Zlabia

Moroccan/Algerian/Tunisian pastry
What do we need:

- 250g flour
- 2.5 dl warn water
- 1/2 teaspoon yeast
- 1/2 teaspoon baking powder
- 1 and 1/2 tablespoon yogurt
- red and yellow food coloring
- 250 g of sugar or liquid honey
and few drops of orange flower water

- oil (for frying pan)

In a big bowl, put the flour, yeast, baking powder and yogurt. While mixing add progressively the water. You should obtain a batter in which you incorporate both yellow and red coloring, which should turn to some orange (not necessary shine, it will come brighter later).
Cover the batter and keep it in room temperature for 2 hours.

When the dough has doubled in volume, mix it again. Cover and let rise again 1 hour. Mix it again. You have to repeat the process about 4 / 5 times so the dough does not rise more. (the dough can be also prepared the day before)

Heat a frying pan, with about 2 inches of oil. The oil must be hot.
Then form of scrolls over the oil turning to form a spiral. Cook on both sides by turning the Zlabia and drain the excess of oil by putting on paper towels.
Repeat until the end of the dough.

Finally dip the Zlebia in the syrup (made of sugar or honey and orange flower water) and let them soak up the syrup few minutes.

Ready to enjoy.

Harira

Ramadan 2010 have began since few days and it now time to prepare the famous "Harira" (traditional Moroccan soup)
The original recipe I follow is Harira, soupe traditionnelle marocaine. Lot of variant exists but this is the one I like.

You 'll need :
- 250g lamb meat cut in small cubes
- 250g of a mixture of dried vegetables (lentils, fava beans and peas)
- 2 onions, chopped
- 100g chick peas (soaked the day before)
- 100g of a mixture of parsley, coriander and celery leaves

In a pressure cooker, cook all ingredients in 3 tablespoons of sunflower oil for a few minutes. Add a pinch of salt, a little saffron (or lack of turmeric for color), continue to cook before covering with 2 liters of water, close the cooker and cook on medium heat for 45 minutes to 1 hour (you can put the bolling water and described in order to avoid a cold restart cooking.

Meanwhile, prepare the "tomato sauce" by mixing:
- 3 tomatoes, fresh grated
- a 425g box of tomatoes, grated also
- 2 tablespoons tomato concentrated
- 3 tablespoons olive oil
- 1 large teaspoon pepper
- 1 large teaspoon cumin
- 1 large teaspoon paprika
- 1 / 2 teaspoon ginger

Mix well and reserve

Prepare then "the tadouira"; this will make soup thicker. Mix 50g of flour with 20 dl water in a bottle and shake well. He must get some kind of slurry, the consistency of pancake batter. If lumps are formed, filter through.

After 45 minutes, check the cooking of pulses. If the water level is inadequate and vegetables still hard, add water and cook for 15 minutes.
Then add the tomato mixture and cook about 20 minutes.

Then add a handful of angel hair pasta, cook for 5 minutes then add the tadouira. Stir well to mix it fits without any lumps and cook 5 minutes more. Once the soup has thickened (after a few bubbles), it is ready!

شهية طيبة!

Did you say sushi ?

Having eating sushi for years (some better than others), I finally decided to test my skills.
Here is what it looks like, seems quit ok.

They are not the best of the world, but tasty anyway.
いただきます