The article describes a recipe for khobz Tunis, a citrus cake that blends breadcrumbs and ground almonds, giving it a light yet sticky consistency. Originating from Algeria but named Tunisian bread, the recipe is inspired by teachings from the Ballymaloe Cookery School, emphasizing seasonal and traditional cooking. The syrup is made with orange and lemon juice and includes optional herbal flavors. This approach not only reduces costs but aligns with the Slow Food movement, highlighting the importance of sustainability in cooking and food production.
This citrus cake, an adaptation of khobz Tunis, utilizes equal parts breadcrumbs and ground almonds, making it lighter and cost-effective while still delicious.
At Ballymaloe Cookery School, the focus is on seasonal cooking that respects the environment and promotes traditional culinary skills which enrich our connection to food.
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