{"id":7543,"date":"2015-10-28T00:22:58","date_gmt":"2015-10-28T00:22:58","guid":{"rendered":"https:\/\/harissa.com\/news-wp\/?p=7543"},"modified":"2015-10-29T00:21:53","modified_gmt":"2015-10-29T00:21:53","slug":"recette-de-cuisine-tune-pour-lhiver-la-bissara","status":"publish","type":"post","link":"https:\/\/harissa.com\/news-wp\/recette-de-cuisine-tune-pour-lhiver-la-bissara\/","title":{"rendered":"Recette de cuisine Tune pour l’hiver : La bissara"},"content":{"rendered":"

\n\tRecette de cuisine Tune pour l'hiver : La bissara<\/span><\/p>\n

\n\t <\/p>\n

\n\t <\/p>\n

\n\tUn plat qui se sert en hiver ou les jours de grand froid. La touche de cumin, l'huile d'olive apportent un cachet tout particulier. Traditionnellement il se sert avec du pain sec des jours précédents.<\/p>\n

\n
\n\t\t <\/dt>\n<\/dl>\n

\n\t1. Faire revenir rapidement 1 à 2 cuillères de paprika, avec un tiers de verre d’huile.<\/p>\n

\n\t2. Ajouter un demi-kilo de févettes, petites fèves décortiquées et de l’eau qui les dépassera de 5 cm. A défaut de févettes, des lentilles feront l’affaire.<\/p>\n

\n\t3. Préparer une cuillère de farine dans un demi-verre d’eau. Remuer.<\/p>\n

\n\t4. Quand les févettes seront bien cuites, ajouter l’eau enfarinée. Remuer toujours.<\/p>\n

\n\t5. Piler ou presser, (je sais que le pilon n’existe pas en Europe), une demi gousse d’ail avec une cuillerée à soupe de camoun (cumin).<\/p>\n

\n\t6. Ajouter l’ail le camoun et du sel, et un piment vert, coupé en petits carrés.<\/p>\n

\n\t7. Servir chaud, avec des croutons, une cuillerée à soupe d’harissa et une autre d’huile d’olive.<\/p>\n

\n\tSuggestion : ajouter à la bissara un verre des pois-chiches mouillés la veille et bouillis préalablement.<\/p>\n

\n\tBon appétit. Vous aurez chaud, et vous serez rassasiés. Si après une soupe pareille, quelqu’un a encore faim, alors là il vient d’une autre planète.<\/p>\n","protected":false},"excerpt":{"rendered":"

Recette de cuisine Tune pour l'hiver : La bissara     Un plat qui se sert en hiver ou les jours de grand froid. La touche de cumin, l'huile d'olive apportent un cachet tout particulier. Traditionnellement il se sert avec du pain sec des jours précédents.   1. Faire revenir rapidement 1 à 2 cuillères de… <\/p>\n","protected":false},"author":2,"featured_media":18417,"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":[25,19,1],"tags":[],"class_list":["post-7543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","category-europe","category-uncategorized"],"yoast_head":"\nRecette de cuisine Tune pour l'hiver : La bissara | 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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