Samoussa

  4/5 (2 votes )

  • fourchette fourchette fourchette
  • fourchette 8 pers.
  • repas Starters.
  • time 60 min.

Preparation

  • First and foremost, make a mashed potatoes dish that you will set apart.
  • In a container, pour the egg yolks, the mustard and the lemon's juice. Add salt and pepper.
  • Stir everything lightly
  • Pour the Elio Oil slowly while continuously stirring
  • When it starts to thick, add the oil more rapidly.
  • Keep on stirring until the mayonnaise is firm and ready
  • In a small container, put some mayo with grilled cheese, and a bit of shredded garlic.
  • Your first sauce is ready! Keep it cool in the refrigerator
  • In a another container, pour the rest of the mayo and  stir it with harissa and shredded garlic. Your second sauce is ready. Keep it in the refrigerator. In a food processor, put the parsley, some olive oil, some green olives and a clove of garlic. Mix until you a sauce, that you will also put on the refrigerator. In a stove, cook the chicken with the onion and a touch of margarine.
  • Add a pinch of curry for coloration
  • When everything is done, add a portion of grilled cheese for a creamy outlook.
  • Get your mashed potatoes out of the fridge and mix it with chicken, onion and grilled cheese.
  • Take a brick sheet and fill it with stuffing. Fold in a form of a triangle to get samoussas.
  • Distemper the samoussas with some melted margarine
  • Lay out the samoussas on a cooktop with baking paper on top of it. Put it in the oven at180° for 10 to 15 minutes.
  • Take them off the oven and enjoy them with one of the sauces you prepared.

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