Shell the shrimp and remove the black hose on their backs.
Peel off the skin of the tomatoes and onions, add bulgur and olive oil.
Mold the dough and let it rest for a while. In a mixing bowl, mix the cream, eggs,mozzarella cheese, salt and pepper.
Mold the dough and let it rest for a while.
Cut the chicken into small pieces and mix with all the chicken ingredients.
Slice the chicken breast and the onions into small julienne, heat up the vegetable oil in a pan and cook them half way.
Mix the flour with the water, salt and sugar first and then add the butter at room temperature
Peel onion and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough
Orzo Salad with Chef Dalal Kanj
Shrimp couscous with Chef Dalal Kanj
8 tips for eating well
for 5 servings