Love of Cooking Soulef
11 recipes converted from their YouTube cooking videos.
Baked Salmon with Chive Cream
A tender baked salmon, marinated in lemon, then topped with a silky chive cream sauce. Quick, simple and perfect for a light dinner.
Classic Lemon Meringue Tart
A traditional lemon meringue tart, with a crisp shortcrust pastry, a smooth lemon cream and a light golden meringue. Ideal for an elegant dessert or a special occasion.
Curry Chicken Bricks
Crispy brick pastry sheets filled with a flavorful mixture of chicken, bell peppers, spices and cheese, lightly brushed with an olive oil cream. A homemade version of the famous “Turkish goat” adapted to Maghreb cuisine, perfect for a convivial meal.
Tunisian Frik Soup
Traditional Tunisian soup made with barley semolina (frik), meat and chickpeas, flavored with spices, fresh herbs and tomato concentrate. Ideal for Ramadan or winter evenings.
Lamrija of lamb (Tunisian stew with silky sauce)
Lamrija of lamb is a traditional Tunisian dish, rich and creamy thanks to a spiced oil and flour paste that gives the sauce a silky texture. The stew simmers for a long time, releasing the aromas of coriander, caraway, black pepper and bay leaf, while the lamb becomes melt-in-the-mouth tender. Served hot, it pairs perfectly with homemade bread or couscous.
Rose Mirror Glaze for Cake
A shiny pink mirror glaze, ideal for coating a birthday cake or an entremet. This recipe details each step, from soaking the gelatin to the precise temperature of 103 °C, to achieve a smooth, bubble‑free finish. Prepare it the day before for a professional result at home.
Polenta with Ratatouille
A creamy layer of homemade polenta topped with a Mediterranean vegetable‑rich ratatouille, baked in the oven with melty cheese and parmesan. This complete, vegetarian and gluten‑free dish is prepared with a Thermomix or a saucepan and a pressure cooker, then finishes its cooking in the oven for a golden, crispy top.
Stuffed cabbage with ground meat and white sauce
Tender cabbage leaves stuffed with a flavorful mixture of ground meat, rice, parsley and spices, topped with a lightly scented white sauce, then baked in the oven. A comforting dish, ideal for a family meal.
Red Fruit Gelled Panna Cotta Terrine
A three‑layer dessert terrine: a clear jelly, a vanilla panna cotta, and a red fruit jelly, garnished with fresh strawberries and raspberries. Easy to make with agar‑agar or gelatin, it can be prepared ahead of time and delights both kids and adults.
Second-Stage Semolina
Second-Stage Semolina, a Maghrebi semolina-based cake, slightly sweet and leavened, fried in oil until it achieves a crispy exterior and a soft interior. Ideal for breakfast, snack time or as a tasty snack.
Artichoke Heart Gratin with Ground Meat
A flavorful and comforting gratin of frozen artichoke hearts, stuffed with ground meat and vegetables and topped with a silky béchamel. Perfect for an evening meal during Ramadan or any other occasion, this dish is prepared in about thirty minutes and baked for 15 minutes.