Recipe – Khobz Mokli – French toast, Mohamed’s way – Pain perdu façon Mohamed

Khobz Mokli

© Julie Mayer

Khobz Mokl, in Tunisian, means “fried bread”. It is the name of the preparation Mohamed cooks sometimes for week-end breakfasts.

Tunisian French toasts? Maybe! Although Meriem, Mohamed’s wife, had never heard of the recipe before she met Mohamed and although I can find no example on the Web of such recipe.

In fact, this recipe is a very special one for Mohamed:

<p><a href=”http://vimeo.com/62946103″>KHOBS MOKLI, PAIN PERDU TUNISIEN / TUNISIAN FRENCH TOASTS</a> from <a href=”http://vimeo.com/user5199025″>Julyinengland</a&gt; on <a href=”http://vimeo.com”>Vimeo</a&gt;.</p>

To make it you need bread cut in slices (baguette or any other white flour bread), a bowl of milk and 3-4 eggs mixed in another bowl, oil for deep frying + about 150 g sugar and water :

- Soak bread in milk

- Cover bread dunking it in the egg mix

- Deep fry in a frying pan

- Meanwhile, make a “coulis” : 1 dose of sugar + 1,5 dose of water in a pan. Cook until the sugar is melted and the preparation is boiling, but not until it transforms into caramel (= it should remain transparent).

- Pour the coulis on the bread pieces and let dry for a few minutes before serving.

Result: inside, the bread is melty. Outside, it is hard and sweet. Globally, it is delicously irresistible.

You make 25, you eat 25. Within a few hours.

Khobz Mokli signifie en tunisien, “pain frit”. C’est le nom de ce que prépare Mohamed pourles petits-déjeuner du week-end.

Du pain perdu tunisien ? Peut-être ! Bien que Meriem, la femme de Mohamed, n’avait jamais entendu parler de cette recette avant qu’elle rencontre Mohamed, et bien que je ne trouve aucun exemple d’une telle recette sur le Web.

En fait, cette recette a une histoire particulière pour Mohamed :

<p><a href=”http://vimeo.com/62946103″>KHOBS MOKLI, PAIN PERDU TUNISIEN / TUNISIAN FRENCH TOASTS</a> from <a href=”http://vimeo.com/user5199025″>Julyinengland</a&gt; on <a href=”http://vimeo.com”>Vimeo</a&gt;.</p>

Pour réaliser cette recette, vous aurez besoin de pain coupé en tranches (baguette ou tout autre type de pain blanc), d’un bol de lait, de 3-4 œufs battus dans un second bol,  d’huile pour frire + environ 150 g de sucre et un peu d’eau :

- Tremper le pain dans le lait

- Recouvrir le pain du mélange d’œufs

- Frire dans une poêle

- Pendant ce temps, préparer le coulis : 1 dose de sucre + 1,5 dose d’eau dans une casserole. Faire chauffer. Le mélange doit bouillir mais doit rester transparent (on ne fait pas un caramel, quoi).

- Verser le coulis sur les morceaux de pain et laisser refroidir un peu avant de servir.

Résultat : le pain est très moelleux dedans et dur et sucré à l’extérieur. Globalement, c’est irrésistiblement bon.

Vous en faites 25, vous en mangez 25. en l’espace de quelques heures.

khobz Mokli

© Julie Mayer

Khobz Mokli

© Julie Mayer

Khobz Mokli

© Julie Mayer

Moroccan vibes breakfast in Alfortville (France)

This is Mohamed’s breakfast. we’ve got bread, olive oil for dunking, orange juice and coffee.

For me, the olive oil, for dunking bread or for cooking an omelette, has been the core ingredient of the breakfasts I have had in Morocco.

Voici le petit-déjeuner de Mohamed. Nous avons du pain, de l’huile d’olive pour le tremper, du jus d’orange et du café.

Pour moi, l’huile d’olive, qu’elle ait été utilisée pour tremper le pain ou pour cuire une omelette, reste l’ingrédient fort des petits déjeuners que j’ai mangés au Maroc.

mohamed s breakfast
© Mohamed

Breakfast in Batangafo (Central African Republic)

This is the breakfast of some people from Doctors Without Borders.

As Raquel calls it, it is the “Belle France” breakfast! Belle France is a French brand sold in some small supermarkets in France. It seems they have a good business in Batangafo.

We can also recognize “Elle & Vire” milk. I have learnt recently that this company (rather cooperative) from Normandy has invented the first long conservation milk (in 1968) = the one you can see here, also the kind of milk that is the most sold in France.

