Any good recipes from tunisia?

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hi, anyone have any good food recipes from tunisia? easy ones are best!!! thanks

Travel Tips

Slata Tunisiya - Tunisian Salad

Slata Tunisiya is very popular in mediterranean Tunisia. The ingredients are local to Tunisia, and the quality is excellent.

20 min 20 min prep
100 g tuna packed in oil
250 g tomatoes
250 g green peppers
100 g onions
100 g feta cheese
50 g green olives
3 tablespoons mint leaves
1 cup olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
8-10 lettuce leaves
4 radishes
2-4 hard-boiled eggs
1 tomato

1. Take the seeds out of the tomatoes and green peppers, and dice them so they are all the same size. Cut the onions into quarters, then into very thin slices. Salt it all.
2. Cut the mint into tiny pieces, add this to the mix, then add the lemon juice. Mix it all up.
3. Put this mix in the middle of a large serving plate or platter. Garnish the plate with lettuce leaves, arranged nicely around the edge of the plate. Garnish also with hard boiled egg, and radish. Slice the tomato at the end of the recipe, and arrange the slices around the edge of the plate, or quarter them, and similarly arrange them.
4. Arrange the tuna on top of the vegetables in the center of the plate. Add the feta and scatter the olives around the plate. Drizzle the whole dish with olive oil.
5. This should be eaten at room temperature.

Tunisian Couscous

Excellent spicy dish.

2 hours 20 min prep
2 cups uncooked couscous
2 tablespoons olive oil
1 large onion, cubed
1 large green pepper, cubed
1 large zucchini, cubed
2 potatoes
2 carrots
14 ounces chickpeas
4 tablespoons tomato paste
1 tablespoon chili paste or harissa
1/2 tablespoon paprika
1/2 tablespoon cinnamon
1/2 tablespoon cumin
1 teaspoon salt and pepper

Saute onion and olive oil in a saucepan over medium heat.

2. Add tomato paste, chickpeas, and 1 cup of water, and allow to boil for 15 minutes.
3. Cut vegetables, place them into pot, add 4 1/4 cup of water, and bring to a boil. Allow to cook for 30-45 minutes, or until veggies are cooked.
4. To prepare couscous, place it into a collander or sifter, replacing about 1 cup water with tomato sauce. (NOTE: I used couscous that only needed to sit in hot water for 5 minutes to cook. When doing so, I used 1 cup water and 1 cup of the sauce).
5. Place couscous in a large bowl, pour some of the sauce over it, and arrange vegetables on top.

Tunisian Chakchouka

This is such an easy recipe, nevertheless it is complex with rich flavor. I ate this dish often in Tunisia, where, incidentally, I first began to eat tomatoes when I was nearly 30 years old!!! The sunny mediterranean produces tomatoes that are intense with deep aroma and flavor. Chakchouka is a summer dish in Tunisia.

35 min 10 min prep
For four people
4 big ripe tomatoes
4 eggs
2 sweet peppers
1-2 hot green pepper
1 head garlic, all cloves crushed and cut
1 tablespoon tomato concentrate
1 tablespoon harissa
1 tablespoon cumin
bay leaves
thyme, to taste
1 teaspoon salt (to taste)
1-4 tablespoon olive oil

Cut the tomatoes into large pieces. Deseed and dice all the peppers.

2. Heat olive oil in a medium size pot. The flavor belongs in the recipe, so use a good amount of it. Add the prepared garlic, and before it is brown, add the cumin. When the cumin is blended, add the tomatos and peppers, the tomato concentree, and the harissa. Add salt. Blend the ingredients with a long spoon. Add 1 - 3 bay leaves, and the thyme.
3. As soon as the vegetables are cooked, and the consistency is a bit thickened, add the eggs. The eggs will be poached in the pot. Space the eggs to give them room. Put the lid of the pot on. Wait for the white to set, as much as 15 minutes, depending on how high your heat is. The yolk should be runny.
4. When you serve this, dish up an amount of the vegetable part into a wide soup dish, then carefully center an egg into this. Repeat for four people. Have french bread cut and ready to dip into the chakchouka.
5. Note: the amounts of tomato concentree and harissa, which is quite hot, can be adjusted to personal taste. You could lessen the garlic amount if you like.

