In my house, it is customary to eat sweet foods during the holidays, so that we have a sweet life.
The sweet taste symbolizes a happy and joyful life, with a lot of richness.
Just such is a pasta, not an everyday dish but a delicacy that is eaten mainly on holidays and special occasions - and with each bite you become more and more addicted to it.
The pasta is actually a stuffing of meat or chicken mixed with dried fruit.
Originally, that is, in Morocco, the filling was prepared with crumbled pigeon shanks mixed together with nuts and dried fruit, seasoned with lots of spices, wrapped in filo dough and baked in the oven, and finally "powdered" sugar powder over everything.
As we already smell Rosh Hashanah and the holiday season, thoughts of festive and special food are starting to run through my head, and the pasta is a dish that provides a perfect package for the holiday.
This is a very impressive dish, and the bigger you make it - the more it will impress at the holiday table, and the sounds of excitement from the diners when you place it in the center of the table will be more flattering, check.
Pasta is a traditional dish, but we like to innovate and interest, so I like to take a base of something familiar and loved in my personal direction and taste.
What is fun about pasta is that it can be taken in any direction you want, salty or sweet, with dried fruit or with vegetables and cheeses, meaty, vegetarian, there are endless possibilities.
Working with filo dough is also relatively easy, if you just keep to a few easy rules that will help you work with it in a simple and easy way.
First of all, it is important to understand that filo dough is fat-free and made only from flour and water, so it is important to cover the filo leaves that are not used so that they do not dry out, preferably with a damp towel.
In addition, it is recommended to thaw the filo dough in the refrigerator the night before, as rapid thawing will cause the leaves to be brittle.
Once you have taken the dough out of the fridge, start working with it immediately: the fillet leaves should be brushed with melted butter or oil, which will prevent the leaves from breaking during baking.
When choosing the type of filling in which to fill the pasta, choose a filling that is not too wet, to prevent softening of the dough sheets that could damage or tear it.
This is, now for work, and may we all have happy, free, happy and insanely sweet holidays.
Chicken pasta, raisins and a mixture of nuts
Great sweetness.
Chicken pasta, raisins and a mixture of nuts, photography and styling: Assaf Carla
Materials:
√ 10 filo pastry leaves
√ 3 onions, thinly sliced
√ 6-5 tablespoons olive oil
√ 2 tablespoons sugar
√ 100 grams roasted walnuts
√ 200 grams whole, peeled and
roasted
almonds
√ 150 grams raisins
√ 2 teaspoons cinnamon
√ 1/2 teaspoon powder Ginger
√ 1/2 teaspoon ground white pepper
√ 3 tablespoons honey
√ Coarse salt
√ Egg (for coating)
For the chicken stew:
√ 3 chicken legs
√ 1 onion, sliced
√ 1 teaspoon ras al-store
√ 1 teaspoon sugar
√ 1 teaspoon salt
√ 3 cinnamon sticks
√ 4 cups water
Start with the chicken stew.
Put all the ingredients in a saucepan, bring to a boil and cook over medium heat for 45 minutes.
Strain, refrigerate and crumble the meat without the bones and skin.
Now, to the stuffing.
In a large pot, fry the onion with the olive oil, stirring constantly, until golden.
Add the sugar and continue to caramelize for 3-2 minutes.
Add in the mixture of nuts, raisins and spices, mix well, add the honey and remove from the heat.
Put in the decomposed chicken, mix, taste and adjust seasoning if necessary.
Finally, the pasta train.
Slice the dough leaves and cover with a damp towel, to prevent dehydration.
Spread the bottom of a pan and its sides with butter or olive oil.
Take a sheet of filo, using a brush grease it generously with butter or olive oil and place in a pan so that the edges of the sheet spill out of the sides.
Place another leaf on top, grease it as well and continue like this with eight leaves in total, until the pan and edges are completely lined with fillet dough leaves.
Pour the chicken filling over the leaves and flatten.
Take the pair of extra dough leaves, grease them as well, place on top of each other and then over the filling.
Gently fold their edges over the filling and compress gently.
Gently gather the edges of the first dough leaves and fold them inwards.
Grease again, spread with egg and bake for 25 minutes, or until dough is browned and very crispy.
Before serving, sprinkle on top with powdered sugar and cinnamon, in the form of two and a half.
