28 février 2010
7
28
/02
/février
/2010
01:00
With the arrival of spring, despite having still some snow and cold temperatures, I want today to share with you the recipe of our beloved Braj.
This is done mainly at the beginning of spring and even during and sometimes after. Everyone loves it, big and small.
In Algeria and more specifically in Constantine, people like to eat it with buttermilk, that we call "lben. Here, we usually eat it with milk mixed with coffee or with coffee.
Let's start with the recipe.
Source: Family, My sister Oum Akram
Ingredients:
3 cups semolina
1 cup ghee El Madina (Ziyad brand for me)
A little more than 1 cup water
1 kg of date paste
1 and 1 / 2 Tsp salt
Sesame seeds and cloves
Preparation:
Combine the semolina and the ghee together, and rub the mixture between your hands.
Add a little sesame seeds.
Moisten with water in which you already melted the salt.
Mix well and not knead it too much.
Divide the dough into two balls and set aside.
Put some powdered cloves in the dates' paste Ghar and knead it a little with some water or orange flower water until the dates' paste becomes tender.
Flatten the first ball of dough, then put on top of it the dates' paste.
Then put on top of them the second ball of dough.
Cut it into squares or diamond shapes.
Then flatten it again with the palm of your hand.
Cook it on low heat on a Tefal plate and keep moving it.
In the next picture, you can see my sister's Tajine, Oum Akram. Personally, I use a non-stick tefal frying pan, even though I have the tajine, but I don't have the "tabouna". Therefore, I can not use it on the stove.
These are my sister's brajs.
And these are mine.
Enjoy both.
This is done mainly at the beginning of spring and even during and sometimes after. Everyone loves it, big and small.
In Algeria and more specifically in Constantine, people like to eat it with buttermilk, that we call "lben. Here, we usually eat it with milk mixed with coffee or with coffee.
Let's start with the recipe.
Source: Family, My sister Oum Akram
Ingredients:
3 cups semolina
1 cup ghee El Madina (Ziyad brand for me)
A little more than 1 cup water
1 kg of date paste
1 and 1 / 2 Tsp salt
Sesame seeds and cloves
Preparation:
Combine the semolina and the ghee together, and rub the mixture between your hands.
Add a little sesame seeds.
Moisten with water in which you already melted the salt.
Mix well and not knead it too much.
Divide the dough into two balls and set aside.
Put some powdered cloves in the dates' paste Ghar and knead it a little with some water or orange flower water until the dates' paste becomes tender.
Flatten the first ball of dough, then put on top of it the dates' paste.
Then put on top of them the second ball of dough.
Cut it into squares or diamond shapes.
Then flatten it again with the palm of your hand.
Cook it on low heat on a Tefal plate and keep moving it.
In the next picture, you can see my sister's Tajine, Oum Akram. Personally, I use a non-stick tefal frying pan, even though I have the tajine, but I don't have the "tabouna". Therefore, I can not use it on the stove.
These are my sister's brajs.
And these are mine.
Enjoy both.
Partager cet article
/fdata%2F3402947%2Favatar-blog-1127556956-tmpphpw1jGwE.jpeg){kind=avatar}
