{"id":8289,"date":"2021-10-25T21:42:22","date_gmt":"2021-10-25T21:42:22","guid":{"rendered":"https:\/\/www.pause-au-naturelle.com\/?p=8289"},"modified":"2023-02-26T21:31:52","modified_gmt":"2023-02-26T21:31:52","slug":"marokkaanse-postelein-rejla","status":"publish","type":"post","link":"https:\/\/www.pause-au-naturelle.com\/nl\/2021\/10\/25\/rejla-pourpier-a-la-marocaine\/","title":{"rendered":"Rejla's recept: Marokkaanse posteleinsalade"},"content":{"rendered":"<p class=\"wp-block-paragraph\">Kent u Rejla? Dat is simpelweg de Arabische vertaling van het woord \u00abpostelein\u00bb. Een kruidachtige plant afkomstig uit India, die al sinds de oudheid in het hele Middellandse Zeegebied groeit. Dit ingredi\u00ebnt wordt in Frankrijk al heel lang verwaarloosd. Slechts kenners gebruiken het trouwens en weten er hun voordeel mee te doen.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Want postelein is, net als spinazie, een uitstekende bron van ijzer, kalium en calcium, vitamine E en antioxidanten. In Marokko haasten de inwoners zich om Rejla te bereiden zodra het oogstseizoen (juli tot oktober) aanbreekt. Het is meer dan alleen postelein: het is een frisse en heerlijke salade waarvan postelein het hoofdingredi\u00ebnt is.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingredi\u00ebnten  die de basis vormen van de posteleinsalade:<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Postelein bosje<\/li>\n\n\n\n<li>Koriander<\/li>\n\n\n\n<li>Peterselie<\/li>\n\n\n\n<li>Knoflook<\/li>\n\n\n\n<li>Komijn<\/li>\n\n\n\n<li>Zout<\/li>\n\n\n\n<li>Peper<\/li>\n\n\n\n<li>Paprika<\/li>\n\n\n\n<li>Paprika<\/li>\n\n\n\n<li>Olijfolie<\/li>\n\n\n\n<li>Gekonfijte citroen<\/li>\n\n\n\n<li>Paarse olijven.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Bereidingstijd: 30 minuten.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Hoe kook je postelein om alle smaak te krijgen?<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">De Rejla ziet eruit als enorme, bossige bosjes, net als de boeketten van&nbsp;<a href=\"https:\/\/www.pause-au-naturelle.com\/nl\/2020\/12\/20\/the-a-la-menthe-marocain\/\">menthe na \u2019na\u2019 beldi<\/a><strong>.&nbsp;<\/strong>Deze plant groeit en komt snel tot bloei. Voor ons recept is het trouwens belangrijk om een flinke hoeveelheid te gebruiken. De bladeren krimpen namelijk tijdens het koken, net als spinazie. Veel mensen verwarren de twee planten trouwens met elkaar als ze eenmaal gekookt zijn. De bereiding van spinazie op Marokkaanse wijze is namelijk vrijwel identiek aan die van Reja.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rejla ziet eruit als bordeauxrode stengels met groene, licht ovale bladeren:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li> Je moet ze dus allemaal verwijderen en fijnhakken.<\/li>\n\n\n\n<li>Leg de bladeren vervolgens in het midden van een couscouspan, samen met twee teentjes knoflook.<\/li>\n\n\n\n<li>Laat het geheel 20 minuten op hoog vuur stomen.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Zorg ervoor dat u deze kooktijd niet overschrijdt, zodat de postelein niet al zijn voedingsstoffen verliest. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Hoe verwerk je dit alles in het recept voor Rejla?<\/strong><\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">De Marokkaanse keuken is zeer verfijnd. Het zijn natuurlijk de specerijen en kruiden die dit recept zijn onweerstaanbare smaak geven. Net zoals u koriander aan de harira zou toevoegen, is het aan u om de salade op de juiste manier op smaak te brengen.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hak de koriander en peterselie fijn<\/li>\n\n\n\n<li>Zodra de postelein gaar is, laat je deze goed uitlekken.<\/li>\n\n\n\n<li>Doe het in een slakom en prak het goed fijn met een vork<\/li>\n\n\n\n<li>Voeg zout en peper toe, en vervolgens een theelepeltje paprikapoeder, komijn en zoete chilipeper.<\/li>\n\n\n\n<li>Meng alles door elkaar.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Hoe maak je dit heerlijke Marokkaanse posteleinsalade op?<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Schep het hele mengsel in het midden van een klein bordje<\/li>\n\n\n\n<li>Sprenkel olijfolie over de hele rejla<\/li>\n\n\n\n<li>Garneer de bovenkant met paarse olijven.<\/li>\n\n\n\n<li>Doe hetzelfde met dunne reepjes gekonfijte citroen.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Je gerecht is echter nog niet klaar. De Marokkaanse Rejla wordt namelijk lauwwarm gegeten. Het is echter een voorgerecht dat je van tevoren kunt bereiden en dat je laat afkoelen om het vervolgens een paar uur in de koelkast te zetten. Deze salade wordt dan ook vooral gegeten wanneer het erg warm is. Hij zorgt voor verfrissing en troost. Door hem te laten rusten, kunnen de kruiden en specerijen zich ook goed verspreiden door het gerecht heen.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Tot slot eet je de salade van beldi-postelein met Marokkaans brood. Vers uit de koelkast: je hoeft alleen maar het brood in de salade te dopen en kleine hapjes op te scheppen om er lekker van te genieten.&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Dit gerecht is ongetwijfeld een van de gezondste voorgerechten die er in Marokko te vinden zijn.<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">Eet smakelijk!<\/p>","protected":false},"excerpt":{"rendered":"<p>Connaissez-vous Rejla ? C\u2019est tout simplement la traduction en arabe du mot \u00ab pourpier \u00bb. Une herbac\u00e9e originaire d\u2019Inde et qui pousse depuis l\u2019Antiquit\u00e9 dans tout le pourtour m\u00e9diterran\u00e9en [&#8230;]\n","protected":false},"author":1,"featured_media":8990,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8289","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aliments-naturels"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de Rejla : salade de pourpier \u00e0 la marocaine | Pause-au-naturelle<\/title>\n<meta name=\"description\" content=\"Vous ne savez pas comment cuisiner le pourpier. D\u00e9couvrez Rejla la fa\u00e7on raffin\u00e9e de le pr\u00e9parer \u00e0 la marocaine. 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