Chicken pasta with pumpkin, hazelnuts and cinnamon
Golden and crispy.
Chicken pasta with pumpkin, hazelnuts and cinnamon, photography and styling: Assaf Carla
Materials:
√ 10 filo pastry leaves
√ 2 large, thinly sliced onions
√ 250 g roasted hazelnuts
√ A handful of dried cherries
√ 2 cups pumpkin cubes (2x2 cm)
√ 3 tablespoons brown sugar
√ 1 teaspoon ras al-store
√ chopped black pepper
√ Coarse salt
√ Egg (for coating)
For the chicken stew:
√ 3 chicken legs
√ 1 onion, sliced
√ 1 teaspoon ras al-store
√ 1 teaspoon sugar
√ 1 teaspoon salt
√ 3 cinnamon sticks
√ 4 cups water
Start preparing the chicken.
Put all the ingredients in a saucepan, bring to a boil and continue to cook over medium heat for 45 minutes.
Strain, refrigerate and crumble the meat without the bones and skin.
Now, for the stuffing.
In a large pot, fry the onion, add the pumpkin and fry for another 3 minutes.
Lower the heat, add the sugar and spices, cover the pot and cook for another 10 minutes.
Add the cherries and nuts, remove from the heat, refrigerate and add the crumbled chicken.
Finally, the pasta train.
Slice the dough leaves and cover with a damp towel, to prevent dehydration.
Spread the bottom of a pan and its sides with butter or olive oil.
Take a sheet of filo, using a brush grease it generously with butter or olive oil and place in a pan so that the edges of the sheet spill out of the sides.
Place another leaf on top, grease it as well and continue like this with eight leaves in total, until the pan and edges are completely lined with fillet dough leaves.
Pour the chicken filling over the leaves and flatten.
Take the pair of extra dough leaves, grease them as well, place them on top of each other and then over the filling.
Gently fold their edges over the filling and compress gently.
Gently gather the edges of the first dough leaves and fold them inwards.
Grease again, spread with egg and bake for 25 minutes, or until dough is browned and very crispy.
Before serving, dust with powdered sugar and bras on top.
Peach pasta, almond cream, marzipan and pistachios
Excellent with fruit.
Peach Pasta, Almond Cream, Marzipan and Pistachios, Photography and Styling: Assaf Carla
Materials:
√ 10 filo pastry leaves
√ 150 grams of marzipan, coarsely crumbled
√ 2 handfuls of pistachios (one for filling
and one outside)
√ Egg (for coating)
For the almond cream:
√ 200 g almond powder
√ 120 g sugar
√ a pinch of sea salt
√ 160 g butter
√ 3 tablespoons flour
√ 2 tablespoons rum or amaretto
√ 1 egg
√ 1 vanilla stick or 1 tablespoon real extract
For the roasted peaches:
√ 8 peaches, cut into quarters
√ 3/4 cup sugar
√ 100 grams butter cubes
√ 4 tablespoons amaretto or quality rum
Roast the peaches first.
Arrange the peaches in a large pot, sprinkle over the butter cubes and sugar and cook over high heat until the peaches are caramelized.
When the peaches get a golden color turn off the heat, add the rum or amaretto and refrigerate.
Now, for the almond cream filling.
In a food processor, mix together the almonds, butter, sugar and salt until a uniform and slightly crumbly mixture.
Add the egg, flour, amaretto (or rum), and vanilla and continue to process until a uniform, thick ceramic mixture is obtained.
Finally, the pasta train.
Slice the dough leaves and cover with a damp towel, to prevent dehydration.
Spread the bottom of a pan and its sides with butter or olive oil.
Take a sheet of filo, using a brush grease it generously with butter or olive oil and place in a pan so that the edges of the sheet spill out of the sides.
Place another leaf on top, grease it as well and continue like this with eight leaves in total, until the pan and edges are completely lined with fillet dough leaves.
Pour the peach filling and almond cream over the leaves, sprinkle over the marzipan and one handful of pistachios and surfaces.
Take the pair of extra dough leaves, grease them as well, place on top of each other and then over the filling.
Gently fold their edges over the filling and compress gently.
Gently gather the edges of the first dough leaves and fold them inwards.
Grease again, spread with egg and bake for 25 minutes, or until dough is browned and very crispy.
Before serving, dust with powdered sugar on top and sprinkle with the remaining handful of pistachios.