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

Breakfast near Pergame (Turkey)

Marie has just come back fom a few week trip in Iran and Turkey, including the Turkish Kurdistan.

Marie revient juste de quelques semaines passées entre l’Iran et la Turquie, dont le Kurdistan turque.Pergame 1

© Marie Magarinos

Here she shares with us a breakfast near Pergame, where she spent a few days with a local family.

Elle partage ici avec nous un petit déjeuner qui se passe près de Pergame, dans une famille avec qui elle est restée pendant quelques jours.

Pergame 2 breakfast

© Marie Magarinos

In this breakfast: fresh tomatoes, cucumber, pepper, eaten with black and green olives.

In a wide ramequin there was some olive oil mixed with origano, to pour bread in it. Apparently, delicious! The bread is in between flat and leavened.

There was also feta cheese, two types of it: an older (stronger) and a younger (lighter) type.

Sometimes, there was also pasteurized cheeses.

The jam was homemade. There was also honey.

There was no fruits or fruit juice.

Sometimes, they also had an egg (hard boiled or omelette) after eating the vegetables.

Making cofee is a kind of ceremony. The coffee must cook and boil.

Dans ce petit-déjeuner : des tomates, du concombre et des poivrons, mangés avec des olives vertes et noires. On commençait par cela.

Dans un ramequin large il y avait de l’huile d’olive mélangée à de l’origan, on trempe du pain dedans. Apparemment, c’est délicieux ! Le pain n’est ni totalement plat, ni totalement levé.

Il y avait aussi de la fêta de deux sortes : le la plus vieille et plus forte, et de la plus jeune, moins forte en goût.

Parfois il y avait aussi d’autres fromages, pasteurisés.

Les confitures étaient faites maison et il y avait aussi du miel.

Il n’y avait pas de fruits ni de jus de fruit.

Parfois, on cuisinait aussi des œufs que l’on mangeait après la salade de légumes.

Faire le café était une sorte de cérémonie. Le café doit cuire et bouillir.

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 !

Breakfast in Melbourne (Australia)

Eggs Benedict on bagel, harsh brown and avocado

Breakfast is a very important meal for melbournians, they can spend hours sat at cafe terrasses drinking coffee. While egg and bacon roll is the most traditional breakfast in Australian, Melbourne’s one is particurlarly elaborated and can be served in some places til 4 pm.

During the week end, the breakfast is often the only meal of the day as it is very consistant and that you spend a few hours at the same cafe. There is plenty of very different dishes available but the most commun is certainly eggs benedict. This consists of poached eggs and ham or turkey, whole wheat bread or bagel with a hollandaise sauce. Most of the time you can pick up different extras between avocado, harsh brown, tomato relish, garlic mushrooms or bacon. The breakfast is aways taken with friends in cafes, it’s really rare to stay at your own place. The cost of a big one with coffee is between 15 and 20 AUS dol, quite expensive, but you are full for the rest of the day!

And the most important is probably THE coffee! Coffee makers in Melbourne are genuine artists, able to make 7 or more different sorts of coffees with a perfect taste, perfect quantity of foam and cream and the must a beautiful drawing (most of the time a heart or a flower) on it. You can choose between Full cream milk, ‘Skinny Milk’, Soy milk, ‘Skinny Soy milk’, decaf… and between a latte, flat white, macchiato, short black, long black,… As a beginner coffee maker, I am sometimes in situations where people are asking me for a ‘Decaf skinny soy Moccachino’ ;  not really understandable for a French person used to expressos !

(Brkft experience from Claire)