Tunisia is the northernmost country on the African continent, with Morocco and Algeria, Tunisia is one of the Maghreb region of North Africa and the foundation for the Tunisian cuisine is North African cuisine. The majority of the population are Arabic and the base of the kitchen is a mix of Berber and Arabic. However, in comparison with neighboring countries, Tunisian cuisine is notable for the use of hot chili.
In fact, the spicy chili-based mix, harissa is a function ofTunisian kitchen busy and it is both complementary to most recipes, as well as with olive oil and lemon juice in a sauce that can do with most meals. The use of seafood is also an important characteristic of Tunisian cuisine.
Including two classic Tunisian recipes are presented:
Scented Tunisian Couscous with Vegetables
For the couscous:
450g couscous
360ml vegetable stock
1 teaspoon black mustard seeds
2 tablespoons olive oil
1 / 2 teaspoon groundCinnamon
1 / 2 teaspoon ground cloves
1 / 2 teaspoon ground cumin
1 / 2 teaspoon freshly ground black pepper
1 / 4 teaspoon ground cardamom
1 / 4 teaspoon fennel seeds
1 teaspoon salt
3cm length ginger, finely grated
2 garlic cloves, finely chopped
1 / 8 tsp turmeric
For the vegetables:
2 medium potatoes, peeled, cut into cubes and cooked
1 leek, finely chopped and blanched
1 large tomato, diced
1 large zucchini (courgette), diced
4 tbsp tomato puree
2 teaspoons harissa) (or to taste
Oil, for frying
Add the bearings above hot pan and over low heat. Meanwhile, add the Heat olive oil in a frying pan. When hot stir-in the mustard seeds and fry until they begin to stutter and pop. Add the cinnamon, cloves, cumin, black pepper, cardamom, fennel seeds, ginger, cloves and garlic in the oil and stir to combine up. Stir-fry for about 30 seconds then add the couscous and stir to give coat in the flavoring oil. Stir in salt and hot sauce, take the pan off the heat and setto the side to finish cooking.
Since the couscous cooks add Heat oil in a frying pan. Stir in the zucchini and cook 3 minutes, then fry the leeks and potatoes for 3 minutes, or until the zucchini start and turn potatoes into a golden brown. Add the tomatoes and tomato paste and harissa together with 60ml water. Bring to a brisk boil and cook for 5 minutes.
Fluff the couscous with a fork, turn left onto a serving plate and arrange the vegetables on top. Serve immediately.
Almond andSesame bread
150g sugar
300ml water
1 tablespoon lemon juice
2 tsp orange flower water
225 g almonds, roasted and ground
1 tbsp (level) finely grated orange rind
1 1 / 2 teaspoon ground cinnamon
120 g puff pastry (filo) pastry
extra virgin olive oil, for brushing
Decorate with lightly toasted sesame seeds
Combine 120 g of sugar and water into a saucepan and heat gently until the sugar has dissolved. Add the lemon juice and bring to boil. FurtherCooking, until mixture is thick dick and then take off the stove and set stirring in the orange blossom water, then aside to cool.
Meanwhile, the remaining sugar, ground almonds, orange rind and cinnamon combine in a bowl and knead together to form a paste (the heat from the hands of the oil from almonds to release aid this process.
When the syrup is cold, take a sheet of puff pastry (keep the rest covered with a damp cloth) and brush one side with olive oil. Cutthe pastry lengthwise into 3 strips, then add a teaspoon of the almond filling on the base of each strip. Fold the exposed side roll over the filling to the dough along its entire length. Brush the exposed end of oil will collapse and seal press down. Brush the pastry all over with oil then place on a greased baking sheet.
Repeat the process with all of the remaining dough and filling. Transfer the baking sheet in a preheated oven 180 ° C and bake between 15and 20 minutes, or until golden brown and crispy.
While the cake baking heat through the syrup. When the cakes are done, let cool until you can then handle each dip in the heated syrup, then set aside on a plate, sprinkle generously with sesame seeds and allow to cool completely before serving.
