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Tunisian recipes 





Keftaji

Ingredients

 4 large potatoes 
 3 fresh tomatoes 
 4 peppers if you like hot food 
 A spoon of harissa (jouda), 6 eggs, flat parsley, coriander if you like it, as well salt and oil for frying
Preparation
Peel off the potatoes and cut them as you would do for French fries. Fry them like French fries et let them rest. Cook the tomatoes in the oven, after cutting them in halves. Fry the pepper to be able to peel them off. Fry the eggs while avoiding cooking the yolk. Once everything is cooked, put the fries in a bowl. Add the pepper after having unseeded them and peeled them off. Add the tomatoes after having peeled them off. Add the eggs. Add harissa (jouda) and finally the flat parsley (do not hesitate to use a large quantity of it). Chop the content of the bowl using a fork and a knife. Serve very hot. You may add an egg yolk before serving if you feel that the dish is too dry.
May be eaten with traditional bread, as a starter

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Harissa - Hrissa – Hot Sauce of red pepper

Ingredients

8 red peppers
 water 
 1 spoon of Harissa (jouda)
1 teaspoon of salt 
1 teaspoon of cumin 
 1 teaspoon of ras hanout (mix of seven spices) 
 3 soup spoons of olive oil
Preparation
Remove the seeds and the tops of the pepper and let them drench in water. Meanwhile grind and reduce to paste the garlic with a pestle after adding some salt. After one hour, remove the pepper from the drenching water and add garlic and salt. Grind the pepper into very fine compound, and if needed, you may add some drenching water to ensure a proper uniformity. Add the spices and olive oil and keep cool. Serve together with merguez or utilize with well grilled merguez.
Tunisian recipe for a hot sauce based on red pepper.

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Egg Brick

Ingredients

4 eggs 
4 malsouka sheets 
1 small can of tuna fish in olive oil (200 g) 
1 onion
1 spoon of ground parsley1 spoon of lemon juice 
1 spoon of olive oil (extra virgin)
salt and pepper
 olive oil for frying (preferably refined)


Preparation
Remove the seeds and the tops of the pepper and let them drench in water
Meanwhile grind and reduce to paste the garlic with a pestle after adding some salt
After one hour, remove the pepper from the drenching water and add garlic and salt
Grind the pepper into very fine compound, and if needed, you may add some drenching water to ensure a proper uniformity
Add the spices and olive oil and keep cool
Serve together with merguez or utilize with well grilled merguez

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Auja

Ingredients

for 2 or 3 persons

2 green sweet peppers 
1 onion
5 tomatoes
6 merguez
4 ou 6 eggs
harissa (jouda)
salt, pepper
olive oil
one spoon of canned tomato (jouda)
Preparation

Brown in olive oil

2 green sweet peppers cut in small pieces, then the onion is cut in small pieces, then tomatoes in small pieces, a spoonful of canned tomato (jouda) . Stew all this, salt and pepper.

Afterwards, you add pieces of merguez, stew again and either put aside for later on or break the eggs on this preparation, and that’s it.

Have a nice meal

The harissa (jouda) is up to your desire during the meal

 

 

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Barkhoukech

Ingredients

 

for 6 persons:

 The main ingredient "the garnite" ( dried octopus) 3 to 4 tentacles200g of barkhoukech (do not confuse with mhames)
a bunch of celery
 3 carrots
1 or 2 bunches of chard
 1 eggplant1kilo of pumpkin (red)
50g of chickpeas 25g of lentils
25g of peas
25g of broad beans ( dry or green)
+-10 cloves of garlic1 cup of olive oil
3 or more large spoons of canned tomato
 salt - pepper 
cumin 
hot paprika


