1. 1. Finely slice the onions then set aside
   2. Wash, mince the parsley then set aside
   3. Put the pan on high heat then add the sunflower oil
   4. When the oil is steaming add the chopped onions

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When the onions are colored add the ground beef then mix with the wooden spatula

1. Add the ground beef and mix with the spatula and add salt and pepper from the mill
2. Add the chopped parsley and set aside off the heat
3. Add water to the saucepan and put on high heat
4. Put cold water with ice cubes in the bowl and add coarse salt
5. Once the water in the simmering pan, mark the skin of each tomato with a cross and put them in the pan
6. Leave the tomatoes 20 at 30 seconds and with the help of the colander put the tomatoes in the bowl
7. Peel the tomatoes
8. Cut the tomatoes into quarters then set them aside
9. Spread the first pastry on the bottom pie
10. Add the quartered tomatoes, then the beef
11. Sprinkle with camel milk

12. Put the second puff pastry on top and with your fingers stick it to the first
13. Put the egg yolk in the glass and add half of the water level, mix with the brush
14. Brush the pie with the egg yolk
15. Make a hole one centimeter in diameter in the center of the quiche
16. Bake in a hot oven, 180 ° C and cook for 35 minutes
17. Remove from the oven, cut then enjoy hot

AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM