Tunisian Potato And Squash Medley With Harissa Recipes

HARISSA

Steps:

• It is very important to wear gloves, a surgical mask and goggles for all stages of the preparation of this recipe as peppers could burn depending on their intensity.
• Stem and seed the dried peppers.
• Soak them in a bowl of boiling water, immersing them completely, for 45 minutes.
• Change the soaking water twice.
• Drain the peppers in a colander for 1 hour and shake the colander to get rid of their water.
• Squeeze them with both hands to remove as much water as possible.
• Place the peppers on a large dry cloth and place another dry cloth over them.
• Press firmly on it to dry them well.
• Grind the peppers and garlic cloves in small quantities in the meat grinder (coarse plate), and into a large bowl.
• Mix the ground peppers with coarse salt and half of the oil with your hands. Grind the mixture again through the meat grinder.
• Add the remaining oil and the tabel. Mix well by hand and grind the mixture for a third time.
• Mix again by hand.
• Pour the harissa into sterilized glass jars. Pour olive oil on top and close tightly.
• Harissa can be kept for several months in the refrigerator.

TUNISIAN HARISSA

Steps:

• Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA

Steps:

• Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
• Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.
• Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.

TUNISIAN WINTER SQUASH PUREE

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.

ROASTED POTATOES WITH HARISSA BUTTER

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Rinse potatoes in a colander to remove excess starch. Drain.
• Place potatoes in a large microwave-safe bowl; add 1 tablespoon oil and salt and toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until fork-tender, about 2 minutes more. Drain well.
• Spread potatoes on the lined baking sheet. Drizzle with remaining oil and toss to coat. Spread out in an even layer.
• Roast in the preheated oven until golden brown, about 20 minutes. Stir and continue roasting until evenly browned, about 5 minutes more.
• Meanwhile, combine butter, harissa, cilantro, and lemon zest in the same bowl. Mash together with a fork. Taste and season with salt if needed. Add potatoes to the harissa butter and toss. Serve immediately.

TUNISIAN HARISSA

Steps:

• Cut off the tops of the dried red peppers, and deseed them.
• Soften them in a bowl of water for a half hour, then put them in a colander to drain them a bit.
• Take the skins off the garlic.
• Put them in a blender, add the red peppers, the salt, caraway, coriander, and 1 teaspoon of water.
• Also, add 1 tablespoon olive oil.
• Blend this until it is like a paste.
• Add olive oil to taste.
• The oil will lessen somewhat the intensity of the spice.

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA

Steps:

• NOTE*: If using yams or potatoes, scrub well, remove skin and cut in half or thirds depending on size.
• Preheat oven to 400 degrees.
• In small non-reactive bowl combine the salad dressing ingredients and whisk well. Set aside.
• In a large shallow pan, toss the cut up beets lightly with the olive oil to coat. Transfer the beets to a large baking sheet and cover the baking sheet tightly with aluminum foil.
• Bake the beets for about 30 minutes or until the beets are very tender when pierced with a fork.
• Remove from oven, set aside to cool for 5 minutes.
• Then cut beets into 1/2" cubes.
• Place the prepared beets into a large salad bowl and toss lightly but thoroughly with the salad dressing to combine.

HARVEST SQUASH MEDLEY

Steps:

• In a large saucepan, bring water to a boil. Add squash and return to a boil. Reduce heat; cover and simmer for 10 minutes. Drain. Place squash and sweet potatoes in a greased 13x9-in. baking dish., In a small saucepan, combine the honey, orange juice, butter, orange zest, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over squash and potatoes. , Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts.