{"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":"La recette de Rejla : la salade de pourpier \u00e0 la marocaine"},"content":{"rendered":"<p>Connaissez-vous Rejla ? C\u2019est tout simplement la traduction en arabe du mot \u00ab&nbsp;pourpier&nbsp;\u00bb. Une herbac\u00e9e originaire d\u2019Inde et qui pousse depuis l\u2019Antiquit\u00e9 dans tout le pourtour m\u00e9diterran\u00e9en. Cet ingr\u00e9dient est d\u00e9laiss\u00e9 depuis tr\u00e8s longtemps en France. D\u2019ailleurs, seuls les connaisseurs l\u2019utilisent et savent en tirer profit.&nbsp;<\/p>\n\n\n\n<p>Car le pourpier tout comme l\u2019\u00e9pinard est une excellente source de fer, potassium et calcium, de vitamine E et antioxydants. Au Maroc lorsque la saison de la r\u00e9colte (juillet \u00e0 octobre) arrive, les habitants s\u2019empressent de pr\u00e9parer le Rejla. Plus que le pourpier, il s\u2019agit d\u2019une salade fra\u00eeche et exquise dont l\u2019ingr\u00e9dient de base est le pourpier.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Ingr\u00e9dients  au coeur de la salade de pourpier&nbsp;:<\/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>Temps de pr\u00e9paration : 30 minutes.<\/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>Le Rejla se pr\u00e9sente sous forme d\u2019\u00e9normes bottes touffues tout comme les bouquets de&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>Cette plante pousse et s\u2019\u00e9mancipe tr\u00e8s vite. Au c\u0153ur de notre recette, il est d\u2019ailleurs important de disposer d\u2019une quantit\u00e9 importante. Car les feuilles ont tendance \u00e0 diminuer \u00e0 la cuisson tout comme les \u00e9pinards. D\u2019ailleurs, beaucoup de gens confondent les deux plantes une fois cuite. Car la pr\u00e9paration des \u00e9pinards \u00e0 la marocaine est quasiment identique \u00e0 celle du Reja.&nbsp;<\/p>\n\n\n\n<p>Le Rejla se pr\u00e9sente sous forme de tiges de couleur bordeaux qui d\u00e9voilent des feuilles vertes et l\u00e9g\u00e8rement ovales:<\/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>Placez-ensuite les feuilles au c\u0153ur d\u2019un couscoussier ainsi que deux gousses d&rsquo;ail.<\/li>\n\n\n\n<li>Proc\u00e9der \u00e0 la cuisson \u00e0 la vapeur \u00e0 grand feu pendant 20 minutes.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>Veillez \u00e0 ne pas d\u00e9passer ce temps de cuisson pour \u00e9viter que le pourpier ne perde toutes ses valeurs nutritives. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Comment incorporer le tout au c\u0153ur de la recette du Rejla&nbsp;?<\/strong><\/h3>\n\n\n\n<p>La gastronomie marocaine \u00e9tant tr\u00e8s raffin\u00e9e. Ce sont bien entendu les \u00e9pices et les aromates qui vont donner un go\u00fbt irr\u00e9sistible \u00e0 cette recette. Comme vous ajouteriez de la coriandre \u00e0 la Harira, c\u2019est \u00e0 vous de doser savamment la salade.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hak de koriander en peterselie fijn<\/li>\n\n\n\n<li>Une fois le pourpier cuit, \u00e9goutter le bien.<\/li>\n\n\n\n<li>Placer le dans un saladier puis \u00e9craser le bien \u00e0 la fourchette<\/li>\n\n\n\n<li>Ajoutez-y sel et poivre puis une petite cuill\u00e8re \u00e0 caf\u00e9 de paprika, cumin et piment doux.<\/li>\n\n\n\n<li>M\u00e9langer le tout.<\/li>\n<\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Comment dresser l\u2019assiette de cette somptueuse salade de pourpier \u00e0 la marocaine&nbsp;?<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Au c\u0153ur d\u2019une petite assiette, disposer toute la pr\u00e9paration<\/li>\n\n\n\n<li>Sprenkel olijfolie over de hele rejla<\/li>\n\n\n\n<li>D\u00e9corer \u00e0 l\u2019aide des olives mauves par dessus.<\/li>\n\n\n\n<li>Faites de m\u00eame avec de fines lamelles de citron confit.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p>Votre pr\u00e9paration n\u2019est pas pr\u00eate pour autant. En effet, le Rejla \u00e0 la marocaine peur se savourer ti\u00e8de. N\u00e9anmoins, c\u2019est une entr\u00e9e qui se pr\u00e9pare \u00e0 l\u2019avance et que l\u2019on laisse refroidir pour disposer quelques heures au frigo. Cette salade se mange donc particuli\u00e8rement lorsque la chaleur est intense. Elle apporte fra\u00eecheur et r\u00e9confort. Le fait de la laisser reposer permet aussi aux aromates et \u00e9pices de bien se diffuser au c\u0153ur du plat.&nbsp;<\/p>\n\n\n\n<p>Enfin, la salade de pourpier beldi se d\u00e9guste \u00e0 l\u2019aide de pain marocain. Fra\u00eeche et sortie du frigo, il vous suffit de tremper le pain et r\u00e9colter de petite quantit\u00e9 pour la manger agr\u00e9ablement.&nbsp;<\/p>\n\n\n\n<p class=\"has-text-align-center\">Ce plat est certainement l\u2019une des entr\u00e9es les plus di\u00e9t\u00e9tiques qui soient au Maroc.<\/p>\n\n\n\n<p class=\"has-text-align-center\">Bon app\u00e9tit&nbsp;!<\/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 v27.3 - 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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