The guide for making flakes/Wala system!
For some reason, and although the real reason for this is not clear, our true national food - the flakes, of course - are always forgotten a little behind.
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So we felt the need to defend the beloved dish, also known as "Ben Gurion's rice", because for us eating flakes is a privilege and not a punishment.
If, nevertheless, there are people in the audience who are not among the flake lovers, we are sure that it is only because until today they have not prepared flakes properly.
For this purpose, we recruited the most professional flake expert we know (Kuchi Laor, the mother of the undersigned above), for winning tips on the way to the perfect flake bowl.
Rule number 1: pot
Just before you start frying the onion, you should choose a suitable pot.
The most successful pot for cooking flakes is a non-stick pot (Teflon), and not a stainless steel pot to which the flakes tend to stick.
Rule number 2: Onion
Don't give up the onion/ShutterStock
The devout followers of the reality show "Big Brother" surely remember one of the best fights in the history of the show - Frida Hecht vs. Dana Ron - on the important issue of whether flakes are cooked with or without onions.
We are of course in the Frida camp, as I recall she also had a home cooking restaurant in the past (Frida Hecht Restaurant), and of course she knows - the secret to successful flakes starts with the onion.
It is important to chop the onion (one, white, medium-sized onion) very finely, into very small cubes, and we will immediately proceed to the frying stage.
frying the onion
The onion frying stage is of great importance in the success of the flakes.
First, here's a tip that many don't know, and it's a shame - the initial frying of the onion is done without oil.
Heat the pot, put the onion in, and let it fry and extract its liquid.
Only after the onion dries up and drains all the liquid, add two tablespoons of olive oil.
The whole process is done on medium heat, for several minutes.
The onion should be nicely golden, but of course you have to make sure it doesn't burn.
Rule number 3: Frying
Frying the flakes, critical to obtain brown flakes/Yal Laur, Yal Laur
Frying the flakes is a critical step in order for the flakes to come out juicy and slightly brown, and not "white" and dry flakes.
Add the flakes to the onion and fry for a good few minutes.
At this stage, you can add a few more splashes of oil if you see that the onion has absorbed most of the oil.
This is also the stage where you need to salt the flakes.
Law number 4: water-flake ratio
After the flakes have been fried enough and browned, it's time to add the water.
It is important that the water you add is boiling.
But how much water to add?
Please note, many tend to get confused and add water in a ratio twice the amount of flakes, as is customary to do with rice.
Well, that's a mistake.
The exact amount of water that should be added to the flakes is up to the height of the flakes, plus one more cup.
After the step of adding the water, cover the pot and lower the heat to a low flame (but not the lowest).
Rule number 5: Cooking time and final highlights
The flakes should be cooked for 10-12 minutes.
It is highly recommended not to exceed the 12-minute mark, to ensure that the flakes retain their juiciness, do not dry out and do not stick.
After cooking, you can salt a little more if there is a lack of salt.
That's it, as far as we're concerned, if you followed all the instructions, you've reached the perfect flakes and there's no need for anything extra.
It is important not to be tempted to add industrial components such as soup powder, which will spoil the flavor of the flakes.
If you still want to try a more adventurous recipe, you can try this recipe.
Successfully!
And to conclude, perfect flakes of kuchi:
Classic flakes/Yael Laor
Ingredients for the recipe
-
Medium white onion, finely chopped
2 tablespoons olive oil
250 gram patties (about half a package)
salt to taste
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Preparation
How do you make classic flakes with fried onions?
1
Heat a non-stick pot without oil on medium heat.
Add the chopped onion and let it fry and extract its liquid.
2
Only after the onion dries up and boils all its liquid, add two spoons of olive oil.
Continue frying for several minutes, the onion should be nicely golden, but not burnt.
3
Add the flakes to the onion and fry.
At this stage you can add a few more splashes of oil if the onion has already absorbed most of the oil.
This is also the stage where you need to salt the flakes.
4
After the flakes have been sufficiently fried and browned, it's time to add the boiling water.
Add until the flakes are covered, and another cup.
Cover the pot and lower the heat to a medium-low flame.
5
Cook the flakes for 10-12 minutes.
Adjust seasoning and serve.
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