shakshuka: Doce de Abobora

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Doce de Abobora

500 g de ab?bora, cortada em cubos
200 g de a??car
3 cravos
1 ou 2 paus de canela
1 colher (ch?) de ?gua de flor de laranjeira (opcional)

1. Fa?a o pr?-peparo cortando a ab?bora em cubos.
2. Coloque-os numa panela com o a??car, os cravos e a canela. Deixe descan?ar por duas horas.
3. Mexa com uma colher de pau e leve ao fogo alto. Assim que levantar fervura, reduza bem a temperatura e tampe a panela deixando uma fresta para o vapor sair.
4. Cozinhe por cerca de 20 minutos. Desligue o fogo, misture a ?gua de flor de laranjeira (opcional) e tampe a panela.
5. Para o doce n?o enrrugar, s? destampe novamente a panela quando esfriar completamente.
6. Retire o doce da panela, coloque numa compoteira e guarde em local seco e arejado.

Sirva com:
Sorvete de coco

ריבת דלעת
מאכל תוניסאי מסורתי לראש-השנה, שניתן להגשה במשך כל השנה.

1/2 קילו דלעת, מקולפת וחתוכה לקוביות
1/2 קילו סוכר
2 כוסות מים
מיץ מחצי לימון
1 מסמר ציפורן שלם

1. חותכים את הדלעת לקוביות ומוסיפים לסיר עם כל החומרים. מביאים לרתיחה ומבשלים על אש קטנה, בבחישה מדי פעם כדי למנוע חריכה, עד שהדלעת מתרככת.

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