Tunisian Snapper

Unusual recipe for a common fish. Great spice combinations for a unique taste.

40 min 20 min prep
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried hot pepper flakes
1/2 teaspoon caraway seeds
1 1/2 lbs red snapper fillets
3 garlic cloves, thinly sliced
1 medium onion, thinly sliced
1 large tomato, fresh
parsley (to garnish)
1 cup fish stock (or bottled clam juice)

Heat skillet over medium heat.

2. Add seeds and flakes. Roast for 2-3 minutes until fragrant.
3. Grind spices in a spice grinder or use a mortar and pestle and spread spices on the snapper fillets. Let stand 10 minutes.
4. Spray an ovenproof dish large enough to fit all the fish in one layer.
5. Add 1/2 garlic, onions and tomato.
6. Add fish.
7. Add remaining garlic, and onions. Pour over fish stock or clam juice over fish.
8. Bake in a preheated 400 degree for 20-30 minutes, depending on the thickness of the snapper fillets.

Tunisian Eggplant Salad

This salad is a meal in itself.

20 min 20 min prep
1 lb eggplants
1 large green bell pepper, chopped
1 clove garlic, crushed
1/2 cup olive oil
1/3 cup red wine vinegar
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 (12 1/2 ounce) can albacore tuna in water, drained
1 large tomato, seeded & chopped
1/4 cup feta cheese, Crumbled
crisp salad greens

Roast eggplant in the oven until the skin is charred.

2. Allow to cool and peel off charred skin; cut the eggplant into 1 inch cubes.
3. Arrange with green pepper in 2-quart shallow casserole dish.
4. In a glass jar with lid, combine garlic, oil, vinegar, oregano and salt; shake well.
5. Pour over eggplant mixture. Cover and refrigerate 1 hour.
6. Drain marinade and reserve for other use. Toss marinated vegetables with tuna and tomato.
7. Spoon in to salad bowl lined with crisp greens.
8. Enjoy!

Tunisian Potato Turnovers

For Hanukkah, it is traditional to eat oil-rich foods in honor of the miracle of the Temple lamp. This mashed potato-filled pastry is easy to put together using egg roll wrappers. Adapted from a recipe in Joyce Goldstein's cookbook, Saffron Shores.

1 hour 30 min prep
1 lb russet potatoes, peeled and cut into 1 inch chunks
1 onion, peeled and chopped
2 cloves garlic, peeled and minced
1 tablespoon olive oil
3 tablespoons minced parsley
3 tablespoons minced fresh cilantro
1 tablespoon drained capers, rinsed and coarsely chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 large egg, separated
12 egg roll wraps (6-inch squares)
vegetable oil (for frying)

Boil potatoes in salted water until they mash easily, about 15 minutes.

2. Drain and mash with potato masher until smooth.
3. In small frying pan over medium heat, stir onion and garlic in oil until onion is very limp, about 10 minutes.
4. Cook slowly--reduce heat if it starts to brown.
5. When onions are soft, stir in potatoes, parsley, cilantro, capers, salt and pepper.
6. In a small bowl, beat egg yolk to blend; add to potato mixture and mix well.
7. In another small bowl, beat egg white to blend.
8. Cut egg egg roll wrapper into four squares (keep covered with plastic wrap until ready to use or it will dry out).
9. Place about 1 1/2 teaspoons potato mixture in the center of each square.
10. Brush edges lightly with egg white.
11. Fold each square diagionally over filling to form a triangle; pinch edges to seal.
12. Pour 2 inches of oil into a heavy 5-quart pan over medium heat.
13. When oil reaches 375 degrees F, using a slotted spoon or a mesh basket and working in batches of 6 to 12 (cook only what will fit easily in one layer) lower pastries into oil.
14. Fry until golden brown, turning once, 3 to 5 minutes total.
15. Transfer to paper towel-lined baking sheets to a 200 degree F oven and keep warm up to 30 minutes.
16. Allow oil to return to 375 degrees F before you put in next batch.

Tunisian Vegetable Stew

This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."

36 min 10 min prep
1 thinly sliced onion
1/4 cup vegetable stock (or more)
3 cups thinly sliced cabbage
1 dash salt
1 large green pepper, diced or sliced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can chickpeas
1/4 cup raisins or currants
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 tablespoon lemon juice
salt

Saute onions in stock for 5 minutes (or in oil, if you prefer).

2. Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
3. Add pepper and spices (I increase the amount of all the spices); saute another minute.
4. Stir in tomatoes, chickpeas and raisins.
5. Simmer, covered, for 15 minutes till vegetables are tender.
6. Add lemon juice and salt to taste.
7. Serve over couscous (or rice, or another grain).

Tunisian Carrot Salad

Come explore the tastes of the sunny Mediterranean! This doubles easily and can be made ahead- goes well with Lebanese Chicken and Turkish Zuchinni Pancakes. Explore the world from your kitchen!

30 min 15 min prep
1 1/2 lbs carrots, peeled,cut into 1/4 in. rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white vinegar
1/3 cup chopped fresh cilantro

Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes.

2. Drain well.
3. Stir oil,cumin,and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
4. Add carrots, then 1/2 c.
5. water and vinegar.
6. Simmer over medium heat until liquid is absorbed, stirring often,about 5 minutes.
7. Season with salt and pepper.
8. Remove from heat;cool.
9. Mix in cilantro.
10. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.).

Tunisian Harissa

Harissa is a blend of spices with red pepper and garlic. Its consistency is like tomato paste. It is used in Tunisia and Algeria, and probably all over North Africa, to add rich, spicy, hot flavor to prepared food. It's also used as a snack, spread on french bread (or other bread) that has been spread with olive oil. You can use harissa in many other dishes, just to spice things up!

40 min 40 min prep
125 g dried hot red chili peppers, cayenne type
1/2 head garlic
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon water
1-3 tablespoon olive oil

Cut off the tops of the dried red peppers, and deseed them.

2. Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
3. Take the skins off the garlic.
4. Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
5. Also, add 1 tablespoon olive oil.
6. Blend this until it is like a paste.
7. Add olive oil to taste.
8. The oil will lessen somewhat the intensity of the spice.

Tunisian Meatballs

These are different from your "same ole, same ole" meatballs. The spices make the difference.

45 min 15 min prep
1 lb chopped beef
1/2 cup breadcrumbs
1 tablespoon chopped fresh parsley
1 dash nutmeg
1/2 teaspoon onion powder
salt and pepper
1 egg, slightly beaten
Sauce
1/2 cup chopped onions
2 tomatoes, chopped
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1 dash saffron
1 dash cinnamon
1 dash pepper
1/2 cup tomato juice

Mix the meat, bread crumbs, parsley, nutmeg, onion powder, salt, pepper, egg and water.

2. Form the mixture into meatballs and brown in broiler until golden brown.
3. Steam the tomatoes and onion.
4. Put the meat, steamed tomatoes and onions and all remaining seasonings into a pot along with the tomato juice. Cover tightly and simmer gently for 30 minutes.
5. Yield:16 meatballs. One serving equals 2 meatballs.

Tunisian Olives

Make your own olives from fresh olives.

5 days 5 days prep
200 g green olives, fresh
200 g black olives, fresh
3 bay leaves
2 small lemons
1 teaspoon peppercorns
5 cloves
5 tablespoons coarse salt
50 g table salt
1 cup olive oil

For the black olives, take a needle, and pierce the olives liberally. Put them in a jar, and add the coarse salt. Put the lid on, and shake the jar. For the next several days, the olives will yield water. Pour this off every day, or several times a day.

2. When the olives yield no more water, rinse them in abundant water, getting rid of all the salt. Put the drained olives in a jar, and cover them with olive oil. Add the cloves and the peppercorns.
3. For the green olives, wash/rinse them in lots of water. Take a needle and pierce them all over so they take in the flavors. Place them in a container filled with water. Throw out the water, and put in new water for 4 or 5 days, morning and evening.
4. Drain the green olives, and put them in a jar. Cover them with salted water, 50 gr tablesalt to 1 liter of water. Add the bay leaf and the lemon, cut in quarters. When the olives begin to yellow, they are ready to eat. You could drain them and put them in olive oil at this point.
5. There are many variations to olive recipes; you can add red pepper flakes, herbs, garlic, anchovies, etc.

Tunisian-Style Grilled Lamb Chops

Another one for the Zaar World Tour, from the net - looks pretty darn yummy!

