tag:blogger.com,1999:blog-9986269485934284792024-02-02T01:41:31.341-03:00Culinária ÁrabeEste Blog destina-se aos amantes da culinária árabe.
Meu nome é Eduardo Gazal. Sou descendente de libaneses e aprendi as receitas com minha família. Segui os costumes dos meus antepassados, os quais ensinam que a arte da cozinha transfere-se através das gerações. Tive a felicidade de desenvolver as receitas da culinária libanesa, conhecida por aproveitar o frescor da variedade de vegetais e transferí-lo aos pratos. Os temperos e o método de preparação também conferem um sabor inigualável.Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-998626948593428479.post-82769536273998113622019-04-19T04:27:00.009-03:002022-10-19T11:53:50.108-03:00Culinária Árabe - Conheça nosso SiteApresentamos receitas clássicas da culinária que atualmente denomino de "Líbano Brasileira"<br />
São postagens entre os anos de 2012 e 2015 que formam um livreto online. Veja receitas, fotos e webvídeos. Aproveitem!<br />
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Fotos: Eduardo Gazal<div>Atualizado em Outubro / 2022</div>Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-91877245521786773792015-02-13T00:11:00.003-03:002022-10-19T11:54:53.844-03:00Fatuche - Receita, fotos e vídeoColuna publicada do Portal NE10<br />
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<b><span face=""Arial","sans-serif"" style="color: #c80a64; font-size: 9pt;">Web
gourmet</span></b><br />
<span style="background-color: transparent;">Salada
refrescante para repor a energia dos foliões</span></div>
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<span face=""Arial","sans-serif"" style="color: #979797; font-size: 7.5pt;">Publicado em 12/02/2015,
às 07h40 | Atualizado em 12/02/2015, às 07h44<o:p></o:p></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Esta salada
é encontrada em várias regiões entre o mar mediterrâneo e a parte ocidental do
continente asiático. Pode ser elaborada por povos de diversas religiões e
nacionalidades. Exemplo disso é que esta iguaria aparece em versões variadas,
sendo praticamente impossível identificar sua origem.<br />
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Escolhi como sugestão para o folião brasileiro, para ser elaborada durante o
Carnaval, porque o frescor e a rapidez que podemos realizá-la combinam com esta
época festiva. Vegetais frescos com pães resultam em uma combinação que irá
repor as energias gastas pelos carnavalescos.<o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;">Na receita original utilizamos o pão árabe ou pão
sírio. Pode ser substituído por cubinhos de pão de forma tostados rapidamente.
Outro ponto importante está na escolha dos vegetais. Escolhi ingredientes que
se aproximam das receitas antigas.</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Porém, inovações podem ser
feitas e serão bem vindas. Elaboramos um vídeo rápido que demonstra a
preparação. Assista:<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><strong><span style="color: #333333;">Ingredientes:</span></strong><span style="color: #333333;"><o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Pão Árabe (Ciabatta ou Pão
Italiano)<br />
Tomates Cereja<span class="apple-converted-space"> </span><br />
Pepino em rodelas<br />
Cebolinha para conservas<span class="apple-converted-space"> </span><br />
Rabanetes em corte meia luaSalsa fresca<br />
Hortelã fresca<br />
Azeitonas verdes fatiadas<span class="apple-converted-space"> </span><br />
Pimenta do Reino<span class="apple-converted-space"> </span><br />
Azeite de oliva<br />
Limão tahiti ou siciliano<br />
Sal<span class="apple-converted-space"> <o:p></o:p></span></span></span></div>
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<strong><span style="font-family: inherit;">Preparo:</span></strong></b><span style="font-family: inherit;"><br />
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Os vegetais devem ser cortados no momento do preparo.<br />
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O tamanho dos cortes pode variar.<br />
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Misturar os vegetais e temperar com azeite, limão e pimenta do reino.<br />
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Tostar o pão em uma frigideira rapidamente, utilizando um fio de azeite para
cada lado.<br />
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Cortar o pão em pequenos pedaços e acrescentar aos vegetais.<br />
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Em algumas regiões do Brasil o pão árabe aparece em formatos diferentes.<br />
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Utilizei os que mais se aproximavam dos originais.</span><span face="Arial, sans-serif" style="font-size: 9pt;"><o:p></o:p></span></span></div>
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<span style="color: #979797;"><span style="font-family: inherit;">Fotos - Eduardo Gazal</span></span></div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com1tag:blogger.com,1999:blog-998626948593428479.post-63784142574261232552015-02-11T21:38:00.000-03:002017-06-21T23:27:48.001-03:00Salada de Pêssegos com Iogurte - Receita e VídeoColuna publicada no Portal NE10<br />
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<b><span style="color: #c80a64; font-family: "times new roman" , "serif"; font-size: 12.0pt;">Web gourmet<o:p></o:p></span></b></div>
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<b><span style="font-family: "inherit" , "serif"; font-size: 19.0pt;">Receita de salada de
pêssegos com iogurte<o:p></o:p></span></b></div>
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<span style="color: #979797; font-family: "times new roman" , "serif"; font-size: 7.5pt;">Publicado em
22/01/2015, às 17h49 | Atualizado em 22/01/2015, às 17h58<o:p></o:p></span></div>
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<span style="font-family: inherit;">A satisfação que tenho em relação
a esta salada é obter um prato com muito frescor. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Tudo a ver com o verão. </span></div>
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<span style="font-family: inherit;">O
resultado final surpreende pela explosão de sabores, que provoca um exercício
de degustação. <o:p></o:p></span></div>
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<span style="font-family: inherit;">A elaboração é bem simples, basta
misturar os ingredientes ao molho de iogurte. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Pode receber inúmeras alterações
e outros vegetais também podem ser incorporados. <o:p></o:p></span></div>
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<span style="font-family: inherit;">O único cuidado é com a
elaboração do molho de iogurte, que deve ser conservado em refrigeração até o
momento de servir.<o:p></o:p></span><br />
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<span style="color: #333333;"><span style="font-family: inherit;">Elaboramos um vídeo que será útil.
