Pfepfel Bar Labid Tunisian Cucumber And Pepper Relish Recipes

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

LABLABI (TUNISIAN CHICKPEA SOUP)

Steps:

• Prepare the crispy chickpeas: Transfer chickpeas to a rimmed baking sheet lined with a clean dish towel or paper towels. Cover with another towel (or paper towels) on top, rubbing gently to dry. Remove top towel and let air-dry for at least 30 minutes and preferably 1 hour.
• As chickpeas dry, start preparing the soup: In a Dutch oven or heavy stockpot, combine soaked chickpeas, 5 cups water, 1 tablespoon olive oil, bay leaves and 1/2 teaspoon salt over high heat. Bring to a boil for 2 to 3 minutes, then reduce heat to a simmer, cover and cook until chickpeas are tender, about 1 to 2 hours.
• Heat oven to 400 degrees. While chickpeas are cooking, cut bread into thick slices, then tear slices into bite-size pieces. Place bread in one layer on large rimmed baking sheet and toast until crisp and light brown, about 10 minutes. Let cool on pan and set aside.
• Finish the crunchy chickpeas: Raise oven temperature to 425 degrees. Remove the towels from baking sheet with the chickpeas, and toss the chickpeas with 2 teaspoons olive oil, 1/2 teaspoon salt and za'atar until well coated. Roast until golden and crispy, about 13 to 18 minutes, tossing halfway through. When chickpeas are still hot, sprinkle lightly more salt. Taste and add more salt or za'atar, or both, if you'd like.
• When the chickpeas for the soup are tender, discard bay leaves. Using a slotted spoon, transfer 2 cups of chickpeas, 1/2 cup of chickpea cooking liquid and 1/4 cup olive oil to a blender or food processor, and purée until smooth. (Alternatively, you can use an immersion blender to blitz half the chickpeas into a rough purée. Add the olive oil before puréeing. The broth won't be as silky as it would be puréed in a regular blender, but it will taste just as good.)
• In a large skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until golden, about 2 minutes. Add the remaining 1 teaspoon salt, 1 tablespoon cumin and tomato paste and cook, stirring, until fragrant, 1 minute. Add a splash of the chickpea cooking liquid to the pan, and bring to a simmer to deglaze, scraping up the browned bits on the bottom of the pan. Turn off heat.
• Add chickpea purée and onion mixture to soup, along with harissa and lemon juice, and stir well. Add a little water if soup seems too thick, and more salt, if needed.
• To serve, divide toasted bread pieces among soup bowls, then ladle in soup. Garnish with lemon zest, parsley, olive oil, more cumin and some of the crispy chickpeas - you'll have leftovers. Serve hot, with more harissa on the side.

TUNA SALAD PEPPER CUPS

Steps:

• Cut green peppers in half lengthwise; remove seeds and membranes. In a bowl, combine tuna, cucumber, onions, mayonnaise and relish. Spoon into pepper cups. Serve immediately.

TUNISIAN STUFFED PEPPERS FELFEL MEHCHI

Steps:

• Cut out the stem ends of the peppers and reserve. Discard the seeds and fibers inside. Set the peppers aside.
• Heat 1 tablespoon of the oil in a skillet and stir fry the onion and lamb over moderate heat for 5 minutes. Remove the skillet from the heat and cool for 2 minutes. Stir in the parsley, hard cooked egg, cheese, bread, salt and pepper. Stuff the peppers and replace the stem ends to fit.
• Dip the stuffed peppers, stem end first, into the flour and coat all over. Then dip the peppers in the beaten eggs to seal the stem ends closed. Heat the remaining 3 tablespoons oil in a skillet and fry the peppers for 3 minutes on all sides. Place them in a pan.
• Mix together the water and tomato paste. Pour over the peppers, cover the pan and bring to a boil. Reduce the heat to low and cook slowly for ½ hour, basting now and then. Serve warm. Makes 6 peppers as a side dish with other foods.
• The Great Book Of Couscous.

PEPPER RELISH

Steps:

• Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain.
• Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil.
• Reduce heat and add vegetables, simmering 10 minutes.
• Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving ¼-inich head space. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner.

GRILLED CHICKEN BREAST WITH CUCUMBER AND PEPPER RELISH

Steps:

• In a medium bowl, prepare the relish by mixing together the cucumber, parsley, chopped onion, bell pepper, and red pepper flakes. Set aside.
• In a small bowl, mix the cumin and chili powder with the olive oil. Rub the mixture onto the chicken, and place in a shallow dish. Marinate in the refrigerator at least 1 hour.
• Prepare the grill for medium heat.
• Lightly oil the grill grate. Grill chicken 8 minutes per side, or until juices run clear. Serve with cucumber relish.

TUNISIAN EGGS & PEPPERS

Steps:

• Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
• Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.
• Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture. Season with salt and pepper and stir in mint.
• For oven baked eggs: Preheat oven to 350F (180C). Divide mixture among four individual serving oven-proof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set.
• For skillet poached eggs: Make four wells or cups in vegetable mixture and carefully break in eggs. Cover and cook over low heat 5 minutes, basting occasionally with juices.
• Garnish with mint sprigs and serve.

TUNA STEAKS WITH CUCUMBER RELISH

Steps:

• Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
• To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly 'pink'. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

PHILADELPHIA PEPPER RELISH

Steps:

• Combine the minced vegetables and salt; let stand overnight.
• Rinse and drain thoroughly.
• Add mustard seed and brown sugar to the vinegar; heat to boiling.
• Pour over drained vegetables in a crock.
• Cool and store in the refrigerator.
• Serve within 3 days.

TASTIRA (TUNISIAN FRIED PEPPERS AND EGGS)

Steps:

• Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
• Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
• Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.

PFEPFEL BAR LABID--TUNISIAN CUCUMBER AND PEPPER RELISH

Steps:

• Combine salt and lime juice and stir until salt dissolves.
• Add cucumbers and peppers, and stir to coat.
• Cover tightly and marinate at room temperature at least 8 hours.