{"id":6877,"date":"2016-07-04T21:16:39","date_gmt":"2016-07-04T21:16:39","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=6877"},"modified":"2016-07-03T22:45:18","modified_gmt":"2016-07-03T22:45:18","slug":"recette-du-plat-tunisien-made-usa-par-pierre-levy","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/recette-du-plat-tunisien-made-usa-par-pierre-levy\/","title":{"rendered":"RECETTE DU PLAT TUNISIEN MADE IN USA, par Pierre Levy"},"content":{"rendered":"

\n\tRECETTE DU PLAT TUNISIEN MADE IN USA<\/p>\n

\n\t <\/p>\n

\n\t <\/p>\n

\n\t <\/p>\n

\n\tBerechit: au commencement, il y avait le AAJLOOUK (Il peut être fait de courgettes, ou de potiron, ou les 2 mélangés, mon préféré!!! Juste bouillis, puis écrasés a la fourchette, ail, sel, poivre, huile d’olive) et puis évidement la "slata jidah" (tomates, concombres. cilantro ou persil, petits oignons verts, huile et citron).<\/p>\n

\n\tIngredients:<\/u><\/em><\/strong><\/p>\n

\n\tAajlouk et Slata Jidah pour remplir le fonds de l’assiette.<\/p>\n

\n\tPommes de terre bouillies<\/p>\n

\n\tOlives<\/p>\n

\n\tCapres<\/p>\n

\n\tCitron confit, beldi ou jaune<\/p>\n

\n\tThon<\/p>\n

\n\tVariantes (pour les etrangers "pickles")<\/p>\n

\n\tHarissa<\/p>\n

\n\tOeuf a la coque tres mou<\/p>\n

\n\tThon en conserve<\/p>\n

\n\tHuile d’olive<\/p>\n

\n\tET DU PAIN !!!!!<\/p>\n

\n\tYATYKOUM SAHA !!!<\/p>\n

\n
\n

\n\t\t\t\"AAJLOOUK\"<\/p>\n<\/blockquote>\n

\n\t\tAAJLOOUK<\/p>\n

\n

\n\t\t\t
\n\t\t\t<\/p>\n<\/blockquote>\n

\n\t\tSlata Jidah <\/p>\n<\/div>\n

\n\t<\/p>\n
\n

\n\t\t\t<\/p>\n

\n\t\t\tPierre Levy<\/p>\n

\n\t\t\tPierre@goausa.com<\/p>\n<\/blockquote>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

RECETTE DU PLAT TUNISIEN MADE IN USA       Berechit: au commencement, il y avait le AAJLOOUK (Il peut être fait de courgettes, ou de potiron, ou les 2 mélangés, mon préféré!!! Juste bouillis, puis écrasés a la fourchette, ail, sel, poivre, huile d’olive) et puis évidement la "slata jidah" (tomates, concombres. cilantro ou… <\/p>\n","protected":false},"author":2,"featured_media":18107,"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":"","_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[25,1],"tags":[],"class_list":["post-6877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/6877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/comments?post=6877"}],"version-history":[{"count":0,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/posts\/6877\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media\/18107"}],"wp:attachment":[{"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/media?parent=6877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/categories?post=6877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/harissa.com\/news-wp\/wp-json\/wp\/v2\/tags?post=6877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}