دبارة اليوم : كسكسي فرفوشة
دبارة اليوم مع سليوة : سلوى الطرودي
حلالم بالدبابش
المقادير:
250 غ لحم مفروم
200 غ حلالم
150 غ جزر
50 غ معدنوس
50 غ كرافس
50 غ بصل
50 غ فول أخضر
50 غ حمص
4 ملاعق زيت زيتون
ملعقة معجون طماطم
نصف ملعقة هريسة عربي
نصف ملعقة فلفل زينة
طريقة اعداد حلالم جارية بالخضرة:
يقطع اللحم قطع صغيرة و متساوية و نتبله بالفلفل الأسود و الملح ثم نقليه بضع دقائق في الزيت مع البصل المفروم.
ينظف الجزر بالسكين و يقص في شكل حلقات صغيرة متعادلة وعندما يحمر اللحم و يذبل البصل و يتغير لونه اضيفي كل الخضار مقطعة الا البقدنوس ثم اضيفي لهم ليترين من الماء واتركيهم يطبخون 45
بعد ان يطبخوا اضيفي الحلام واتركيها تطبخ 5 دق واطفئي الموقد
كسكسي فرفوشة بالبسبابس
المقادير
حزمة بسباس أخضر طريّ
بصل
ثوم
توابل
ملح
طماطم معجونة
هريسة
فلفل احمر
فول
حمص
زيت كسكسي
عود قرنفل
طريقة التحضير :
نفصل رأس البسباس عن الاوراق، ثم ينقى البسباس جيدا ونفصل الاغصان الكبيرة منها عن الصغيرة التي ورقها ناعم، ونقطعها إلى قطع صغيرة.
ننظف البسباس جيّدا بغسله بالماء وذلك لنزع التراب عنه، ثمّ ينقع بالماء لفترة ويصفى.
في المقابل نكون قد وضعنا المقفول على النار ونملأ قدره بالماء.
وعند ظهور البخار نضع البسباس في الكسكاس ليطهى.
بعدها نبلل الكسكسي بالقليل من الماء (البسباس فيه ماء لذلك لا يجب أن نخفضّ في نسبة الماء التّي سنستعملها لبلّ الكسكسي،وكذلك حتّى لا يصبح عجينة) و نضعه في الكسكاس، ونترك الكل يغلي على النار.
وبعد أن يفور البسباس لمدة عشرة دقايق نظيف الكسكسي المعد، نضع 3 عود قرنفل فوق الكسكسي.
بعد ذلك نضيف الكسكسي للبسباس في الكسكاس، ونغطيعم ونتركهم حتى ينضج الكسكسي لمدة ربع ساعة تقريبا وعلى حسب نوع الكسكسي ان كان غليظا او متوسطا أو رقيقا.
نترك الكسكاس بما فيه على النار وفي الوقت هذا نحضر الصالصة في قدرة أخرى : وتعتمد على الثوم ومعجون الهريسة العربي، و الفلفل الحار، وطماطم المعجونة، والتوابل، ونضيف لها الحمص والفول، ويقلى الجميع مع البصل في الزيت.
وتكون الصالصة مرّكزة، يمكن أن نضيف إليه حبات فلفل أحمر جاف، أو مملح، ويخلط بها الكسكسي والبسباس جيّدا بعد أن تنضج، ثمّ يقّدم .
حلويات الجوزة
المقادير
للعجينة:
• 2 اكواب من الدقيق
• 4 ملاعق كبيرة زبدة
• بيضة
• ½ كوب سكر ناعم
• 1 خميرة كيميائية
• قليل من الملح
للحشو:
• علبة نستلي حليب مركز + بوفريوة
طريقة التحضير
1. تخلط جميع مكونات العجينة حتى تصبح ناعمة و متجانسة.
2.تشكل العجينة إلى كرات صغيرة.
3. توضع الكرات في قوالب صغيرة على شكل جوز .
4. تدخل الفرن لمدة 20 دقيقة.
5. في الأثناء توضع علبة الحليب المركز في طنجرة الضغط مدة ساعة و ربع حتى تصبح كراميل.
6. تعبئة نصف الجوزة بالكراميل ثم يضاف النصف الآخر ونضع قطعة بوفريوة .
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