Tunisian Cookbook: Enjoy Authentic North-African Cooking in Tunisian Style with Delicious Ethnic Recipes [2 ed.] 9798374973976

Table of contents :
Table of Contents
Tunisian Cabbage Stew
North African Squash
Tunisian Bean Dump Dinner
Tunisian Pepper Hash
Tunisian Saturday Soup Bowls
Classical Spicy Levantine Eggs
Spiced Tomato Plates
North African Breakfast
Weeknight Tunisian Pasta
Chicken Tunis
Arab Pot Pies
North African Chopped Meatballs
Mediterranean Olive Salad
Tunisian Layered Meat Casserole
Zucchini Salad
Leila’s Sunrise Couscous
Roasted Lemon Chicken
Couscous Yasmine
Fatima’s Penne Pasta Salad
Parmesan Tuna Turnovers
50-Minute Tunisian Egg Noodle Skillet
Hot Honey Parsnips
Onion Seeded Dinner Rolls
Mediterranean Potato Salad
Potato Hot Pot
Beef Roulade Tunisienne
Creamy Crushed Tomato Soup Bowls
Hot Carrot Mash
Radish Salad
Hot Chickpea Salad
Potato Salad in Tunisia
Ginger Shrimp
Tunisian “Tabouleh”
North African Orange Grilled Chicken
Knights of Tunisian Stew
Hot Tunisian Shrimp
Tunisian Garden Shrimp Rolls
Garbanzo Soup Bowls
Cayenne Carrot Appetizer
Balsamic Beets
Mariam’s Salad
Spicy Pan-Fried Beef
Mediterranean Lamb Stew
Tunisian Frittatas
Harissa and Eggs Skillet
Tunisian Kitchen Fava Beans
Egg Salad in Tunisia
My First Tunisian Couscous
Lamb Tagine with Saffron
Tunisian Meatball Soup
Tuna Gyros Tunisian
Orange Honey Beignets
Tunisian Tuna Sandwiches with Handmade Bread
Tunisian Bean Bowls
Chili Sausage and Potato Stew
Spicy Harissa Couscous
Summer Fennel Salad
North African Eggplants
Beef Stew Sousse
Lulu’s Oven Tagine
Kebabs Tunisiens
Sweet Pepper Relish
Pumpkin Sauce
Tomato Salsa Tunisian Style
Weekend Potato Turnovers
Tunisian House Couscous
Roasted Tomato Salad
How to Make Almond Syrup
Tunisian Beignets
Kings of Tunisia BBQ
Tunisian Morning Pastries
Weeknight Turnovers Tunis
Tunisian Semolina Soup
Typical Tunisian Lunch Box
Tunisian Flat Samosas
Hot Tuna Salad with Peppers
Spiced Orange Couscous
Tunisian Chicken Hot Pot
Hot Turnips Tunisian
Full Tunisian Dinner
Pot Pies in Tunisia
North African Fish Cakes
Tunisian Fish and Potato Pot
Tunisian Seafood Casserole
Handmade Bread from Tunisia
Black and Green Garden Olives
Sweet Orange Puff Pastry
How to Make Harissa
Easy Baharat Spice Mix
Smoked Chili Harissa
Tunisian Tabil Spice Mix

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Tunisian Cookbook Enjoy Authentic North-African Cooking in Tunisian Style with Delicious Tunisian Recipes

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Table of Contents Tunisian Cabbage Stew 9 North African Squash 10 Tunisian Bean Dump Dinner 11 Tunisian Pepper Hash 14 Tunisian Saturday Soup Bowls 15 Classical Spicy Levantine Eggs 16 Spiced Tomato Plates 17 North African Breakfast 20 Weeknight Tunisian Pasta 21 Chicken Tunis 22 Arab Pot Pies 23 North African Chopped Meatballs 26 Mediterranean Olive Salad 27 Tunisian Layered Meat Casserole 28 Zucchini Salad 30 Leila’s Sunrise Couscous 31 Roasted Lemon Chicken 34 Couscous Yasmine 35 Fatima’s Penne Pasta Salad 36 Parmesan Tuna Turnovers 37 50-Minute Tunisian Egg Noodle Skillet 40 Hot Honey Parsnips 41 Onion Seeded Dinner Rolls 42 Mediterranean Potato Salad 44 Potato Hot Pot 45 Beef Roulade Tunisienne 46 Creamy Crushed Tomato Soup Bowls 47 Hot Carrot Mash 50 Radish Salad 51

Hot Chickpea Salad 52 Potato Salad in Tunisia 53 Ginger Shrimp 54 Tunisian “Tabouleh” 55 North African Orange Grilled Chicken 58 Knights of Tunisian Stew 59 Hot Tunisian Shrimp 60 Tunisian Garden Shrimp Rolls 61 Garbanzo Soup Bowls 62 Cayenne Carrot Appetizer 63 Balsamic Beets 64 Mariam’s Salad 65 Spicy Pan-Fried Beef 66 Mediterranean Lamb Stew 67 Tunisian Frittatas 70 Harissa and Eggs Skillet 71 Tunisian Kitchen Fava Beans 72 Egg Salad in Tunisia 73 My First Tunisian Couscous 74 Lamb Tagine with Saffron 75 Tunisian Meatball Soup 76 Tuna Gyros Tunisian 80 Orange Honey Beignets 81 Tunisian Tuna Sandwiches with Handmade Bread 82 Tunisian Bean Bowls 84 Chili Sausage and Potato Stew 85 Spicy Harissa Couscous 86 Summer Fennel Salad 90 North African Eggplants 91 Beef Stew Sousse 92 Lulu’s Oven Tagine 93

Kebabs Tunisiens 94 Sweet Pepper Relish 95 Pumpkin Sauce 96 Tomato Salsa Tunisian Style 97 Weekend Potato Turnovers 98 Tunisian House Couscous 102 Roasted Tomato Salad 103 How to Make Almond Syrup 104 Tunisian Beignets 105 Kings of Tunisia BBQ 106 Tunisian Morning Pastries 107 Weeknight Turnovers Tunis 108 Tunisian Semolina Soup 109 Typical Tunisian Lunch Box 112 Tunisian Flat Samosas 113 Hot Tuna Salad with Peppers 114 Spiced Orange Couscous 115 Tunisian Chicken Hot Pot 116 Hot Turnips Tunisian 117 Full Tunisian Dinner 118 Pot Pies in Tunisia 120 North African Fish Cakes 121 Tunisian Fish and Potato Pot 124 Tunisian Seafood Casserole 125 Handmade Bread from Tunisia 126 Black and Green Garden Olives 127 Sweet Orange Puff Pastry 128 How to Make Harissa 129 Easy Baharat Spice Mix 130 Smoked Chili Harissa 131 Tunisian Tabil Spice Mix 132

Tunisian

Cabbage Stew

Prep Time: 10 mins Total Time: 36 mins Servings per Recipe: 4 Calories 235.0 Fat 2.0g Cholesterol 0.0mg Sodium 401.0mg Carbohydrates 49.1g Protein 9.1g

Ingredients 1 sliced onion 1/4 C. vegetable stock 3 C. sliced cabbage 1 dash salt 1 large green pepper, diced 1 (28 oz.) cans diced tomatoes, undrained 1 (16 oz.) cans chickpeas 1/4 C. raisins

2 tsp ground coriander 1/2 tsp turmeric 1/4 tsp cinnamon 1 tbsp lemon juice salt

Directions 1. 2. 3. 4.

Place a stew pot over medium heat. Heat in it a splash of foil. Cook in it the onion for 6 min. Stir in the cabbage with salt and cook them for 6 min. Add the spices with green pepper. Cook them for 1 min. Add the tomatoes with raisins and chickpeas. Put on the lid and let them cook for 16 min over low heat. 5. Stir in the lemon juice. Adjust the seasoning of your stew then serve it with some couscous. 6. Enjoy.

Tunisian Cabbage Stew

9

NORTH AFRICAN

Squash

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 93.6 Fat 7.2g Cholesterol 0.0mg Sodium 301.4mg Carbohydrates 6.8g Protein 1.7g

Ingredients 2 crookneck yellow squash, cubed 2 zucchini, cubed 1 onion, diced 2 tbsp olive oil 1 tsp paprika 1/2 tsp cumin 1/2 tsp pepper

1/2 tsp salt 1/4 tsp caraway seed, ground 1/4 tsp red pepper flakes 2 garlic cloves, crushed 1/4 C. water

Directions 1. 2. 3. 4. 5.

10

Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with garlic for 1 min. Stir in the spices with squash and water. Put on the lid and lower the heat. Let them cook until the squash becomes soft. Serve your steamy squash warm. Enjoy.

North African Squash

Tunisian Bean

Dump Dinner

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 259.4 Fat 8.1g Cholesterol 0.0mg Sodium 255.4mg Carbohydrates 42.6g Protein 7.1g

Ingredients 1 can small red beans 1 large onion, chopped 2 large red bell peppers, chopped 3 garlic cloves, minced 2 tbsp fresh ginger, minced 2 lbs. yams, peeled and chopped into cubes 3 C. vegetable stock 2 large tomatoes, diced 1 -3 jalapeno pepper, minced 1/2 tsp salt

1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp ground cinnamon 1/4 tsp ground black pepper 1/4 C. creamy peanut butter 1/4 C. dry roasted peanuts 1 lime, cut into wedges

Directions 1. Stir in the onion, bell peppers, garlic, ginger, yams, stock, tomatoes, jalapenos, salt, cumin, coriander, cinnamon, and black pepper in a slow cooker. 2. Put on the lid and let them cook for 9 h on low. 3. Once the time is up, spoon some of the stew broth into a mixing bowl. 4. Add to it the peanut butter and whisk them until they become smooth. 5. Stir it back into the pot. Serve your stew hot with some lime wedges. Garnish it with roasted peanuts. 6. Enjoy.

Tunisian Bean Dump Dinner

11

TUNISIAN PEPPER

Hash

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 200.9 Fat 15.4g Cholesterol 186.0mg Sodium 117.5mg Carbohydrates 8.8g Protein 8.1g

Ingredients 4 garlic cloves, diced 1 tbsp caraway seed 1 pinch salt 3 tbsp olive oil 2/3 C. mild chili pepper, chopped 1 1/2 C. green bell peppers, seeded and chopped

2 C. tomatoes, seeded and chopped 4 eggs salt ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

14

Get a mortar and pestle: Crush in it the garlic, caraway seeds, and pinch of salt. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Cook in it the chile peppers for 6 min. Drain it and place it aside. Heat 1 tbsp of oil in the same pan. Cook in it the tomato with bell peppers for 6 min. Stir in the garlic mixture with chile peppers, a pinch of salt and pepper. Transfer the mixture to a serving plate. Place a large pan over medium heat. Heat in it 1 tbsp of oil. Fried in it the eggs for 4 min. Place them on top of the pepper hash. Serve them warm with some bread. Enjoy.

Tunisian Pepper Hash

Tunisian Saturday Soup Bowls

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 4 Calories 516.7 Fat 29.5g Cholesterol 0.0mg Sodium 624.4mg Carbohydrates 55.4g Protein 10.9g

Ingredients 8 tbsp olive oil 12 garlic cloves, chopped 3 C. chickpeas, soaked in cold water and drained well 2 1/2 quarts water 1 tsp cumin 1 tsp ground coriander 2 carrots, chopped

2 onions, chopped 6 celery ribs, chopped 1 lemon, juice 4 tbsp chopped fresh cilantro, plus salt and pepper

Directions 1. Place a soup pot over medium heat. Heat in it half of the oil. Cook in it the garlic for 1 min. 2. Stir in the water with chickpeas, coriander, cumin, and salt. Cook them until they start boiling. 3. Lower the heat and put on the lid. Cook them for 2 h 40 min. 4. Place a saucepan over medium heat. Heat in it the remaining oil. 5. Stir in it the carrots with onion, celery, cilantro, a pinch of salt and pepper. 6. Put on the lid and let them cook for 22 min over low heat. 7. Once the time is up, add the veggies mixture to the chickpeas soup. 8. Pour half of the soup in a blender. Blend it smooth then stir it back into the pot. 9. Stir in half of the lemon juice then heat the soup for few minutes. 10. Serve it hot with the remaining lemon juice on the side. 11. Enjoy.

Tunisian Saturday Soup Bowls

15

CLASSICAL

Spicy Levantine Eggs (Shakshouka

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 192.3 Fat 9.2g Cholesterol 211.5mg Sodium 665.1mg Carbohydrates 20.1g Protein 9.7g

Ingredients 4 big ripe tomatoes, diced 4 eggs 2 sweet peppers, seeded and diced 2 medium onions, chopped 1 -2 hot green pepper, chopped 1 head garlic, all cloves crushed and cut 1 tbsp tomato concentrate 1 tbsp harissa, see appendix

1 tbsp cumin bay leaf thyme 1 tsp salt 1 -4 tbsp olive oil

Directions 1. Place a large pan over medium heat. Heat in it the oil. 2. Cook in it the garlic with onion for 3 min. Stir in the cumin with tomato, sweet and hot pepper. Cook them for 2 min. 3. Stir in the bay leaves with thyme. Cook them for an extra 2 min. 4. Spread the mixture in the pan. Crack the eggs on top. Put on the lid and let them cook for 16 min over low heat. 5. Serve your shakshuka warm with some bread. 6. Enjoy.

16

Classical Spicy Levantine Eggs

Spiced Tomato Plates

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 1 Calories 181.5 Fat 10.7g Cholesterol 0.0mg Sodium 596.7mg Carbohydrates 20.7g Protein 2.1g

Ingredients 8 plum tomatoes 4 shallots, sliced 3 tbsp olive oil 4 garlic cloves, minced 1 tsp pepper 1 tsp ground cumin 1 tsp caraway seed 1 tsp paprika

1/2 tsp turmeric 1/3 C. red wine vinegar 3 tbsp brown sugar 1 tsp salt 1 C. cilantro, chopped

Directions 1. 2. 3. 4. 5. 6.

Slice the tomatoes in half. Discard its seeds then roughly chop it. Place a large skillet over medium heat. Heat in it the oil. Cook in it the garlic with spices for 1 min. Stir in the vinegar with sugar, and salt. Cook them until they start boiling. Stir in the shallot with tomato. Cook them for 2 min. Fold the cilantro into the salsa then serve it. Enjoy.

Spiced Tomato Plates

17

NORTH AFRICAN

Breakfast

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 2 Calories 403.2 Fat 31.5g Cholesterol 412.8mg Sodium 506.1mg Carbohydrates 7.1g Protein 22.1g

Ingredients 4 eggs 1/4 lb. ground sausage, lamb 1/2 C. onion, diced 1 garlic clove, minced 1/4 tsp caraway seed, ground 1/2 tsp paprika

1 tbsp olive oil 1/8 cayenne 1/2 C. green pepper, diced

Directions 1. Place a pan over medium heat. Heat in it the oil. Cook in it the onion with sausage and pepper for 5 min. 2. Transfer the mixture to a bowl. 3. Get a mixing bowl: Whisk in it the eggs with seasonings. Pour the mixture in the same pan. 4. Let the omelet cook for 1 to 2 min until it sets. 5. Spoon over it the sausage mixture then fold it in half and serve it warm. 6. Enjoy.

20

North African Breakfast

Weeknight

Tunisian Pasta

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 700.0 Fat 32.3g Cholesterol 63.0mg Sodium 813.3mg Carbohydrates 81.4g Protein 22.4g

Ingredients 13.5 penne pasta 2 onions, minced 2 tbsp olive oil 12.5 oz. merguez sausages, cut in diagonal sections 2 tbsp tomato paste

1 C. chicken broth 3 tbsp parsley, chopped salt and pepper

Directions 1. Prepare the pasta by following the instructions on the package. Drain it. 2. Place a large pan over medium heat. Heat in it the oil. 3. Cook in it the onion with a pinch of salt and pepper for 3 min. Stir in the sausages and cook them for 2 min. 4. Stir in the tomato paste and cook them for an extra minute. 5. Stir in the broth and cook them until they start boiling. 6. Lower the heat and stir in the pasta. Heat them for 4 min. 7. Stir in the parsley with some salt and pepper. Serve your pasta hot with some cheese. 8. Enjoy.

Weeknight Tunisian Pasta

21

CHICKEN

Tunis

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 216.3 Fat 4.1g Cholesterol 75.5mg Sodium 378.2mg Carbohydrates 15.6g Protein 28.7g

Ingredients 1 red onion, finely sliced 4 boneless skinless chicken breasts, cut into strips 2 garlic cloves, chopped 1 tsp coriander seed 1 tsp ground cumin 1 tsp ground cinnamon 1/2 tsp cayenne pepper 6 cardamom pods, crushed with seeds removed

1 1/4 C. chicken broth 2 tbsp all-purpose flour 1 tsp dried oregano 1 (14 oz.) can chopped tomatoes 2 pieces orange peel 2/3 C. orange juice salt & ground black pepper

Directions 1. 2. 3. 4. 5. 6.

22

Place a large skillet over medium heat. Coat it with a cooking spray. Cook in it the onion for 3 min. Stir in the garlic with chicken. Cook them for 4 min. Stir in the spices with 4 tbsp of broth. Cook them for an extra 2 min. Stir in the rest of the broth with tomato, oregano, orange peel, and juice. Put on the lid and let them cook for 22 min. Serve your stew hot with some rice. Enjoy.

Chicken Tunis

Arab

Pot Pies

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 382.7 Fat 27.5g Cholesterol 242.6mg Sodium 273.2mg Carbohydrates 12.2g Protein 20.2g

Ingredients 1 large onion, chopped 1 lb. lean ground lamb 2 tbsp vegetable oil 1 1/2 C. mashed potatoes 2 hard-cooked eggs, chopped 2 tbsp parsley, chopped

salt and pepper 1/2 tsp garlic powder 4 eggs, beaten

Directions 1. Before you do anything, preheat the oven to 375 F. 2. Place a large pan over medium heat. Heat in it the oil. 3. Cook in it the onion for 3 min. Stir in the potatoes with eggs, parsley, garlic powder, salt, and pepper. 4. Mix them well and turn off the heat. Add the beef with beaten eggs and combine them well. 5. Spoon the mixture to a greased loaf pan. Pat it into an even layer. 6. Cook the meatloaf in the oven for 46 min. 7. Allow it to rest for 5 min then serve it with some tomato salsa. 8. Enjoy.

Arab Pot Pies

23

NORTH AFRICAN

Chopped Meatballs

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 431.2 Fat 41.2g Cholesterol 79.4mg Sodium 261.8mg Carbohydrates 7.8g Protein 6.8g

Ingredients 1 lb. chopped beef 1/2 C. breadcrumbs 1 tbsp chopped parsley 1 dash nutmeg 1/2 tsp onion powder salt and pepper 1 egg, beaten Sauce 1/2 C. chopped onion 2 tomatoes, chopped

1 tbsp chopped parsley 1/2 tsp salt 1 dash saffron 1 dash cinnamon 1 dash pepper 1/2 C. tomato juice

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

26

To prepare the meatballs: Get a large mixing bowl: Mix in it all the meatballs ingredients. Shape the mixture into bite-size meatballs. Place a pan over medium heat. Grease it with a cooking spray. Brown in it the meatballs for 2 min. To prepare the sauce: Place a large saucepan over medium heat. Stir in it all the sauce ingredients. Cook them until they start boiling. Lower the heat and add the meatballs. Put on the lid and lower the heat. Let them cook for 25 min over low heat. Serve your saucy meatballs with some rice or pita bread. Enjoy.

North African Chopped Meatballs

Mediterranean Olive Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 196.5 Fat 12.1g Cholesterol 0.0mg Sodium 151.8mg Carbohydrates 20.8g Protein 2.3g

Ingredients 1 lb. baby potatoes salt, as needed 1/2 tsp sugar 1 tsp paprika 1/2 tsp cumin 1/4 tsp cayenne pepper

2 -3 garlic cloves, chopped 15 -20 Mediterranean oil-cured black olives 3 tbsp extra virgin olive oil 1/2 lemon, juice

Directions 1. Bring a salted pot of water to a boil. Cook in it the potato until they become soft for 16 min. 2. Drain them and cut them into thick slices. 3. Get a large mixing bowl: Toss in it the potato slices with the remaining ingredients. 4. Adjust the seasoning of your salad then serve it. 5. Enjoy.

Mediterranean Olive Salad

27

TUNISIAN LAYERED

Meat Casserole

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 538.1 Fat 36.1g Cholesterol 469.3mg Sodium 834.4mg Carbohydrates 20.5g Protein 36.8g

Ingredients Meat 2 tbsp olive oil 2 medium onions, chopped 1/2 lb. ground meat 4 garlic cloves, crushed 1 tbsp ground coriander salt and pepper chili powder Bottommost Layer 2 lbs. spinach, blanched, squeezed and chopped 3 eggs, beaten

Center Layer 3 -4 oz. gruyere, cheese, grated 6 oz. cheese, ricotta 3 eggs, beaten Topmost Layer 1 C. parsley, chopped 3 eggs, beaten

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Before you do anything, preheat the oven to 356 F. Coat a medium size bread pan with some olive oil. To prepare the meat base: Before you do anything, preheat the oven to 350 F. Place a large pan over medium heat. heat in it the oil. Cook in it the onion for 3 min. Stir in the meat and cook them for 7 min. Stir in the remaining meat base ingredients. To prepare the lower layer: Get a mixing bowl: Mix in it the spinach with beaten eggs, 1/3 of the meat mixture, a pinch of salt and pepper. 9. Spoon the mixture into the greased pan. Cook it in the oven for 11 min. 10. To prepare the middle layer: 28

Tunisian Layered Meat Casserole

11. Get a mixing bowl: Mix in it the cheese with 1/3 of the meat mixture, a pinch of salt and pepper. 12. Spread the mixture over the first layer. Cook it in the oven for 11 min. 13. To prepare the last layer: 14. Get a mixing bowl: Mix in it the remaining meat mixture with eggs, parsley, a pinch of salt and pepper. 15. Spread the mixture over the middle layer. Cook it in the oven for 14 to 16 min until it is done. 16. Allow your casserole to rest for 15 min. Serve it with some tomato salsa. 17. Enjoy..

29

ZUCCHINI

Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 144.4 Fat 13.7g Cholesterol 0.0mg Sodium 12.1mg Carbohydrates 5.5g Protein 1.6g

Ingredients 1 lb. zucchini, sliced and steamed 4 tbsp olive oil 3 tbsp lemon juice 2 garlic cloves, crushed 1 tsp caraway seed, crushed

1 pinch paprika salt and pepper

Directions 1. Get a mixing bowl: Whisk in it the oil with lemon juice, garlic, caraway seeds, a pinch of salt and pepper. 2. Place the steamed zucchini slices on a serving plate. 3. Drizzle over them the lemon dressing with a dash of paprika. Serve it right away or chill it in the fridge. 4. Enjoy.

30

Zucchini Salad

Leila’s

Sunrise Couscous

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 597.0 Fat 22.7g Cholesterol 8.5mg Sodium 209.6mg Carbohydrates 87.7g Protein 14.5g

Ingredients 2 2/3 C. couscous 2 2/3 C. water 1/2 C. sugar 1/4 C. vegetable oil 1 1/2 C. chopped toasted mixed nuts

1 (8 oz.) boxes pitted dates, cut into pieces 2 C. milk, hot additional sugar

Directions 1. Place a saucepan over medium heat. Stir in it 2 2/3 C. water, 1/2 C. sugar, and oil. 2. Cook them until they start boiling while stirring. 3. Get a large bowl: Place in it the couscous. Pour over it the water mixture and mix them with a fork. 4. Fold the nuts with dates into the mixture. Pour it in a greased baking pan in an even layer. 5. Serve it warm or place it in the fridge until ready to serve with some milk. 6. Enjoy.

Leila’s Sunrise Couscous

31

ROASTED

Lemon Chicken

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 326.0 Fat 18.7g Cholesterol 92.8mg Sodium 431.8mg Carbohydrates 7.6g Protein 31.3g

Ingredients 4 whole chicken breasts, split 3 tbsp all-purpose flour 1 tsp salt 1/4 tsp pepper 3 tbsp vegetable oil 1 1/2 C. onions, chopped 2 garlic cloves, minced 1/2 tsp paprika 1/2 tsp cumin

1 pinch cayenne pepper 1/2 C. chicken broth 1 lemon, juice 1 small lemon, sliced pimiento, stuffed green olives, halved 1 tbsp chopped parsley

Directions 1. Get a mixing bowl: Stir in it the flour with a pinch of salt and pepper. Dust the chicken breasts with the mixture. 2. Place a large pan over medium heat. Heat in it the oil. Brown in it the chicken breasts for 3 to 4 min on each side. 3. Before you do anything else, preheat the oven to 375 F. 4. Place the chicken breasts in a baking pan. 5. Place a skillet over medium heat. Grease it with a cooking spray. 6. Cook in it the onion with garlic, cumin, paprika and cayenne for 3 min. 7. Add the lemon juice with broth, a pinch of salt and pepper. Cook them until they start boiling. 8. Spoon the mixture over the chicken breasts. Lay a piece of foil over it to cover it. 9. Cook it in the oven for 42 min. 10. Garnish your chicken with olives, and parsley then serve it warm. 11. Enjoy. 34

Roasted Lemon Chicken

Couscous

Yasmine

Prep Time: 12 mins Total Time: 25 mins Servings per Recipe: 6 Calories 370.2 Fat 3.9g Cholesterol 0.0mg Sodium 345.0mg Carbohydrates 70.9g Protein 13.0g

Ingredients 1 tbsp olive oil 1 red onion, chopped 1 zucchini, chopped 1 yellow squash, chopped 1 carrot, coarsely chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 C. sliced baby portabella mushrooms 4 C. vegetable broth 1/2 tsp smoked sweet paprika 1/4 tsp ground cardamom 1/4 tsp salt

1 tbsp chopped cilantro 1 (16 oz.) cans chickpeas, drained 2 Roma tomatoes, sliced 2 C. dry couscous 1 tsp grated orange zest 1 tbsp grated parmesan cheese 1/2 tsp paprika 1 tbsp chopped toasted almond

Directions 1. Place a stew pot over medium heat. Heat in it the oil. Cook in it the onion, zucchini, yellow squash, and carrot for 6 min. 2. Add the bell peppers with mushroom. Cook them for 4 min. 3. Stir in the stock with spices and cilantro. Cook them until they start boiling. Lower the heat and add the tomatoes with chickpeas. 4. Stir in the couscous and put on the lid. Turn off the heat and let them sit for 6 min. 5. Stir them with a fork. Garnish your couscous with some cheese, almonds and orange zest. 6. Enjoy.

Couscous Yasmine

35

FATIMA’S

Penne Pasta Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 316.5 Fat 10.1g Cholesterol 0.0mg Sodium 134.5mg Carbohydrates 54.0g Protein 5.9g

Ingredients 8 oz. penne pasta 2 tbsp olive oil 5 tbsp lemon juice 1/2 tsp ground cumin 1/8 tsp pepper 1 pinch cayenne pepper salt 1 C. cucumber, seeded and diced 1/2 C. kalamata olive, pitted and

chopped 2 scallions, sliced 1 large garlic clove, minced 1 lb. cherry tomatoes, halved 2 tbsp chopped parsley

Directions 1. 2. 3. 4. 5.

36

Prepare the pasta by following the instructions on the package. Drain it. Get a large mixing bowl: Whisk in it the oil. lemon juice, cumin, peppers, garlic, and salt. Stir in the pasta with cucumber, olives, scallions, tomatoes, and parsley. Toss them to coat. Adjust the seasoning of your salad then serve it. Enjoy.

Fatima’s Penne Pasta Salad

Parmesan

Tuna Turnovers

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 2 Calories 648.6 Fat 39.1g Cholesterol 223.3mg Sodium 1065.8mg Carbohydrates 34.1g Protein 38.4g

Ingredients 2 oz. butter, melted 1 small onion, chopped 6 1/2 oz. tuna in vegetable oil, drained 1 tbsp capers, rinsed and chopped 2 tbsp flat leaf parsley, chopped

2 tbsp parmesan cheese, grated 6 sheets phyllo pastry 2 small eggs

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place a skillet over medium heat. Melt in it the butter. Cook in it the onion for 6 min. 3. Get a mixing bowl: Mix in it the onion with tuna, capers, parsley, parmesan, a pinch of salt and pepper. 4. Slice the filo sheets in half. Place 4 filo sheets overlapped on a plate. Coat them with butter. 5. Place 1/4 of the parmesan mixture in the center. Make a hole in the center of the filling and pour in it an egg. 6. Pull the filo sheets edges on top of the filling and twisting them in the shape of a parcel. 7. Transfer them to a baking sheet and coat them with butter. 8. Repeat the process with the remaining filling and filo sheets. Bake them for 16 min. 9. Serve your crunchy parcels with toppings of your choice. 10. Enjoy.

Parmesan Tuna Turnovers

37

50-MINUTE

Tunisian Egg Noodle Skillet

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 4 Calories 578.8 Fat 19.1g Cholesterol 38.3mg Sodium 1402.6mg Carbohydrates 77.8g Protein 25.7g

Ingredients 1 tsp cumin seed 1 lb. swiss chard, stems, center ribs and leaves chopped 1 medium red onion, chopped 2 large garlic cloves, minced 3 tbsp extra-virgin olive oil 2 tbsp tomato paste 2 quarts rich and flavorful chicken stock

1 -2 tbsp harissa, see appendix 1 tbsp lemon juice 1 (19 oz.) cans chickpeas, drained & rinsed 4 oz. fine egg noodles 4 lemon wedges

Directions 1. Place a pan over medium heat. Cook in it the cumin for 20 sec. Transfer it to mortar and grind it. 2. Place a soup pot over medium heat. Heat in it the oil. 3. Stir in the chard with onion, garlic, 1/2 tsp of cumin, 1/4 tsp of pepper and salt. Cook them for 12 min. 4. Stir in the tomato paste and let them cook for 4 min. 5. Stir in the harissa with stock, and lemon juice. Let them cook for 16 min. 6. Stir in the noodles with chard, chickpeas, and a pinch of salt. Put on the lid and let them cook for 6 min with the lid on. 7. Adjust the seasoning of the soup then serve it hot. 8. Enjoy.

40

50-Minute Tunisian Egg Noodle Skillet

Hot Honey Parsnips

Prep Time: 10 mins Total Time: 28 mins Servings per Recipe: 4 Calories 182.8 Fat 10.5g Cholesterol 0.0mg Sodium 13.8mg Carbohydrates 22.3g Protein 1.4g

Ingredients 1 lb. parsnip, peeled sliced long ways 1 C. water 3 tbsp olive oil 1 garlic clove, crushed 1/4 tsp red pepper flakes 1/4 tsp caraway seed, ground

1/4 tsp cumin 1/4 tsp coriander seed, ground 1 tsp honey 1/4 C. vegetable stock

Directions 1. Bring a large salted saucepan of water to a boil. Cook in it the parsnip slices until they become soft. 2. Drain them and let them dry for few minutes. 3. Place a pan over medium heat. Heat in it the oil. Cook in it the onion with garlic for 4 min. 4. Stir in the seasonings with honey and parsnips. Let them cook for 11 min. 5. Serve your glazed parsnips warm. 6. Enjoy.

Hot Honey Parsnips

41

ONION SEEDED

Dinner Rolls

Prep Time: 3 hrs Total Time: 3 hrs 25 mins Servings per Recipe: 1 Calories 578.8 Fat 19.1g Cholesterol 38.3mg Sodium 1402.6mg Carbohydrates 77.8g Protein 25.7g

Ingredients 2 1/2 tsp active dry yeast 1 C. sugar, divided 1 tsp sugar, divided 1 C. warm water, divided 2 large eggs, divided 1 egg yolk 1/3 C. oil 1 1/2 tbsp rose water 1 1/2 tsp vanilla extract 1 tsp salt 5 1/4 C. unbleached flour, divided

1 C. sugar 1 tbsp fennel seed 4 tbsp sesame seeds, divided 3/4-1 C. golden raisin 1 orange, grated rind 1 tbsp honey 1 1/2 tsp nigella seeds

Directions 1. Get a mixing bowl: Combine in it 1/4 C. of warm water with 1 tsp of sugar and yeast. Let them sit for 8 min. 2. Get a mixing bowl: Mix in it 2 eggs, oil, rosewater or orange flower water, vanilla, remaining warm water and salt. 3. Get a large mixing bowl: Mix in it 4 1/2 C. of water with flour, fennel seeds, 3 tbsp sesame seeds, raisins and grated peel. 4. Add the egg and yeast mixture. Combine them until you get a smooth dough. 5. Place it on a lightly floured surface. Knead it for 6 min until it becomes soft. 6. Coat a large bowl with oil and place in it the dough ball. Cover it with a cling wrap and let it rest for 1 h 35 min. 7. Before you do anything else, preheat the oven to 350 F. 8. Cover a baking tray with parchment paper and place it aside. 9. Press the dough down then let rest for extra 6 min. Shape it into 12 balls. 42

Onion Seeded Dinner Rolls

10. Pull each one of them into a 3 inches circle. Lay them on the lined up tray. 11. Get a mixing bowl: Mix in it the rest of the egg yolk with honey. Coat the dough balls with it. 12. Top them with sesame seeds and nigella. Layover them a cling foil and let them rise for 18 min. 13. Once the time is up, bake the rolls for 26 min until they become golden brown. 14. Allow them to cool down completely then serve them with some jam. 15. Enjoy..

43

MEDITERRANEAN

Potato Salad

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 410.0 Fat 27.6g Cholesterol 0.0mg Sodium 885.3mg Carbohydrates 38.3g Protein 4.5g

Ingredients 4 medium potatoes, peeled and diced water salt 1/2 C. vegetable oil 3/4 tsp cayenne 1/4 tsp cumin

1 tbsp water 2 tbsp lemon juice 1 tsp ground caraway 1 1/2 tsp salt

Directions 1. Place a large salted saucepan of water over medium heat. Cook in it the potatoes until they become soft. Drain them. 2. Place a pan over medium heat. Heat in it the oil. Cook in it the cumin with cayenne and water for 1 min. 3. Stir in the lemon juice with caraways seeds and a pinch of salt. Cook them for another minute. 4. Stir in the potatoes and toss them to coat. 5. Adjust the seasoning of your potato salad then serve it. 6. Enjoy.

44

Mediterranean Potato Salad

Potato

Hot Pot

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 6 Calories 339.0 Fat 13.4g Cholesterol 76.1mg Sodium 169.2mg Carbohydrates 28.0g Protein 29.0g

Ingredients 1 lb. new potato, scrubbed, peeled and sliced 2 tomatoes, peeled and quartered 1/2 tsp paprika 4 C. low sodium chicken broth 1/4 tsp harissa, see appendix 1/2 tsp ground cumin 3 garlic cloves, chopped

1/2 lemon, juice 3 tbsp extra virgin olive oil 1 lb. white fish fillet, skinned 1 oz. flat leaf parsley, chopped 3 mint sprigs, chopped

Directions 1. Place a stew pot over medium heat. Stir in it the potatoes with tomatoes, paprika, broth, harissa, cumin, garlic, lemon juice, parsley, and mint. 2. Bring them to a boil. Lower the heat and let them cook for 26 min. 3. Once the time is up, add the fish with olive oil, a pinch of salt and pepper. 4. Let them cook for 12 min. Serve your fish stew hot. 5. Enjoy.

Potato Hot Pot

45

BEEF ROULADE

Tunisienne

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 404.9 Fat 16.8g Cholesterol 114.8mg Sodium 371.2mg Carbohydrates 22.6g Protein 40.4g

Ingredients 1 small onion, chopped 6 garlic cloves, minced 3/4 tsp ground cumin 1/2 tsp crushed red pepper flakes 1 tbsp olive oil 2/3 C. golden raisin

1/3 C. vegetable broth 1/2 tsp salt 1 1/2 tsp of fresh mint, snipped, crumbled 1 (1 1/4 lb.) beef flank steak, trimmed

Directions 1. Before you do anything, preheat the oven to 356 F. 2. Get a large bowl. Place in it 24 inches of 100 % cotton. Cover it with water and let it sit for 35 min. Drain it. 3. Place a large pan over medium heat. Heat in the oil. 4. Sauté in it the onion with garlic, cumin, and red pepper for 3 min. 5. Add the raisins, wine or broth and salt. Cook them until they start boiling. Lower the heat and let them cook for 12 in. Add the mint and turn off the heat. Place the steak between two pieces of parchment paper. Flatten it with a kitchen hammer until it becomes 1 inch thick. Place the steak on a cutting board. Spoon over it the onion mixture in an even layer. 6. Roll the steak tightly over the filling. Wrap around it the cotton string tightly then tie it. 7. Place it on a baking tray and cover it with a piece of foil. Bake it for 45 min to 1 h until it registers 150 F. 8. Once the time is up, place the beef roulade aside to rest for 10 min. Serve it warm. 9. Enjoy.

46

Beef Roulade Tunisienne

Creamy

Crushed Tomato Soup Bowls

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 237.8 Fat 4.0g Cholesterol 0.0mg Sodium 1203.8mg Carbohydrates 43.5g Protein 10.4g

Ingredients 1 C. lentils, sorted & rinsed 1 cinnamon stick 7 C. water 1 tbsp olive oil 3 C. minced onions 2 tbsp minced garlic 2 tsp salt 1 tsp turmeric 1 1/2 tsp cumin seeds 2 tsp ground cumin 3 bay leaves

1 (28 oz.) cans crushed tomatoes 2 C. cooked chickpeas, drained and rinsed black pepper cayenne pepper currants plain yogurt parsley, chopped fresh mint, chopped

Directions 1. Place a large pot over medium heat. Stir in it the cinnamon stick with lentils, 7 C. of water and a pinch of salt. Cook them until they start boiling. Lower the heat and put on the lid. Cook them for an extra 32 min. 2. Once the time is up, discard the cinnamon stick. Strain the lentils. Place the cooking liquid aside. Place a stew pot over medium heat. Heat in it the oil. 3. Cook in it the onion, garlic, salt, turmeric, cumin seeds, ground cumin, and bay leaves for 8 min. Stir in the tomatoes and cook them until they start boiling. 4. Lower the heat and put on half a cover. 5. Let it cook for 16 min. Add the lentils with chickpeas. Cook them for 6 min. Fold the lemon juice with a pinch of salt and pepper. 6. Serve your soup hot. Enjoy.

Creamy Crushed Tomato Soup Bowls

47

HOT CARROT

Mash

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 205.8 Fat 14.2g Cholesterol 0.0mg Sodium 720.5mg Carbohydrates 19.7g Protein 2.0g

Ingredients 1 3/4 lbs. carrots, peeled and chopped 1 tsp salt 1/4 C. olive oil 3 tbsp white wine vinegar 1 garlic clove, crushed

1 tsp harissa, see appendix 2 tsp cumin, ground black olives

Directions 1. Place a large salted saucepan of water over medium heat. Bring it to a boil. 2. Cook in it the carrots until they become soft. Drain them and mash them with a food processor or potato masher. 3. Get a mixing bowl: Combine in it the mashed carrots with olive oil, vinegar, garlic, seasoning, and harissa. 4. Adjust the seasoning of your carrot mash then serve it with some toast. 5. Enjoy.

50

Hot Carrot Mash

Radish

Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 2 Calories 486.1 Fat 34.6g Cholesterol 201.3mg Sodium 839.0mg Carbohydrates 10.7g Protein 32.9g

Ingredients 2 eggs, hard-boiled, peeled and chopped 1 tomato, chopped 1 green pepper, chopped 1/2 yellow onion, chopped 1 -2 jalapeno, chopped 5 radishes, chopped 10 olives, chopped 3 tbsp olive oil

1 tbsp white vinegar 1 tbsp dried mint 1/4 tsp salt 1 (6 oz.) cans tuna packed in oil, drained feta cheese

Directions 1. 2. 3. 4.

Get a mixing bowl: Whisk in it the olive oil with vinegar, mint, and salt. Add the remaining ingredients and toss them to coat. Adjust the seasoning of your salad then serve it. Enjoy.

Radish Salad

51

HOT CHICKPEA

Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 226.2 Fat 6.1g Cholesterol 0.0mg Sodium 543.2mg Carbohydrates 39.9g Protein 6.2g

Ingredients 1 1/2 lbs. carrots, quartered and sliced 2 tbsp golden raisins 2 tbsp canola oil 2 onions, sliced 1/2 tsp hot red pepper flakes 1/2 tsp caraway seed 1/2 tsp paprika

1/2 tsp ground cumin 1/2 tsp salt 19 oz. chickpeas, drained and rinsed 1 pinch cayenne pepper 1 lemon

Directions 1. Place a large salted saucepan of water to a boil. Cook in it the carrots until they become soft. 2. Drain them and place them aside to cool down for a while. Place 1/2 C. of the cooking water aside. 3. Get a mixing bowl: Place in it the raisins and cover them with hot water. Let them sit for 12 min then drain them. 4. Place a skillet over medium heat. Heat in it the oil. Cook in it the onion for 12 min. 5. Stir in the raisins with carrot water, red pepper flakes, caraway seeds, cumin, paprika, and a pinch of salt. 6. Cook them until they start boiling. Stir in the carrot slices and let them cook for 5 min. 7. Add the chickpeas with a pinch of cayenne pepper. Cook them for 3 min. 8. Serve your chickpeas salad warm with some lemon wedges. 9. Enjoy.

52

Hot Chickpea Salad

Potato Salad in Tunisia

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 208.2 Fat 7.5g Cholesterol 1.9mg Sodium 18.9mg Carbohydrates 32.6g Protein 4.3g

Ingredients 1 1/2 lbs. potatoes 1/4 tsp harissa, see appendix 1 tsp ground cumin 1 large lemon, juice 2 tbsp extra virgin olive oil

1/4 C. plain yogurt 2 tbsp cilantro, minced

Directions 1. Bring a large salted saucepan of water to a boil. Cook in it the potatoes until they become soft. 2. Drain them, peel them and dice them. 3. Get a mixing bowl: Mix in it the harissa with lemon juice, cumin, oil, yogurt, and cilantro. 4. Add the potatoes with a pinch of salt and pepper. Toss them to coat. 5. Serve your salad chilled or warm. 6. Enjoy.

Potato Salad in Tunisia

53

GINGER

Shrimp

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 6 Calories 240.0 Fat 14.9g Cholesterol 220.8mg Sodium 258.8mg Carbohydrates 1.5g Protein 24.1g

Ingredients 1 lb. unshelled shrimp, peeled 2 garlic cloves, chopped 4 tbsp olive oil 1 tsp cumin 1/2 tsp ground ginger 1 tsp paprika 1/4 tsp cayenne

1 bunch cilantro, chopped salt and pepper lemon wedge

Directions 1. Before you do anything, preheat the oven broiler. 2. Use a knife to cut a slit in the middle of the shrimp in the shape of a butterfly. 3. Get a mixing bowl: Whisk in it the oil with garlic, cumin, ginger, paprika, cayenne, cilantro, a pinch of salt and pepper. 4. Place the shrimp on a baking tray. Drizzle over them the oil mixture and toss them to coat. 5. Cook the shrimp in the oven broiler for 5 min. Serve them warm with some lemon. 6. Enjoy.

