Menu of the day: lentil soup, stuffed squid և Lebanese baklava

Lentil soup


  • 150 g of lentils
  • Salt and pepper
  • one and a half liters of water
  • 1 tablespoon tomato puree


  1. In a saucepan over medium-high heat, add onion, garlic և curry powder in oil.
  2. Add the carrot and condensed tomato and cook for 1 minute, stirring. Add the remaining ingredients.
  3. Bring to a boil.
  4. Cover and cook over low heat for about 20 minutes
  5. Add harissa և continue to cook on low heat for 5 minutes.
  6. Adjust the spice. Serve with crispy spices.

Stuffed squid

  • 4 squid
  • 100 g of chopped parsley
  • 1 teaspoon minced garlic
  • 1 onion
  • 2 teaspoons harissa
  • 3 tablespoons rice
  • 1 teaspoon dried mint
  • Olive oil
  • Salt and pepper
  • Sauce: 2 tomatoes cut into cubes, 1 clove of garlic, 2 tablespoons oil, 2 tablespoons tomato puree, 1 bay leaf, 1 teaspoon paprika, salt and pepper.


  1. Peel a squash, grate it and squeeze the juice.
  2. Empty the pockets, rub them with salt and rinse.
  3. Put the chopped parsley, chopped onion և rice (pre-cooked in salted water և squeezed for 10 minutes) in a jar և chopped tentacles.
  4. Add garlic, salt, pepper, dried mint և harissa.
  5. Mix everything by adding a little olive oil.
  6. Fill the squid pockets with a tablespoon.
  7. Cover each squid with toothpaste
  8. Heat the oil in a saucepan, add the crushed garlic, add the tomatoes, tomato puree, bay leaf ները spices, add a glass of water.
  9. Gently pour the squid in the sauce and cook for 1 hour.

Lebanese Baklava

  • 500 g of filo pastry sheet
  • 500 g whole pistachios
  • 120 g of sugar
  • 500 g of honey
  • 50 kg of rose water
  • 300 g soft fat butter
  • 1 C. ground cinnamon


  1. Preheat the oven to և 200 ° C.
  2. Put fat pistachios in a food processor bowl. Stir for a few seconds until you get a hard powder.
  3. Mix pistachio powder with sugar չ cinnamon powder.
  4. Gradually add the rose water, continuing to mix, until you get a non-stick paste.
  5. Melt the soft butter in a frying pan over medium heat. Spoon the fat on the surface of the melted butter to make it clear. Remove the pan from the heat. Coat the 28 cm mold with butter and a brush.
  6. Brush half of the baking sheets with this butter, still using the brush, to layer them on top of each other in the mold, making a quarter turn on each sheet so that it fills the mold.
  7. Spread the pistachio dough evenly on the greased pastry sheets using a spoon. Fold the edges of the leaves on the pistachio paste. Spread the rest of the sheets with the clarified butter, spread them on top of each other on the pistachio paste, always making a quarter turn on each sheet, so that it fills from the mold.
  8. Fold the edges of the filo dough sheets under the whole, inside the mold. Brush the surface again with clear butter, then cut into squares or diamonds. Put in the preheated oven and cook for 1 hour.
  9. At the end of cooking, take the baklava out of the oven. Heat the honey, then pour it on the baklava. Leave to cool at room temperature, then serve.

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