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 g
    butter
  • 20 g
    flour
  • 150 g
    Gruyère AOP
  • 50 g
    Crushed pistachios
  • 1 tbsp
    Pistachio oil
  • 1 pinch
    Raz El Hanout
  • 4 sheets
    feuilles de brique (or filo pastry or spring roll sheets)
  • 1 dl
    milk
  • 1 pinch
    of salt
  • 1 pinches
    of pepper

Mouttabal

  • 200 g
    aubergine
  • 10 g
    of peeled garlic
  • 1 dl
    olive oil
  • 30 g
    Tahina
  • 1 tsp
    of lemon juice
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Farce au Gruyère AOP

  1. 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.
  2. Add the grated Le Gruyère AOP and the crushed pistachios, mix well.
  3. Add the pistachio oil (optional)
  4. Adjust the seasoning with the Ras El Hanout and set aside.

Mouttabal

  1. Peel and dice the aubergine and set aside.
  2. Peel and chop the garlic.
  3. Sweat the garlic without letting it brown in olive oil, add the aubergine cubes.
  4. Cook completely without browning. Add more oil if necessary.
  5. Strain and season with lemon juice and Ras El Hanout as desired.
  6. Butter the sheets of brick pastry with 80 grams of butter.
  7. Add the mixture and fold the sheet of brick so that there are several layers to guarantee the crispy effect of the brick.
  8. Bake in the oven for a few minutes at 170-180° until golden brown.
  9. Serve with the mouttabal!

Similar recipes
  • 60'
  • 90'
  • 80'
  • 15'
  • 10'
  • 30'

You might also like...