Aproveitem!</span></span><br />
<span style="color: #333333;"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #333333;"><span style="font-family: inherit;"><iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/6VZO4mKkCJk/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/6VZO4mKkCJk?feature=player_embedded" width="320"></iframe></span></span><br />
<span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit; text-align: center;"><br /></span></span></span>
<span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit; text-align: center;">Sobre o molho de iogurte:</span></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Podemos utilizar iogurte natural
integral ou desnatado. </span></span><span style="color: #333333; font-family: inherit;">A coalhada fresca também pode ser
empregada nesta preparação. O grande diferencial será a harmonização dos
ingredientes com a base láctea. Utilizei iogurte desnatado, seu sabor é
mais delicado. A adição dos ingredientes abaixo se mostrou eficiente e bem
equilibrada em termos de sabor. Não bata no liquidificador, misture os
ingredientes manualmente.</span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Ingredientes:<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">01 – Copo de iogurte natural –
desnatado de 140g<br />
02 – Colheres de café de óleo de gergelim (opcional)<br />
02 – Colheres de café de mel<br />
01 – Colher de mostarda escura (pode ser substituída por outra)<br />
Suco de limão (duas colheres de café ou mais)<br />
Pimenta do reino moída (conforme gosto pessoal)<br />
Sal a gosto<o:p></o:p></span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Ingredientes para a salada:<o:p></o:p></span></span></div>
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<span style="color: #333333; font-family: inherit;"><br /></span></div>
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<span style="color: #333333; font-family: inherit;">Pêssegos in natura (três unidades)</span></div>
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<span style="color: #333333; font-family: inherit;">Aipo (três talos)</span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">
Cebola em cubinhos ou ralada (uma cebola pequena é suficiente)</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Pimentão vermelho cortado em tiras</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Salsa fresca a gosto</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Orégano desidratado</span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Azeite de oliva</span></span></div>
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Sal</span><span style="font-family: "times new roman" , serif;"><o:p></o:p></span></span></div>
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Fotos - Eduardo Gazal</div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-48897082347515991722014-10-26T01:04:00.003-03:002017-03-15T08:14:34.321-03:00Arroz bi Sharieh - Arroz com macarrões <div class="MsoNoSpacing">
<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><b>Ingredientes:</b><br />
<br />
<span style="background: white;">01 - xícara de arroz agulhinha branco</span><br />
<span style="background: white;">01 - xícara de macarrão (utilizo macarrão
Rosmarino 70, podemos substituir por cabelo de anjo cortado)</span><br />
<span style="background: white;">02 - xícaras de água mineral<o:p></o:p></span></span></div>
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<span style="background: white; color: #222222;">02 - colheres de sopa de manteiga sem sal<o:p></o:p></span></div>
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<span style="background: white; color: #222222;">Sal a gosto</span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="background-color: white;">Foto - Macarrão Rosmarino 70, conhecido como chumbinho</span><br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><b>Preparo:</b></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Utilizar
uma panela alta com tampa, apropriada para o cozimento de arroz.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Derreta a
manteiga sem queimá-la, quando estiver dourada, acrescentar o macarrão.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Cuidado
para não queimar a massa.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Adicionar
o arroz previamente lavado e escorrido, em seguida a água.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Salgar a
gosto, tampar a panela e manter a chama do fogão na posição de maior calor.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Quando a
água evaporar por completo desligue a chama e o os ingredientes deverão estar
cozidos.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Por vezes
o tempo de evaporação da água não é suficiente para cozinhar o arroz e o
macarrão.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Devemos
sempre manter um pouco de água quente caso haja a necessidade de hidratar mais
um pouco a preparação.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Esta
receita é um clássico da culinária libanesa, acompanha carnes e aves.<o:p></o:p></span></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Pode ser
apreciado apenas com coalhada fresca ou iogurte com pepinos.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8rI_W_mWiU8u8x2VHIPvIXudrQwTdDEjpkq1VLqkTIK3BOLOt6cy2o-UQOo35eUZW9wWhJMq8eBM59L-mEEMvBYriJTsPirjiocUZjL5qavXoq6TwR-_Uf1hsYs2IMosrdEynIDPZCZ6/s1600/arroz+sharieh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8rI_W_mWiU8u8x2VHIPvIXudrQwTdDEjpkq1VLqkTIK3BOLOt6cy2o-UQOo35eUZW9wWhJMq8eBM59L-mEEMvBYriJTsPirjiocUZjL5qavXoq6TwR-_Uf1hsYs2IMosrdEynIDPZCZ6/s1600/arroz+sharieh.jpg" width="400" /></a></div>
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<span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"> Fotos - Eduardo Gazal</span></div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com2tag:blogger.com,1999:blog-998626948593428479.post-33214790688754971572014-08-01T21:17:00.002-03:002022-10-19T11:14:15.570-03:00Coalhada Caseira - Receita<br />
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<b>Coalhada Fresca<o:p></o:p></b></div>
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Nos
países onde o consumo de leite de caprinos é muito utilizado, a coalhada será
feita com leite de cabras.<o:p></o:p></div>
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No
Brasil utilizamos leite proveniente da vaca.<o:p></o:p></div>
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A
coalhada fresca será consumida em receitas adocicadas ou salgadas.<o:p></o:p></div>
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Nas receitas doces, o mel é o companheiro ideal. Pode ser misturada com cereais e frutas
variadas.<o:p></o:p></div>
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Para
as receitas salgadas poderá ser utilizada com vegetais, sopas ou como cobertura
para a Mjadra e Arroz bi Sharieh.<o:p></o:p></div>
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Após
a realização da primeira porção, devemos guardar uma parte para servir de base à
realização de outras coalhadas, neste caso não será necessária utilização do
iogurte.<o:p></o:p></div>
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Ingredientes:<o:p></o:p></div>
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01 -
litro de leite integral<o:p></o:p></div>
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01 -
copo de iogurte natural – 170g (em temperatura ambiente)<o:p></o:p></div>
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Modo
de Preparo:<o:p></o:p></div>
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Aqueça
o leite, quando começar a levantar fervura desligue o fogo imediatamente. <o:p></o:p></div>
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O
leite deve resfriar até uma temperatura amena.<o:p></o:p></div>
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Acrescentar
o iogurte mexendo até mistura ficar homogênica. Utilizar colher de pau,
repetindo o movimento sempre na mesma direção.<o:p></o:p></div>
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Transfira
a preparação para um recipiente de vidro.<o:p></o:p></div>
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Tampar
com um prato seco, coberto com toalha de mesa dobrada e seca.<o:p></o:p></div>
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A
mistura deve ficar coberta por aproximadamente seis a oito horas. O ideal é que
a coalhada seja feita durante a noite e fique em repouso durante a madrugada. <o:p></o:p></div>
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Em
regiões de clima frio evite deixar a coalhada em locais onde ocorrem correntes
de ar muito fortes.<o:p></o:p></div>
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Após
tomar forma levar para refrigeração e retirar da geladeira apenas as porções
que serão utilizadas.<o:p></o:p></div>
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<b>Coalhada Seca<o:p></o:p></b></div>
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A receita inicial da coalhada seca é a mesma da coalhada
fresca.</div>
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Apenas será salgada a gosto. Uma colher de café de sal é
suficiente.</div>
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Quando estiver formada, antes da refrigeração,
separar a quantidade desejada para que o soro seja retirado.</div>
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Existem várias formas de realizar este processo, uma
delas consiste na utilização de coador de pano ou filtro de papel.</div>
<div class="MsoNoSpacing">
A mais tradicional utiliza pano de algodão fino e seco,
onde porções de coalhada serão colocadas e ficarão em repouso durante o tempo
necessário para sua total desidratação.</div>
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A seguir manter a coalhada seca em refrigeração.</div>
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Deve ser saboreada com azeite, azeitonas e pães variados.</div>
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<br /></div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com2tag:blogger.com,1999:blog-998626948593428479.post-47549974942134422572014-06-25T00:58:00.001-03:002017-06-21T23:43:09.545-03:00Pizza de Pão Árabe - Receita e VídeoNão é uma receita tradicional mas vale registrar.<br />
Mostra a mistura de raças que acontece no Brasil, especialmente na cidade de São Paulo.<br />
A culinária paulistana sempre foi influenciada pelos imigrantes que vieram dos quatro cantos do planeta.<br />
Sendo assim, misturar a pizza italiana com o pão árabe não é nenhum absurdo.<br />
O importante é que fica saborosa e fácil de fazer.<br />
Esta receita foi publicada no portal NE10, na coluna Web Gourmet.<br />
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<br />
<br />
<h2 style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: inherit; font-size: small;"><span class="chapeu-secao"><span style="color: #c80a64; text-transform: uppercase;">WEB GOURMET</span></span><span style="color: #c80a64; text-transform: uppercase;"><o:p></o:p></span></span></h2>
<h3 style="background: white; margin-bottom: 2.9pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;">
<span style="letter-spacing: -0.6pt;"><span style="font-family: inherit; font-size: small;">Pizza de Pão Árabe na Web Gourmet<o:p></o:p></span></span></h3>
<h4 style="background: white; margin-bottom: 11.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm; mso-line-height-alt: 6.35pt;">
<span style="color: #666666; font-weight: normal;"><span style="font-family: inherit;">Publicado
em 13.04.2014, às 23h32</span></span></h4>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #666666;"><br /></span></span></div>
<div style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333;"><span style="font-family: inherit;">
<br />
Aprendi com meu avô nos anos 1970. Geralmente fazíamos aos sábados à noite. </span></span></div>
<div style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333;"><span style="font-family: inherit;">A
massa que utilizaremos será o pão árabe que pode receber inúmeras coberturas. </span></span></div>
<div style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333;"><span style="font-family: inherit;">Uma dica para está pizza está no molho de tomates que não necessita de cocção.
