How to prepare Tunisian yoyo

How to prepare Tunisian yoyo

Tunisian cuisine:

    Tunisian recipes are among the most famous and delicious recipes, as many people prefer to eat Tunisian cuisine as one of the Arab dishes, famous for its different and useful dishes, especially sweets, where there is a wide list covering the types of sweets, and yo-yo is one of the most famous.  The traditional folk recipes spread in the Maghreb, specifically in Tunisia, are considered one of the Ramadan recipes that women try to prepare after breaking the fast for a long time.

    How to prepare Tunisian yoyo:

    It is one of the simple ways that can be learned and used in a simple and easy way, and its ingredients are simple and always present in the home, and it is considered one of the light recipes that does not contain a high percentage of calories.

    Tunisian Yo-Yo Ingredient:

    Cake five eggs.  Half a kilo of white flour.  Five tablespoons of sugar.  Enough vegetable oil for frying (about 1 liter).  a teaspoon of yeast.  Five tablespoons of vegetable oil, such as corn oil.  100 grams of unroasted white sesame.  Lemon juice drops.  Half a kilo of white sugar.  Three cups of water.  If desired, a small amount of cinnamon.

    How to prepare:

    Diameter We mix sugar, water and lemon juice and put the mixture on the fire, stirring constantly until you notice that the sugar dissolves completely, then wait until it boils.  Cook for a short time until it thickens when the high temperature drops.  Yoo-ju mix sugar and eggs well.  Add the oil, vanilla and sesame seeds to the previous mixture when it becomes homogeneous and mix the ingredients until well combined.  Mix the yeast with the flour in the second bowl, then start adding the flour gradually to the previous mixture, stirring constantly until you get a cohesive dough.

    Spread the dough well with a rolling pin until it becomes slightly thick, no more than an inch.  Cut the dough into circles and then empty it from the inside.  In a suitable saucepan, heat the frying oil until its temperature rises, then start frying the pieces of dough on both sides until golden brown, and it does not take long, then remove them from the oil.  Put the fried pieces in the syrup for some time so that they are absorbed, and then remove them to be ready to serve.  Garnish the yo-yo circles by sprinkling the top with sesame seeds or a dash of ground cinnamon to give the yo-yo a special flavor.

    Tunisian snacks:

    Zuggo "Cream of Aleppo Pine" porridge

    Preparation time 240 minutes Cooking time 60 minutes for 8 people.  Ingredients for cream of porridge: one kilogram of zagok "Alpine pine", preferably pre-ground.  300 milliliters of water.  Seven hundred grams of flour.  Two tablespoons of starch or cornstarch Four hundred grams of sugar Two thousand two hundred and seventy grams of rose water Ingredients of pasta: One liter of milk One bag of vanilla sugar Five tablespoons of starch or cornstarch Two tablespoons of rose water Four yolks One hundred and fifty grams of sugar  For decoration: a few fried almonds, a few nuts and hazelnuts, a few ground unsalted pistachios.

    How to prepare oatmeal cream:

    Prepare the cream two days in advance by cleaning the powdered sugar and placing it on a cloth to dry throughout the day.  Soak the zagogo for sixty minutes, then filter the water through a fine strainer and mix well until it becomes a paste.  Put the zigzag or dough into a fine strainer.  It is better to put a thin piece of cloth and wrap it in a large saucepan.  Run one liter and eight hundred milliliters of water through the filter to extract the creamy juice and continue the process until the water becomes clear.

    Squeeze the juice and pour into a large saucepan, add sugar, flour and cornstarch and mix well.  Raise the saucepan over a low heat and continue to stir constantly until the mixture thickens and becomes thick like cream.  Add the rose water, stirring constantly, for two minutes to allow all the ingredients to mix.  Pour the mixture into glasses, preferably glass glasses, and leave to cool.

    Preparing the dessert cream:

    Put the milk in a saucepan on the stove until it boils.  Add milk to the mass over low heat, then add the starch and mix well, then pour the porridge over the mass and let it cool.  How to use: Sprinkle a few pistachios and almonds on the porridge and garnish with any nuts, such as fried and served almonds.  Breaded cauliflower Preparation time 15 minutes Cooking time 30 minutes per serving 6 people Ingredients for cauliflower balls: 1 medium head of cauliflower.  Two small onions, finely chopped.  Half a teaspoon of paprika.  Three hundred grams of minced meat.  A quarter of a handful of finely chopped parsley.  Small spoon of salt.  One tablespoon of coriander powder.  Two large eggs.  Half a liter of vegetable oil for frying.  Two tablespoons of flour.

    Sauce Ingredients:

    Two tablespoons of olive oil.  teaspoon harissa.  Two tablespoons of tomato paste.  a cup of water.  How to prepare Put the cauliflower in a saucepan and pour boiling water until soft, add pepper and salt.  We cut the cauliflower into small florets, add the meat mass to it, shape it into an oval shape and soak it in eggs and then in flour.  Pour the oil into a saucepan, heat over medium to high heat, and fry the flower for three minutes, until golden and the oil is drained.

    To prepare the sauce: Pour the oil into a small saucepan and place on the stove.  Dissolve the harissa and tomato paste in a cup of water and simmer for ten minutes.  Add the cauliflower mixture, cook for a quarter of an hour and serve with the sauce while it is hot.