{"id":66363,"date":"2022-01-14T22:10:11","date_gmt":"2022-01-14T22:10:11","guid":{"rendered":""},"modified":"2022-01-14T22:10:11","modified_gmt":"2022-01-14T22:10:11","slug":"possibilite-de-menu-complet-yitro-par-felix-perez","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/possibilite-de-menu-complet-yitro-par-felix-perez\/","title":{"rendered":"Possibilit\u00e9 de menu complet Yitro, par F\u00e9lix Perez"},"content":{"rendered":"

Possibilit\u00e9 de menu complet  Yitro, par F\u00e9lix Perez<\/p>\n

 <\/p>\n

Voici un menu complet envisageable pour la f\u00eate tunisienne \u00ab\u00a0Seoudat Yitro\u00a0\u00bb ou \u00ab\u00a0F\u00eate des Gar\u00e7ons\u00a0\u00bb, c\u00e9l\u00e9br\u00e9e le jeudi avant la Paracha \u00ab\u00a0Yitro\u00a0\u00bb, C’est l’occasion d’un repas festif o\u00f9 les gar\u00e7ons sont \u00e0 l’honneur et, si possible offrant du pigeon, le tout servi avec des couverts miniatures<\/span>

\nUne raison vraisemblable en serait la c\u00e9l\u00e9bration de la fin de l’\u00e9pid\u00e9mie qui atteint surtout les gar\u00e7ons et advint le jeudi en question.
\nCette f\u00eate est d’autant plus belle qu’elle est familiale et que, malgr\u00e9 son absence de r\u00e9elle racine religieuse, elle se soit maintenue depuis un si\u00e8cle : parmi religieux et la\u00efcs et depuis le d\u00e9part de Tunisie que ce soit en France, Isra\u00ebl, USA… !<\/span>

\nVoici un menu possible ; on sert du poulet et du coquelet pour remplacer le pigeon ; les p\u00e2tisseries sont en miniatures comme il se doit.\u00a0\u00bb<\/span>

\n————————<\/span>

\n1. ENTR\u00c9E \u00ab\u00a0Tajine de Warka\u00a0\u00bb (sorte de Makroud riche en poulet)<\/span><\/strong>

\nINGR\u00c9DIENTS (8 p)<\/span>

\nP\u00e2te : 200 g de farine, 10 cl d\u2019eau ti\u00e8de, 10 cl d\u2019huile, 1 pointe de sel<\/span>

\nFarce :<\/span>

\n600 g de blancs de poulet \u00e9minc\u00e9s \u00e0 la main<\/span>

\n1 oignon hach\u00e9 fin<\/span>

\n6 \u0153ufs et 4 \u0153ufs durs coup\u00e9s en 4 chacun<\/span>

\n25 cl de cr\u00e8me v\u00e9g\u00e9tale, 10 cl d\u2019huile d\u2019olive<\/span>

\nEpices : 1 c \u00e0 caf\u00e9 rase de curcuma (pour la couleur), sel, poivre<\/span>

\n1\/ 4 de bouquet de persil hach\u00e9 (sans les tiges)<\/span>

\nRECETTE<\/span><\/strong>

\nM\u00e9langez les ingr\u00e9dients de la p\u00e2te<\/span>

\nP\u00e9trissez fortement 5 mn en visant une p\u00e2te souple<\/span>

\nReposez la p\u00e2te 1h \u00e0 temp\u00e9rature au moins 21\u00b0<\/span>

\nEnduisez le poulet de farine<\/span>

\nSautez l\u2019oignon 3 mn puis avec le poulet 2 mn<\/span>

\nRajoutez les \u00e9pices, 10 cl d\u2019eau et cuire couvert \u00e0 feu doux 30 mn<\/span>

\nRemuez toutes les 10 mn en surveillant et ajustant l\u2019eau si besoin<\/span>

\n\u00c9paissir un peu la sauce par cuisson d\u00e9couvert ou ajout de farine en remuant<\/span>

\nAjoutez les \u0153ufs, la cr\u00e8me et le persil<\/span>

\nBien m\u00e9langez et rajoutez les quarts d\u2019\u0153ufs durs<\/span>

\nPr\u00e9parez un plat au four avec papier sulfu huil\u00e9<\/span>

\nPlacez-y la moiti\u00e9 de la p\u00e2te qui doit d\u00e9border du plat<\/span>

\nVersez le m\u00e9lange pr\u00e9c\u00e9dent Couvrez de la seconde moiti\u00e9 de la p\u00e2te<\/span>

