For 4 people
- 1 kg cep mushrooms (Porcini)
- 1 sheet malsouka brik pastry (filo or puff pastry)
- 150 g onions
- 250 g parsley
- 1 sprig thyme
- 1 sheet gelatin vegetable stock
- 1 egg yolk 60 g khlii (or thick sliced raw ham)
- 1⁄4 liter cooking cream 35 g butter
- 1⁄2 liter peanut oil,
- 2 tablespoons argan oil coarse and fine salt, pepper
Preparation and cooking time: 1 hour
Brik pastry is a light pastry used in Arab and North African cuisine for both savory recipes (made with meat, vegetables, tuna etc) and sweet ones. You can prepare it using the recipe on p. 35 or replace it with filo or a normal rolled pastry. Khlii is a method of preserving meat, usually lamb. After seasoning with garlic, spices, oil, vinegar and salt, Moroccan women hang it for up to seven days in the sun to dry. They then cook it for about two hours in lamb fat and water until the water has all evaporated. If dry meat is not available, you can use thickly sliced raw ham. Cook the onions and thyme in 10 grams of butter for a few minutes on low heat. Add the mushrooms and brown them well. Moisten with the vegetable stock, season and cook for 20 minutes. Blanch the parsley in salt water. Cool with ice and blend to a purée in a mixer. Combine the gelatin sheet with the parsley. Moisten in cold water, transfer into glasses and allow to stand. Cut the pastry sheet into 5 cm squares, place some of the onions and khlii on top and fold to form a triangle. When the soup has cooked, blend in the mixer and add the rest of the butter and argan oil, with salt and pepper to taste. For serving, heat the mushroom soup in one pan and the peanut oil in another, bringing it to a high temperature to fry the pastry triangles which will be added to the soup. Finally garnish with the parsley.
Brik pastry is a light pastry used in Arab and North African cuisine for both savory recipes (made with meat, vegetables, tuna etc) and sweet ones. You can prepare it using the recipe on p. 35 or replace it with filo or a normal rolled pastry. Khlii is a method of preserving meat, usually lamb. After seasoning with garlic, spices, oil, vinegar and salt, Moroccan women hang it for up to seven days in the sun to dry. They then cook it for about two hours in lamb fat and water until the water has all evaporated. If dry meat is not available, you can use thickly sliced raw ham. Cook the onions and thyme in 10 grams of butter for a few minutes on low heat. Add the mushrooms and brown them well. Moisten with the vegetable stock, season and cook for 20 minutes. Blanch the parsley in salt water. Cool with ice and blend to a purée in a mixer. Combine the gelatin sheet with the parsley. Moisten in cold water, transfer into glasses and allow to stand. Cut the pastry sheet into 5 cm squares, place some of the onions and khlii on top and fold to form a triangle. When the soup has cooked, blend in the mixer and add the rest of the butter and argan oil, with salt and pepper to taste. For serving, heat the mushroom soup in one pan and the peanut oil in another, bringing it to a high temperature to fry the pastry triangles which will be added to the soup. Finally garnish with the parsley.
source: 33 Moroccan recipes based on argan oil
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