Utilizamos tomates maduros temperados com um pouco de alho, sal e orégano. </span></span></div>
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<span style="color: #333333;"><span style="font-family: inherit;">Na montagem das pizzas, que serão pré-assadas com o molho e depois receberão os recheios
de nossa preferência, a imaginação não tem limites. </span></span></div>
<div style="background: white; line-height: 11.25pt; margin-bottom: .0001pt; margin: 0cm;">
<span style="color: #333333;"><span style="font-family: inherit;">Criar as coberturas
se tornará um passatempo divertido.<br />
Como é uma receita caseira o tempo de preparo dependerá do forno, que pode ser
à gás ou elétrico.<br />
Assistam ao vídeo e executem com facilidade. Bom apetite !<o:p></o:p></span></span></div>
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<strong style="color: #666666; font-family: inherit; line-height: 115%;">Preparação do molho de
tomates</strong></div>
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<span style="color: #666666; line-height: 115%;"><span style="font-family: inherit;"><b><br />
</b>08 tomates maduros<br />
01 dente de alho pequeno<br />
Sal<br />
Orégano<br />
<br />
Bater os tomates no liquidificador, acrescentando os outros ingredientes e
provando o sal.<br />
Não precisa levar ao fogo.<br />
Na falta de tomates maduros poderemos utilizar tomates em conserva sem pele e
sementes.</span></span><br />
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<strong>Ingredientes para as
coberturas</strong><span class="apple-converted-space"><b> </b></span></span></span></div>
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<span style="color: #666666; line-height: 115%;"><span style="font-family: inherit;"><b><br /></b>
- Queijo Mozarela<br />
- Atum ao natural regado com azeite de oliva. Recebe também um pouco de orégano
e sal<br />
- Linguiça calabresa curada e defumada. Retirar a pele que envolve a linguiça<br />
- Folhas de manjericão fresco<br />
- Cebolas temperadas com azeite, orégano e sal<o:p></o:p></span></span><br />
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Fotos - Eduardo GazalEduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-3095689895146823222014-03-31T23:46:00.004-03:002021-07-27T23:53:17.025-03:00Receitas - Links direcionados<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK3iQGn_feadGkQeCTz88OpFHZs2mPk76UuRyrlGbDP-hVK7KWOOL_AGwUJlhv06l1tvc4a1LQxsppUVtG5eQvjV2oXsqR-vftpq35P0-4RJcSQ_QZsrIAmNl7_ACyEtmp9nmepMAm29C/s2048/foto+babaganuche+edu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2048" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPK3iQGn_feadGkQeCTz88OpFHZs2mPk76UuRyrlGbDP-hVK7KWOOL_AGwUJlhv06l1tvc4a1LQxsppUVtG5eQvjV2oXsqR-vftpq35P0-4RJcSQ_QZsrIAmNl7_ACyEtmp9nmepMAm29C/w400-h281/foto+babaganuche+edu.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<b><span face="Arial, sans-serif" style="font-size: 18pt;">Links
direcionados para receitas clássicas<o:p></o:p></span></b></div>
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<br /></div>
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<!--[if !supportLists]--><span style="color: #cc0000;"><span style="font-family: Wingdings; font-size: 10pt;">§<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/05/esfihas-de-carne-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Esfihas de Carne -
Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0cm; text-indent: 0cm;">
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/05/kafta-assada-ou-cafta-de-bandeja-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Kafta Assada ou Cafta
de Bandeja – Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/03/shanklish-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Shanklish - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/03/mejadara-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Mjadra - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/01/salada-de-grao-de-bico-e-feijao-branco.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Salada de Grão de Bico
- Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/fatuch-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Fatuche - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/pepino-com-iogurte-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Pepino com Iogurte -
Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/quibe-cru-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Kibe Cru - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/mahamara.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">M'hamara - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/esfihas-de-verduras-receita.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Esfihas de Verduras -
Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/babaganuche.html"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Babaganuche - Receita</span></a></span><span face=""Arial","sans-serif"" style="font-size: 7.5pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><o:p></o:p></span></span></div>
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</span></span><!--[endif]--><span face=""Arial","sans-serif"" style="font-size: 7pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><span style="font-family: "Times New Roman","serif"; font-size: 18pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/quibe-de-bandeja-receita.html">Kibe Assado ou Kibe de
Bandeja - Receita</a></span></span></span></div>
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</span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 18pt;"><span style="text-decoration: none;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/tabule-receita.html">Tabule - Receita</a></span></span></span><span face=""Arial","sans-serif"" style="color: red; font-size: 7.5pt;"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif";">Foto - Eduardo Gazal</span></div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com1tag:blogger.com,1999:blog-998626948593428479.post-46065044201500860692013-12-26T23:06:00.004-03:002022-10-19T11:19:35.678-03:00Salada do Mediterrâneo - Receita <div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;">
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<span style="color: #333333; font-family: inherit; line-height: 10.95pt;">Cozinhar separadamente o grão de bico em panela de pressão até
que os grãos fiquem macios.</span></div>
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<span style="color: #333333;"><span><span style="font-family: inherit;">
Retirar as cascas do grão de bico.<span class="apple-converted-space"> </span></span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span><span style="font-family: inherit;"><br />
Cozinhar separadamente a beterraba. </span></span></span></div>
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<span style="color: #333333;"><span><span style="font-family: inherit;">O ponto de cozimento será quando uma faca
penetrar todo o vegetal.<span class="apple-converted-space"> </span></span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span><span style="font-family: inherit;"><br />
Saltear os pimentões, abobrinha, berinjelas e as cebolas. </span></span></span></div>
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<span style="color: #333333;"><span><span style="font-family: inherit;">Acrescentar um
pouco de alho picado quando for utilizar as cebolas.</span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span><span style="font-family: inherit;"><br /></span></span></span></div>
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Temperar com todos os ingredientes, colocando a laranja cravo e o sal.</span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />
Levar para refrigeração durante aproximadamente duas horas.<span class="apple-converted-space"> </span></span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />
Servir a salada fria, decorada com salsa picada.</span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />
As quantidades de pimenta do reino, azeite, salsa, sal e laranja podem variar
conforme o paladar individual.</span></span></span></div><div style="background: white; line-height: 10.95pt; margin-bottom: .0001pt; margin: 0cm;"><span style="color: #333333;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br />Ideal como acompanhamento de carnes, aves e peixes.</span><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><strong><span style="color: #666666; line-height: 115%;">Ingredientes</span></strong><span style="color: #666666; line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="color: #333333; line-height: 115%;"><span style="font-family: inherit;">250 g – Grão de Bico<span class="apple-converted-space"> </span><br />
02 – Berinjelas Médias<br />
01 – Abobrinha<span class="apple-converted-space"> </span><br />
01 – Pimentão Amarelo<br />
01 – Pimentão Verde Pequeno<br />
01 – Cebola Branca<br />
01 – Cebola Roxa<span class="apple-converted-space"> </span><br />
01 – Beterraba<br />
01 – Laranja Cravo<br />
Salsa Fresca<br />
Pimenta Calabresa Desidratada<br />
Alho a gosto<br />
Azeite a gosto<br />
Sal a gosto</span>
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<span style="color: #333333; line-height: 115%;">Fotos - Eduardo Gazal</span>Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-87469669543983854742013-11-26T18:29:00.010-03:002022-10-19T11:23:37.637-03:00Pasta de Grão de Bico - Homus bi Tahine<div>
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<span style="font-family: inherit;">(<span style="background: white;">Homus bi tahine ou Hummus bi tahine)</span></span><br />
