I turned around the delicious Tunisian snack. For the recipe :
Today, it’s filled with a Japanese ingredient.
Hot and crunchy additions.
A rich mix : the previous ingredients, plus negi leeks, ras-el-hanout spice mix, more cumin, tomato paste, onion, garlic.
Then an egg.
And the result is : ad-dic-tive ! You’d never say it’s natto. The flavor is Orient. The texture soft and crunch. The heat…
With a refreshing salad as usual.