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If you like Lebanese cuisine and are looking for an easy, cheap and above all delicious starter, try the Lebanese verrines.
Ingredients for 4 persons :
- 50 g pistachios
- 50 g pine nuts
- 25 g of raisins
- 25 cl of whole milk
- 25 cl of ribot milk
- 1⁄2 tsp. teaspoon of curry
- 30 g of cornstarch
- Salt, freshly ground pepper
Preparation : 15 min -Cooking : 6 min
Lebanese verrines recipe
- In a frying pan, roast the dried fruits without fat.
- Arrange the milks in a saucepan, add the curry, salt and pepper.
- Mix and pour in the cornstarch, previously mixed with a little milk.
- Simmer for 5 minutes.
- Adjust the seasoning and pour into verrines or small bowls.
- Let cool for at least 2 hours.
- When serving, serve with dried fruits and a drizzle of olive oil.
Additional information
CHEF'S BBA
You can serve this starter with eggplant caviar or a cold zucchini cream.
LEARN MORE ...
Buttermilk
A Breton specialty, ribot milk is also known by other names: churned milk, fermented milk, whey or low-butter. Formerly served with potatoes or pancakes, it was eaten by poor families.
Dried fruits
There are two categories of dried fruits: nuts (almonds, hazelnuts, walnuts, pistachios, etc.) which are naturally dry and dried fruits which are originally fresh and which have been dehydrated (prune, fig. , apricot, grape, banana, etc.). Rich in calories and fiber, they are eaten plain as a snack (ideal for athletes) or as an aperitif, and cooked in dishes (rabbit with prunes) or in pastry (semolina with raisins, cake, etc. ).
- Discover our beautiful recipes for verrines
Recipe: A. Beauvais
Photo: A. Beauvais - F. Hamel
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