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Step by step, including photos: A delicious spring stuffed pot - Walla! Food

2021-04-04T17:07:28.794Z


Dayi Afaim gets the spring with a delicious stuffed pot. View photos and preparation steps


  • Food

  • Cooking

Step by step, including photos: A delicious spring stuffed pot

The Day Afaim get spring in the most delicious way possible, and so can you

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  • recipe

  • Stuffed

  • Mangold

  • Hobiza

  • Freaky

Walla!

Food

Sunday, 04 April 2021, 06:00 Updated: 14:36

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Neta Elkayam, who has been dubbed the "Moroccan Shavei Dove" and researches Moroccan culture to its roots in her works, is happy to perform every day of the year - just do not invite her to sing with her funding.

She and her partner, musician Amit Chai Cohen, have a full stomach for this holiday.



The two were hosted in a special episode of "A Song for a Holiday Eve", the original network series of Beit Avi Chai, with chef and farmer Day Afaim, in an attempt to understand why, in fact;

How do they think the institutionalization of Maimonides killed Moroccan music, how the popularity of the fugitive limits and flattens ethnic identity, and what was lost in the Palestine version of the North African holiday.



In the kitchen with Afaim, while preparing stuffed from all the goodness of spring, the two tried to decipher why people are stressed by singing in Arabic, what vegetable we all have in the kitchen was originally called the "Devil's Apple", and a bonus: in Russian.



"A Song for a Holiday Eve" is a network series that hosts musicians for intimate conversations, exclusive performances and cooking that is not recommended for watching on an empty stomach.

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Leaves stuffed with friki

Recipe By: Hadai Afaim, Walla!

Food

  • Medium difficulty

  • Israeli

  • vegan

  • fur

  • Stuffed and pickled

  • Recipes to sit

  • kosher

Green leaves stuffed with friki by Hadi Afaim (Photo: Dana Siman Tov)

Conversion calculator

Ingredients

  • For a 28 cm diameter pot:

    • 1-2 bunches of chard leaves / colored beet leaves / bull's tongue / hops leaves / Jerusalem sage / sauerkraut

    • 1 Kustahina

    • 1 lemon

    • 5 cloves of garlic

    • 7 thyme or moss branches (hyssop)

  • To fill:

    • 2 cups fricassee well washed

    • 3 large onions

    • ½ Olive oil

    • 1 bunch of parsley

    • ½ Mint casseroles

    • ½ Moss hyssop (hyssop)

    • 1 cup mustard flowers (optional)

    • 3 ripe tomatoes

    • 5 cloves of garlic

    • 1 lemon squeezed into juice

    • Salt

    • Ground black pepper

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Preparation

How to make stuffed leaves with friki?

  • 1

    Prepare the filling:

    Put the friki in a wide bowl and pour over 6 cups of boiling water.

    Set aside for an hour.

  • 2 Meanwhile, chop the onions and fry in the olive oil until golden.

  • 3 Strain the friki and transfer to a mixing bowl.

    Add the fried onions with the frying oil.

    Chop the parsley and add to the bowl along with the mint leaves, moss and mustard flowers.

    Finely chop the tomatoes and garlic as well and add inside.

    Season with lemon juice, salt and pepper, taste and season.

  • 4

    Prepare the leaves for the filling

    : Dip the coarse leaves in boiling water for about a minute and place on the work surface.

    Leaves with a stiff or woody spine (like the chard), remove the stem to its flexible part.

  • 5

    Fillers:

    Place some of the filling and roll the leaves around the filling while inserting the edges towards the center to create nice wrapped rolls that are not overly compressed.

  • 6 In a clay or iron pot with a lid suitable for the oven, pour the raw tahini and spread around.

    Place over a few large leaves to line the pot and over them densely arrange the rolled leaves.

    Arrange between the stuffed slices of lemon, garlic and thyme stalks.

    If desired sprinkle over a few slices of tomato.

  • 7 Pour one cup of water over everything, cover and transfer to a preheated oven at 225 degrees for about 40 minutes.

    Remove the cover and bake for another 20 minutes until the stuffed face is slightly golden.

  • 8 Serve with chilled arrack and tahini mixed with yogurt and hot peppers.

  • 8

    How to prepare the stuffed leaves in the pictures:

    Put all the filling ingredients in a bowl (Photo: Dana Siman Tov)

    Stir until a delicious salad is obtained.

    Tasting and seasoning facilities (Photo: Dana Siman Tov)

    Owners with a stiff or woody spine remove the stem to its flexible part (Photo: Dana Siman Tov)

    .

    (Photo: Dana Siman Tov)

    Put some of the filling (Photo: Dana Siman Tov)

    Roll the leaves around the filling while inserting the edges towards the center to create nice rolls that are not over-compressed (Photo: Dana Siman Tov)

    Arrange densely and between the stuffing place slices of lemon, garlic and thyme stalks (Photo: Dana Siman Tov)

    After baking (Photo: Dana Siman Tov)

More stuffed and pickled recipes

  • Onions stuffed with spinach and wheat

  • Stuffed roasted peppers

  • A casserole of stuffed cabbage leaves

  • Bull tongue leaves stuffed with burgul

  • Stuffed chestnut squash

  • Dumplings filled with beets in a yogurt sauce

  • Chicken stuffed with rice by Avi Bitton

  • Cuban rice stuffed with spinach in yogurt soup

  • Lamb stew with stuffed chard leaves

  • Beets stuffed with minced meat

  • "Vine leaves" cake is amazing

  • Cuban soup

  • Chard cake filled with rice and herbs

  • Stuffed brown chickens

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  • Volumes

    From "litarchus" to "litarchus"

  • Weights

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Source: walla

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