35 min 15 min prep
1 tablespoon caraway seeds, ground
1 teaspoon anise or fennel seeds, ground
1/2 teaspoon red pepper flakes
1/2 teaspoon black pepper, ground
1 teaspoon coriander seeds, ground
3 garlic cloves, minced
1/3 cup olive oil
1 1/2-2 lbs shoulder lamb chops

Mix all the spices together with the garlic and olive oil. Add the chops and turn to coat well. Cover and refrigerate for 24 hours.

2. Prepare a wood or charcoal fire in a grill, or preheat a gas grill.
3. When the fire is ready, put the chops on an oiled rack and grill about 4 minutes per side. The outside should be nicely browned, the inside faintly pink.

Authentic Tunisian Couscous Au Poulet

In order to make authentic couscous, you have to use the right cooking pot, a "couscousiere". The "stew" portion is cooked in the large pot base and the couscous is cooked in the steam of the stew sitting atop on a fitted steamer.

50 min 20 min prep
2 cups couscous, I like Tria or Ile de France brand
4 medium potatoes, cubed
2 cups baby carrots
1 large turnip
2-3 green peppers, cored and quartered
1 (10 ounce) can tomato paste
1/2 cup olive oil, to cover pot bottom
1 large onion, chopped
2 whole boneless chicken breasts
2 tablespoons ras el hanout spice mix (substitute 1 tbsp each ground caraway and ground coriander if unavailable)
1 tablespoon turmeric
1 pinch saffron, ground
1/2 teaspoon chili powder
1/2 teaspoon harissa, if desired (or more)
1 can chickpeas, drained (optional)
1/4 cup salted butter
salt and pepper
water

Pour couscous in large bowl and cover with water. Water will be absorbed. Set aside.

2. In the pot part of the couscousiere, pour a generous amount of olive oil, maybe 1/2 inches deep, and the chopped onion. Add a little salt and saute until onion is translucent. Add the chicken, with more salt, and brown until not pink but not overcooked. If the temperature gets too hot, add warm water to cover and continue to cook. Now add your dry spices including about 1/2 teaspoons salt and generous sprinkling of pepper. Before adding the saffron, dilute in hot water. Mix throughly and bring to a covered boil. Add all of tomato paste and mix throroughly, then adding carrots, turnip and green peppers. Mix thoroughly, adding enough water to cover vegetables.
3. Go back to your couscous and add about a 1/2 cup of water to wet more.
4. Last, add your potatoes and give the stew a good stir making sure nothing is stuck to the bottom of the pot.
5. Place the "steamer" part of the couscousiere atop the stew pot. Pour your wetted couscous; don't worry--it won't fall through the holes! Spread evenly. I like to make a little opening so steam can escape through a hole or two. Now put the lid on the top and turn down the heat to a simmer. Note: when stirring occasionally, have a plate ready to put the steamer part on while you stir the stew. Be sure to wear oven mits because the steam can easily burn.
6. By the time you put the top on, it takes about 20-30 minutes to cook. Your couscous will become very fluffy. If it looks too dry, pour some hot water over. Make sure your carrots are done before turning off, but be sure to turn off before your potatoes turn to mush. Just before removing, add your harissa and drained chick peas and mix throughly. (Some people ladel out some broth and add more harissa as an optional topping for those who like it extra hot!).
7. Taste test for salt at the end. It should be slightly on the salty side to compensate for the bland couscous.
8. Remove the couscous and pour into a large bowl. Stick a fork in your butter stick and coat thoroughly. The ladel out some broth and coat thoroughly for very wet consistency.
9. Option #1 Place couscous in large bowl or platter and make a well in the center for a mixture of chicken and vegetables.
10. Option #2 Mix chicken pieces and vegetables throughout the couscous.
11. Option #3 Place the couscous and stew portions in a separate bowls for assembly at the table.
12. Because of the amount of water you need to cover everything, you'll no doubt end up with more broth than needed. Once cool, freeze in freezer bags and it makes an ideal sauce for a quick pasta meal (just be sure to coat with butter first; it's a crucial step to make the sauce stick).
13. Couscous is an extremely versatile dish inasmuch as it can be made with beef, lamb, fish or even spicey sausage (merguez) or even a combination!
14. Note: if time is a factor, the stew portion can be made ahead of time and then simply reheated to add the couscous steamer on top.

