replaced the oil with butter. A miracle came out! I used 12 thin sheets of pie and my tray is 28 x 30 cm.
I also made a pie with apples and walnuts (fasting) using the same technique. You can find her recipe here.
Cooking recipes for youDough ingredient:
- 300 g flour
- 2 tablespoons sugar or to taste
- & # 189 lgr salt
- 150 g cold butter cut into pieces
- 50 g lard
- 6-7 lg cold water
- 800 g cherries, without seeds
- 4 lg starch
- 100 g of sugar, or to taste
- & # 188 lgr salt
- 1 lg lemon juice
- & # 189 Almond-free vial
- 1 lg butter cut into pieces
I gathered the edges well and pressed them with a fork. I greased it with beaten egg and sprinkled it with caster sugar. I had colored sugar and I thought of making it more "cheerful". Leave to cool in the pan.
Good appetite !