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<span style="background: white; font-family: inherit;">Ao lado do Babaganuche esta é uma das preparações
frias favoritas dos amantes da culinária árabe.<o:p></o:p></span></div>
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<span style="background: white; font-family: inherit;">Muito nutritiva e com um sabor diferenciado, pode receber temperos,
ervas e finalizações aromáticas variadas.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><span style="background: white;">A consistência ideal é obtida com o processamento dos grãos-de-bico </span>com tahine e azeite até formar um creme homogêneo. </span></div>
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<span style="font-family: inherit;">É recomendável que as
cascas do grão de bico sejam retiradas.</span></div>
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<span style="font-family: inherit;">Atualmente encontramos
o grão de bico previamente cozido em embalagens de aproximadamente 250 gramas
considerando seu peso drenado.</span></div>
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<span style="font-family: inherit;">São muito práticas
porque eliminam o tempo gasto com o cozimento dos grãos, bastando colocá-los
em água corrente. As cascas serão separadas com muita facilidade.</span></div>
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<span style="font-family: inherit;">O homus bi tahine é um
excelente acompanhamento para pães, esfihas, vegetais e carnes grelhadas.</span></div>
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<span style="font-family: inherit;"><u>Sobre o Tahine</u></span></div>
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<span style="font-family: inherit;"><span style="background: white; color: #222222;">Proveniente de sementes de gergelim esta pasta com
um sabor de nozes é consumida em todo o Oriente Médio.</span><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br />
<span style="background: white;">Sua consistência lembra a pasta de amendoim,
mas tem um gosto mais sutil. É altamente valorizada apresentando inúmeros benefícios
para a saúde. </span><br />
</span><span style="background: white;">Produzido em uma série de países, os
melhores são oriundos da Síria, Líbano e Turquia. Pode ser comprado em mercados</span> <span style="background: white;">e empórios gourmet.
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<span style="font-family: inherit;">Ingredientes:</span></div>
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<span style="font-family: inherit;">250g - Grão de bico
cozidos separados das cascas</span><br />
<span style="font-family: inherit;">01 – Dente de alho</span><br />
<span style="font-family: inherit;">01 – Colher de sopa de tahine (pasta de gergelim)</span><br />
<span style="font-family: inherit;">01 – Xícara de azeite ou mais conforme a necessidade para dar liga à mistura</span></div>
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<span style="font-family: inherit;">½ - Limão ou laranja
pera</span><br />
<span style="font-family: inherit;">Sal – Utilizar pouco</span></div>
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<span style="font-family: inherit;">Água mineral</span></div>
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<span style="font-family: inherit;">Canela da china</span></div>
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<span style="font-family: inherit;">Folhas de hortelã, salsa
fresca, pimentas variadas podem finalizar esta pasta.</span></div>
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<span style="font-family: inherit;">Assista ao vídeo e
saiba mais detalhes sobre o seu preparo. Aproveitem!</span></div>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com1tag:blogger.com,1999:blog-998626948593428479.post-59154878295754583272013-09-22T12:33:00.002-03:002017-06-22T00:28:48.930-03:00Kibe Assado e Kibe Cru - Receitas e Vídeos<div class="MsoNoSpacing">
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Minha bisavó fazia o kibe utilizando o moedor de carne
manual fixado em uma mesa.</div>
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Passava pela engenhoca os ingredientes diversas vezes,
bastava abrir o portão do seu casarão que já sabíamos o prato do dia.</div>
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Quer dizer, o prato principal. </div>
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Minha avó paterna e minha mãe também utilizavam a mesma
técnica e o aroma que impregnava a casa era o mesmo, o cheiro da hortelã com
cebolas e temperos secretos, que iam se misturando ao trigo e uma carne
fresquíssima.</div>
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Meu método é uma adaptação, pois o moedor de carne está
apenas na minha memória.</div>
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O que importa nesta história é que o aroma e o sabor
final ficam bem próximos.</div>
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Neste quesito eu consigo me igualar às velhas senhoras
que me ensinaram tanto e por isso mantenho a tradição.</div>
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Vamos fazer nesta semana duas versões de kibes, uma
assada em forno e a outra que agrada os mais fanáticos e que é consumida crua.</div>
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Espero que amantes os da culinária árabe gostem e passem
para frente esses ensinamentos.</div>
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Aproveitem!!!</div>
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Ingredientes</div>
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<span style="background: white; color: #222222;">02 Kg - Coxão Mole ou Patinho – Carne Fresca – limpar e moer duas vezes</span><span style="color: #222222; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br />
<span style="background: white;">500g - Trigo para Kibe</span><br />
<span style="background: white;">04 - Cebolas Médias</span><br />
<span style="background: white;">01 - Maço de Hortelã</span><br />
<span style="background: white;">Manteiga</span><br />
<span style="background: white;">Água mineral para hidratar o trigo</span><br />
<span style="background: white;">Sal a gosto</span><br />
<span style="background: white;">Pimenta do Reino Branca a gosto<o:p></o:p></span></span></div>
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<span style="background: white; color: #222222;">Existem outras especiarias que podem ser utilizadas como o cominho,
pimenta do reino preta, tomilho e canela da china. <o:p></o:p></span></div>
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<span style="background: white; color: #222222;">Não utilizo tantos temperos porque quero que a hortelã e as cebolas
sejam os principais agentes de sabor nesta receita.<o:p></o:p></span></div>
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<span style="background: white; color: #222222;">Vale experimentar. </span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br />
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<span style="background: white; color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Massa para o Kibe</span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br /></span></div>
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<span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;">
<span style="background: white;">Colocar 500 g de trigo em água durante duas
horas.</span><br />
<span style="background: white;">Retire toda a água e reserve o trigo úmido.</span><br />
<span style="background: white;">Em um liquidificador, bater 03 cebolas com a hortelã,
salgando lentamente.<o:p></o:p></span></span></div>
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<span style="background: white; color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;">A quantidade de hortelã pode variar conforme o
paladar individual.</span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br />
<span style="background: white;">Para misturar a massa adicionar 1,5 Kg de carne
junto ao trigo e as cebolas batidas com a hortelã.</span><br />
<span style="background: white;">Aos pouco a massa vai se incorporando e os
temperos irão curtir a mistura, salgar mais um pouco a gosto.</span><br />
<span style="background: white;">A massa pode ser misturada em moedor de carne ou
pelo processo manual.</span><br />
<span style="background: white;">Deixe a massa descansar por uma hora e divida em
três partes.<o:p></o:p></span></span></div>
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<span style="background: white; color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;">Uma dessas parte será o nosso kibe cru.</span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br />
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<span style="color: #222222; font-family: "arial" , sans-serif; font-size: 10pt;">Recheio</span><span style="color: #222222; font-family: "arial" , "sans-serif"; font-size: 10.0pt;"><br /></span></div>
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<span style="background-position: initial initial; background-repeat: initial initial;">Em uma frigideira, dourar uma cebola em
manteiga, adicionando parte da carne ( 500 g )</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">moída, pimenta e sal aos poucos.</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">Deixar a mistura homogênea e dourada.</span><br />
<span style="background-position: initial initial; background-repeat: initial initial;">Reservar.</span><o:p></o:p></span></div>
