Oriental style brick with Le Gruyère AOP
60' 20'
Oriental cuisine is an integral part of my life! Not because I lived in Lebanon, but because our entire gastronomic culture came to us by different routes, which directly influenced our culinary customs and habits.
These fragrant and even bewitching nuances from Asia and elsewhere came to us to embellish our gastronomy and our culture of life.
Baalbek was a fabulous gateway to this knowledge of which we were unaware.
Once in Europe, spices allowed us to discover new senses and thus played an important role in the development of our modern society.
Enjoy!
Philippe Ligron
Ingredients for
4
Note
Attention changement nombre de personnes
Farce au Gruyère AOP
-
100 gbutter
-
20 gflour
-
150 gGruyère AOP
-
50 gCrushed pistachios
-
1 tbspPistachio oil
-
1 pinchRaz El Hanout
-
4 sheetsfeuilles de brique (or filo pastry or spring roll sheets)
-
1 dlmilk
-
1 pinchof salt
-
1 pinchesof pepper
Mouttabal
-
200 gaubergine
-
10 gof peeled garlic
-
1 dlolive oil
-
30 gTahina
-
1 tspof lemon juice
-
1 pinchof salt
-
1 pinchof pepper
Preparation
Farce au Gruyère AOP
- Melt 20 grams of butter in a pan and add the flour. Cook over a low heat and add the milk, bring to a boil. Season and allow to cool.
- Add the grated Le Gruyère AOP and the crushed pistachios, mix well.
- Add the pistachio oil (optional)
- Adjust the seasoning with the Ras El Hanout and set aside.
Mouttabal
- Peel and dice the aubergine and set aside.
- Peel and chop the garlic.
- Sweat the garlic without letting it brown in olive oil, add the aubergine cubes.
- Cook completely without browning. Add more oil if necessary.
- Strain and season with lemon juice and Ras El Hanout as desired.
- Butter the sheets of brick pastry with 80 grams of butter.
- Add the mixture and fold the sheet of brick so that there are several layers to guarantee the crispy effect of the brick.
- Bake in the oven for a few minutes at 170-180° until golden brown.
- Serve with the mouttabal!
