Tunisian Vegetable Couscous

This is a traditional Tunisian recipe for a classic dish of couscous cooked with chickpeas, beans, mixed vegetables, fruit and herbs for a very tasty and rich accompaniment or vegetarian dish.

Almond and Sesame Pastries

This is a traditional Tunisian recipe for a classic baked finger pastry filled with an almond mix before being baked, dipped in citrus-flavoured syrup and sprinkled with sesame seeds.

 Ingredients:

150g sugar

300ml water

1 tbsp lemon juice

2 tsp orange flower water

225g blanched almonds, toasted and ground

1 tbsp (level) finely-grated orange zest

1 1/2 tsp ground cinnamon

120g filo (phyllo) pastry extra-virgin olive oil, for brushing

 lightly toasted sesame seeds, to decorate

Method: 

Combine 120g of the sugar and water in a pan and heat gently until the sugar has dissolved. Add the lemon juice and bring to a simmer. Continue cooking until the mixture is thick and syrupy then take off the heat and stir-in the orange flower water then set aside to cool.

Meanwhile, combine the remaining sugar, ground almonds, orange zest and cinnamon in a bowl and knead together to form a paste (the heat from your hands will release oils from the almonds which will aid this process.

When the syrup is cold, take one sheet of filo pastry (keep the remainder covered with a damp cloth) and brush one side with olive oil. With a very sharp knife, cut the pastry sheet lengthways into 3 strips. Place a small tablespoon of the almond filling at the base of each pastry strip. Fold the exposed sides over the filling then roll the pastry up along its entire length. Brush the exposed end with oil then fold over and press down to seal. Brush the pastry all over with oil then set on a greased baking tray.

Repeat the process above with all the remaining pastry and filling. Transfer the baking tray to an oven pre-heated 180°C and bake for between 15 and 20 minutes, or until crisp and golden brown.

Whilst the pastries are baking heat the syrup through. When the pastries are done allow to cool until you can handle them then dip each one in the heated syrup then set aside on a plate, sprinkle liberally with sesame seeds and allow to cool completely before serving.

Ajlouke de Carottes (Carrot Starter)

This is a traditional Tunisian recipe for a classic salad of cooked carrots and potatoes that are mashed and mixed with garlic, cumin, olive oil, white wine vinegar and cayenne pepper.

To Western eyes this disk looks more like a carrot purée that you would serve as an accompaniment to a main course. But in Tunisia it's treated as a starter and this is how you should use it as well.

 

 Ingredients:

750g carrots, peeled
500g potatoes, peeled
2 garlic cloves, chopped
sea salt, to taste
4 tsp cumin seeds, roasted in a dry frying pan and ground
3 tbsp olive oil
2 tbsp white wine vinegar
generous pinch of cayenne pepper

Method:

Chop the carrots and potatoes into equal-sized pieces then add to a large pot along with the garlic and cover with plenty of water. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender (about 20 minutes). Drain and mash well then add the remaining ingredients and beat until creamy. Tip into a bowl and serve at room temperature.

sorry for this long time absence, i was thinking about a new idea how to present differently my recipes and finally i got it. from this week on i will post the recipe depending on the country i mean every week i choose a country and present their popular food recipes. tomorrow i will start with my home country Tunisia. I hope that every one will love this idea and will love our popular Tunisian recipes for this week. :)

Mixed Mushroom

Ingredients

¼ cup (60 mL) diced onion
2 cloves garlic, minced or finely chopped
2 Tbsp (30 mL) vegetable oil
2½ cups (625 mL) sliced assorted fresh mushrooms
1 Tbsp (15 mL) finely chopped fresh thyme
½ cup (125 mL) whipping cream (35% MF)
Salt and pepper to taste

Method

1. In a large pot over medium heat, sauté the onion and garlic in the oil, until the onion is softened.
2. Add the mushrooms and thyme. Sauté until the mushrooms are browned.
3. Add 4 cups (1 L) water. Bring to a boil over high heat, then reduce the heat tomedium-low.
4. Simmer, uncovered, until the mushrooms are tender, about 15 minutes.
5. Purée the soup until smooth. Add the cream. Reheat over medium heat and add salt and pepper to taste.
6. Ladle up a piping potage of gorgeous, mushroomy goodness.
 tip:
Adding whipping cream to this soup makes it rich, creamy and velvety smooth. The soup can also be used as a sauce to accompany grilled chicken or salmon.

SPICY CHEESE BISCUITS

 adapted from Martha stewartat's baking book

Ingredients

2¼ cups all-purpose flour
1¼ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
¾ teaspoon sweet smoked paprika, plus more for dusting
6 tablespoons unsalted butter, cold, cut into pieces
6 ounces manchego cheese, finely grated (about 1 cup)
1½ cups heavy cream

Method

Preheat the oven to 375°F. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut the butter into the flour mixture until it resembles coarse meal with a few larger clumps remaining. Stir in the cheese with a fork.

Add the cream; using a rubber spatula, stir until the dough just comes together. The dough will be slightly sticky; do not overmix. Using a ½-cup measure, scoop mounds of dough about 1½ inches apart on the prepared baking sheet. Lightly dust with paprika.

Bake, rotating the sheet halfway through, until golden brown, 15 to 20 minutes. Slide parchment and biscuits onto a wire rack to cool. Serve warm or at room temperature.

Ultimate Crab Macaroni & Cheese

Ingredients (serves 10-12)

• 12 ounces small pasta, cooked and kept hot
• 12 ounces crab meat
• 5 ounces extra sharp cheddar, shredded
• 5 ounces gouda cheese, shredded
• 1 1/2 cups milk
• 2 cups half and half
• 4 Tbsp. butter
• 1/3 cup flour
• 1 clove garlic, crushed
• 1 teaspoon dried thyme
• 1/2 cup dry white wine
• 1 teaspoon salt
• 1/2 cup panko breadcrumbs

Instructions

Preheat the oven to 325°F.

Heat the oil and butter together in a large saucepan over medium heat.

Add the garlic and stir well. Allow the garlic to brown slightly.

Add the flour and whisk until a thick paste forms. Cook this mixture until very lightly browned.

Add the half and half, stirring continuously, then add the milk and wine. Stir well.

Whisk in the cheese one handful at a time, until it is all added and the sauce is thick and creamy.

Stir in the salt and thyme, and simmer while stirring for about 5 minutes.

In a large baking dish, layer the pasta, half the crab, half the sauce, and half the panko. Repeat, ending with panko.

Bake until browned and bubbly, about 40 minutes.