Tunisian Potato & Olive Salad

Posting for ZWT 2006 this is an appetizer or cold side dish. Sounds nicely spiced and very interesting. I would think the spices in this could be played with a little bit.

35 min 15 min prep
1 lb baby potatoes
salt, as needed
1/2 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2-3 garlic cloves, chopped
15-20 mediterranean oil-cured black olives (such as Kalamata)
3 tablespoons extra virgin olive oil
1/2 lemon, juice of (to taste)

Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.

2. Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
3. Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
4. Cut the potatoes into thick slices, several per potato, or into quarters.
5. Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
6. Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.

Tunisian Glazed Chickpea-And-Carrot Salad

Here is truly a delicious Mediterranean salad inspired by Sally and Martin Stone, authors of The Instant Bean (Bantam). Serve it warm or at room temperature with grilled chicken or fish kebabs and crusty bread.

35 min 15 min prep
1 1/2 lbs carrots, about 8 medium
2 tablespoons golden raisins
2 tablespoons canola oil or peanut oil
2 onions, sliced
1/2 teaspoon hot red pepper flakes
1/2 teaspoon caraway seeds
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
19 ounces chickpeas, drained and rinsed
1 pinch cayenne pepper or black pepper
1 lemon

Cut carrots lengthwise into quarters. Then, slice crosswise 1/4 inch (0.5 cm) thick. Place carrots in a saucepan and cover with water. Bring to a boil, uncovered, over high heat. Reduce heat to low and simmer until barely tender, from 3 to 5 minutes. Reserving 1/2 cup (125 mL) of cooking liquid, drain carrots and set aside. Meanwhile, cover raisins with hot tap water. Let stand 10 minutes to plump, then drain.

2. Heat oil in a large frying pan set over medium heat. Add onions and cook, stirring often, until softened and golden, about 10 minutes. Add raisins, reserved carrot water, red pepper flakes, caraway seeds, paprika, cumin and salt. Increase heat to medium-high and bring to a boil. Add carrots and boil gently, uncovered, until liquid is reduced slightly, from 3 to 5 minutes.
3. Stir in chickpeas. Sprinkle with cayenne, if you wish. Stir until chickpeas are heated through, about 2 minutes. Serve warm or at room temperature. Squeeze lemon juice over top just before serving.

Bejma-The Tunisian Friday-Night Bread

Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'

2陆 hours 2 hours prep
2 (1/4 ounce) packages dry yeast (2 tbsp.)
1/4 cup sugar
1 1/2 cups lukewarm water
4 large eggs
1/4 cup vegetable oil
2 teaspoons salt
7 cups unbleached all-purpose flour

Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.

2. Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
3. Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
4. Preheat the oven to 375 degrees.
5. Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.

Tunisian-Style Roasted Beet Salad With Harissa

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

50 min 20 min prep
2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
Dressing
1/2 cup green onions, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.

2. Preheat oven to 400 degrees.
3. In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
4. In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
5. Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
6. Remove from oven, set aside to cool for 5 minutes.
7. Then cut beets into 1/2" cubes.
8. Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

Tunisian Tomato Soup With Chickpeas and Lentils

A variation on a Molly Katzen recipe I found on the Internet. Though the spices are quite different, the basic ingredients 鈥?tomotoes, lentils and chickpeas 鈥?remind me of the popular Moroccan soup called harrira. Have not yet tried this one but as fall comes, this will certainly make an appearance in my soup pot.

1录 hours 15 min prep
1 cup lentils, sorted & rinsed
1 cinnamon stick
7 cups water (more or less)
1 tablespoon olive oil
3 cups minced onions
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon turmeric
1 1/2 teaspoons cumin seeds
2 teaspoons ground cumin
3 bay leaves
1 (28 ounce) can crushed tomatoes
2 cups cooked chickpeas, drained and rinsed (canned is fine)
black pepper
cayenne pepper
currants (optional)
plain yogurt (optional)
parsley, chopped (optional)
fresh mint, chopped (optional)

In a large soup pot, place lentils with the cinnamon stick in 7 cups water and bring to a boil. Reduce heat and cook until tender, about 30 minutes. Remove and discard the cinnamon stick and drain the lentils, reserving the liquid.