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<span style="color: #222222; font-family: inherit;">Vídeos do Canal WebGourmet Eduardo Gazal</span></div>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com3tag:blogger.com,1999:blog-998626948593428479.post-17262714576640228732013-07-19T23:07:00.002-03:002020-05-04T03:03:39.653-03:00Shawarma - Vídeo e Link do lançamento da Coluna Web Gourmet<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Hzky_ycu61Y/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Hzky_ycu61Y?feature=player_embedded" width="320"></iframe><br />
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<h2 style="background-color: white; color: #c80a64; font-family: 'trebuchet ms', sans-serif; font-size: 11px; margin: 0px; padding: 0px; text-transform: uppercase;">
<span class="chapeu-secao" style="margin: 0px; padding: 0px;">WEB GOURMET</span></h2>
<h3 style="background-color: white; font-family: 'trebuchet ms', sans-serif; font-size: 24px; letter-spacing: -1px; margin: 0px 0px 5px; padding: 0px;">
Web gourmet ensina a fazer o tradicional Shawarma</h3>
<span style="background: white;"></span><br />
<h4 style="background-color: white; color: #666666; font-family: 'trebuchet ms', sans-serif; font-size: 11px; font-weight: normal; line-height: 11px; margin: 0px 0px 20px; padding: 0px;">
Publicado em 12.07.2013, às 16h12</h4>
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Link - <a href="http://ne10.uol.com.br/coluna/web-gourmet/noticia/2013/07/12/web-gourmet-ensina-a-fazer-o-tradicional-shawarma-430602.php">http://ne10.uol.com.br/coluna/web-gourmet/noticia/2013/07/12/web-gourmet-ensina-a-fazer-o-tradicional-shawarma-430602.php</a></div>
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<span style="background-color: white;">A partir de agora estaremos juntos com o projeto gastronômico Web Gourmet, sua cozinha online.</span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">A proposta da coluna, que estará aportada neste NE10, um dos maiores portais do País, é ensinar receitas fáceis, em vídeos didáticos para que as pessoas que gostam de culinária possam reproduzi-las em casa.</span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Traremos receitas variadas e práticas, sempre às quintas-feiras.</span></div>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-91522991096368458852013-07-18T22:36:00.003-03:002017-06-22T00:56:53.365-03:00Shanklish - Vídeo e Link da Coluna Web Gourmet<div class="separator" style="clear: both; text-align: center;">
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<span style="background: white; color: #333333; font-family: "trebuchet ms" , "sans-serif"; font-size: 10.0pt; line-height: 115%;">A coluna Web Gourmet ensina de modo fácil e rápido a preparação de um queijo
semelhante ao Shanklish. </span><span style="color: #333333; font-family: "trebuchet ms" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><br /></span><br />
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<span style="color: #333333; font-family: "trebuchet ms" , "sans-serif"; font-size: 10.0pt; line-height: 115%;"><span style="background: white;">Link - </span></span><a href="http://ne10.uol.com.br/coluna/web-gourmet/noticia/2013/07/18/shanklish-na-web-gourmet-431624.php">http://ne10.uol.com.br/coluna/web-gourmet/noticia/2013/07/18/shanklish-na-web-gourmet-431624.php</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eRgvsEoPgpbe59sp-9ENPZEmh8n64jn02wEFvjduP2eLjkQLSUiKoYo6qR6-1W7ZDVcxIrzIqHk8fZxje9UScwtCTIPseAJIvTJyTNwsqVuF6Nr22cVsIOmArKQSV8NMwnr93QX20C8C/s1600/forto+web+gourmet+randomico.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9eRgvsEoPgpbe59sp-9ENPZEmh8n64jn02wEFvjduP2eLjkQLSUiKoYo6qR6-1W7ZDVcxIrzIqHk8fZxje9UScwtCTIPseAJIvTJyTNwsqVuF6Nr22cVsIOmArKQSV8NMwnr93QX20C8C/s1600/forto+web+gourmet+randomico.PNG" width="240" /></a></div>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-11912369311896750202013-07-11T18:50:00.000-03:002013-11-11T08:26:46.859-03:00Iogurte com Alho e Salsa - Receita<div class="MsoNormal">
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Ingredientes</div>
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170 g – Iogurte Natural Integral ( 01 Copinho )</div>
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01 – Dente de Alho</div>
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01 – Cebola Pequena</div>
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Salsa a gosto</div>
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Azeite </div>
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Pimenta do Reino Branca</div>
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Sal</div>
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<span style="background: white;">Preparo</span><o:p></o:p></div>
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<span style="background: white;">Cortar
o alho descascado em fatias pequenas e adicionar meia cebola ralada.<o:p></o:p></span></div>
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<span style="background: white;">Não bata em liquidificador
ou processador para evita espuma na preparação.</span><br />
<span style="background: white;">Acrescentar
o iogurte gelado e misturar com um garfo ou colher.<o:p></o:p></span></div>
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<span style="background: white;">Temperar com sal, azeite, salsa e pimenta.</span><br />
<span style="background: white;">As
porções e as formas dos temperos podem variar conforme o paladar individual.<br />
<span style="background-position: initial initial; background-repeat: initial initial;">Servir
gelado como acompanhamento de carnes, saladas ou pães.</span></span><br />
<span style="background: white;">Não recomendo a utilização de produtos lácteos com peixes, crustáceos e moluscos.</span><br />
<span style="background: white;">Não existe uma regra, apenas um hábito adquirido, prefiro preparações à base de tahine para os alimentos provenientes do mar.<br />
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-32781393813004264382013-07-08T00:34:00.003-03:002022-10-19T11:28:29.032-03:00Shawarma - Receita<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">São cortes finíssimos de carne, marinados em limão siciliano ou laranja, temperados com especiarias e ervas.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Pode ser servido no pão sírio ou como acompanhamento de outras receitas. </span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Sugiro degustar escoltado de batatas coradas, saladas ou vegetais grelhados.</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Pode ser feito com carne bovina, ovina ou de frango.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">O segredo está na presença do ácido suave da laranja ou limão siciliano que irão agregar um sabor diferenciado, principalmente quando utilizamos carnes vermelhas.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Outro fator que será um diferencial serão os temperos.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Nesta receita utilizaremos cebola, hortelã, pimenta do reino branca e pimenta calabresa moída.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Outras especiarias que podem ser usadas são cominho, tomilho, sementes de coentro e sumac.</span><span style="font-family: "times new roman" , "serif"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Para que possamos fazer um bom shawarma a marinada deve ser longa, de no mínimo duas horas. Outro fator interessante é que se utilizarmos salsa fresca ou hortelã devemos retirar estes ingredientes da receita antes que eles comecem a desprender a clorofila que irá colorir a carne com tons verdes. Para que isso não aconteça devemos usar ramos destes vegetais.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /><br />Ingredientes</span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">1 Kg – Contrafilé (Podemos utilizar Alcatra, Filé Mignon, Fraldinha ou Picanha)</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">03 – Laranjas ou Limão Siciliano</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">02 – Cebolas</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">02 – Dentes de Alho</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">01 – Ramos de Hortelã (Podemos utilizar salsa fresca)</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Pimenta do Reino Branca</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Pimenta Calabresa Moída</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Orégano ou Salsa Desidratada</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Molho Inglês</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Azeite</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Sal </span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Preparo</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="margin-bottom: 0pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Marinar a peça de carne inteira em laranja ou limão siciliano.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Adicionar uma colher de café de pimenta do reino e meia colher de café de pimenta calabresa.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Salgar levemente e reservar por duas horas.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Assar em forno a 200 graus até que a carne fique dourada externamente.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Reservar o suco proveniente do assado das carnes que será utilizado na finalização da receita.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Com a peça de carne fria após o processo inicial, retirar finas fatias e levar à grelha ou frigideira.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Durante esta etapa hidratar os cortes para que adquiram umidade e sabor.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">A carne pode ser servida mal-passada ou ao ponto, dependendo do gosto individual.</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span></div>
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<span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><u>Molho para hidratação </u></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;"><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Utilizar quando for </span>levar à grelha ou frigideira.</div>
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<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">01 – Suco de uma laranja</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">03 – Colheres de sopa de molho inglês</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">01 – Dente de alho </span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Suco do assado das carnes</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.0001pt;">
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Azeite a gosto</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Orégano ou Salsa Desidratada a gosto</span></div>
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Corrigir o sal</span><span face=""arial" , "sans-serif"" style="color: #222222; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;"></span><br />
<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span><br />
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Cortes de Fraldinha e Contrafilé<br />
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<span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;"><br /></span><span style="color: #222222; mso-ascii-font-family: Calibri; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR; mso-hansi-font-family: Calibri;">Fatias de Fraldinha e Vegetais Grelhados</span></div>
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Receita caseira adaptada sem as máquinas de shawarma, gyrus ou churrasco grego.<br />
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<span style="color: #222222; font-family: inherit; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: PT-BR;">Fotos - Eduardo Gazal</span></div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com2tag:blogger.com,1999:blog-998626948593428479.post-7132164265224518932013-06-04T10:43:00.004-03:002017-06-22T00:48:24.975-03:00Fotos - Líbano, Mar e Montanha<div class="separator" style="clear: both; text-align: center;">
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Vista da Cidade de Jounieh<br />
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Montanhas da Cidade de Becharri<br />
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Cidade de Beirute<br />
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Fotos - habeeb.comEduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-46679213524033183912013-06-03T20:07:00.004-03:002022-10-19T11:31:06.553-03:00Receitas Clássicas - Links<div class="MsoNormal" style="background: white; line-height: normal; margin: 0cm 0cm 12pt; mso-outline-level: 2;">
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<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l3 level3 lfo3; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2013/03/mejadara-receita.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Mjadra - Receita</span></a><o:p></o:p></span></li>
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<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/fatuch-receita.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Fatuche - Receita</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/pepino-com-iogurte-receita.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Pepino com Iogurte - Receita</span></a><o:p></o:p></span></li>
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<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/esfihas-de-verduras-receita.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Esfihas de Verduras - Receita</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/babaganuche.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Babaganuche - Receita</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/quibe-de-bandeja-receita.html"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">Kibe Assado ou Kibe de Bandeja - Receita</span></a><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: normal; margin: 0cm 0cm 10pt; mso-list: l1 level3 lfo4; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 108.0pt;"><span face="'Arial','sans-serif'" style="font-size: 7pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: PT-BR;"><span style="color: #2288bb; font-family: 'Times New Roman','serif'; font-size: large; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;"><a href="http://culinariaarabe-eduardogazal.blogspot.com.br/2012/11/tabule-receita.html">Tabule - Receita</a></span></span></li>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-34683918759636515882013-05-13T16:04:00.002-03:002022-10-19T11:36:47.924-03:00Esfihas de Carne - Receita <div class="MsoNoSpacing" style="margin: 0cm 0cm 0pt;">
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Esfihas, homus bi tahine e vegetais</div>
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<span style="background: white; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><u>Massa</u></span></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><br /><br /><span style="font-family: "calibri";"><span style="background: white;">500 g - Farinha de Trigo</span><br /><span style="background: white;">01 Envelope - Fermento Biológico Seco – 10g</span><br /><span style="background: white;">500 ml - Leite Morno</span><br /><span style="background: white;">01 colher de chá de açúcar</span><br /><span style="background: white;">01 colher de sopa de manteiga</span><br /><span style="background: white;">Sal a gosto</span></span></span><br />
<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><span style="background: white;"><br /></span></span></span>
<span style="background-color: white; font-family: "calibri";">Na receita da minha mãe o leite é substituído por água morna e a manteiga por óleo de soja ou composto soja/azeite (aproximadamente 02 colheres de sopa).</span><br />
<span style="background-color: white; font-family: "calibri";">Existem diferenças entre as farinhas e a porção líquida da massa pode ser alterada.</span><br />
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">500 g – Capa de Filé – limpar e moer duas vezes<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">03 – Tomates<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">01 – Cebola<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">Hortelã a gosto (podemos utilizar salsa para substituir a hortelã)</span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";">Pimenta do Reino a gosto<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><span style="font-family: "calibri";"><br /><o:p></o:p></span></span></div>
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<span style="background: white;"><span style="font-family: "calibri";">Descansar a massa por uma hora coberta por pano seco.<o:p></o:p></span></span></div>
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<span style="background: white;"><span style="font-family: "calibri";">Utilizando leite e manteiga a massa ficará maleável e dourada após assar.<o:p></o:p><o:p></o:p></span></span></div>
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<span style="font-family: "calibri";"><span style="background: white; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">Trabalhar sem farinha na montagem.<o:p></o:p></span><span style="mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></span></div>
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<span style="font-family: "calibri";"><span style="background: white;">Podemos trocar o leite por água e a manteiga por óleo de soja ou girassol ( Massa Tradicional )</span><br /><span style="background: white;">Em uma recipiente colocar a carne, com os tomates e a cebola cortados em cubos.<o:p></o:p></span></span></div>
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<span style="background: white;"><span style="font-family: "calibri";">Adicionar os temperos e salgar. Nesta etapa alguns cozinheiros adicionam gotas de limão para curtir a carne. <o:p></o:p></span></span></div>
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<span style="background: white;"><span style="font-family: "calibri";">Deixar a carne moída junto dos temperos por aproximadamente duas horas.<o:p></o:p></span></span></div>
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<span style="font-family: "calibri";"><span style="background: white;"><u>Montagem </u></span><br /><br /><span style="background: white;">Moldar a massa em pequenas bolinhas.</span><br /><span style="background: white;">Abrir as bolinhas e rechear com o recheio de carne moída, moldando em formato de esfihas fechadas.</span><br /><span style="background: white;">Assar em forno a 180 graus até que fiquem douradas.<o:p></o:p></span></span></div>
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<span style="font-family: "calibri";"><span style="background: white; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin;">A massa deve ser fina e o recheio abundante, queremos apenas envolver o recheio com a massa.</span></span><br />
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Fotos: Eduardo Gazal em 13/04/2020</div>
Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-74957438787072680632013-05-12T23:51:00.004-03:002013-05-13T12:53:38.050-03:00Visite o Site Culinária Brasileira Eduardo Gazal<div class="separator" style="clear: both; text-align: center;">
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<br />Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-30138361183533997112013-05-05T22:02:00.001-03:002015-03-09T22:56:20.056-03:00Kafta Assada ou Cafta de Bandeja – Receita<br />
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<span class="Apple-style-span"><span class="Apple-style-span"><span style="font-family: inherit; font-size: small;">Receita clássica da culinária libanesa, pode ser assada, grelhada, frita empanada em farinha ou cozida em molho de tomates, iogurte, rom<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;">ã</span>s e outros.</span></span></span></div>
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<span style="font-family: inherit; font-size: small;">Nesta receita faremos a cafta em assadeira ou fôrma refratária.</span></div>
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<span style="font-family: inherit; font-size: small;">Gosto desta receita pois é prática, mantém-se fiel a uma das formas tradicionais de preparo.</span><br />
<span style="font-family: inherit;"><span style="font-size: small;"></span><span class="Apple-style-span" style="font-size: small;">Assemelha-se à receita do Kibe de Bandeja, porém não utilizamos o trigo e mudamos alguns temperos.</span></span></div>
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<span style="font-family: inherit; font-size: small;">As carnes utilizadas podem ser de cordeiro ou bovina, devem ser limpas e moídas duas vezes.</span></div>
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<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-size: small;">02 Kg - Cordeiro Desossado ou Patinho Bovino – Carne Fresca – limpar e moer duas vezes</span></span><span style="color: #222222;"><br /><span style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">03 - Cebolas Médias</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">01 - Maço de Salsa ( Opcional )</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">05 - Colheres de Sopa de Manteiga sem Sal</span></span></span></span></div>
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<span style="font-family: inherit;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-size: small;">03 - Tomates Vermelhos ( Bater levemente, adicionar salsa fresca e reservar )</span></span><span style="color: #222222;"><br /><span style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Sal </span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Pimenta do Reino Branca </span></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Tomilho desidratado</span></span></span></span><br />
<span style="font-family: inherit;"><span style="color: #222222;"><span style="font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><br /></span></span></span></span>
<span style="color: #222222;"><span style="font-family: inherit; font-size: small;"><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Massa para a Cafta</span><br /><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Em um liquidificador, bater 03 cebolas e meio maço de salsa, salgando lentamente.</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Para misturar a massa, adicionar a carne junto às cebolas batidas com a salsa e os temperos secos.</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Aos pouco a massa vai se incorporando e os temperos irão curtir a mistura.</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">A massa pode ser misturada em moedor de carne ou pelo processo manual até que tenhamos uma mistura homogênea.</span><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Deixe a massa descansar por duas horas para curtir e adquirir o sabor característico dos temperos.</span></span></span></div>
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<span style="color: #222222; font-family: inherit;"><br /></span><span style="color: #222222;"><br /><span style="font-family: inherit; font-size: small;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Montagem</span><br /><br /><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;">Em um refratário ou assadeira, untado com manteiga, coloque a massa de carne curtida.</span></span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Corrigir o sal da massa antes de assar.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Assar em forno a 180 graus por aproximadamente 40 minutos ou até começar a cozinhar.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Retirar do forno e espalhar por cima da massa os tomates batidos.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Retornar ao forno até que o molho de tomates seja quase todo absorvido.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Desligar o forno e deixar a cafta por cinco minutos.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Neste ponto do processo podemos corrigir a necessidade de secar mais a quantidade molho e testar a maciez da mistura.</span></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #222222;"><span style="font-family: inherit; font-size: small;">Cortar em cubos ou outra forma geométrica e servir.</span></span></div>
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Fotos - Roberta SoaresEduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com2tag:blogger.com,1999:blog-998626948593428479.post-34638321494072462112013-04-19T21:57:00.002-03:002013-05-14T08:56:11.647-03:00Foto - Uninassau Curso Pós Gastronomia<div class="separator" style="clear: both; text-align: center;">
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Foto - demetriusdemetrio - Instagran<br />
Uninassau - Recife - PE<br />
Oficina de Culinária Libanesa<br />
13-4-2013Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-72334636148370790632013-04-19T21:24:00.002-03:002013-07-23T19:49:45.270-03:00Culinária Libanesa - Curso<div class="separator" style="clear: both; text-align: center;">
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<br />Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-33784551252575284252013-03-14T12:08:00.002-03:002017-06-22T01:02:23.958-03:00Shanklish - Receita<br />
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Shanklish ou Shankleesh</div>
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Esta receita foi uma criação minha para fazer em casa um
queijo semelhante ao shanklish.</div>
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Os árabes utilizam outros queijos como base, curtidos com
outras especiarias.</div>
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Consegui fazer uma adaptação utilizando ricota.</div>
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O resultado final foi aprovado em inúmeras degustações.</div>
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Ingredientes para a massa</div>
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400 g – Ricota</div>
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05 – Talos de salsão com as folhas</div>
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Cebola - ½ pequena</div>
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Hortelã Fresca </div>
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Pimenta do Reino – 01 colher de café no máximo</div>
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Canela da China - ½ colher de café</div>
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Pimenta Calabresa Seca - ½ colher de café</div>
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Azeite </div>
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Sal</div>
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Ingredientes para cobertura</div>
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Orégano Seco</div>
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Pimenta Calabresa Seca</div>
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Filme PVC transparente para embalar </div>
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Preparo</div>
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Utilizar a ricota mais seca e granulada possível, ela
será hidratada com uma mistura de ervas e especiarias.</div>
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Para achar a ricota ideal utilizei várias marcas
disponíveis no mercado.</div>
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Bata em um liquidificador a cebola, salsão e a hortelã.</div>
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Colocar aos poucos o sal, as porções de pimentas e o
azeite.</div>
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Experimentar a ardência e salga de sua preferência. </div>
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Bater novamente e reservar.</div>
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Em um recipiente de vidro, misturar a ricota aos
ingredientes batidos.</div>
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Misturar manualmente até que se obtenha uma massa
uniforme.</div>
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Adicione mais azeite se necessário, o ponto ideal será
quando as mãos ficarem com o delicioso aroma do azeite e das ervas.</div>
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Se a massa que se formou ficar muito úmida, colocá-la em um
recipiente aberto dentro do refrigerador.</div>
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Finalização</div>
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Formar bolas com a massa obtida, melhor trabalhar com a
mistura gelada.</div>
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Polvilhar com os temperos secos, cuidado com a pimenta
calabresa, ela pode comprometer o produto final.</div>
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As bolas podem ser somente de orégano ou pimenta. Vale
experimentar várias versões.</div>
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Embale em filme de PVC, levar para o refrigerador.</div>
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Consumi alguns após uma semana e estavam muito bem
preservados, embora a massa estivesse mais seca e o sabor mais pronunciado.</div>
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Servir como acompanhamento de pães, torradas e vegetais<br />
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Fotos - Eduardo Gazal</div>
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Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com3tag:blogger.com,1999:blog-998626948593428479.post-53137258005270593842013-03-05T19:24:00.007-03:002022-10-19T11:38:44.546-03:00Mjadra - Arroz com Lentilhas / Receita<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Mjadra, Mejadara ou Mujadara</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">A mjadra é conhecida no Brasil como arroz com lentilhas.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">É apreciada pelos amantes da culinária árabe e pelos vegetarianos.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Para os libaneses funciona como o nosso feijão com arroz.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">A proporção de lentilhas para o arroz pode variar entre as diversas</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">receitas que conheço.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Na realidade este prato deveria se chamar lentilhas com arroz, a</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">proporção de lentilhas deve ser maior.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">As receitas que encontramos geralmente são finalizadas com uma porção</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">generosa de cebolas fritas, adicionadas após o preparo. N</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">ão utilizo esta finalização, acho que fica um pouco pesada, mas </span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">esta dica deve ser considerada.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">O importante neste prato é que o sabor da lentilha deve prevalecer, </span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">utilizamos apenas cebola, azeite e sal.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><span style="color: black;"><span style="color: #222222;">Ingredientes – Mjadra Tradicional</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse;"></span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">100 g – Lentilhas</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">50 g – Arroz Agulhinha – Tipo 1 longo</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">01 – Cebola Grande</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Azeite – quantidade necessária para dourar a cebola</span><span class="Apple-style-span" style="border-collapse: collapse;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: #222222;">Sal a gosto</span></span><span class="Apple-style-span" style="border-collapse: collapse; color: black;"><br /></span><span class="Apple-style-span" style="border-collapse: collapse; color: black;"><br /></span><br style="color: black;" /><br style="color: black;" /><span style="color: black;"><span class="Apple-style-span" face=""arial" , sans-serif" style="color: #222222; font-size: small;"><span class="Apple-style-span" style="border-collapse: collapse;">Prepação - Mjadra Tradicional</span></span><br /><br /><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Hidratar as lentilhas em água fria por duas horas.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">A quantidade de água deve ser o triplo da porção de lentilhas.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Refogar a cebola em azeite.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">A cebola pode ser cortada em rodelas ou outra forma, não importa o</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">corte, o segredo está na coloração que deve se aproximar do dourado.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Na mesma panela em que as cebolas estão refogando, colocar as</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">lentilhas e a água em que foi hidratada.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Cozinhar em fogo alto até que fiquem macias.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Acrescentar o arroz que deve ser previamente lavado. </span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Salgar a água da preparação, baixar o fogo e destampar a panela.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">O ponto correto será o momento em que toda a água secar da panela e o</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">arroz estiver macio e cozido.</span></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222; font-size: 13px;"><br /></span></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa8jF6WeevFun4idh4PX9pPK-V5DHEHZywkrYGiFoXWpp1x2-u4DndO2ILHFK8NWNPmrC_zb3ElPEonjKhFerav2HK4XM06VRqm5XeYWJrGbPE4FyUGkFZCTTVGzRqtzFJb_T895HdpPu/s266/mjadra+2020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="236" data-original-width="266" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXa8jF6WeevFun4idh4PX9pPK-V5DHEHZywkrYGiFoXWpp1x2-u4DndO2ILHFK8NWNPmrC_zb3ElPEonjKhFerav2HK4XM06VRqm5XeYWJrGbPE4FyUGkFZCTTVGzRqtzFJb_T895HdpPu/w400-h355/mjadra+2020.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Mjadra Tradicional</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p5fYdwygq1wWCQXRrVmpEyR4pJKt09hUBnMCytXogrENX8zIz6id1tgoraFbjnHj3Kguvhbvn9AwMNzaAHvp_YAho0WyRl5Bk_Sbw51psIsRw0w_cCwSMrfwuXImT0RoJbNtDCjcqnDo/s1600/Imag0052-1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p5fYdwygq1wWCQXRrVmpEyR4pJKt09hUBnMCytXogrENX8zIz6id1tgoraFbjnHj3Kguvhbvn9AwMNzaAHvp_YAho0WyRl5Bk_Sbw51psIsRw0w_cCwSMrfwuXImT0RoJbNtDCjcqnDo/s1600/Imag0052-1.jpg" width="240" /></a></div>
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<div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Adicionei alguns pimentões vermelhos cortados em tiras e um pouco de</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">salsa picada.</span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;"><br /></span><span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">A quantidade foi pequena e serviu como decoração sem alterar o sabor.</span></span></div>
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<span class="Apple-style-span" face=""arial" , sans-serif" style="color: #222222; font-size: small;"><div style="text-align: center;">A receita tradicional com toques da cozinha brasileira - Linguiça calabresa curada e defumada com espinafre.</div></span>
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<img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDfUbo91VDZu2JCtNOlwSJFbWmWASWU5wqpTWifGefqIJEy2ZzaMh-IaCGXK0y5m7FQkN9HmTLhpiW3VbgjDOf054YAF7Lq8iMYa_uSKfWuH1mxrlNdbhysIvY2vl-N7VMt0oBp-JuzTpC/w320-h248/mjadra+cortada.bmp" width="320" xya="true" /></div>
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<div class="separator" style="clear: both; text-align: center;"><span style="color: #222222; font-family: inherit; text-align: left;">Mjadra Tradicional - Cebola, azeite e sal. Recomendo utilizar panela funda.</span></div><span style="font-family: inherit;"><br />
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<span class="Apple-style-span" face=""arial" , sans-serif" style="border-collapse: collapse; color: #222222;">Fotos - Eduardo Gazal</span><br />
<br />Eduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com5tag:blogger.com,1999:blog-998626948593428479.post-79077531825371718362013-02-27T00:33:00.003-03:002013-02-27T22:50:16.886-03:00Foto - Vegetais consumidos no Líbano <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEUqk-KMRNCMZxvCq1Yazlp-Vtqu-C3QBJNS7FHCYJOzc7-j0V2H8oU1yYU2DO5YnuS4B91t6Fq9uYj7EoEuadsryQuYn2EbaDauMaDXHmdIdwJlN0Ioi9LbPq1rqPsdWBZrcXFzmFwmV/s1600/lebanon.photo.005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCEUqk-KMRNCMZxvCq1Yazlp-Vtqu-C3QBJNS7FHCYJOzc7-j0V2H8oU1yYU2DO5YnuS4B91t6Fq9uYj7EoEuadsryQuYn2EbaDauMaDXHmdIdwJlN0Ioi9LbPq1rqPsdWBZrcXFzmFwmV/s1600/lebanon.photo.005.jpg" height="262" width="400" /></a></div>
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Muito semelhante aos mercadinhos e bancas de frutas do Brasil.<br />
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Foto - habeeb.comEduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0tag:blogger.com,1999:blog-998626948593428479.post-1047327915994133572013-02-17T23:08:00.001-03:002013-02-26T13:00:19.365-03:00Foto - Mesa Libanesa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXkmmW3kG2n-bv2BENFaPVNcz1x4-5VOJOtRD_3m3v9P26eiUTN3F0jO5D4ofjb64qSf3XfkYpI7ozk89za8xxJzKQ453RZTEhJ-kjHaZ6HFXrAwpz5_tRnNJflWj1uPj1TBA3wS1ja09/s1600/lebanese-food-to-experience.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmXkmmW3kG2n-bv2BENFaPVNcz1x4-5VOJOtRD_3m3v9P26eiUTN3F0jO5D4ofjb64qSf3XfkYpI7ozk89za8xxJzKQ453RZTEhJ-kjHaZ6HFXrAwpz5_tRnNJflWj1uPj1TBA3wS1ja09/s400/lebanese-food-to-experience.jpg" height="308" width="400" /></a></div>
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Foto - food.comEduardo Gazalhttp://www.blogger.com/profile/07450415229975063523noreply@blogger.com0