Some Vache Qui Rit = probably the most exported cheese in the world! Its tastes varies according to the country where it is sold.

And butter, sugar and jams.

Voici le petit-déjeuner de quelques personnes de Médecins Sans Frontières.

Le petit-déjeuner “Belle France” comme l’appelle Raquel ! Belle France est une marque française que l’on retrouve dans certains supermarchés de proximité en France. On dirait qu’il ont aussi un marché en République Centrafricaine !

On peut aussi reconnaître le lait “Elle & Vire”. J’ai appris récemment que cette entreprise (ou plutôt coopérative) normande, avait inventé le lait longue conservation (en 1968) = celui que l’on voit sur la table et également le type de lait le plus vendu en France.

De la Vache Qui Rit = probablement le fromage le plus exporté au monde ! Son goût varie selon le pays où il est vendu.

Et puis du beurre, du sucre et des confitures.

breakfast central african republic

© Raquel Villaecija & Alberto Rojas Blanco

breakfast central african republic 2

© Raquel Villaecija & Alberto Rojas Blanco

breakfast central african republic 3

© Raquel Villaecija & Alberto Rojas Blanco

Breakfast in Glicourt, Normandy, France

Avec l’équipe de association “LES VOYAGEURS DE L’ART”, nous avons passé le week-end du 1er mai en Normandie, pas très loin de Dieppe.

Une superbe opportunité de partager idées et œufs brouillés.

With “LES VOYAGEURS DE L’ART” association team, we spent the 1st May week-end in Normandy, nor far away from Dieppe.

A great opportunity to share some ideas and scramble eggs.

© Adrien

© Adrien

Elise, qui a étudié en hotellerie-restauration et qui est maintenant sociologue de l’alimentation m’a appris cette recette dans laquelle il faut séparer le jaune du blanc avant de cuire les œufs.

Vous faites d’abord frire le blanc d’œufs avec du beurre (et du sel, du poivre, de la noix de muscade…) puis vous ajoutez le jaune et arrêtez de cuire avant que le tout ne soit complètement cuit.

Cela donne une texture différente de celle des œufs brouillés habituels.

Elise, who is a former hotellerie-restauration student and now a food sociologist taught me this recipe where you have to separate the yolks from the egg-white before cooking.

You first fry the egg-white with butter (salt, pepper, nutmeg…) then add the yolk and stop frying before it is totally cooked.

It creates a texture a bit different from the usual scrambled eggs.

© Adrien

+Bacon, pommes de terre et boudin noir, pour la English touch.

Pour nous rappeler nos origines nous avions aussi de la baguette (“tradition”, la baguette soi-disant inspirée de la baguette plus ancienne et plus chère que la baguette !), du beurre et de la confiture.

/// C’est ici que le lieu et les couleurs changent, car nous arrivons sous la véranda ///

+ Bacon, potatoes and black pudding/boudin noir for the anglo vibes.

To remember our origins we also had some baguette (“tradition” , the re-edited more expensive baguette!), butter and jam.

/// This is were places and colors change, because we are arriving in the veranda ///

© Julie Mayer

© Julie Mayer

© Julie Mayer

© Julie Mayer

© Julie Mayer

Et pour finir, le Pulco citron, la boisson au goût de l’enfance (au moins pour moi, d’autres n’ont jamais arrêté d’en boire).

And finally, Pulco citron, the lemon drink, a reminiscence from childhood (at least for me, some others never stopped drinking it).

2 breakfasts in Guinea

Sophie adore parcourir l’Afrique au cours de treks.

Elle se joint souvent à un petit groupe pour marcher à travers plusieurs pays de ce continent.

Cette fois-ci, il s’agissait de la guinée.

Elle a rapporté 2 photos de types de petits-déjeuners.

Le premier a été cuisiné dans une grande marmite (difficile à attraper et à transporter !)

Sophie loves to trek to discover Africa.

She usually joins a small group to walk through various countries of this continent.

This time, she came to Guinea.

She brought back 2 pictures of 2 types of breakfasts.

The first one was made in this big pot (difficult to catch and carry!) :

© Sophie

Ce petit-déjeuner est composé de boulettes de poulet, d’épices, de beaucoup d’oignons (comme d’autres plats de là-bas)

et normalement de riz, l’aliment le plus commun, pas partout en Afrique mais au moins en Guinée.

Ce riz est importé d’Asie, alors que le riz cultivé en Guinée est exporté !!!

