- 225g of black olives
- 5 sprigs of parsley
- 1 half clove of garlic
- 25g of anchovies
- 10g of olive oil
- 620g of fine semolina (not couscous semolina!)
- 100g of semi-salted butter
- 60g of oil
- 1 teaspoon of salt
- 2 packets of baking powder
- 175g of whole milk
- 150g of water
First, prepare the tapenade.
Put the olives, garlic, parsley and olive oil in a container or blender.
You can add anchovies to it!
Blend to obtain a tapenade that is not too fine.
Taste it, it’s already delicious!
Pour the fine semolina into a container.
Melt the butter.
Add the salt and mix by hand to impregnate the semolina with fat.
Set aside 175g of this mixture in a separate container. This will help us for the future. Pour the baking powder into the remaining semolina (not the 175g!).
Pour in the water and milk.
Mix and let the semolina absorb the liquid for about 20 minutes.
Scoop out a ball as big as an egg. Make a cavity in the center.
Place tapenade on top.
Then close carefully.
Take a little of the semolina that has been set aside.
And sprinkle the surface of the ball.
Place the ball in a hot pan and flatten it by hand into a small disk.
Do the same for the rest of the ingredients. Turn the patties over when they start to brown.
You can also put the unflattened balls in the oven at 180°C for 20-25 minutes.