GASPACHO d'Oran / GASPACHO of Oran
On peut compléter en viande, en ajoutant éventuellement un pigeon ou deux cailles et aussi remplacer éventuellement les galettes par des galettes de pain azyme.
150 g flour
15 cl water
1 tsp salt
500 g saddle of rabbit
500 g of pork loin
1 large onion
3 ribbed tomatoes
¾ glass of olive oil
1 bunch parsley
4 garlic cloves
2 pods of saffron
1 bay leaf
2 liters of spring water
Pour the flour into a bowl, add salt and then add the water and knead well.
Spread batter, forming two to three wafer 2 to 3 mm thick.
Bake on a baking sheet lined with parchment paper and cook about ten minutes.
Remove and cool.
Sauté well, in a large dish paella, the embers of a barbecue for 10 minutes all the meat cut into pieces in olive oil decanter and reserves
Brown in the same dish chopped onion and add the peeled tomatoes, seeded into pieces.
Simmer 10 minutes.
Add the meat, cover with hot water, put the bay leaf, sprinkle with saffron, season with salt and pepper.
Bake 10 minutes to boil.
Crumble the cakes into the broth and cook over high heat for 15 minutes.
Add before the end of cooking the garlic and finely chopped parsley.
We can add meat, possibly adding a pigeon or two quail
It can also eventually replace the patties with pancakes matzo