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  • MANICOTTI OR DEBLA OU MIEL



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    MANICOTTI OR DEBLA OU MIEL

    Course desserts
    Cuisine Tunisian

    Prep Time 30 minutes
    Cook Time 60 minutes

    Servings
    servings


    Ingredients

    Course desserts
    Cuisine Tunisian

    Prep Time 30 minutes
    Cook Time 60 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. SYRUP:
      Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.

    2. DEBLA:
      Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.)
      Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees.
      Prepare a bowl with your lightly beaten egg white.

    3. TO SHAPE DEBLA:
      Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white.
      Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.

    4. Two hours before service:
      Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.


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  • Lemon olive oil cake



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    Print Recipe
     Lemon olive oil cake
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Prep Time 15 minutes
    Cook Time 60 minutes
    Servings
    people
    Ingredients
    Instructions
    1. Preheat the oven to 180 C / Gas 4. Line the bases of two 24cm cake tins with parchment paper.
    2. Whisk 275g sugar and eggs together until fluffy and pale. Add the lemon zest and juice from 1 1/2 lemons. Stir in olive oil and milk. Fold in the flour and baking powder. Carefully divide mix between the two tins and smooth over tops.
    3. Bake for around 45 minutes or until tops are firm and a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack.
    4. Roll out fondant thinly on a worktop dusted with icing sugar, then cut out a circle to fit the top of the cake.
    5. For the decoration, place the 1 tablespoon sugar and lemon zest from 2 lemons in a pan and heat gently until sugar caramelises and coats zest. Remove from pan and leave to cool and become crunchy.
    6. To assemble cake, spread one cake with lemon curd, generously. Place other cake on top. Finish with the circle of fondant icing, and perch the crunchy caramelised zest in the middle.
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