Alicia’s mango ceviche

Preparation time: 30 minutes, then a minimum of 30 minutes of rest.

Ingredients:

• 3 mangoes
• 5 limes
• 2 oranges for juicing
• 1⁄2 red onion
• 1-2 seedless peppers
• 1 tbsp. avocado oil (optional)
• 1⁄4 bunch of coriander

Preparation:

1. Cut the onion into small cubes, let stand in salted water for 10 minutes, then rinse and drain.
2. Peel and cut the mangoes into small cubes. Keep a few pieces of mango for the sauce.
3. In a large bowl, place the sliced mangoes, onion, half of the coriander, a pinch of salt, and the juice of 2 limes. Mix and reserve.
4. In a blender, add the juice of 3 limes, the orange juice, the pieces of mango that you have set aside, the peppers, and the oil. Blend to obtain a smooth sauce. Pour the sauce over the mangoes and onion.
5. Add the remaining coriander, mix well. Let the mixture marinate for at least 30 minutes in the refrigerator before tasting it, which will allow the fusion of all the flavors.
6.☀️ Serve with the accompaniment of your choice.

Paula’s pancit

Preparation time: 45 min.

Ingredients:

For the sauce:
• 500 ml of chicken broth
• 60 ml of soy sauce
• 1 tbsp. oyster sauce (optional)
• 1⁄2 tsp. of ground black pepper
•1 tsp. of sugar (optional)

For the dish :
• 250 g thin rice noodles (bihon)
• 1 tbsp. of vegetable oil
• 250 g chicken
• 3 to 4 cloves of garlic
• 1 small onion
• 1 carrot
• 1⁄2 cabbage
• 1⁄2 celery
• 2 large handfuls of snap peas (optional)

For the filling:
• 2 to 3 spring onions or scallions
• lemon or calamansi wedges

Preparation:

1. Put the bihon noodles in a large bowl and cover with hot water.
2. Let soak for 10 to 15 minutes until they are soft but still firm. Drain and reserve.
3. Heat the oil in a wok or large pan.
4. Add the chicken cut into large pieces and fry until golden brown. Remove and set aside.
5. In the same pan, add the sliced onion, then the chopped garlic. Sauté 1 to 2 minutes until fragrant. Add the hard vegetables: the julienned carrots and the chopped celery if there is any. Sauté 2 to 3 minutes.
6. Shred the chicken and add it to the vegetable pan, also incorporate the sliced cabbage and snow peas. Bake for 2 minutes and set aside.
7. In the empty pan, pour the broth, soy sauce, oyster sauce, pepper and sugar. Bring to a boil.
8. Add the drained noodles to the sauce.
9. Mix gently to coat well and simmer for 3 to 5 minutes, until the liquid is absorbed. Add a little broth if they are too firm.
10. Put back the chicken and vegetables. Mix gently to distribute the ingredients well and reheat.
11.☀️ Place on a large platter. Sprinkle with chopped spring onions and serve with a wedge of lemon to be squeezed before tasting.

Preparation time: 10 min of preparation, then 2 to 3h of rest.

Ingredients:

• 300 g ground beef or lamb
• 1⁄2 bunch of parsley
• 1 medium onion
• 1.5 tbsp. of salt
• 1⁄4 tsp. of black pepper
• 1 tsp of the 7-spice Lebanese blend
• For the filling: hummus, fresh tomatoes, pickles…

Preparation :

For the kefta :
1. Mince the meat twice with a machine or knife to obtain a very fine texture.
2. Spread the meat on a dish to facilitate mixing the spices.
3. Add salt, 7 spices and black pepper.
4. Finely chop the parsley and onion.
5. Stir the parsley and onion into the meat.
6. Mix with your hands to evenly distribute the spices and aromatics.
7. Taste the raw meat to adjust the spices and parsley according to taste.
8. Put in the refrigerator.
9. Let marinate for 2 to 3 hours so that the meat absorbs the flavors

For the bread:
1. Use a 24-hour-spread (140 g per wafer) or buy a very fine Lebanese bread.
2. Flatten the dough to make a pancake, then spread a thin layer of raw meat or directly on the already baked bread.
3. Preheat the oven to 270°C (for a pizza oven), otherwise use a traditional oven at 250°C.
4. Bake for 2 to 3 minutes, ideally in a closed oven, until you get a cooked dough and a slightly crispy top.

Finishes:
1. Add hummus, tomatoes and pickles to taste.
2. Sprinkle with sumac for acidity.
3.☀️ Roll the patty and enjoy.

Why not continue the journey with À la Table du Monde?

Bringing together 26 recipes from 23 countries, this cookbook celebrates the cuisines, stories, and journeys of members of the SINGA community. Each recipe is accompanied by a personal anecdote or life story, inviting you to discover the people behind the dishes as much as the flavors themselves.

👉 You can purchase the book at several restaurants in Marseille:

• Nasma, Moroccan restaurant by Najat Aridos — 28 Rue Bonneterie, 13002 Marseille
• Rimal, Palestinian restaurant by Abdalkarim Abualeinein — 35 Rue Vacon, 13001 Marseille
• Grenade et Pistache, Syrian restaurant by Samar Damlahki — 13 Rue Saint-Ferréol, 13001 Marseille