Dumplings and more: a tasty still trip

By: Clémence Denavit Follow

The world within reach without moving from home! A motionless and tasty journey that Manel Tari and Salim Berkoun imagined one day in January, initially, they explain, to pass the time around one of their playgrounds and of common interest: cooking. They create the “Dumplings and more” page on the Instagram social network and publish the recipe for a country every day, while changing the country every month.

Publicity

Why Dumplings and more?
Dumplings is an English term that can be translated by a bite: accras, ravioli, donut, cookie, bun: as many bites opening the taste buds and the taste for new flavors. Their first stopover? Russia in January 2019, "  it was cold, it was easier to have the right ingredients since the seasons were on the same time  ". The first recipe? Pelmenis, Russian dumplings from Siberia, in the Ural Mountains with ground meat flavored with herbs: “  Pelmenis, we can read, are quite close to Chinese ravioli by their cultural proximity, but different by their smaller size and their more peppery stuffing based on grass and meats. »This is followed by the detailed recipe, the broth with which they can be served, the proposed training and the techniques available in succinct but effective steps. The discovery does not stop, it will be understood, at the borders proper of the country, it travels the regions, the provinces, history, with an H or the little story, the anecdote that brings so many values to a dish, a drink, a bread.

From discovery to recognition
Recognition. "  We like to go out of the way, known recipes to find those that we will say : at home, that's what we eat, that dish, it tastes like it, we prepare it and share it like this  ." Over the countries, correspondences are born and discovered, the links sometimes woven without everyone's knowledge, thousands of years ago. A brilliant idea, very attractive: from the 2nd day in Russia, with hot tea, gingerbread from Toula, near the capital Moscow: the pryanik. Banh bao, rolls, fermented, sweet, salty, spicy drinks, this opening to the world requires nothing. Not even special culinary skills. You have Vietnam, Senegal, Ethiopia, Cuba, Peru, Algeria - country of origin of Manel and Salim. Obviously, in recent weeks, there have been recipes for containment - has anyone ever cooked as much as confined? Time finally to share, teach, meet, with recipes of course also breads and sweets. A final word, a wish to address to you: discovery and pleasure, sharing. The stoves are yours!

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I love the mountain by Houaida
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RECIPES
From the blog and Instagram page of Manel Tari and Salim Berkoun.

ACCRAS de Bahia - Acaraje de Bahia
In Brazil, crossbreeding has been done by the dozen, between historic local cuisine, Portuguese colonization, but also the culinary richness of the slaves who were forcibly brought back centuries ago, modern dishes conceal secrets to be revealed. Today, we taste acaraje, which is proof that history is best told by cooking. Indeed, it is the slaves of West Africa who brought with them this specialty since it is at the start of the famous accras, which we had presented to you in Senegal. Here they are always prepared with corn beans, this time stripped of their skin, and stuffed with a tasty tomato, walnut, coconut milk and dried shrimp sauce. Today, acaraje are considered a specialty of the region of Bahia which takes the best of all its influences. It would also be the first source of income for many slaves freed after the abolition of slavery in 1888. They remain a benchmark in street food, sometimes stuffed with other recipes, some of which are mutton or even with foufou.

For 3 people

Ingredients · For the acaraje : 200 g of cornilla beans soaked in water for 12 hours, 1 tsp of salt, 1 small onion roughly cut, 25 cl of water, Sunflower oil and palm oil for frying · For stuffing (vatapa) : 1 diced beef heart tomato, 1 finely chopped onion, 1 tablespoon of dried shrimp powder, 2 cloves of garlic, 1 diced red pepper, 1 bunch of chopped cilantro, 1 tablespoons olive oil, 200 g shelled shrimp, 50 g cashews powder, 50 g peanuts powder, 1/3 stale bread cut into large pieces soaked in coconut milk, mixed 12 cl of coconut milk, Salt and pepper.

Preparation : 1. Prepare the acaraje: Remove the skin from the cornilla beans. Arrange the beans, salt and onion in a blender and mix so as to obtain a homogeneous paste by gradually adding the water. Place a good tablespoon of dough in hot frying oil and cook for a few minutes on each side. Remove and place on a sheet of absorbent paper. 2. Prepare the vatapa: Mix the tomato, onion, garlic, cilantro and pepper. Place the preparation in a hot oiled pan. Add coconut milk, salt, pepper, dried shrimp powder, cashews, ground peanuts and mixed stale bread. Cook over low heat for 30 minutes until the preparation thickens. 3. Cook the peeled shrimp in a hot oiled pan. 4. Stuff the acaraje with vatapa sauce and some shrimp.

Dona Pepa turron - Peruvian recipe

The turron is a nougat of Spanish origin, but in Peru, this preparation is very different. The legend of this dish begins with Josefa Marmanillo, later nicknamed Doña Pepa. This slave who lived in the Cañete region in the 18th century gradually lost the use of her arms to an unknown evil. Freed from her chains but without any income, she hears about the miracles of a religious festival in Lima during the month of October. She then decided to go there to pray and a miracle happened: she was able to cook again and then prepared a turron of which she alone had the secret and made an offering to Christ. Since then, the Turron de Doña Pepa has been prepared each year during the Lord of Miracles procession in October, however some of the city's pastries nowadays offer them all year round in display cases. This cake is quite special since its caramel is very fragrant, including apple, lime, orange or even prunes.

For 12 people

Ingredients : For the dough : 3 tbsp anise seeds, 1 tbsp sesame seeds, 1 tsp vanilla, 1 tbsp anise extract, 12 cl water, 480 g of flour, 120 g of butter, 120 g of margarine, 5 egg yolks, 1 tsp of salt, 1 tbsp of sugar, 1 tbsp of yeast.
For the syrup : 85 cl of water, 1 apple cut into quarters, 1 lime cut into rings, 1 orange cut into rings, 100 g of prunes, 3 cinnamon sticks, 1 pinch of salt, 2 tsp of nails cloves, 200 g white sugar, 270 g brown sugar, 1 tbsp Vermicelli molasses, and sugar candies.

Preparation : 1. Roast 2 tbsp anise seeds and 1 tbsp sesame seeds. 2. Infuse 1 tablespoon of anise seeds in 12 cl of boiling water for 5 minutes. Let cool. 3. Mix the roasted seeds, flour, salt, sugar and baking powder. Add the diced butter and margarine and incorporate the fat into the dry ingredients with the sand. 4. Add the egg yolks, vanilla, anise extract and mix. 5. Stir in the gradually infused water until the dough has a smooth and homogeneous texture. Reserve an hour in the refrigerator. 6. On a floured work surface, divide the dough in half and spread over a thickness of 1 cm. Cut 1 X 18 cm sticks. Place on a baking sheet lined with parchment paper. Bake for 20 to 25 minutes at 175 ° C. Let cool. 7. Prepare the syrup: In a saucepan, arrange the water, the apple, the lime, the orange, the prunes, the cinnamon, the salt and the cloves. Cook simmered covered for 20 minutes. 8. Filter the preparation, add the sugars and molasses. Bring to a boil and cook until the syrup reaches 115 ° C. Let cool. 9. Assemble the cake: In a dish covered with parchment paper, line up 1/3 of the cookie sticks and pour a third of the syrup over it. Arrange the second third of sticks on the first by crossing and pour again a third of syrup. Repeat the operation for the last third of sticks. Decorate the cake with vermicelli and sugar candies. Let the cookies soak in syrup for a few hours.

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