{"id":3244,"date":"2015-09-18T03:20:05","date_gmt":"2015-09-18T03:20:05","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=3244"},"modified":"2015-09-18T00:40:53","modified_gmt":"2015-09-18T00:40:53","slug":"le-boulou-de-yael-naim","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/le-boulou-de-yael-naim\/","title":{"rendered":"Le boulou de Ya\u00ebl Na\u00efm"},"content":{"rendered":"

\n\t <\/p>\n

\n\tLe boulou de Yaël Naïm<\/h3>\n

\n\t <\/p>\n

\n\t <\/p>\n

\n\tPas facile à rassasier, très exigeante avec ce que je mange, un peu pénible, quoi !, je frétille d'impatience devant le Boulou, non pas la ville<\/a> mais le petit pain servi traditionnellement à l'issue de Kippour<\/a> dans la culture juive. La recette est donnée par la chanteuse Yaël Naïm<\/a> et rien que pour cette Madeleine je me convertirais. A bon entendeur, salut ! Le pitch : une merveille qui se situe entre le pain et le gâteau, agape bien plus nourrissante que divertissante. Moi qui, depuis bientôt trente ans, vis chaque petit-déjeuner comme la sortie d'un jeûne, alors vaille que vaille, j'essaie cette recette un tantinet régressive. Verdict : l'essayer c'est l'adopter.<\/p>\n

\n\tPoint numéro 1 :la réalisation est un jeu d'enfant, notamment j'obtiens illico la consistance adéquate. A la cuisson, le Boulouprend un joli teint légèrement doré, et se creuse de petites alvéoles couleur or qui trahissent la présence de matières grasses qui le différencient à jamais d'un vrai pain sans rien.<\/p>\n

\n\tPoint numéro 2 :que c'est bon. Vraiment – un goût agréable, une matière nourrissante, à la première bouchée émission d'un message de satisfaction pour mon cerveau : tu n'auras pas faim avant midi. Réel soulagement. Bienfait assuré et respect de l'adage diététiquement correct "Petit-déjeuner de roi, déjeuner de prince et dîner de mendiant".<\/p>\n

\n\tPoint numéro 3 :ça se conserve plusieurs jours à l'abri dans un linge ou du papier aluminium. Pas mal comme roue de secours quand on a 3 pains devant soi malgré une coupe sombre dans les proportions.<\/p>\n

\n\tJ'ai lu diverses choses sur l'histoire de cette recette, entre autres qu'il s'agit d'un dessert créé à Sfax (Tunisie), à réaliser avec de la semoule et absolument pas de farine, avec du fenouil ou de la badiane. Quoi qu'il en soit, le résultat est 100% garanti collation super protéinée, savoureuse et de belle facture, même si je n'avais pas de graines de sésame pour la touche finale. Comment faire ? Rien de plus simple :<\/p>\n

\n\tIngrédients pour 6 petits Boulous :<\/p>\n

\n\t-1 kg de farine<\/p>\n

\n\t-3 sachets de levure = 33 grammes (je la choisis bio sans phosphates)<\/p>\n

\n\t-1 verre et demi de sucre (je mets toujours du sucre roux)<\/p>\n

\n\t-6 oeufs<\/p>\n

\n\t-le jus d'une orange fraîchement pressée<\/p>\n

\n\t-1 verre d'huile neutre (pour ma part j'ai mis de l'huile d'olive car même si elle n'est pas tout à fait neutre, elle a l'avantage de se marier parfaitement avec l'orange. C'est même très bien en vinaigrette).<\/p>\n

\n\t-1 verre de raisins secs<\/p>\n

\n\t-1\/2verre d'amandes hachées<\/p>\n

\n\t-2 c.s. de graines de sésame blond.<\/p>\n

\n\tMélangez tous les ingrédients secs dans un grand saladier. Y verser tous les autres ingrédients dans leur ordre d'apparition sur la liste op. cit., mélanger jusqu'à obtenir une pâte de consistance souple, ni trop ferme ni trop molle. Si un des deux cas se présente, ajouter alors du jus d'orange ou de la farine et mélanger un peu. Formez 6 petits pains ovales et glissez-les sur la plaque du four, préalablement recouverte de papier sulfurisé. Faites cuire 40 minutes environ à four chaud th. 6. Les miens ressemblent à des cookies mais leur diamètre est de 20 cm, à partager donc !<\/p>\n","protected":false},"excerpt":{"rendered":"

  Le boulou de Yaël Naïm     Pas facile à rassasier, très exigeante avec ce que je mange, un peu pénible, quoi !, je frétille d'impatience devant le Boulou, non pas la ville mais le petit pain servi traditionnellement à l'issue de Kippour dans la culture juive. La recette est donnée par la chanteuse… <\/p>\n","protected":false},"author":2,"featured_media":22724,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[25,9,1],"tags":[],"class_list":["post-3244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-tunisie","category-uncategorized"],"yoast_head":"\nLe boulou de Ya\u00ebl Na\u00efm | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Harissa a pour but de reunir, preserver et presenter l'histoire et la culture des Juifs Tunisiens. 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