2. Meanwhile, heat oil in a soup pot. Add the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves. Saute over medium heat for 5 to 10 minutes or until the onions are soft. If the pot gets a bit dry moisten with some of the reserved lentil water.
3. Measure out the reserved lentil water and add water to reach 6 cups of liquid and return to soup pot with the spiced cooked onions. Add the canned crushed tomatoes with juice and bring to a boil. Lower heat to a simmer, partially cover and cook for another 15 minutes or so.
4. Stir in the chickpeas and lentils and cook for about 5 minutes to warm through. The legumes should not become mushy.
5. Season to taste with the two peppers and lemon juice; adjust salt.
6. Serve hot with some yogurt [omit for Vegan], a sprinkling of parsley or mint, and currants, if desired.

Samsa - Tunisian Almond and Sesame Filo Pastries

A super sweet pastry, lighter than baklava.

30 min 30 min prep
2/3 cup sugar
1 1/4 cups water
1 tablespoon lemon juice
1 tablespoon orange flower water
1 1/2 cups blanched almonds, lightly toasted and ground
1 1/2 teaspoons finely grated orange peel
1 1/2 teaspoons ground cinnamon
4 ounces phyllo pastry
2 tablespoons olive oil, for brushing
lightly toasted sesame seeds, for sprinkling

Put the water and 1/2 cup of the sugar in a saucepan over medium heat, stirring until dissolved.

2. Add the lemon juice and boil until syrupy.
3. Remove from the heat and add the orange-flower water.
4. Leave to cool.
5. Preheat the oven to 350 degrees.
6. Blend the ground almonds, orange peel, and cinnamon,and the remaining sugar. Blend together these ingredients.
7. Have the filo ready, stacked under a damp cloth.
8. Brush one sheet of filo with olive oil. Cut the oiled sheet into 3 lengthwise strips. Place a small spoonful of filling at the bottom of each strip.
9. Fold the sides of the filo strips over the filling, then roll the pastry up along the length. Brush inside the end of the pastry with oil and seal it to the roll. Brush with oil and put on a baking sheet.
10. Repeat with the remaining pastry and filling. Bake the pastries for 15-20 minutes, until crisp and golden. It will be very flaky.
11. Lower the pastries a few at a time into the hot syrup, letting them soak in the syrup for about 3 minutes.
12. Remove to a plate and sprinkle generously with sesame seeds. Leave until cold before serving.

Tunisian Tagine of Lamb with Artichoke and Peas

This recipe came with a tagine I bought at Eastern Market in DC. It is easy to play with and can be made with chicken or beef instead of lamb.

3陆 hours 20 min prep
2 lbs lamb, cut in 2 inch pieces
3 lbs artichokes
3 lbs green peas (can is OK)
1 teaspoon ginger
1 pinch saffron
1 clove garlic
3 tablespoons olive oil
1 preserved lemon
1/2 lb olives (green, red or black)
1 bunch parsley
lemon juice

Make a mixture of 2 Tbsp.

2. olive oil, ginger, saffron, and garlic.
3. Bath the meat pieces in the mixture until all sides are coated.
4. Put 1 Tbsp.
5. olive oil in the center of the tagine and place the meat pieces on top of it.
6. Clean the artichoke, take out the leaves and the core and only use the heart.
7. Skin the preserved lemon.
8. Place artichokes on top of the meat.
9. Scatter olives on the tagine and then the skin of the preserved lemon.
10. Squeeze the pulp from inside the lemon all over the vegetables.
11. Add 1/2 cup water.
12. Place in a preheated oven at 300 F.
13. for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
14. Then add the green peas and cook for 10 more minutes.
15. (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.

TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AIOLI

2 pounds mild white fish fillets (such as orange roughy or halibut), cut into 1/2-inch cubes
1 cup finely chopped onion
6 garlic cloves, chopped
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
2 teaspoons coarse kosher salt
1 teaspoon ground ginger
3/4 teaspoon ground black pepper
6 tablespoons matzo meal
1 large egg

12 tablespoons (about) olive oil (for frying)

Spicy Lemon and Paprika Aioli

Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350掳F oven about 10 minutes.)

Arrange fish cakes on plates. Spoon aioli alongside and serve.

I have more, if you want, feel free to contact me and I'll give you more Source(s): Have been living in Tunisia 5+ years
http://360.yahoo.com/jamie_hassen...

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