Preparation
Do not forget to steep your chickpeas in water on the previous day as well as the garnite (dry octopus)! separately
You need a couscous-maker for your dish:
1st:
Take a stockpot and pour the water, all your vegetables (after having properly washed and cut them) and your legumes (i.e. broad beans, chickpeas…) and of course the "garnite"
Put the stockpot on the burner, and add immediately your canned tomato, as well as oil, paprika and salt
Let your vegetables cook.
When the whole lot is almost cooked, put in place the top of your couscous-maker (the keskes), slightly moisten the 200g of barkhoukech while adding 1 teaspoon of cumin, 1 teaspoon of pepper and 3 crashed cloves of garlic . Put the whole lot in the keskes for +-15min (just to pre-cook the barkhoukhech : If we put the latter directly in the stockpot without pre-cooking it on steam, it would take much longer to cook and it would absorb all the sauce!)
Meanwhile, you would have washed and cut your pumpkin into pieces ( large pieces) and you would have dipped it into the stockpot.
Pour the barkhoukech into the sauce, with the remaining crushed garlic and 2 teaspoon sof cumin.
Wait for ten minutes to allow the barkhoukech and the pumpkin to cook properly... Be careful, the level of the sauce should not be reduced! (It should not be dry, the vegetables and the barkhoukech grains must swim into the sauce)
 It is a typical meal of Gafsa, inherited from the Berbers. During the cold season, it is consumed hot and slightly chilly.
The taste of this dish is based on the totality of ingredients, in particular on « the Garnite ».
NB: You may combine garnite and squab pigeon
Its preparation seems complicated, but if you follow the instructions, everything would be fine.
Hava a nice meal

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Brick with potatoes

Ingredients

2  potatoes Some twigs of  parsley 
1 half  onion
capers
 salt,  pepper
 8  crude eggs .

 
Preparation
Boil two potatoes until cooked, peel them off and crush them with a fork until they become a purée. You may also put them in a blender to obtain a better result.
Cut very finely some parsley and a half onion, salt, pepper, add a soup spoon of capers that would have been rinsed in water. Put into the stuff.
Take a malsouka sheet (brick) Fold it at the level of the edges to obtain a square.
Put the staffing mix in the middle of the sheet (1 soup spoon and a half).
Some harissa (jouda)
Make a well to leave some space for the egg that you would add carefully.
Be careful not to leave the egg on the sheet for too long. It could drench the sheet and make a hole..
Fold the sheet in two to make a triangle, and cook immediately the bricks after adding the egg.
 When the stuff is ready, heat the frying oil. It needs to be really hot for a proper cooking of the bricks 

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Brick with chicken

Ingredients

After cooking the chicken, cut it into small pieces,
Add the parsley, let cook for 10 min. For seasoning, use curcuma instead of tabel 1/2 soup spoon,
1 soup spoon of garlic, salt and pepper.
Let for cooling.
Add up the cheese, the eggs (crude and boiled hard). Some people even add some fresh tomato (with neither seeds nor juice) to the stuff, finely cut. That is delicious, and gives more color and taste to the stuff.


Preparation
At the time of cooking, cut the brick sheet in two.
Take one half and fold on both edges. Add the stuff mix.
Fold the sheet in the shape of a cigar. Make sure that the stuff does not flow over the sides and cook immediately on hot oil at low medium heat.
Repeat the operation with the rest of the sheets.
You could as well cook them in the oven after lining up the cigars on a pan , and before putting them into the oven , oil them with a brush of olive oil
Cooking duration in the oven: 30 min at medium heat.
 Proceed as for the recipe of the brick with minced meat 

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couscous with fish (bream)

Ingredients

for 6 persons :

 3 breams
 500g of semolina
 3 carrots
 500g of red pumpkin
 100g of chickpeas
 4 spoons of concentrated tomato (jouda) Olive oil
 1 onion and +-10 cloves of garlic
  salt, pepper
 paprika
 cumin 
  2 potatoes and some chilly for decoration.
Preparation
Clean your fish and let them in one piece.
Crush some cloves of garlic with some cumin, pepper, salt, and pour the mix onto the fish, and fill them as well with these spices.
Take the couscous- maker, and pour in it the olive oil, add the onion that you would have cut, the concentrated tomato (jouda). Let stew.
Cut your carrots in halves (lengthwise), dip them into the sauce together with the chickpeas. At that time, add water, paprika, salt.
Once it starts boiling, put the semolina for first cooking.
Before cooking again the semolina, dip one fish into the sauce for a few minutes, just to give the taste of fish ! Remove it later on (before it falls to pieces).
Prepare your semolina for a second cooking, by adding one spoon of olive oil, some cumin, pepper…. Do not forget the salt. Cook it again.
Once the chickpeas are cooked, add the pieces of pumpkin, together with the remaining part of the crushed garlic and some cumin.
For decoration :
Put 2 potatoes to boil in salted water, and fry them afterwards together with the chilly
Fry the fish that were well spiced.
When the sauce and the decoration s are ready, mix the semolina and the sauce (remove the vegetables). Finish the operation by decorating your couscous with the vegetables, the fish, the potatoes and the chilly.
 Have a nice meal! 
Have a nice meal!