\nRecoller \u00e0 la main tous les bords de p\u00e2te hors du plat pour bien enfermer la farce<\/span>

\nBadigeonnez avec du jaune d\u2019\u0153uf m\u00e9lang\u00e9 \u00e0 des graines de tournesol<\/span>

\nEnfournez pour 25 mn \u00e0 200\u00b0<\/span>

\nAttendre 15 mn avant la fin de la recette pour servir en 8 parts<\/span>

\n————————<\/span>

\n2. PLAT \u00ab\u00a0Coquelets aux Olives\u00a0\u00bb<\/span><\/strong>

\nINGR\u00c9DIENTS (pour 8 personnes)<\/span>

\n4 coquelets ou 1 Kg de blancs de poulet ou 16 petites cuisses<\/span>

\n2 beaux oignons en fins morceaux et 8 gousses d’ail hach\u00e9es<\/span>

\n2 poivrons rouges en lamelles<\/span>

\n25 olives vertes d\u00e9noyaut\u00e9es coup\u00e9es en petits morceaux<\/span>

\n2 citrons beldis coup\u00e9s en tr\u00e8s tr\u00e8s fins morceaux<\/span>

\n10 cl d’huile d’olive, Jus d’1\/2 citron<\/span>

\n1\/2 bouquet de coriandre, 1 c. \u00e0 soupe de coriandre en poudre<\/span>

\n2 sachets de spigol ou 1 c. \u00e0 caf\u00e9 de curcuma, poivre<\/span>

\nPeu de sel car les citrons beldis et les olives en contiennent<\/span>

\n <\/div>\n

 <\/p>\n

– RECETTE<\/span><\/strong>

\nM\u00e9langer les ingr\u00e9dients sauf le poulet, les olives et la moiti\u00e9 des oignons et de l’ail.<\/span>

\nY mettre \u00e0 mariner le poulet pendant 2 \u00e0 4 heures au frigo<\/span>

\nFaire sauter les oignons 3 mn puis rajouter l’ail 2 mn<\/span>

\nFaire blondir le poulet 5 mn dans cette sauteuse<\/span>

\nRajouter la sauce de la marinade et 1\/2 litres d’eau<\/span>

\nCuire couvert 30 \u00e0 40 mn en remuant et en compl\u00e9tant d’eau si besoin<\/span>

\nV\u00e9rifier que le poulet est cuit.<\/span>

\n

\n3.1 DESSERT N\u00b01 \u00ab\u00a0Makrouds\u00a0\u00bb<\/span><\/strong>

\nINGR\u00c9DIENTS<\/span>

\n1 kg de semoule<\/span>

\n1 Kg de dattes tremp\u00e9es 30 mn dans l’eau chaude<\/span>

\n1 verre d’huile, 1 d’eau ti\u00e8de,<\/span>

\n2 c. \u00e0 caf\u00e9 bicarbonate, 1 de cannelle (pas +) 1 pinc\u00e9e de sel,<\/span>

\n100 g de poudre d’amandes et 100 de noisettes (ou 200 d’amandes)<\/span>

\nZeste & jus d’une orange, Miel ou miel de dattes (Silan)<\/span>

\n <\/div>\n
– RECETTE<\/span><\/strong>

\nTr\u00e8s l\u00e9g\u00e8rement dorer la semoule dans une po\u00eale<\/span>

\nM\u00e9langer avec le bicarbonate, l’eau ti\u00e8de progressivement (jusqu’\u00e0 obtenir une p\u00e2te \u00e9paisse et homog\u00e8ne)<\/span>

\nFaire des cylindres de 2 \u00e0 3 cm de haut et 1 \u00e0 2 de large (ou PLUS PETITS pour MINIS)<\/span>

\n\u00c9goutter les dattes tremp\u00e9es et les hacher<\/span>

\nFaites une farce en y ajoutant dans un saladier amandes\/noisettes, zestes et jus d’orange, cannelle.<\/span>

\nFourrer chaque cylindre de cette farce puis refermer<\/span>

\nBadigeonner chaque cylindre d’huile<\/span>

\nEnfourner \u00e0 180\u00b0 pour environ 25 minutes (jusqu’\u00e0 dorer)<\/span>