54

Ginger Shrimp

Tunisian

“Tabouleh”

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 2 Calories 210.2 Fat 14.7g Cholesterol 45.6mg Sodium 349.6mg Carbohydrates 13.1g Protein 8.7g

Ingredients 2 tbsp olive oil 10 shrimp, tails attached 1 garlic clove, minced 1/4 tsp salt black pepper 1/4 tsp crushed red pepper flakes 1 yellow bell pepper, sliced

2 tomatoes, chopped 1/4 C. scallion, sliced 1 tsp cumin, ground 2 tbsp parsley, chopped

Directions 1. Get a mixing bowl: Stir in it the shrimp with 1 tbsp of olive oil, 1/8 tsp of salt, pepper, and red pepper flakes. 2. Place it aside to for 16 min. 3. Place a large pan over medium heat. Heat in it 1 tbsp of oil. 4. Cook in it the bell pepper with garlic, scallions, cumin, and salt for 6 min. 5. Stir in the shrimp mixture and let them cook for 3 min. 6. Serve your shrimp relish warm with some toast. 7. Enjoy.

Tunisian “Tabouleh”

55

NORTH AFRICAN

Orange Grilled Chicken

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 6 Calories 556.3 Fat 38.2g Cholesterol 150.9mg Sodium 143.2mg Carbohydrates 15.3g Protein 37.1g

Ingredients 4 tbsp harissa 2 tbsp olive oil 16 -20 chicken wings 4 blood oranges, quartered

salt icing sugar cilantro, chopped

Directions 1. 2. 3. 4. 5. 6. 7.

58

Before you do anything, preheat the grill and grease it. Get a mixing bowl: Whisk in it the oil with harissa. Season the chicken wings with some salt and pepper. Coat them with the oil mixture. Place them on the grill and let them cook for 6 to 9 min on each side. Coat the blood orange wedges with icing sugar. Grill them until they become charred. Serve your chicken wings next to the grilled orange wedges. Enjoy.

North African Orange Grilled Chicken

Knights

of Tunisian Stew

Prep Time: 30 mins Total Time: 2 hrs 30 mins Servings per Recipe: 4 Calories 605.3 Fat 43.3g Cholesterol 75.9mg Sodium 1210.2mg Carbohydrates 29.8g Protein 27.4g

Ingredients 1 lb. stew meat, cut into cubes 2 tbsp tabil, see appendix 1/2 tsp black pepper 1/4 C. extra virgin olive oil, plus 2 tbsp extra virgin olive oil 1 onion, chopped 1 lb. tomato, chopped 1 1/2 C. water 2 tsp harissa, see appendix 1/2 C. canned chickpeas

2 tsp cayenne pepper 1 1/2 lbs. turnips, peeled and quartered 2/3 C. parsley, chopped 10 oz. spinach, cut into strips 2 tsp kosher salt 1 lemon, juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Massage the tabil spice mix into the meat cubes. Season them with some salt and pepper. Place a stew pot over medium heat. Heat in it the oil. Cook in it the beef dices with onion for 7 min. Stir in the tomato with 1 C. of water, harissa, chickpeas, cayenne pepper, a pinch of salt and pepper. Cook them until they start boiling. Lower the heat and put on the lid. Let them cook for 1 h 35 min. Once the time is up, stir in half C. of water with turnips, parsley, spinach, and salt. Let them cook for 60 min. Add the lemon juice to the stew then serve it hot. Enjoy.

Knights of Tunisian Stew

59

HOT TUNISIAN

Shrimp

Prep Time: 2 hrs Total Time: 2 hrs 5 mins Servings per Recipe: 4 Calories 69.8 Fat 4.0g Cholesterol 45.3mg Sodium 205.8mg Carbohydrates 4.2g Protein 5.4g

Ingredients 24 raw shrimp, shelled and deveined 2 garlic cloves, crushed 1 tbsp olive oil 1/2 tsp ground cumin 1/2 tsp ground ginger 1 tsp paprika

1/4 tsp cayenne pepper 2 tbsp coriander, chopped 2 lemons, cut into wedges

Directions 1. 2. 3. 4.

Get a mixing bowl: Stir in it all the ingredients. Place it in the fridge for 1 h. Before you do anything, preheat the grill and grease it. Drain the shrimp from the marinade and thread them onto skewers. Cook them for 3 to 5 min on each side. Serve your grilled shrimp warm with some hot sauce. 5. Enjoy.

60

Hot Tunisian Shrimp

Tunisian Garden Shrimp Rolls

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 1 Calories 111.7 Fat 4.5g Cholesterol 39.1mg Sodium 294.2mg Carbohydrates 10.8g Protein 6.4g

Ingredients 17.5 oz. shelled prawns, uncooked 24.5 oz. ricotta cheese 1/2 C. cilantro, chopped 1/4-1/2 preserved lemon, chopped 1 tbsp capers, rinsed & drained 1 tsp tabil, see appendix 1 tsp salt

1/2 tsp harissa, see appendix 1 egg, beaten ground black pepper 30 rectangular phyllo pastry sheets sunflower oil

Directions 1. Get a mixing bowl: Toss in it the shrimp with cilantro, lemon, capers, spice, and harissa. 2. Stir in the ricotta cheese with egg, a pinch of salt and pepper to make the filling. 3. Place pastry sheet on a cutting board. Fold it in half then place about 1 tbsp of the filling on top of it. 4. Wet the edges of the pastry with water. Pull the pastry sides over the filling then roll it tightly over it. 5. Place it aside. Repeat the process with the remaining filling and pastry sheets. 6. Place a large deep pan over high heat. Heat in it about 2 inches of oil. 7. Deep fry in it the shrimp rolls until they become golden brown and crunchy. Drain them and place them on paper towels. 8. Serve your shrimp rolls with some sour cream. 9. Enjoy.

Tunisian Garden Shrimp Rolls

61

GARBANZO

Soup Bowls

Prep Time: 8 hrs Total Time: 11 hrs Servings per Recipe: 8 Calories 168.7 Fat 8.2g Cholesterol 23.2mg Sodium 100.1mg Carbohydrates 18.2g Protein 6.5g

Ingredients 230 g dried garbanzo beans, soaked overnight in water, with a pinch of baking soda 2 C. vegetarian beef broth 4 garlic cloves 3 tbsp extra virgin olive oil salt pepper 8 eggs, hard-boiled and peeled 1/2 C. day-old French bread, cubed per person harissa, see appendix, with some water

1 pinch ground cumin ground pepper 16 olives capers diced roasted red pepper extra virgin olive oil 1 lemon wedge, per person

Directions 1. Before you do anything, preheat the oven to 200 F. 2. Place an ovenproof pot over high heat. Stir in it the chickpeas with garlic, oil, stock salt, and pepper. 3. Cover them with water. Cook them until they start boiling. Put on the lid and transfer the pot to the oven. 4. Let them cook for 3 h. 5. Place a slice of bread in each serving bowl. Pour over it the chickpea soup followed by the hard-boiled egg. 6. Drizzle some harissa on top with olives, cumin, and extra toppings of your choice. 7. Serve your soup bowl warm with some lemon wedges on the side. 8. Enjoy. 62

Garbanzo Soup Bowls

Cayenne Carrot Appetizer

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 4 Calories 166.9 Fat 10.8g Cholesterol 0.0mg Sodium 121.7mg Carbohydrates 17.0g Protein 1.8g

Ingredients 1 1/2 lbs. carrots, peeled, cut into rounds 3 tbsp olive oil 2 1/4 tsp ground cumin 1/4 tsp cayenne pepper 1/2 C. water

3 tbsp white vinegar 1/3 C. chopped cilantro

Directions 1. Bring a salted saucepan of water to a boil. Cook in it the carrots until they become soft. Drain them. 2. Place a large pan over medium heat. Heat in it the oil. Cook in it the cayenne pepper with cumin for 20 sec. 3. Stir in the carrots with water and vinegar. Cook them for 4 min. 4. Adjust the seasoning of your salad then stir in the cilantro. Serve it warm. 5. Enjoy.

Cayenne Carrot Appetizer

63

BALSAMIC

Beets

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 87.2 Fat 6.8g Cholesterol 0.0mg Sodium 38.6mg Carbohydrates 6.5g Protein 0.8g

Ingredients 4 -6 beetroots 1 -2 tsp sugar 1 -2 tbsp balsamic vinegar 1/2 lemon, juice

2 tbsp olive oil salt 1 bunch mint leaves, sliced

Directions 1. Bring a large saucepan of water to a boil. Cook in it the beetroots until they become soft. 2. Drain them and dice them. sugar, balsamic vinegar, lemon juice, olive oil, and a pinch of salt. 3. Stir in the diced beets with mint. Chill your salad in the fridge until ready to serve. 4. Enjoy.

64

Balsamic Beets

Mariam’s Salad

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 178.3 Fat 14.9g Cholesterol 62.1mg Sodium 140.3mg Carbohydrates 8.6g Protein 3.0g

Ingredients 1 lb. carrot, peeled and sliced 3 tbsp flat leaf parsley, minced 1 tsp cumin, ground 1/3 C. olive oil 1/4 C. red wine vinegar 2 garlic cloves

1/4 tsp harissa, see appendix 12 black olives 2 hard-boiled eggs, quartered

Directions 1. Place a large saucepan over medium heat. Bring in it 2 C. of water to a boil. 2. Stir in the carrots with a pinch of salt. Cook them until they become soft then drain them. 3. Get a mixing bowl: Whisk in it the parsley, cumin, olive oil, vinegar, garlic, harissa, salt, and pepper. 4. Add the carrots with eggs, and olives. Toss them to coat. 5. Chill the salad in the fridge for about 30 min then serve it. 6. Enjoy.

Mariam’s Salad

65

SPICY

Pan-Fried Beef

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 64.8 Fat 7.0g Cholesterol 0.0mg Sodium 12.2mg Carbohydrates 0.8g Protein 0.2g

Ingredients 4 (6 oz.) filet of beef 1 tsp coriander seed, crushed 1/2 tsp white peppercorns, crushed 1 tsp dried ancho chile powder

1 tsp ground cumin 2 tbsp olive oil salt

Directions 1. 2. 3. 4.

Place a large pan over medium heat. Heat in it the oil. Get a mixing bowl: Stir in it the coriander, peppercorns, chili powder and cumin. Massage the mixture into the beef fillets. Season them with some salt and pepper. Place them in the hot pan and cook them for 5 to 7 min on each side until they are done. Serve them warm. 5. Enjoy.

66

Spicy Pan-Fried Beef

Mediterranean Lamb Stew

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 547.7 Fat 31.6g Cholesterol 191.2mg Sodium 152.5mg Carbohydrates 5.5g Protein 58.1g

Ingredients 1/4 C. vegetable oil 1 1/2 lbs. cubed lamb stew meat 1 1/2 tsp saffron salt pepper 1 large onion, chopped

1 C. water 1/2 C. chopped parsley 1 tbsp butter 1 lemon, cut into wedges

Directions 1. Place a large pan over medium heat. Heat in the oil. Brown in it the lamb pieces for 4 min on each side. 2. Sprinkle over it the saffron, a pinch of salt and pepper. 3. Stir in the onion with water. Cook them until they start boiling. Lower the heat and put on the lid. 4. Let them cook for 16 min over low heat. Remove the lid and add the butter. 5. Let them cook for 8 min. 6. Garnish your stew the parsley and lemon wedges. Serve it warm. 7. Enjoy.

Mediterranean Lamb Stew

67

TUNISIAN

Frittatas

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 230.6 Fat 15.0g Cholesterol 268.8mg Sodium 360.9mg Carbohydrates 8.8g Protein 15.5g

Ingredients 1 eggplant 1 tbsp extra virgin olive oil 1 medium onion, chopped 1 medium red bell pepper, diced 8 large eggs 1/2 bunch flat leaf parsley, minced 2 garlic cloves, minced 1/4 tsp rose water 1/2 tsp salt

1/4 tsp ground pepper 1/8 tsp ground cinnamon 1 tsp harissa, dissolved in 1 tbsp of water, see appendix 1/4 lb. gruyere cheese, grated

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Use a sharp knife to make slits in the eggplant without cutting it all the way through. Place it on a baking sheet and coat it with olive oil. 3. Roast it in the oven for 22 min. Decrease the oven temperature to 350 min. 4. Place the eggplant aside to lose heat for 10 min. Peel it and dice it. 5. Place a pan over medium heat. Heat in it 1 tbsp of olive oil. 6. Cook in it the bell pepper with onion for 9 min. Stir in the garlic with eggplant, and a pinch of salt. 7. Cook them for an extra 2 min. parsley, rose water, salt, pepper, cinnamon, and harissa. 8. Fold the eggplant mixture into the eggs with cheese. Pour the mixture in a greased baking pan. 9. Cook it in the oven for 32 min. Allow your omelet to rest for 12 min then serve it. 10. Enjoy.

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Tunisian Frittatas

Harissa

and Eggs Skillet

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 426.8 Fat 37.2g Cholesterol 372.0mg Sodium 861.3mg Carbohydrates 10.4g Protein 14.7g

Ingredients 2 sweet green bell peppers, deseeded 2 chili peppers, deseeded 2 fluid oz. tomato paste 24 fluid oz. water 4 fluid oz. extra virgin olive oil 1 tbsp paprika 2 tbsp harissa, see appendix

1 tbsp caraway seed 1 tsp salt 1/2 tsp black pepper 8 large eggs

Directions 1. Get a blender: Place in it the chilies with bell pepper. Blend them smooth. 2. Place a skillet over medium heat. Heat in it the oil. 3. Stir in the pepper mixture with tomato paste, harissa, caraway seeds, tomato paste, salt, and pepper. 4. Stir in the water and cook them until they start boiling. Lower the heat and let them cook for 22 min. 5. Spread the sauce in the pan then crack the eggs on top. Put on the lid and let them cook for 16 min over low heat. 6. Serve your eggs skillet warm with some bread. 7. Enjoy.

Harissa and Eggs Skillet

71

TUNISIAN KITCHEN

Fava Beans

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 4 Calories 144.9 Fat 5.5g Cholesterol 7.6mg Sodium 27.8mg Carbohydrates 17.9g Protein 6.8g

Ingredients 12 ounces frozen fava beans 1 tbsp butter 4 -5 scallions, sliced 1 tbsp chopped cilantro 1 tsp chopped of mint

1/2-1 tsp ground cumin 2 tsps olive oil salt

Directions 1. Bring a salted pot of water to a boil. Cook it the fava beans for 5 min until they become soft. 2. Strain them and peel them. 3. Place a skillet over medium heat. Heat in it the butter. Cook in it the fava beans with scallions for 3 min. 4. Add the cilantro with mint, cumin, olive oil and a pinch of salt. Cook them for 1 min. 5. Serve your salad right away. 6. Enjoy.

72

Tunisian Kitchen Fava Beans

Egg Salad

in Tunisia

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 109.8 Fat 6.6g Cholesterol 56.8mg Sodium 132.5mg Carbohydrates 4.3g Protein 8.5g

Ingredients 2 tsps red wine vinegar 2 tbsps olive oil 3 mint leaves, sliced 1/2 tsp harissa, see appendix 1 bell pepper, seeded and diced 1/2 small fennel bulb, diced 1/2 red onion, peeled and diced 3 tomatoes, diced salt and pepper

1 (6 ounce) cans tuna in vegetable oil 2 hard-boiled eggs, peeled and sliced 1 tbsp capers black olives

Directions 1. Get a large mixing bowl: Whisk in it the vinegar, olive oil, mint, and harissa. 2. Mix in the pepper, fennel, onion, tomato, a pinch of salt and pepper. Spoon the mixture into a serving plate. 3. Arrange over it the sliced eggs, olives, tuna and capers. Serve your salad immediately. 4. Enjoy.

Egg Salad in Tunisia

73

MY FIRST

Tunisian Couscous

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 3 Calories 873.4 Fat 12.3g Cholesterol 0.0mg Sodium 629.2mg Carbohydrates 165.1g Protein 28.0g

Ingredients 2 cups uncooked couscous 2 tbsps olive oil 1 large onion, cubed 1 large green pepper, cubed 1 large zucchini, cubed 2 potatoes 2 carrots 14 ounces chickpeas 4 tbsps tomato paste

1 tbsp chili paste 1/2 tbsp paprika 1/2 tbsp cinnamon 1/2 tbsp cumin 1 tsp salt and pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8.

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Place a large saucepan over medium heat. Heat in it the oil. Cook in it the onion for 3 min. Stir in the tomato paste, chickpeas, and 1 cup of water. Bring them to a rolling boil for 16 min. Stir in the veggies with 4 1/4 cup of water. Cook them until they start boiling. Let them cook for 40 to 46 min over low heat. Get large bowl: Pour over it 1 cup of boiling water with 1 cup of sauce from the stew. Let it sit for 6 min. Strain the couscous from excess liquid. Transfer it to a serving bowl. Spoon the veggies stew over it then serve it warm. Enjoy.

My First Tunisian Couscous

Lamb Tagine

Prep Time: 20 mins

with Saffron

Total Time: 3 hrs 20 mins Servings per Recipe: 4 Calories 933.8 Fat 40.6g Cholesterol 120.0mg Sodium 923.9mg Carbohydrates 89.4g Protein 62.1g

Ingredients 2 lbs. lamb, cut into pieces 3 lbs. artichokes 3 lbs. green peas 1 tsp ginger 1 pinch saffron 1 clove garlic 3 tbsps olive oil

1 preserved lemon 1/2 lb. olive, green 1 bunch parsley lemon juice

Directions 1. 2. 3. 4. 5.

Get a large mixing bowl: Mix in it the olive oil with garlic, ginger, and saffron. Add the lamb pieces and toss them to coat. Place a tagine or stew pot over medium heat. Heat in it 1 tbsp of olive oil. Brown in it the meat pieces for 3 to 4 min on each side. Arrange the artichoke hearts on top followed by the olives, preserved lemon, 1/2 cup of water, a pinch of salt and pepper. 6. Put on the lid and let it cook over the lowest heat setting for 1 h 30 min to 2 h until the meat is done. 7. Serve your lamb tagine warm with some bread. 8. Enjoy.

Lamb Tagine with Saffron

75

TUNISIAN MEATBALL

Soup

Prep Time: 20 mins Total Time: 2 hrs 5 mins Servings per Recipe: 6 Calories 707.9 Fat 55.9g Cholesterol 140.6mg Sodium 1959.0mg Carbohydrates 18.0g Protein 33.0g

Ingredients 2 tbsps olive oil 1 small yellow onion, minced 1 lb. ground chuck 1 tbsp ground cumin 1 tbsp ground black pepper 1 tbsp cilantro, minced 1 tbsp parsley, minced 2 1/4 tsps kosher salt 1 1/2 tsps paprika 3/4 tsp ground cinnamon 1 egg, beaten Stew 1/4 cup olive oil

1 lb. beef short rib kosher salt & ground black pepper 4 garlic cloves, chopped 1 large yellow onion, minced 5 cups beef stock 6 ounces spinach leaves, chopped 1 (16 ounces) cans white kidney beans, rinsed drained cooked couscous

Directions 1. 2. 3. 4. 5. 6. 7. 8. 76

To prepare the meatballs: Place a soup pot over high heat. Heat in it 1 tbsp of oil. Cook in it the onion for 6 min. Transfer it to a mixing bowl. chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Shape the mixture into meatballs. Heat another tbsp of oil in the saucepan. Brown in it the meatballs for 5 min. Drain them and place them aside. To prepare the soup: Sprinkle some salt and pepper all over the ribs. Brown them for 7 min. Drain them and place them aside. Stir the onion with garlic into the saucepan. Let them cook for 6 min. Tunisian Meatball Soup

9. Add the ribs back with stock. Cook them until they start boiling. Lower the heat and let them cook for 60 min. 10. Stir in the meatballs and let them cook for an extra 9 min. Stir in the beans with spinach for 5 min. 11. Adjust the seasoning of your ribs and meatballs stew. Serve it hot. 12. Enjoy.

77

TUNA GYROS

Tunisian

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 260.3 Fat 8.8g Cholesterol 109.4mg Sodium 644.4mg Carbohydrates 26.9g Protein 17.7g

Ingredients 1/8 cayenne pepper 2 tbsps lemon juice 1 tbsp olive oil 2 hard-boiled eggs, peeled and chopped 1 (6 ounce) cans tuna, drained 1 cup halved cherry tomatoes

1/2 cup roasted red pepper, chopped 2 tbsps drained capers 24 inches pita bread, split open 2 cups packed arugula, chopped

Directions 1. Get a mixing bowl: Toss in it the spices, eggs, tuna, tomato, olive oil, roasted pepper, capers, and arugula. 2. Season them with some salt. Spoon the salad into pita wraps then serve them. 3. Enjoy.

80

Tuna Gyros Tunisian

Orange Honey

Beignets (Doughnuts)

Prep Time: 1 hr Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 548.4 Fat 37.7g Cholesterol 46.5mg Sodium 49.8mg Carbohydrates 50.8g Protein 3.9g

Ingredients 3 eggs 1/4 cup olive oil 1/4 cup orange juice 1 large orange, peel 1/4 cup sugar 2 cups all-purpose flour 1 tsp baking powder

1 1/4 cups cold water 3 tbsps lemon juice 1 1/4 cups sugar 1/3 cup creamed honey 2 cups oil

Directions 1. To prepare the dough: 2. Get a mixing bowl: Whisk in it the eggs, oil, orange juice, 1 tsp orange peel and sugar. 3. Add the baking powder with flour and a pinch of salt. Combine them until you get a smooth dough. 4. Transfer it to a greased bowl. Put on the lid and let the batter sit for 46 min. 5. To prepare the syrup: 6. Place a saucepan over medium heat. Stir in it the water, lemon juice, and sugar. 7. Cook them until they start boiling. Lower the heat and let them cook for 6 min. 8. Stir in the honey and cook them for extra 6 min. 9. To prepare the wings: 10. Shape the dough into 12 balls. Flatten each one of them into a 3 inches circle. 11. Make a 1 1/2 inch hole in the center of each dough circle. 12. Place a deep pan over medium heat. Heat in it the oil. 13. Fry in it the donuts for 2 to 3 min on each side until they become golden brown. 14. Garnish your donuts with some icing sugar then serve them. 15. Enjoy. Orange Honey Beignets

81

TUNISIAN TUNA

Sandwiches with Handmade Bread

Prep Time: 2 hrs Total Time: 3 hrs Servings per Recipe: 4 Calories 948.8 Fat 30.5g Cholesterol 196.5mg Sodium 1516.7mg Carbohydrates 138.6g Protein 31.4g

Ingredients Sauce 500 g pumpkin 4 garlic cloves, mashed 1/4 tsp cayenne pepper 1/4 tsp paprika 1/4 cup oil 1 tsp caraway seed, ground 1 lemon, juice Buns 4 cups flour 2 tsps yeast 2 tbsps oil

1 tsp salt 1 egg 1 1/4 cups water Filling 3 potatoes, boiled cubed 4 eggs, hardboiled, sliced 4 pickles, sliced lengthwise 3.5 oz. olives, pitted 3.5 oz. canned tuna, drained

Directions 1. To prepare the pumpkin sauce: 2. Place a pan over medium heat. Heat in it the oil. Stir in it the garlic with pumpkin for 7 min. 3. Stir in the cayenne pepper with caraway seeds, 1 cup of water, a pinch of salt and lemon juice. Cook them until they become soft. 4. Mash them until they become smooth. Place it aside. 5. To prepare the buns: 6. Get a mixing bowl: Mix in it all the dough ingredients until you get a smooth dough. 7. Transfer it to a floured surface and knead it for 5 min. Divide it into 20 balls. 8. Place them on greased baking trays then cover them with a kitchen towel. Let them rest for 45 min. 82

Tunisian Tuna Sandwiches with Handmade Bread

9. Place a deep pan over medium heat. Heat in it 2 inches of oil. Deep fry in it the dough ball until they become golden brown. 10. Drain the bread rolls and place them on paper towels to drain. 11. To prepare the filling: 12. Get a mixing bowl: Stir in it the eggs with pickles, olives, tuna, potatoes, a pinch of salt and pepper. 13. Slice the bread rolls in half. Spread the pumpkin sauce in the bottom halves. Top them with the tuna mixture. 14. Cover them with the top halves. Serve your sandwiches immediately. 15. Enjoy.

83

TUNISIAN BEAN

Bowls

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 144.5 Fat 1.1g Cholesterol 0.0mg Sodium 326.6mg Carbohydrates 28.1g Protein 6.7g

Ingredients 1 (15 ounce) cans cannellini beans 1 (15 ounces) cans chickpeas 6 cups water 3 medium onions, chopped 4 garlic cloves, minced 1 (15 ounces) cans diced tomatoes 2 cups raw pumpkin, peeled and cubed 2 -4 tsps harissa, see appendix

1 tsp paprika 1 tbsp of oil salt and pepper parsley

Directions 1. Place a stew pot over medium heat. Heat in it the oil. 2. Cook in it the onion for 3 min. Stir in the rest of the ingredients. Put on the lid and let them cook for 28 min. 3. Adjust the seasoning of your potato stew then serve it hot. 4. Enjoy.

84

Tunisian Bean Bowls

Chili Sausage

and Potato Stew

Prep Time: 5 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 374.9 Fat 17.8g Cholesterol 279.0mg Sodium 152.7mg Carbohydrates 40.5g Protein 14.4g

Ingredients 3 -4 tbsps olive oil 4 medium potatoes, cubed 1 -2 tbsp tomato paste 1 -4 tsp harissa 3 -4 garlic cloves, skinned and crushed 2 -3 dried chilies, seeded and chopped 2 tsps crushed caraway seeds

2 tsps paprika 6 small spicy sausage, sliced 6 eggs salt

Directions 1. Place skillet over medium heat. Heat in it the oil. 2. Cook in it the potatoes for 3 min. Stir in the tomato paste with harissa, garlic, caraway seeds and paprika. 3. Season them with a pinch of salt. Add enough water to cover the potatoes. 4. Put on the lid and let them cook for 45 min over low heat. Stir in the sausages and let them cook for 16 min. 5. Get a mixing bowl: Whisk in it the eggs with a pinch of salt and pepper. 6. Add it to the stew and mix them well. Let them cook until the eggs are done. 7. Adjust the seasoning of your stew then serve it warm with some bread. 8. Enjoy.

Chili Sausage and Potato Stew

85

SPICY HARISSA

Couscous

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 805.1 Fat 35.6g Cholesterol 82.2mg Sodium 564.5mg Carbohydrates 89.1g Protein 33.7g

Ingredients 2 cups couscous 4 medium potatoes, cubed 2 cups baby carrots 1 large turnip 2 -3 green peppers, cored and quartered 1 (10 ounce) cans tomato paste 1/2 cup olive oil, to cover pot bottom 1 large onion, chopped 2 whole boneless chicken breasts 2 tbsps ras el hanout spice mix, see appendix

1 tbsp turmeric 1 pinch saffron, ground 1/2 tsp chili powder 1/2 tsp harissa, see appendix 1 (15 ounces) cans chickpeas, drained 1/4 cup salted butter salt and pepper water

Directions 1. Get a mixing bowl: Place in it the couscous and cover it with hot water. Place it aside. 2. Place a stew pot over medium heat. Heat in it the olive oil. Cook in it the onion with a pinch of salt for 2 min. 3. Stir in the chicken breasts and cook them for 3 min on each side. 4. Get a small mixing bowl: Stir in it the saffron with a splash of hot water. 5. Stir it into the pot with spices, a pinch of salt and pepper. 6. Cover the chicken with water then cook them until they start boiling. Stir in the tomato paste with veggies. 7. Stir in it the potatoes and cover the pot with a steamer. 8. Stir 1/2 cup water into the soaked couscous. Pour it in the steamer and let it cook for 28 min. 86

Spicy Harissa Couscous

9. Transfer the couscous to a large serving plate. Add to it the butter with a pinch of salt. 10. Mix it well with a fork. Place it aside. 11. Stir the chickpeas with harissa into the veggies stew. Spoon it over the couscous then serve it hot. 12. Enjoy.

87

SUMMER FENNEL

Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 169.6 Fat 16.9g Cholesterol 0.0mg Sodium 31.3mg Carbohydrates 4.3g Protein 0.7g

Ingredients 1 fennel bulb, sliced 5 tbsps olive oil 3 tbsps white vinegar

salt pepper

Directions 1. 2. 3. 4.

90

Arrange the fennel slices on a serving plate. Get a mixing bowl: Whisk in it the oil with vinegar, a pinch of salt and pepper. Drizzle the dressing over the fennel slices. Serve it immediately. Enjoy..

Summer Fennel Salad

North African Eggplants

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 431.6 Fat 32.1g Cholesterol 47.3mg Sodium 1044.5mg Carbohydrates 11.0g Protein 25.2g

Ingredients 1 lb. eggplant 1 large green bell pepper, chopped 1 garlic clove, crushed 1/2 cup olive oil 1/3 cup red wine vinegar 1 tsp dried oregano, crushed 1 tsp salt

1 (12 1/2 ounce) cans albacore tuna in water, drained 1 large tomatoes, seeded & chopped 1/4 cup feta cheese, crumbled crisp salad greens

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Slice the eggplants in half and place them on a baking tray. Coat them with olive oil and bake them for 30 min to 45 min until they become soft. Place them aside to cool down for few minutes. Peel them and cut them into dices. Get a mixing bowl: Whisk in it the garlic, oil, vinegar, oregano, and salt. Add the roasted eggplant dices with tomato and tuna and stir them to coat. Refrigerate it for 60 min. 7. Arrange some green leaves on a serving plate. Top it with the eggplant salad. 8. Garnish it with crumbled feta cheese. Serve it. 9. Enjoy.

North African Eggplants

91

BEEF STEW

Sousse

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 564.0 Fat 27.4g Cholesterol 50.6mg Sodium 751.5mg Carbohydrates 54.7g Protein 26.6g

Ingredients 1/4 cup olive oil 1 lb. stewing beef, cubed 2 medium onions, chopped 4 garlic cloves, crushed 1/2 cup chopped cilantro leaf 1 hot pepper, of your choice, chopped 38 ounces canned chickpeas, undrained 4 medium tomatoes, diced 1/4 tsp pepper

1/2 tsp cumin 1/2 tsp thyme 2 cups low sodium chicken broth salt 1/4 cup green olives, pitted and chopped 2 tbsps lemon juice

Directions 1. 2. 3. 4. 5. 6.

Place a stew pot over medium heat. Heat in it the oil. Brown in it the beef for 4 min. Stir in the hot pepper with onion, and cilantro. Cook them for 3 min. Stir in the garlic with a pinch of salt. Cook them for 4 min. Add the tomatoes with chickpeas, thyme, pepper, cumin, broth, a pinch of salt and pepper. Cook them until they start boiling. Put on the lid and lower the heat. Let them cook for 60 min. Add the lemon juice with green olives. Let them cook for an extra 6 min. 7. Serve your stew warm with some bread. 8. Enjoy.

92

Beef Stew Sousse

Lulu’s

Oven Tagine

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 445.4 Fat 27.0g Cholesterol 399.2mg Sodium 567.3mg Carbohydrates 27.0g Protein 23.9g

Ingredients 6 eggs, raw 2 eggs, hard-boiled, peeled and chopped 1 tomatoes, deseeded and chopped 1/2 onion, chopped 1 -2 garlic clove, chopped 1 chili pepper, chopped 2 -3 potatoes, peeled and chopped 1/2 cup parsley, chopped 6 ounces cheese, grated 1 1/2 cups ground meat

Spices cumin turmeric coriander seeds harissa, see appendix salt and pepper Oil 2 tbsps vegetable oil

Directions 1. Place a large pan over medium heat. Heat in it the oil. 2. Cook in it the potatoes with turmeric, cumin, a pinch of salt and pepper for 4 min. Stir in the onion with meat. Cook them for 3 min. Stir in the harissa with garlic, chili pepper and a splash of water. 3. Let them cook for another 3 min. Stir in the parsley with cheese, tomato, and chopped eggs then turn off the heat. 4. Get a mixing bowl: Whisk in it 6 eggs with a pinch of salt and pepper. 5. Add it to the potato mixture and combine them well. Spoon the mixture into a greased casserole dish. 6. Sprinkle the cheese on top. Bake it for 25 to 32 min. Serve it warm. 7. Enjoy.

Lulu’s Oven Tagine

93

KEBABS

Tunisiens

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 10 Calories 380.6 Fat 27.5g Cholesterol 100.9mg Sodium 96.0mg Carbohydrates 6.0g Protein 26.3g

Ingredients 2 medium red bell peppers 1 cup dried currant 14 ounces sweet peppadew peppers 1 cup extra-virgin olive oil kosher salt 3 lbs. chicken thighs, skinless boneless, trimmed and cut lengthwise into strips

3 lbs. chicken breasts, skinless boneless, lightly pounded and cut into lengthwise strips Tunisian relish

Directions 1. Before you do anything, preheat the oven broiler. 2. Place in it bell peppers and broil them until they become black. Peel them, seed and rinse them. 3. Get a mixing bowl: Place in it the currents with 1/2 cup of hot water. Let them sit for 6 min. Strain them. 4. Get a blender: Combine in it the currents with roasted peppers and pickled peppers with their juice, 1 cup of olive oil, and a pinch of salt. Blend them smooth to make the marinade. 5. Press the chicken strips onto wooden or metal skewers. 6. Place them in a roasting pan and cover them with half of the marinade. Place it in the fridge for 5 h. 7. Before you do anything else, preheat the grill and grease it. 8. Drain the chicken skewers and grill them for 5 to 6 min on each side. 9. Serve them with the remaining pepper marinade and some pita bread. 10. Enjoy.

94

Kebabs Tunisiens

Sweet Pepper Relish

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 584.0 Fat 49.8g Cholesterol 0.0mg Sodium 1398.7mg Carbohydrates 39.0g Protein 2.8g

Ingredients 1 cup dried currant 2 cups green olives, pitted, chopped 1 cup sweet pepper, chopped 1/2 cup extra-virgin olive oil

1/4 cup sherry wine vinegar kosher salt

Directions 1. Get a mixing bowl: Place in it the currants. Cover them with hot water and let them sit for 6 min. 2. Stain them and place them in a mixing bowl. 3. Stir in the olives with sweet pepper, olive oil, vinegar, and a pinch of salt. 4. Place the relish in the fridge overnight then serve it. 5. Enjoy.

Sweet Pepper Relish

95

PUMPKIN

Sauce

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 2 Calories 186.8 Fat 10.6g Cholesterol 0.0mg Sodium 4.2mg Carbohydrates 24.4g Protein 3.6g

Ingredients 1 1/2 lbs. pumpkin, peeled, seeded and diced 1/4 tsp caraway seed 1/4 tsp ground coriander 1 1/2 tbsps olive oil 1 garlic clove, minced

1/2 tsp harissa, see appendix 3 tbsps lemon juice salt, to taste

Directions 1. 2. 3. 4.

Place a large skillet over medium heat. Stir in the pumpkin with 1/3 cup of water. Cook them until they start boiling. Put on the lid and lower the heat. Let them cook until the pumpkin becomes soft. Strain it and place aside. Wipe the skillet clean and heat in it the oil. Toss in it the coriander and cumin seeds for 3 min. 5. Add the garlic and cook them for 1 to 2 min. Stir in the pumpkin and press it with a fork to mash it. 6. Mix them well and let them coo for 1 min. Spoon the mixture into an airtight jar and serve it with some bread. 7. Enjoy.

96

Pumpkin Sauce

Tomato Salsa

Prep Time: 10 mins

Tunisian Style

Total Time: 10 mins Servings per Recipe: 1 Calories 368.3 Fat 36.7g Cholesterol 0.0mg Sodium 1564.7mg Carbohydrates 10.7g Protein 2.3g

Ingredients 2 tomatoes, chopped 1/4 cup olive oil 1 tbsp white wine vinegar 3/4 tsp caraway seed, ground 3/4 tsp ground coriander 2 tbsps parsley, chopped 2 tbsps green onions, chopped

1 garlic clove, chopped 1 tsp salt 1/2 tsp hot chili pepper, minced 1/2 tsp ground black pepper 1/4 tsp sugar

Directions 1. Get a serving bowl. Toss in it all the ingredients. 2. Place the salsa in the fridge for 2 h. Serve it with some bread. 3. Enjoy.

Tomato Salsa Tunisian Style

97

WEEKEND

Potato Turnovers (Brik)

Prep Time: 45 mins Total Time: 54 mins Servings per Recipe: 4 Calories 287.0 Fat 12.5g Cholesterol 202.6mg Sodium 862.6mg Carbohydrates 30.3g Protein 13.4g

Ingredients Harissa 1 tsp caraway seed 1 tsp cumin seed 1 tsp ground ancho chili pepper 3/4 cup chopped bottled roasted red pepper 2 tbsps water 1/2 tsp sugar 1 garlic clove, crushed Brik 2 cups Yukon gold potatoes, cubed 2 tsps extra virgin olive oil 1/2 tsp ground turmeric 1/4 tsp kosher salt

1/8 tsp ground red pepper 1/4 cup chopped parsley 1/3 cup sliced green onion 4 sheets frozen phyllo dough, thawed cooking spray 4 large eggs, chilled 1/2 cup feta cheese, crumbled 1/4 tsp black pepper 1 large egg white 1 tsp water 1/4 cup chopped cilantro

Directions 1. 2. 3. 4.

To prepare the harissa: Place a pan over medium heat. Toast in it the cumin and caraway seeds for 30 sec. Get a blender: Combine in it the toasted seeds with the remaining harissa ingredients. Blend them smooth. Pour the mixture into a small bowl. Place it in the fridge until ready to serve. 5. To prepare the potato turnovers: 6. Before you do anything, preheat the oven to 450 F. 7. Place a pan over medium heat. Heat in the oil. Cook in it the potatoes with turmeric, salt and red pepper for 7 min. 98

Weekend Potato Turnovers

8. Stir in the green onion with parsley. Cook them for 3 min. Turn off the heat and place the filling aside to lose heat. 9. Place a phyllo sheet on an oil greased plate. Spray it with a cooking spray. 10. Place 1/4 of the filling in the middle. Make a hole in the center of it. 11. Pour an egg in it then top it with cheese. Pull the sides of the phyllo sheet on top of the filling. 12. Roll it and secure it with a cotton thread in the shape of a parcel. Place it on a baking sheet. 13. Repeat the process with the remaining ingredients. 14. Get a mixing bowl: Whisk in it the egg white with 1 tsp of water. Coat the parcels with the mixture. 15. Bake them for 10 min until they become golden and crunchy. Serve your potato parcels warm with harissa sauce. 16. Enjoy.

99

TUNISIAN HOUSE

Couscous

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 718.6 Fat 28.5g Cholesterol 0.0mg Sodium 1295.5mg Carbohydrates 99.5g Protein 16.9g

Ingredients 1/4 cup dill, chopped 1/4 cup fennel leaves, chopped 1/2 cup parsley, chopped 1/4 cup celery leaves, chopped 1/4 cup carrot greens, chopped 1/2 cup scallions, chopped 1/2 cup olive oil 1 cup onion, chopped 3 tbsps tomato paste 2 tbsps garlic, crushed 2 tsps sweet paprika 2 tsps salt

2 tsps ground coriander 1 tsp ground caraway 1 1/2-2 tsps red pepper flakes, dried 2 1/2 cups medium grain couscous 3 cups water, divided 1 green chile, stemmed, seeded and minced 1 red bell pepper, stemmed, seeded, and cut into 6 parts 6 garlic cloves, peeled and left whole

Directions 1. 2. 3. 4. 5. 6.

Bring a saucepan of water to a boil. Place over it a steamer. Place in it the greens, scallions, and leeks for 12 min with the lid on. Place them aside to lose heat for a while. Drain them well. Place a large pan over medium heat. Heat in it the olive oil. Cook in it the onion for 3 min. Stir in the tomato paste and cook them for 2 min. Stir in the garlic with paprika, coriander, caraway, red pepper flakes, and salt. Cook them for 1 min. Stir in 1 cup of water. Put on the lid and let them cook for 16 min. 7. Turn off the heat and add the couscous. Combine them well. 8. Fold the steamed veggies with green chili, red pepper, garlic, 1 cup of water and a pinch of salt into the mixture. Put on the lid and let them sit for 12 min. 9. Once the time is up, serve your couscous salad warm. Enjoy. 102

Tunisian House Couscous

Roasted

Tomato Salad

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 105.4 Fat 7.4g Cholesterol 0.0mg Sodium 134.2mg Carbohydrates 9.3g Protein 1.7g

Ingredients 2 large red peppers, halved 1 fresh red chili, halved 3 plum tomatoes, halved and seeded 4 garlic cloves, unpeeled 2 tsps dried ground coriander 1 tsp caraway seed 1/4 tsp cinnamon

2 tbsps lemon juice 2 tbsps olive oil salt & ground black pepper 2 tbsps capers

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven broiler. Lay the bell peppers and garlic with chili and tomatoes on a baking sheet. Broil them for 5 to 8 min until they become soft. Allow the veggies to cool down for a while then peel them. Dice the peppers and place them aside. Get a blender: Place in it the tomatoes with chili, garlic, coriander, caraway seeds, and cinnamon. 7. Blend them smooth. Pour the mixture into a serving bowl. 8. Stir into it the peppers with a pinch of salt and pepper. Serve your salsa warm or cold. 9. Enjoy.

Roasted Tomato Salad

103

HOW TO MAKE

Almond Syrup

Prep Time: 20 mins Total Time: 2 hrs 50 mins Servings per Recipe: 10 Calories 478.5 Fat 21.5g Cholesterol 0.0mg Sodium 146.6mg Carbohydrates 68.7g Protein 8.7g

Ingredients 8 cups water 3 cups almonds, ground 3 cups sugar

Directions 1. 2. 3. 4. 5. 6.

Place a heavy saucepan over medium heat. Stir in it the water with sugar until it dissolves. Add the almonds and bring them to a boil. Let them cook for 5 min. Turn off the heat and let the syrup cool down for 2 h 30 min. Use a fine cheesecloth to strain the syrup. Pour it in a sterilized jar and let it sit for 4 h in the fridge before using it. Enjoy.

104

How to Make Almond Syrup

Tunisian

Prep Time: 25 mins

Beignets (Donuts)

Total Time: 1 hr Servings per Recipe: 24 Calories 158.0 Fat 3.5g Cholesterol 23.2mg Sodium 89.3mg Carbohydrates 30.7g Protein 2.0g

Ingredients Dough 3 eggs 2 ounces vegetable oil 2 ounces orange juice 2 tbsps grated coconut 1/4 cup sugar 9 ounces all-purpose flour 1 1/2 tsps baking soda

vegetable oil Glaze 1 cup sugar 2 cups water 2 tbsps lemon juice 1 cup honey

Directions 1. To prepare the dough: Get a blender: Pour in it the eggs with oil, orange juice, 1 tbsp of coconut, 1 tbsp of sugar and a pinch of salt. 2. Blend them smooth until they become frothy. Pour the mixture into a mixing bowl. 3. Add the flour with baking powder. Combine them until you get a smooth dough. 4. Transfer it to a lightly floured board. Knead it for 3 min until it becomes soft and shape it into a ball. 5. Place the dough ball in a greased bowl. Cover it with a cling wrap and let it rise for 60 min. 6. Place a heavy saucepan over medium heat. Stir in it all the syrup ingredients. Cook them until they start boiling. Place a large deep pan over high heat. Heat in it about 2 inches of oil. 7. Shape the dough into walnut size balls. Press them slightly with your hands to flatten them. Poke each one of them with the handle of a spoon to make a hole in the center. 8. Gently drop the donuts in the hot oil. Cook them until they become golden brown. 9. Drain the donuts and place them in the hot syrup. Let them sit for few seconds then drain them. Serve your donuts warm with some tea. Enjoy. Tunisian Beignets

105

KINGS OF TUNISIA

BBQ

Prep Time: 0 mins Total Time: 15 mins Servings per Recipe: 4 Calories 164.5 Fat 5.3g Cholesterol 211.6mg Sodium 953.3mg Carbohydrates 5.5g Protein 23.5g

Ingredients 24 raw king prawns 2 garlic cloves, crushed 1 tbsp olive oil 1 tsp ground cumin 1/2 tsp ground ginger 1 tsp paprika

1/4 tsp cayenne pepper 2 tbsps coriander, chopped 2 lemons, cut into wedges

Directions 1. Discard the prawn head and slice their back butterfly style. 2. Get a mixing bowl: Mix in it the garlic with olive oil, ginger, cumin, paprika, cayenne pepper, coriander and a pinch of salt. 3. Add the prawns and toss them to coat. Cover the bowl with a cling foil. Place it aside to 25 min. 4. Before you do anything, preheat the grill and grease it. 5. Thread the prawns onto skewers. Grill them for 2 to 3 min on each side. Serve them warm. 6. Enjoy.

106

Kings of Tunisia BBQ

Tunisian Morning Pastries (Abraj)

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 1 Calories 201.0 Fat 6.5g Cholesterol 0.0mg Sodium 73.5mg Carbohydrates 34.5g Protein 2.9g

Ingredients Pastry 9 oz. semolina flour 1/4 cup all-purpose flour 1/2-1 tsp salt 1/2 cup olive oil, warmed warm water

Filling 3 cups pitted dates 3 oranges, zest of 1 tsp ground cinnamon 2 tbsps olive oil 1 tsp orange blossom water

Directions 1. To prepare the filling: 2. Get a blender: Place in it the dates and orange zest, cinnamon and orange blossom water. Blend them smooth. Pour in the olive oil and blend them smoothly. 3. To prepare the dough: 4. Get a mixing bowl: Stir in it the flour with semolina and salt. Pour in the olive oil and mix them well. 5. Add warm water gradually while mixing all the time until you get a smooth dough. 6. Shape it into 4 pieces. Knead each dough piece for 2 min until they become soft. 7. Flatten each piece into a 6 inches circle. 8. Place a dough circle on a greased baking sheet. Spread over it half of the filling. Cover it with another dough circle. 9. Repeat the process with the remaining dough circles and filling to make another loaf. 10. Press the edges with a fork to seal them. Slice them into 8 pieces. 11. Place a large skillet over medium heat. Place in it some of the date bread pieces. 12. Cook them for 4 to 6 min on each side until they are fully cooked. Serve your date bites with some tea. Tunisian Morning Pastries

107

WEEKNIGHT

Turnovers Tunis

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 48 Calories 35.9 Fat 0.5g Cholesterol 5.1mg Sodium 101.8mg Carbohydrates 6.6g Protein 1.1g

Ingredients 1 lb. russet potato, peeled and cut into chunks 1 onion, peeled and chopped 2 cloves garlic, peeled and minced 1 tbsp olive oil 3 tbsps minced parsley 3 tbsps minced cilantro 1 tbsp drained capers, rinsed and

chopped 1 tsp salt 1/2 tsp ground pepper 1 large egg, separated 12 egg roll wraps vegetable oil

Directions 1. Bring a large salted pot of water to a boil. Cook in it the potatoes until they become soft. Remove them from the water and mash them. Place a skillet over medium heat. Grease it with a cooking spray. Cook in it the garlic with onion for 12 min. 2. Add the mashed potato with parsley, cilantro, capers, a pinch of salt and pepper. Mix them well. 3. Get a mixing bowl: whisk in it the egg yolk. Add the potato mixture and combine them well. Place an egg roll on a cutting board. Slice it into 4 pieces. Place on one side of them 1 1/2 tsp of the potato filling. Brush the edges with egg white. Pull the other side over the filling and press the edges to seal them and form triangles. 4. Repeat the process with the remaining filling and egg rolls 5. Place a large saucepan over high heat. Heat in it 2 inches of oil. 6. Deep fry in it the rolls until they become golden brown. Drain them and place them on paper towels. Serve your potato rolls warm with your favorite dipping sauce. Enjoy.

108

Weeknight Turnovers Tunis

Tunisian Semolina Soup

Prep Time: 5 mins Total Time: 45 mins Servings per Recipe: 6 Calories 129.6 Fat 7.1g Cholesterol 0.0mg Sodium 33.6mg Carbohydrates 14.6g Protein 2.5g

Ingredients 1 onion, chopped 3 tbsps olive oil 1 tbsp tomato paste 1 tsp harissa, see appendix 1 tsp paprika 1 tsp caraway seed 1 tsp ground coriander

2 celery ribs, chopped 3 garlic cloves, chopped 1/2 cup semolina The flesh of 1 lemon, chopped

Directions 1. Place a soup pot over medium heat. Heat in it the olive oil. 2. Sauté in it the onion for 3 min. Add the tomato paste with harissa, paprika, caraway, and coriander. 3. Cook them for 1 min. Stir in the celery with garlic, a pinch of salt and pepper. Cook them for 3 min. 4. Stir in 4 cups of water and cook them until they start boiling. Lower the heat and put on the lid. 5. Let the soup cook for 22 min. Stir in the semolina and cook it for an extra 12 min. 6. Stir in the lemon flesh and cook it for an extra 6 min. Serve it hot. 7. Enjoy.

Tunisian Semolina Soup

109

TYPICAL TUNISIAN

Lunch Box (Spicy Eggplant Salad)

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 1 Calories 212.6 Fat 14.2g Cholesterol 0.0mg Sodium 12.1mg Carbohydrates 20.6g Protein 3.5g

Ingredients 4 large garlic cloves, unpeeled 4 plum tomatoes 2 small onions, whole and unpeeled 2 large red bell peppers 1 large poblano chile 1 small eggplant

1/4 cup extra-virgin olive oil lemon juice kosher salt & ground black pepper

Directions 1. Bring a large salted pot of water to a boil. Cook in it the potatoes until they become soft. Remove them from the water and mash them. Place a skillet over medium heat. Grease it with a cooking spray. Cook in it the garlic with onion for 12 min. 2. Add the mashed potato with parsley, cilantro, capers, a pinch of salt and pepper. Mix them well. 3. Get a mixing bowl: whisk in it the egg yolk. Add the potato mixture and combine them well. Place an egg roll on a cutting board. Slice it into 4 pieces. Place on one side of them 1 1/2 tsp of the potato filling. Brush the edges with egg white. Pull the other side over the filling and press the edges to seal them and form triangles. 4. Repeat the process with the remaining filling and egg rolls 5. Place a large saucepan over high heat. Heat in it 2 inches of oil. 6. Deep fry in it the rolls until they become golden brown. Drain them and place them on paper towels. Serve your potato rolls warm with your favorite dipping sauce. Enjoy.

112

Typical Tunisian Lunch Box

Tunisian

Flat Samosas (Brika)

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1521.2 Fat 127.7g Cholesterol 274.5mg Sodium 1043.2mg Carbohydrates 66.1g Protein 30.7g

Ingredients 1 (5 ounces) cans tuna, drained of oil 4 medium baking potatoes, boiled and mashed 1/2 cup scallion, chopped 1/2 cup fresh parsley leaves, chopped 1/2 cup cilantro leaf, chopped 2 to 3 ounces Greek feta cheese, crumbled 4 eggs 1 tsp turmeric 1/2 tbsp ground caraway

1/2 tbsp ground coriander 1/2 tbsp garlic powder 1 -2 tbsp capers salt and pepper 2 cups canola oil 1 (8 ounces) packages egg roll wraps

Directions 1. Get a large mixing bowl: Mix in it the tuna, mashed potato, scallions, parsley, cilantro, feta, and eggs. 2. Add the ground caraway, ground coriander, turmeric, garlic powder, capers, and salt and pepper. Combine them well. 3. Place a large skillet over medium heat. Heat in it 2 cups of oil. 4. Place an egg roll on a working board. Place over it 3 tbsp of the potato mixture. Brush the edges of the roll with oil. Pull the edges over the filling then roll it forward. Repeat the process with the remaining ingredients. Deep fry wrappers until they become golden brown. Drain them and place them on paper towels to drain. Serve your golden wrappers warm with your favorite dipping sauce. 5. Enjoy.

Tunisian Flat Samosas

113

HOT TUNA SALAD

with Peppers

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 306.4 Fat 18.0g Cholesterol 126.8mg Sodium 464.7mg Carbohydrates 20.4g Protein 18.8g

Ingredients 4 large tomatoes 2 green capsicum 4 red chilies 1 onion, quartered 2 garlic cloves, crushed 4 tsps caraway seeds salt

3 tbsps olive oil 1 tbsp lemon juice 24 black olives 7 ounces canned tuna, drained 2 hard-boiled eggs, quartered

Directions 1. 2. 3. 4.

Before you do anything, preheat the grill. Layover it the tomatoes with chilies, onion, and peppers. Grill them for 18 min. Discard the black skin of the veggies and place them in a blender. Add the garlic with caraways seeds and a pinch of salt. Pulse them several times until they become chunky. 5. Spoon the salsa into a serving plate. Arrange over it the tuna with eggs, and olives. 6. Drizzle the olive oil with lemon juice on top. Serve it immediately. 7. Enjoy.

114

Hot Tuna Salad with Peppers

Spiced Orange Couscous

Prep Time: 1 hr 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 819.5 Fat 43.5g Cholesterol 175.6mg Sodium 1243.0mg Carbohydrates 60.3g Protein 46.1g

Ingredients 1 (3 lb.) whole chickens, cut in 8 pieces 1 large onion, cut crosswise in slices and separated into rings 1 cup celery, sliced 1 small garlic clove, crushed 1 1/2 tbsps all-purpose flour 1/2 tsp sugar 1 tbsp ground cumin 2 tsps paprika 1 tsp salt 1/4 tsp ground black pepper 1 large tomatoes, cored and chopped

1 cup orange juice 2 large navel oranges, peeled and cut crosswise into slices 1/2 cup small pitted ripe black olives 1 1/2 cups water 2 tbsps butter 1/2 tsp salt 1 cup couscous watercress leaf 1 navel orange, sliced

Directions 1. Place a large stew pot over medium heat. Heat in it the oil. 2. Brown in it the chicken pieces for 2 to 3 min on each side in batches. Drain them and place them aside. 3. Stir the onion, celery, and garlic into the same pot. Cook them for 6 min. 4. Add the flour with sugar, cumin, paprika, salt, pepper, and cayenne pepper. Cook them for 1 min. Stir in the orange juice with tomato. Turn the heat to high and cook them until they start boiling. 5. Stir in the browned chicken pieces back. Lower the heat and let them cook for 32 min with the lid on. Stir in the olives with orange slices. Cook them for 6 min. 6. Prepare the couscous by following the instructions on the package. 7. Place it on a serving plate. Spoon the chicken and orange stew on top. Serve it right away. Enjoy. Spiced Orange Couscous

115

TUNISIAN CHICKEN

Hot Pot

Prep Time: 20 mins Total Time: 2 hrs 20 mins Servings per Recipe: 6 Calories 530.1 Fat 34.9g Cholesterol 315.1mg Sodium 249.6mg Carbohydrates 20.6g Protein 34.0g

Ingredients 1 large stewing chicken, cut into pieces 1 lemon, halved 6 tbsps lemon juice salt 3 onions, chopped 3 carrots, chopped 3 turnips, chopped 1 stalk celery, chopped 2 leeks, cleaned and chopped

1 tsp saffron thread, crushed 6 eggs 3 sprigs parsley 2 bay leaves 3 cloves pepper 1/2 tsp cinnamon, ground 1 tbsp mint

Directions 1. Massage the chicken pieces with the lemon halves then season them with salt. Place them in the fridge for overnight. 2. Place the chicken pieces in a large pot. Cover it with water and cook it until it starts boiling. Lower the heat and let them cook for 35 min while discarding the foam the rise on top. 3. Stir in the veggies with saffron, parsley, and a pinch of salt. 4. Once the time is up, strain the broth and place it aside. Let it cool down while discarding the fat the rise on top. 5. Drain the chicken pieces and veggies. Reserve them for later use. 6. Pour the broth in a soup pot. Cook it until it starts boiling. Stir into it the pepper and cinnamon. 7. Get a mixing bowl: Whisk in it the lemon juice with eggs. Stir the mixture into the hot broth and cook it for 9 min. 8. Serve your soup hot. Enjoy.. 116

Tunisian Chicken Hot Pot

Hot Turnips

Prep Time: 3 hrs

Tunisian

Total Time: 3 hrs Servings per Recipe: 4 Calories 36.6 Fat 0.2g Cholesterol 0.0mg Sodium 663.5mg Carbohydrates 8.4g Protein 1.1g

Ingredients 1 tbsp lime juice 1 tsp salt 4 medium turnips, peeled and sliced into rounds

2/3 tsp cayenne 1/3 tsp cumin

Directions 1. 2. 3. 4. 5.

Get a mixing bowl: Mix in it the salt with lime juice. Stir in the turnips. Wrap the bowl with cling foil. Place it aside for 3 h 30 min. Once the time is up, add to it the cumin and cayenne pepper. Serve your pickled turnips immediately or place them in the fridge. Enjoy.

Hot Turnips Tunisian

117

FULL TUNISIAN

Dinner (Spiced Basmati with Saucy Meatballs)

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 6 Calories 606.7 Fat 24.0g Cholesterol 192.4mg Sodium 537.8mg Carbohydrates 73.2g Protein 27.7g

Ingredients 4 eggs, hard-boiled and cut into strips Veggie 2 zucchini, cut into strips Rice: 2 cups basmati rice 1 tbsp cinnamon 1/2 tbsp cumin seed 1 tsp coriander seed 1 tsp garlic powder 3 tbsps olive oil Potato: 1/2 lb. potato, cut into wedges olive oil salt and pepper Meatballs: 1 lb. ground beef 1 onion, chopped 6 garlic cloves, chopped

3 tbsps chopped parsley 1/2 tsp coriander powder 1 tsp caraway seed 1 tsp garlic powder 1 tsp paprika 1/2 tsp cayenne pepper 1/2 tsp salt 1/2 tsp black pepper olive oil Sauce 6 ounces tomato paste 2 cups water 4 green bell peppers, cut into strips 1 lemon, cut into semi-circles

Directions 1. 2. 3. 4. 5. 6. 118

To prepare the zucchini: Before you do anything, preheat the grill and grease it. Brush the zucchini strips with some oil. Grill until they become soft and charred. Place them aside and cover them with a piece of foil. To prepare the rice Place a large saucepan over medium heat. Heat in it 3 tbsp of olive oil. Full Tunisian Dinner

7. Cook in it the cinnamon, cumin seeds, coriander seeds, and garlic powder for 9 min. 8. Stir in the rice with 4 cups of water. Put on the lid and bring them to a boil. 9. Lower the heat and let them cook for 22 min until the rice is done. Stir it with a fork. 10. To prepare the potato wedges: 11. Before you do anything, preheat the oven to 375 F. 12. Place the potato wedges on a baking tray. Stir in it with some olive oil, a pinch of salt and pepper. 13. Spread it in the tray then bake it for 42 min until it becomes soft. 14. To prepare the meatballs: 15. Get a large mixing bowl: Mix in it all the meatballs ingredients. 16. Shape the mixture into bite-size balls. 17. To prepare the sauce: 18. Place a large pan over medium heat. Heat in it some olive oil. 19. Brown in it the meatballs for 4 min. Drain them and place them aside. 20. Stir the pepper strips into the same pan. Cook them for 3 min. 21. Stir in the tomato paste with water. Simmer them for 6 min. 22. Add the meatballs and put on the lid. Let them cook for 32 min over low heat. 23. Once the time is up, serve your saucy meatballs with rice, potato wedges, grilled zucchini, egg strips and lemon wedges. 24. Enjoy.

119

POT PIES

in Tunisia

Prep Time: 1 hr Total Time: 2 hrs 15 mins Servings per Recipe: 6 Calories 565.1 Fat 39.5g Cholesterol 320.5mg Sodium 266.6mg Carbohydrates 7.1g Protein 43.1g

Ingredients 2 1/2 lbs. chicken thigh 3 medium brown onions, peeled and diced 1 -2 tsp crushed saffron threads mixed with a little water 1 cup water 12 large rounds phyllo pastry 3.5 oz. gruyere cheese, grated

4 large eggs, beaten salt & ground black pepper 9 oz. ricotta cheese, thinly sliced 2 egg yolks mixed with 1-2 tsp vegetable oil vegetable oil

Directions 1. Place a large skillet over medium heat. Heat in it some oil. 2. Cook in it the onion for 3 min. Stir in the water with chicken. Put on the lid and let them cook for 50 min. Before you do anything else, preheat the oven to 375 F. Drain the chicken thighs and discard their skin. Shred them and discard the bones. 3. Get a large mixing bowl: Combine in it the shredded chicken with saffron, cheese, 2 tbsp of water, beaten eggs, a pinch of salt and pepper well. 4. Grease a round baking dish with oil. Lay in it 5 overlapped phyllo sheets to cover the bottom let them hang on the sides. Coat the sheets with oil. Cover the center with a phyllo sheet then top it with half of the chicken mixture. Cover it with the slices ricotta cheese followed by the remaining chicken mixture. 5. Pull the sheet hanging on the sides over the filling. Cover it with another 4 of sheets while tucking them on the sides. Get a mixing bowl: Whisk in it the egg yolks with oil. Coat the whole pie with this mixture. Place it in the oven and let it cook for 22 to 26 min. Serve your crunchy chicken pie warm. 6. Enjoy. 120

Pot Pies in Tunisia

North African Fish Cakes

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 1 Calories 95.7 Fat 6.8g Cholesterol 22.8mg Sodium 173.9mg Carbohydrates 4.1g Protein 4.6g

Ingredients 2 lbs. mild white fish fillets, cubed 1 cup chopped onion 6 garlic cloves, chopped 3 tbsps chopped parsley 3 tbsps chopped cilantro 1 tbsp ground cumin 2 tsps coarse kosher salt 1 tsp ground ginger 3/4 tsp ground black pepper 6 tbsps matzo meal

1 large egg 10 -12 tbsps olive oil Spicy Cream 1 1/2 cups mayonnaise 1/4 cup lemon juice 6 large garlic cloves, minced 1 1/2 tbsps tomato paste 1 1/2 tsps hot Spanish smoked paprika

Directions 1. To prepare the lemon cream: Get a mixing bowl: Beat in it all the mayo with lemon juice, garlic, tomato paste and paprika until they become creamy. 2. Stir into it a pinch of salt and pepper. Place it in the fridge until ready to serve. 3. To prepare the fish patties: 4. Get a food processor: Place in it the fish and pulse it several times until it becomes finely chopped. Add the onion with garlic, parsley, cilantro, cumin, ginger, salt, and pepper. Blend them smooth. 5. Wet your hands with water or oil. Place 1 tbsp of the mixture in your hand and shape it into a patty. 6. Place it on a lined up baking sheet. Repeat the process with the remaining mixture. 7. Place a large pan over medium heat. Heat in it 3 tbsp of oil. 8. Cook in it the fish patties in batches for 3 to 4 min on each side. 9. Serve your fish patties warm with lemon cream and pita bread. Enjoy. North African Fish Cakes

121

TUNISIAN FISH

and Potato Pot

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 238.2 Fat 9.1g Cholesterol 2.3mg Sodium 383.1mg Carbohydrates 31.6g Protein 9.4g

Ingredients 3 tbsps olive oil 2 onions, chopped 3 garlic cloves, chopped 1 red pepper, chopped 1 tsp harissa, see appendix 1/4 tsp saffron thread, crushed 1/2 tsp ground cinnamon 1/2 tsp ground cumin 1 fennel bulb, diced, feathery fronds reserved 2 large potatoes, peeled and chopped 3 tbsps lemon juice

6 cups fish stock 4 1/2 lbs. of mixed fish, including shellfish, prepared 4 ripe tomatoes, peeled, deseeded and chopped 1/2 bunch cilantro, minced 1/2 bunch parsley, minced salt and pepper

Directions 1. Place a soup pot over medium heat. Heat in it the oil. Cook in it the onion for 3 min. 2. Stir in the red pepper with garlic. Cook them for 4 min. 3. Add the Harissa, spices, fennel, potatoes, lemon juice, and broth or water. Cook them until they start boiling. 4. Lower the heat and let them cook for 22 min. 5. Stir in the fish, tomatoes, herbs, seasoning, and enough water to cover the veggies. 6. Simmer the soup for 10 to 12 min until the fish is done. Serve it hot. 7. Enjoy.

124

Tunisian Fish and Potato Pot

Tunisian Seafood Casserole

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 253.3 Fat 3.6g Cholesterol 80.4mg Sodium 191.8mg Carbohydrates 5.7g Protein 46.9g

Ingredients 1/2 tsp cumin seed 1/2 tsp coriander seed 1/2 tsp dried hot pepper flakes 1/2 tsp caraway seed 1 1/2 lbs. red snapper fillets 3 garlic cloves, sliced

1 medium onion, sliced 1 large tomatoes parsley 1 cup fish stock

Directions 1. Before you do anything, preheat the oven to 400 F. 2. Place a large pan over medium heat. Toast in it the cumin and coriander seeds with pepper flakes for 2 min. 3. Get a mortar and pestle: Grind in it the spices until they become powdered. 4. Grease a casserole dish with some oil. 5. Stir in it the spice mix with tomato, onion, 2 cloves of garlic, a pinch of salt and pepper. 6. Spread the mixture in the casserole. Layover it the snapper fish. 7. Get a mixing bowl: Mix in it the remaining garlic, onion, tomato, a pinch of salt and pepper. 8. Pour the mixture over the snapper fish. Cook it in the oven for 25 to 32 min. 9. Serve your fish casserole hot with some rice or bread. 10. Enjoy.

Tunisian Seafood Casserole

125

HANDMADE BREAD

from Tunisia

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 1 Calories 1398.8 Fat 27.8g Cholesterol 282.0mg Sodium 1654.2mg Carbohydrates 241.5g Protein 40.3g

Ingredients 2 (1/4 ounce) package dry yeast 1/4 cup sugar 1 1/2 cups lukewarm water 4 large eggs 1/4 cup vegetable oil

2 tsps salt 7 cups unbleached all-purpose flour

Directions 1. Get a mixing bowl: Stir in it 1 cup of water with yeast and 1 tsp of sugar. Let them sit for 12 min. 2. Add 3 eggs with oil, remaining water, and sugar. Mix them well. Add the flour and combine them until you get a smooth dough. 3. Transfer it to a floured board and knead it for 5 min until it becomes soft. 4. Transfer the dough ball to a greased bowl and cover it with a cling foil. Let it rest for 60 min. 5. Once the time is up, shape the dough into 9 balls. Flatten them slightly then place them on greased baking trays. 6. Let them rise for 35 min. 7. Get a mixing bowl: Whisk in it an egg with a splash of water. Coat the bread loaves with it. 8. Bake the bread loaves in the oven for 33 min. Serve them warm or cold. 9. Enjoy.

126

Handmade Bread from Tunisia

Black and Green

Prep Time: 120 hrs

Garden Olives

Total Time: 120 hrs Servings per Recipe: 4 Calories 255.7 Fat 26.9g Cholesterol 0.0mg Sodium 5914.2mg Carbohydrates 6.4g Protein 1.0g

Ingredients 7 oz. green olives 7 oz. black olives 3 bay leaves 2 small lemons 1 tsp peppercorn 5 cloves

5 tbsps salt 1.5 oz. table salt 1 cup olive oil

Directions 1. To prepare the black olives: 2. Poke the black olives several times with a needle. Place them in an airtight glass container with salt. Put on the lid and shake it to mix them. Place it in a cupboard and let them sit for several days. 3. The olives will be releasing water so make sure to discard it every day until they don't release it anymore. Run them under some cool water then Place them in an airtight jar. Stir into them the olive oil with cloves and peppercorns. Place them in a cupboard and let them sit for few days before serving them. 4. To prepare the green olives: 5. Poke the black olives several times with a needle. Place them in an airtight glass container and cover them with water. 6. Place it in a cupboard and let it sit for 5 days straight. Change the water of the olives every day. Once the time is up, rinse the green olives and drain them. Place them back in a large airtight container. 7. Stir into them the bay leaf with lemon salt and enough water to cover them. Seal the container and place it in a cupboard until they start turning yellow. 8. Drain the green olives, rinse them then serve them. Enjoy. Black and Green Garden Olives

127

SWEET ORANGE

Puff Pastry (Samsa)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 807.5 Fat 40.3g Cholesterol 0.0mg Sodium 500.1mg Carbohydrates 97.9g Protein 19.0g

Ingredients 2/3 cup sugar 1 1/4 cups water 1 tbsp lemon juice 1 tbsp orange flower water 1 1/2 cups blanched almonds, lightly toasted and ground 1 1/2 tsps grated orange peel

1 1/2 tsps ground cinnamon 4 ounces phyllo pastry 2 tbsps olive oil lightly toasted sesame seeds

Directions 1. Place a heavy saucepan over medium heat. Stir in it the water with 1/2 cup of sugar. Stir them until it dissolves. 2. Stir in the lemon juice and cook them until they start boiling. Lower the heat and stir in the orange flower water. Turn off the heat and place the syrup aside to cool down. 3. Before you do anything else, preheat the oven to 350 F. 4. Get a food processor: Combine in it the almonds, orange peel, and cinnamon, and the remaining sugar. Process them until they become smooth to make the filling. 5. Place a phyllo sheet on a plate. Coat it with olive oil. Slice it into 3 strips. 6. Put 1 tbsp of the filling on top of a stip. Pull the sides of the sheet over it then roll it forward. Coat it with olive oil then place it on a baking tray. 7. Repeat the process with the remaining filling and phyllo sheets. 8. Cook them in the oven for 17 to 22 min until they become golden and crunchy. 9. One the time is up, heat the syrup for 2 min. Dip in it the phyllo crunchies and let them sit for 4 min. 10. Drain them and place them on a serving plate. Garnish them with sesame seeds then serve them. Enjoy. 128

Sweet Orange Puff Pastry

How to Make

Prep Time: 40 mins

Harissa

Total Time: 40 mins Servings per Recipe: 8 Calories 73.4 Fat 2.7g Cholesterol 0.0mg Sodium 451.1mg Carbohydrates 12.5g Protein 2.0g

Ingredients 4.5 oz. dried hot red chili peppers, seeded and stemmed 1/2 head garlic 1 1/2 tsps caraway seeds 1 1/2 tsps ground coriander

1 1/2 tsps salt 1 tsp water 1 -3 tbsp olive oil

Directions 1. Get a bowl: Place in it the chili peppers and cover them with hot water. Let them sit for 30 min. 2. Strain them and transfer them to a food processor. 3. Add the garlic with the remaining ingredients. Blend them smooth. 4. Adjust the seasoning of your harissa then serve it. 5. Enjoy.

How to Make Harissa

129

EASY BAHARAT

Spice Mix

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 12.2 Fat 0.1g Cholesterol 0.0mg Sodium 0.7mg Carbohydrates 3.5g Protein 0.3g

Ingredients 1 tbsp ground cinnamon 1 tbsp dried rose petals 1 tbsp ground black pepper

Directions 1. Get a spice grinder: Place in it all the ingredients and grind them until they become powdered. 2. Transfer the mixture to a jar. Seal it and place it aside until ready to use. 3. Enjoy.

130

Easy Baharat Spice Mix

Smoked Chili

Prep Time: 25 mins

Harissa

Total Time: 35 mins Servings per Recipe: 1 Calories 1115.6 Fat 111.4g Cholesterol 0.0mg Sodium 1200.5mg Carbohydrates 32.2g Protein 7.2g

Ingredients 4 smoked chili peppers, seeded 8 dried hot red chili peppers 1 tbsp cumin seed 2 tsp coriander seeds 1 tsp caraway seed

8 garlic cloves 1/2 C. olive oil 1/2 tsp salt

Directions 1. Place the chili peppers in a bowl. Cover them with hot water. Let them sit for 25 min then drain them. 2. Place a pan over medium heat. Cook in it the cumin, coriander, and caraway seeds 2 min. 3. Get a food processor: Place in it the toasted seeds with chilies, garlic, olive oil, and salt. 4. Process them until they become smooth. Spoon the mixture into an airtight container. 5. Store it in the fridge for up to 60 days. 6. Enjoy.

Smoked Chili Harissa

131

TUNISIAN TABIL

Spice Mix

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 10 Calories 268.8 Fat 13.3g Cholesterol 0.0mg Sodium 27966.0mg Carbohydrates 41.4g Protein 13.0g

Ingredients 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp caraway seeds

2 tbsp hot red pepper flakes 2 tbsp coarse salt

Directions 1. In a dry frying pan, toast the caraway, cumin and coriander seeds on medium heat for about 3 minutes. 2. Remove everything from the heat and keep aside to cool. 3. In a spice grinder, add all the ingredients and grind till powdered. 4. Transfer everything into an airtight container and preserve in cool and dark place up to 6 months

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Tunisian Tabil Spice Mix

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