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Special Couscous with broad beans

Ingredients

500g of couscous250 gr
Of meat (at your choice, but preferably mutton) 3 carrots
2 medium potatoes
2 turnips
1 cucumber (average size
2 zucchini
200 gr of green broad beans (if not available
soak dry broad beans into water for two days before using) Olive oil 
 3 or 4 green onions 
 4 fresh tomatoes
pepper, salt, paprika
red chilly in powder
cinnamon2 green chilly
 Harissa jouda (concentrated red chilly sold in oriental shops
in particular Tunisian ones)
 the garlic (one soup spoon)
two liters of water.
Preparation
Take a saucepan and put in it the broad beans (soaked into water for two days). Add water and let cook for 30 min without cover.
Take the large couscous pot, pour the olive oil. Take the green onions, cut them into tiny pieces. Let cook for 5 to 10 min. on low heat.
Put the meat, (cut into large pieces, and adding salt and pepper) into the pot and leave for ten minutes, while stirring from time to time.
Add the fresh tomato that was cut in small pieces, two cups of water, paprika,' garlic, harissa jouda (optional), the mix of spices for the meat, the red chilly in powder.
Cover the pot and let cook for 10 to 15 mn ..
Take the two peppers, pierce them in the middle with a slightly salted knife, and add them in the pot, but for only 15 min. After that, they must be removed.
Take the turnips, the carrots, the cucumber, the potato, the zucchini. Peel them off, wash them, and put them aside.
Take the broad beans that are now ready. Add them to the sauce.
Let boil for some time
Put the vegetables into the keskes, then put the latter onto the pot.
Add one liter and a half water. Let boil.
Put the couscous into a large bowl. Add oil to make it tender: three to four spoons of oil.
Mix it with your fingers for 3 min.
Then pour it into the upper part of the couscous maker.
We would then have three levels: the first one contains the meat, the broad beans and the sauce, the second contains the vegetables, and the third and last contains the couscous that is steam cooked.
From time to time, you need to splash the couscous with water and stir it.
It would take one to two hours to cook properly the couscous and the vegetables.
When the sauce is well absorbed and the vegetables are cooked, the couscous is emptied into a large pan or tray, and the sauce is gradually added.
Only the sauce must be added. The broad beans should be kept for decoration at a later stage.

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Couscous

Ingredients

for 6 persons : recipe of a good couscous

 500g of mutton or veal meat
 one cup of oil
 1 kg of fine couscous  2 spoons of concentrated tomato (jouda)
 1 spoon of paprika (mild or hot according to one’s taste)
 salt and pepper
 one large onion
 chickpeas 2 handful ( the chickpeas must be soaked into water throughout the preceding night)
  vegetables according to your choice : 1 eggplant
 2 potatoes
 1 piece of pumpkin
 2 zucchinis
  6 carrots
Preparation
Coarsly cut the onions. Take a couscous pot and heat up the oil on a low heat. Add the onion, the pieces of meat (preferably pieces with bone. For instance pieces from the leg of a lamb would be the best). Let cook for 1 min then add the concentrated tomato (jouda) and the hot chilly, the chickpeas, the salt and pepper ( one dead level soup spoonful of salt) and let cook for 5 minutes while stirring. Add 2 liters of water and the carrots and let cook for 30 min. Meanwhile, peel of the carrots and cut them in halves lengthwise. Do the same for the zucchinis, the pumpkin and the potato. Put aside.
Prepare the couscous by adding some oil and one tea spoon of salt, and one cup of warm water., Mix it with its ingredients and put it into a couscous maker, on top of the pot. Leave it there for ten minutes to absorb the steam. Add the rest of the vegetables and steam the couscous for a second time for 10 minutes after adding some more water. The couscous is now ready to serve. Have a nice meal.


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