TUNISIAN STARTERS
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BRIK
Malsouka pastry (or filo pastry if not found in the UK)
Small amount of cooked cubed potatoes
1 small tin of tuna
Chopped parsley
Capers
Eggs
Salt and pepper
Mix together the tuna, parsley, capers, potatoes and season with salt and pepper
Spoon some of the filling onto one of the pastry sheets, making a well for the egg
Break an egg into the well and fold the pastry sheet into a triangle shape to cover the mixture and the egg
Seel both sides of the pastry together
Fry for a couple of minutes on each side in hot olive oil
Serve with optional sprinkled lemon juice
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How To Make A Brik
Click On The Brik For Step By Step Instructions - In Pictures
CHACKCHOUKA
3 green peppers
2 onions
1 chilli diced
8 small potatoes, diced
6 tomatoes
Olive oil
Cumin
Salt and pepper
Cayenne pepper
6 eggs
Cut the peppers into thin strips
Slice the onions and cut the tomatoes in half
Fry the peppers and onions in the olive oil
Season with salt and pepper, cumin and cayenne pepper and cook over a low heat
Add the potatoes and tomatoes and cook until tender
Beat the eggs in a bowl
Add the chilli and egg into the pan
Once the eggs are scrambled, the dish is ready to serve
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HARISSA
225g dried chillies
120ml olive oil
4 cloves of garlic
1 tablespoon of ground coriander
1 tablespoon of caraway seeds
1 tablespoon of salt
Remove the seeds from the dried chillies and soak in warm water for 20 minutes
Mash the garlic and salt together with a pestle and mortar
Add the chillies and other ingredients, crushing them into a smooth paste
Gradually blend in the olive oil
Serve with butter on small rounds of freshly baked, crusty French Stick or with
traditionally made Berber bread
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TUNISIAN MAIN COURSE
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TUNISIAN LAMB COUSCOUS
500g lamb cut into cubes
2 onions in large chunks
Olive oil
Zahar (Rose water from the trees in my back garden in Tunisia) *Optional
Tunisian-style long, green, medium-heat peppers
Potatoes
Carrots
1 cabbage
Pumpkin cut into cubes
1 tin of chickpeas
4 tablespoons of tomato puree
1 tablespoon of chilli powder or harissa
1 tablespoon of paprika
pinch of saffron
1 teaspoon of cinnamon
1 teaspoon of cumin
salt and pepper
500g to 1kg of couscous (depending on how many you are cooking for)
Season the meat and onions with the spices and fry in olive oil and Zahar
Add the tomato puree and some water and cook for around 15 minutes
Add the vegetables to the pot with further water and boil
Place wet couscous in a colander and place over the boiling pot
Cover with a lid and steam for around 30 minutes
Add the potatoes, pumpkin and chickpeas to the pot and cook until the meat and vegetables are tender
Add the peppers to the pot for the last 5 minutes of cooking time
Empty the couscous into a bowl and pour over some sauce from the pot, stirring it in
Arrange the meat and vegetables over the couscous and serve
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TUNISIAN TOMATO AND CUCUMBER SALAD
2 cucumbers
6 plum tomatoes
1 onion
2 tablespoons of lemon juice (add more to suit individual taste)
Dash of olive oil
Salt and pepper
Chop cucumbers, tomatoes and onion into very small pieces
Add lemon juice and olive oil
Season with salt and pepper
Best served chilled to blend the flavours
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TUNISIAN DESSERT
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WANTED
Your Favourite Tunisian Cake, Biscuit or Dessert Recipes
Please send to :
nomarmiteintunisia@yahoo.fr
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DESSERT SUGGESTION 1
(Submitted by Tunisian Traditional Granny)
1 pomegranate per person
Sugar
Rosewater
Cut pomegranates in half and remove the red seeds, placing in a bowl
Squeeze the fruit to add some of the juice to the bowl
Make sure that all pith is removed
Mix to taste with sugar and a dash of rosewater
FOLLOWED BY
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Hot, refereshing, mint tea
Garnished with fresh mint leaves
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Photographs
© 2008 Annika Erikkson
