Menu of the day: potato, lentil soup, lasagna: cake

Potato և lentil soup


  • 100 g of lentils
  • 200 g of potatoes
  • 2 carrots
  • 1 celery
  • 1 tablespoon butter
  • Cumin powder
  • Salt and pepper
  • 150 g of fresh cream
  • A few leaves of lemon grass


  1. Peel a squash, grate it and slice it into cubes.
  2. Heat the butter, add the lentils and vegetables րել fry
  3. Add 1 liter of water, bring to a boil and cook for about 15-20 minutes.
  4. Pass the soup through the mashed potatoes or in a blender, add half of the fresh cream, cumin and pepper.
  5. Pour the soup into bowls or plates, decorate with the remaining cream-fresh leaves and lemon grass.


  • 2 onions, sliced
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 4 stalks of celery
  • 3 ch.c. olive oil
  • 600 g of ground beef
  • 2 bay leaves
  • 1 pinch of thyme
  • 1 pinch of oregano
  • 1 pinch of red pepper
  • 1 C. sugar
  • Salt and pepper
  • 800 g of tomato puree
  • 15 kg of water
  • 150 g of grated cheese

Béchamel sauce

  • 3 ch.c. butter:
  • 3 ch.c. flour
  • 1 glass of milk
  • 1/2 cup fresh grated parmesan cheese
  • Salt and pepper


  1. Fry chopped garlic cloves և finely chopped onion in a little olive oil.
  2. Add the carrot and the chopped celery stalk, then fry the meat և everything.
  3. Let it cook until it evaporates.
  4. Add tomato puree, water երը herbs.
  5. Season with salt and pepper, then simmer on low heat (one hour)

Béchamel sauce.

  1. Melt the butter on medium heat.
  2. Add the flour, mix until smooth.
  3. Add the milk little by little.
  4. We keep stirring until the mass thickens.
  5. Remove from the heat, season with salt and pepper, add the cheese and mix well.


  1. Preheat oven to և 200 ° C
  2. Grease the lasagna dish with oil. Place a thin layer of béchamel, then lasagna sheets, bolognese, béchamel և parmesan. Repeat the operation 3 times in a row.
  3. Cover the last layer of lasagna with grated cheese.
  4. Bake for about 30-35 minutes after cooking.


  • 36 butter cookies
  • 200 ml filter coffee
  • 60 g of sugar
  • 100 g butter
  • 200 g of chocolate
  • From 2 egg yolks
  • 100 g hazelnuts: almonds

Cream preparation.

  1. Beat the egg yolks with the sugar with a mixer until the eggs are white.
  2. Add the softened butter and work again until you get a cream
  3. Melt the chocolate in a ben-mari with a little butter
  4. Pour the cold coffee into a bowl
  5. Dip the cookies in the coffee one by one, put them in a tray.
  6. Spread the first layer of cream, then decorate with hazelnuts and almonds
  7. Put a layer of cookies, then spread a layer of chocolate
  8. Repeat the previous steps until you get 4 layers
  9. Refrigerate for one hour

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