Tunisians food Recipe Book

• Time: 2hr
• Serves: 6

Ingredients	Quantity
lamb stew meat , cut into large pieces	2 lb
couscous fine semolina	2 lb
onions , finely chopped	2
cloves garlic , pressed	2
tablespoons tomato paste	4
tablespoons harissa	2
tablespoons ground caraway	2
tablespoon ground coriander	1
teaspoon chili powder	1
turnips , cut in half	4
medium carrots , peeled	6
zucchini , peeled lengthwise	4
small potatoes , peeled	6
chickpeas (canned)	10 oz
green hot peppers , fried in oil (optional)	4
Vegetable oil
Salt
Pepper

INSTRUCTIONS

Step 1: Pour ½ cup of oil into a large pan. Fry the onion over medium heat for 2 minutes.

Step 2: Add the garlic, tomato paste and harissa and continue frying for 2 minutes.

Step 3: Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.

Step 4: Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.

Step 5: Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes.

Step 6: Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.

Step 7: After 45 minutes, add the zucchini, potatoes and chickpeas.

Step 8: Cook for at least another 30 to 40 minutes over low/medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.

Step 9: 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it get moistened enough.

Step 10: Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).

• Time: 30 mins
• Serves: 5

Ingredients	Quantity
tablespoons olive oil	5
onion, diced	2.5
red bell pepper, sliced	2.5
green bell pepper, sliced	2.5
garlic cloves, minced	7.5
tomatoes, diced	10(or 2-14 oz cans)
tablespoons cumin	2.5
tablespoons paprika	2.5
tablespoons salt	1.88
tablespoons chili powder	1.25
eggs	10

INSTRUCTIONS

Step 1: In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes.

Step 2: Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.)

Step 3: Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters.

Step 4: Cover the skillet and simmer for 5-7 minutes, until the eggs have set.

Step 5: Serve immediately with crusty bread or pita.

• Time: 2hrs 15mins
• Serves: 4

Ingredients	Quantity
dried chickpeas	1 lb
teaspoon baking soda	1
slices bread (a little stale)	4
teaspoons ground cumin	2
teaspoon ground caraway	1
tablespoons harissa	2
lemon	1
cloves garlic , pressed	4
teaspoon salt	1
tablespoons olive oil	3
cups water	7
tablespoons white vinegar	3
eggs (at room temperature)	4
Salt
canned tuna (optional)	8 oz.
Black and/or green olives (optional)

INSTRUCTIONS

Step 1: Soak the chickpeas in a large amount of water with baking soda for 12 hours.

Step 2: After soaking, drain and rinse the chickpeas thoroughly.

Step 3: Cook the chickpeas and two pressed cloves of garlic in 4 cups of water, without salt, and over high heat for 15 minutes.

Step 4: Reduce the heat to a medium, cover and cook for 1 hour.

Step 5: The chickpeas should be covered with about 2 inches of water, so add water if necessary, during cooking, so that the chickpeas are always immersed in water. When cooking chickpeas, skim the white foam that may form.

Step 6: Cook until the chickpeas are tender.

Step 7: Add salt to the chickpeas 5 minutes before the end of cooking.

Seasoning

Step 1: In a salad bowl, add the lemon juice, olive oil, remaining garlic, harissa, caraway and half of the cumin. Add salt and mix well with a whisk. Set aside.

Poached eggs

Step 1: In a saucepan, bring 3 cups of water with 3 tablespoons of vinegar to a boil.

Step 2: Break the eggs in small saucers, taking care not to break the yolk. Set aside.

Step 3: When the water comes to a boil, give it a whirl with a fork or a whisk, with a circular motion (like a whirlpool).

Step 4: Slide the eggs one at a time. The rotating movement allows the white to immediately wrap the yolk.

Step 5: Poach for 3 to 4 minutes while keeping the water simmering.

Step 6: Remove the egg with a slotted spoon and place in a bowl of ice water for 3 seconds to stop the cooking. Then, place on a cloth to drain.

Step 7: Season the poached eggs with salt about 2 minutes after cooking. Keep the eggs warm between two plates.

Assembly

Step 1: In a deep dish or large bowl, place a few pieces of bread.

Step 2: Laden over chickpeas with a little of the broth.

Step 3: Place a poached egg on top, as well as tuna and olives.

Step 4: Add 2 tablespoons of seasoning.

Step 5: Sprinkle with remaining cumin. Enjoy very hot.