Tunisian Potato And Squash Medley With Harissa Recipes
TUNISIAN WINTER SQUASH PUREE
This is one of many North African spicy cooked vegetable purees typically served as a starter. The authentic dish is seasoned with harissa, the spicy hot pepper paste used widely in Tunisia and Algeria. If you can get hold of harissa easily, substitute 1 teaspoon or more to taste for the cayenne. You can serve this as an hors d'oeuvre, side dish or salad.
Provided by Martha Rose Shulman
Time 1h
Yield About 2 cups, Makes about 2 cups, serving 8 to 10 as an hors d'oeuvre
Number Of Ingredients 9
Steps:
- Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and mash with a fork, or puree in a food processor fitted with the steel blade. Stir in 2 tablespoons of the lemon or lime juice and 2 tablespoons of the olive oil.
- In a mortar and pestle, mash the garlic to a paste with the salt, and stir into the puree, along with the spices. Taste and adjust salt. Mound on a platter or in a wide bowl. Run a fork down the sides. Mix together the remaining lemon juice and olive oil and drizzle over the puree. Decorate with olives and serve with small lettuce leaves for scooping, and warm flat bread.
Nutrition Facts : @context http, Calories 61, UnsaturatedFat 3 grams, Carbohydrate 8 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 120 milligrams, Sugar 2 grams
TUNISIAN KAFTAJI
A fast-food type Tunisian dish that my husband taught me how to make. It's very simple and yet delicious. Serve warm with bread.
Provided by snowfairy
Categories Side Dish Vegetables Tomatoes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Heat a nonstick skillet over medium heat. Cook the zucchini, yellow squash, tomatoes, potatoes, and chile peppers, stirring occasionally, until the vegetables are tender, about 20 minutes. Transfer the vegetables to a bowl and set aside.
- Return the skillet to the burner over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolk is still runny, about 5 minutes. Add the eggs to the bowl of vegetables and season with salt and pepper.
- Using two knives, cut into the eggs and vegetables, mincing the mixture up into small pieces until well blended. It will look mushy.
- In a separate bowl, mix the harissa with water, one teaspoon at a time, until the mixture is pourable but still thick. Pour the harissa over the kaftaji and serve.
Nutrition Facts : Calories 264.9 calories, Carbohydrate 41.4 g, Cholesterol 204.6 mg, Fat 6.5 g, Fiber 7.7 g, Protein 13.2 g, SaturatedFat 1.9 g, Sodium 151.7 mg, Sugar 6.8 g
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