\nOU bien faire frire \u00e0 huile bien chaude et s\u00e9cher au torchon<\/span>

\nMieller au pinceau avec du Silan (miel de dattes) ou du miel<\/span>

\n

\n3.2 DESSERT N\u00b02 \u00ab\u00a0Manicottis\u00a0\u00bb (difficile)<\/span><\/strong>

\nINGR\u00c9DIENTS pour 40 pi\u00e8ces (15 \u00e0 20 rations)<\/span>

\n3 oeufs moyens ou 2 gros bien m\u00e9lang\u00e9s, 1 blanc d’oeuf<\/span>

\n200 g de farine \u00e0 ajuster, 2 cuill\u00e8res \u00e0 soupe d’huile d’olive<\/span>

\n1 pinc\u00e9e de sel, de sucre & de bicarbonate<\/span>

\n150 gr de miel, 1 petit citron en jus<\/span>

\n100 gr de noisettes grill\u00e9es \u00e9cras\u00e9es (en option)<\/span>

\nBain de friture d’huile d’arachide ou \u00e9quivalent<\/span>

\n <\/div>\n
– RECETTE<\/span><\/strong>

\nSirop de miel : liqu\u00e9fier le miel par chauffage et y ajouter le citron<\/span>

\nDans les oeufs m\u00e9langer huile d’olive, bicarbonate, sel & sucre.<\/span>

\nRajouter peu \u00e0 peu la farine pour avoir une p\u00e2te \u00e9talable au rouleau, qui ne colle pas. Ajuster si besoin la quantit\u00e9 de farine.<\/span>

\nFilmer la p\u00e2te et r\u00e9frig\u00e9rer 1\/2 heure.<\/span>

\nFariner & \u00e9taler la p\u00e2te sur une table pr\u00e9 farin\u00e9e et \u00e9taler la au rouleau pour la rendre ultra-fine (1 \u00e0 2 mm d’\u00e9paisseur) :<\/span>

\nNB : Le secret pour \u00e9taler la p\u00e2te, c’est de se servir de Ma\u00efzena sur le plan de travail pour qu’elle glisse et s’\u00e9tale avec finesse.<\/span>

\nFaire chauffer le bain d’huile et pr\u00e9parer des Sopalins<\/span>

\nD\u00e9couper des rectangles de 4 \u00e0 5 cm sur 20 \u00e0 25 cm (ici PAS POSSIBLE en MINI)<\/span>

\nEnrouler les un par un doucement autour d’une fourchette & coller chacun avec du blanc d’oeuf.<\/span>

\nMaintenir sur 1 fourchette et l’autre bout par une autre. Placer la p\u00e2te et ses 2 fourchettes bien immerg\u00e9es dans le bain de friture<\/span>

\nManipuler avec pr\u00e9caution, dorer & \u00e9goutter sur des Sopalins<\/span>

\nTremper chaque rouleau dans le sirop de miel puis dans les noisettes grill\u00e9es (en option)<\/span> \u00ab\u00a0<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"

Possibilit\u00e9 de menu complet  Yitro, par F\u00e9lix Perez   Voici un menu complet envisageable pour la f\u00eate tunisienne \u00ab\u00a0Seoudat Yitro\u00a0\u00bb ou \u00ab\u00a0F\u00eate des Gar\u00e7ons\u00a0\u00bb, c\u00e9l\u00e9br\u00e9e le jeudi avant la Paracha \u00ab\u00a0Yitro\u00a0\u00bb, C’est l’occasion d’un repas festif o\u00f9 les gar\u00e7ons sont \u00e0 l’honneur et, si possible offrant du pigeon, le tout servi avec des couverts miniatures… <\/p>\n","protected":false},"author":1,"featured_media":66364,"comment_status":"open","ping_status":"closed","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":[],"tags":[],"class_list":["post-66363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nPossibilit\u00e9 de menu complet Yitro, par F\u00e9lix Perez | HARISSA.COM<\/title>\n<meta name=\"description\" content=\"Possibilit\u00e9 de menu complet  Yitro, par F\u00e9lix Perez   Voici un menu complet envisageable pour la f\u00eate tunisienne "Seoudat Yitro" ou "F\u00eate des\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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