L’autre petit-déjeuner est un petit-déjeuner de trekeurs, imaginé et préparé par le guide local, il est fait de nourritures occidentales et consensuelles :

du faux Nescafe, du thé Lipton local (thé noir), de la vraie baguette Guinean, très bonne (qui sèche à mesure que le trek avance et que l’on se trouve de plus en plus loin de tout,

mais qui sèche tout de même moins vite qu’une baguette française), du lait Nicolac en poudre, de la confiture d’ananas locale, de la margarine locale, du sucre et parfois de la Vache Qui Rit.

This breakfast is composed of chicken meatballs, spices, a lot of onions (like in other dishes there)

and usually some rice, which is the most consumed food, not in Africa but more specifically in Guinea.

Rice is mostly imported from Asia, while the rice cultivated in Guinea is exported !!!

The other breakfast is made for trekkers, imagined and prepared by the local guides, consisting of Western connoted and consensual foods :

fake Nescafe, local Lipton tea (black tea), genuine Guinean baguette, very good (drier and drier as the trek goes on, further and further away from anything,

but it still dries slower than a French baguette), Nicolac milk in powder, local pineapple jam, local margarine, sugar and sometimes some Vache Qui Rit (soft processed cheese).

© Sophie

(Breakfast experience by Sophie)

Breakfast on the move (Paris to Brussels)

Here is the calm atmosphere of a Thalys train in the early morning.

In the North of Paris and towards Brussels, the sun is hidden behind the mist.

About the breakfast:

You can choose it sweet or savory. I chose the savory one, but it only has an impact on half of the menu.

Mine was:  ham and Comté cheese, whipped cream (which, surprisingly, goes very well with the ham and cheese), peach, orange juice, apricot jam and buttter to go with the bread. The classic pain au chocolat still warm, coffee with milk if needed, no sugar thanks.

A second chance is given to the traveller if he would like a second pain au chocolat or more coffee.

(brkfst experience by Romain)

Breakfast in our appartment (Paris, France)

This breakfast experience happens to be at home.

First time on the blog !

At home, on Sundays, breakfasts are special. Mainly because we have more time to cook them (well, still up to 20 minutes “quand même”!). They are not a brunch, no! But a bit more than weekday breakfasts.

Week after week, we get bored of your traditional Sunday breakfast. Although our French-Scottish alliance has made us preparing dishes belonging to both country cultures : toasts but eggs, butter but potato scones, fruit but porridge…

My duty this week is to prepare 1/ something different 2/ something including cream

Why cream ?

Well, because I was, for the first time, invited to a blogger session in a Parisian cooking school. We cooked a starter and a main course with cream. But no breakfast !

And because this tasty product has been loosing its value in the eyes of eaters for the last few years, with an increase of the trend promoting non animal fats. That is a shame because cream is good and also brings interesting nutrients to your body.

Did you know that the invention of cream is almost as old as the invention of farming ? That to obtain it, you leave fresh whole milk alone, and that after a while, the cream forms on top ? That for a long long time, cream was only used to make butter ? That to make sour cream, you add a bacteria to it, just like yoghurt and cheese ? That we find this ingredient in the first French cooking books (and that is before the Franch revolution in 1789) ?

If you know all this, you already belong to the cream club.

So here we are, triple challenge: cooking a “personal” and French-Scottish breakfast with cream.

Here are the ingredients I chose (and that were available in the kitchen) to make eggs with creamy spinash (for 2): 2 eggs, 10 cL liquid cream, about 100g of frozen spinash, some butter, some baguette (or other bread), nutmeg, salt and pepper. 2 ramequins an a dish to make a “bain Marie” (to steam the eggs in the oven).

You can first butter the 2 ramequins and pour an egg in each.

Add some shredded nutmeg an some salt on the egg white (if you pour it on the yolk, it will make not so nice white spots on it).

Unfroze the spinash by putting it in the microwave for 2 min.

Turn the oven on, 200°C and add the wide dish + 1cm of water in the dish.

Blend the spinash with the cream, add salt and pepper to taste.

There is no added coulouring, this is the magic of spinash !

When the oven is at temperature, add the 2 ramequins and cook for 8-10 min (until the egg white is cooked and the egg yolk still runny).

Toast and cut a slice of bread to make what we call in French “mouillettes” (see the last picture).

If you want, you can warm up a bit the creamy spinash before serving.

Add some creamy spinash in each ramequin.

Here we go !