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    You are in: Home / Cookbooks / Traveling Through TUNISIA with NA/ME 10/13
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    117 recipes in

    Traveling Through TUNISIA with NA/ME 10/13

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    5 Reviews |  By Annacia

    Saffron, turmeric and semolina flour give a lovely golden color to this crusty, dip-ready bread. Prep time includes rising

    Recipe #507236

    A super sweet pastry, lighter than baklava.

    Recipe #199117

    Most North African & Middle Eastern countries have a version of these. In Algeria they are known as Bourek, in Turkey; Borek, in Morocco; Cigars, Brik or Bourek etc.... I have a recipe posted for the Algerian version filled with spiced ground chicken & preserved lemon. These rolls are a little bit labour intensive but once you get into the swing of it the time passes quickly enough! This particular recipe is by Dalila Amdouni -- the personal cook to a wealthy Parisian family living in Tunisia. Although the recipe states using uncooked prawns, I prefer to flash fry them in a pan until they have JUST turned opaque - no more a minute or two. (if you are new to making rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)

    Recipe #386111

    Many cuisines include stuffed peppers, and in any number of ways. A touch of cheese in this stuffing indicates, perhaps, a French hand, but the method of cooking is Tunisian.

    Recipe #326683

    I found this on a Tunisian website where Paula Wolfert was credited with the recipe. It's different from all the others on the site. I also edited out the caraway since I don't like the stuff. Cooking time includes the 30 minutes soaking time. Enjoy!

    Recipe #504549

    Recipes4us.co.uk Marinating time not included in time to make.

    Recipe #502692

    When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand!

    Recipe #386113

    From my copy of the book 'Field Guide to Herbs and Spices'. Three ingredients! The food.com site requires measurements for its ingredients. Just remember for this mix use equal parts in any measurement desired. For meat, (grilled) vegetables, marinades/dressings/rubs, etc. Test recipe: First I made: Recipe #17977. In a small bowl I whisked a little bit of olive oil, sprinkle of salt and about 1/2 teaspoon of Tunisian Baharat. This mixture was brushed onto the bread and placed under the broiler for approximately 2 minutes.

    Recipe #504114

    This recipe is on Jamie Oliver's website. Spices sweet potatoes wrapped in crispy phyllo pastry.Cooking time does not include cooking the sweet potatoes which can be done well in advance. Posted for ZWT9.

    Recipe #504338

    This Tunsian tagine is more like a frittata than a stew. It can be a side dish, or served as breakfast.

    Recipe #505596

    Americans would eat this beautiful spread of chickpeas with condiments at dinner. But in Tunisia, it’s a traditional breakfast dish: a simple bowl of chickpeas flavored with onion, garlic, harissa and olive oil, served with a number of garnishes. It would certainly get you through the day. The finished soup will taste great for another three to four days. Keep in the refrigerator. You will want to refresh the condiments each time you serve. You can make a salad with the leftover beans. Don't let the long list of ingredients fool you - most of them are optional garnishes.

    Recipe #505046

    Tabil is used to season & enhance many Tunisian dishes. In fact, Tabil means seasoning (it originally referred to the coriander which is the key ingredient in Tabil!) Tabil is often used in conjunction with harissa & added to stews. You can use it as a rub or to season cooked vegetable salads or in dolma stuffing.

    Recipe #290116

    This recipe was posted for play in ZWT9 - Tunisian. This recipe was found at website Recipes4us.co.uk. This sounds like an exotic egg dish, ummm you can practically taste the spices.

    Recipe #503136

    I found this on Karen Martini's blog for ZWT9. I adjusted measurements from metric. Prep time is 'hanging' time. Labna is a fresh cheese made from hung yogurt. It’s so easy to make at home, and very tasty rolled in this dukkah spice blend. This Tunisian-style dukkah is divine, with a little warmth from the chili powder and an intriguing twist from the saffron and turmeric. You’ll never buy dukkah again once you’ve made your own. It keeps well in an air-tight container in the fridge but it won’t last long once you start scattering it on everything from scrambled or poached eggs to freshly cooked vegetables and pan-seared fish!

    Recipe #505698

    1 Reviews |  By Ck2plz

    This recipe comes from homemade-recipes.blogspot

    Recipe #504005

    Recipe from "Vegetarian Dinner in Minutes" by Linda Gassenheimer.

    Recipe #503280

    Recipe #301460

    Instead of potato, the contents of a 6-ounce can of tuna in olive oil, drained and mashed, may be used. Ricotta cheese, small cooked shrimp, lump crab meat or cooked, seasoned finely chopped beef or chicken are other possible fillings.

    Recipe #505047

    A hearty soup/stew from the desert region of Tunisia. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. Note: there are a number of good recipes for harissa on Food.com, or you can just purchase it if your local store carries it. Also note: I listed this as "Libyan" in the recipe sifter because there's not an option for "Tunisian" or a generic "North African". I figured since Libya and Tunisia are neighbors, it was the best choice.

    Recipe #457761

    I have always felt that doughnuts were something you bought at a bakery because they were just too labor-intensive to do otherwise. This recipe for Tunisian YoYos may well have changed my mind & I will be interested to know if other chefs feel as I do. The recipe was a little vague about times, saying “60 min plus rest time of 1 hr”. So my division of times is a bit of guesswork based on recipe directions & does not include the 1 hr rest time. Enjoy!

    Recipe #502852

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