Our country is warm, so when winter arrives, we slow down activity. The tan disappears, and there is a general feeling of coma. It's a little depressing for me, so I have to be on the move, otherwise I feel like something in me has shut down. And if I add the distress I feel due to the security situation, then I need fresh air, walk around the markets and take a walk, otherwise the signs of the period will stay with me even in the spring.
Creativity with the raw materials that the season brings, photo: Assaf Carla
When I'm in a bad mood, I heal myself by hiking in nature and getting creative with the raw materials that the season brings. It strengthens and liberates me, and I regenerate and grow again. So what do we eat in winter? Mostly greens, and also roots. Winter gives us plenty of green, fleshy and super-tasty leaves. The fresh air, fresh vegetables and leafy greens are good for our immune system, and no less - for the soul.
So get two recipes with the bull's tongue - a fleshy leaf, whose elongated shape and rough texture gave it its name. In winter it can be found in markets. It's great for stuffing, and you can also chop it, sauté with olive oil and spices, and serve as a salad.
Bull's tongue cake,
Recipe for bull's tongue cake
Ingredients:
√ 1 bundle of bull's
tongue√ 1 cup vegetable broth or water
Fill:
√ 2 cups round
rice√ 1 chopped onion√ 1/2 kg ground beef√ 2 cloves chopped garlic√ 2 teaspoons bharat
√ 1 teaspoon cinnamon
√ 1 teaspoon paprika
√ 1 teaspoon black
pepper
√ 1 teaspoon salt
Arranging the leaves in a fan, photo: Assaf Carla
How to prepare:
1. Cook the round rice in boiling water for 10 minutes and drain.
2. Fry the onion until golden brown, add the meat, garlic and spices and continue frying for another 7 minutes.
3. Add the rice and mix everything together.
4. Steep the leaves of the bull's tongue in boiling water for a minute and transfer to ice water.
5. In a round, greased pan, arrange the leaves in a fan, so that the bottom part comes out of the frame of the mold.
6. Arrange the filling in a pan and place more leaves on top. The remaining edges are folded in, creating a cake shape.
7. Pour over the vegetable broth or water and put in the oven for 40 minutes at 180 degrees Celsius.
8. Place a serving plate over the pan and flip.
The stuffed, photo: Assaf Carla
Stuffed bull's tongue leaves
Ingredients:
√ 1 bundle of bull's
tongue√ 2 sliced tomatoes
Fill:
√ 1 2/1 cups round
rice√ 1 chopped onion√ 1 teaspoon paprika
√ black pepper, salt
√ 1 chopped garlic clove√ 1/2 bunch chopped parsley√ 2 chopped celery stalks√ 1/2 bunch chopped mint√ 1 grated tomato
√ 1 lemon squeezed
Sauce:
√ 1 lemon squeezed
√ 1/4 cup olive
oil√ 1 tablespoon silane
√ salt
Roll as tightly as possible, photo: Assaf Carla
How to prepare:
1. Rinse the round rice to remove the starches in it.
2. Fry the onion until golden brown, add the spices and garlic, fry for another 2 minutes and remove from heat.
3. Add the rest of the filling ingredients and refrigerate.
4. Steep the leaves of the bull's tongue in boiling water for a minute and transfer to ice water.
5. Open each leaf, place a filling at its end, close the edges and roll as tightly as possible.
6. Pour in a saucepan or olive oil pan, and place over slices of tomatoes. On the tomatoes place the rolled bull's tongue units.
7. Mix all the sauce ingredients well.
8. Pour the sauce over the stuffed ones and arrange over more slices of tomatoes.
9. Cover and cook for 30 minutes over medium heat, or in the oven at 180 degrees Celsius.
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