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
SHRIMP & TUNISIAN FRESH TOMATO RELISH
I got this recipe from a co-worker and am posting it for safe-keeping. It is sauteed, marinated shrimp served over a fresh Tunisian relish of tomatoes, yellow bell peppers, scallions, cumin and garlic. I have not tried it yet but thought it sounded yummy.
Provided by MarthaStewartWanabe
Categories Low Cholesterol
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, toss shrimp with 1 tbs. olive oil, 1/8 teaspoons salt, black pepper and red pepper flakes. Set aside to marinate for 15 minutes at room temperature.
- In a large skillet, heat remaining 1 tbs. olive oil over medium-high heat. Add bell peppers, scallions, garlic, cumin and remaining 1/8 teaspoons salt and saute for five minutes or until vegetables are crisp-tender. Stir in tomatoes and saute for 3-5 minutes or until tomatoes are heated through. Transfer to a platter and cover to keep warm.
- Add marinated shrimp to skillet. Cook and stir for 2 minutes or until pink.
- To serve, arrange shrimp on top on Tunisian Fresh Tomato Relish. If desired, sprinkle with freshly chopped parsley. Serve hot or at room temperature.
Nutrition Facts : Calories 210.2, Fat 14.8, SaturatedFat 2.1, Cholesterol 45.6, Sodium 349.6, Carbohydrate 13.2, Fiber 2.9, Sugar 3.6, Protein 8.7
TUNISIAN RELISH
Susan Feniger serves this sweet, salty and tangy relish with her Tunisian Chicken Kebabs. It's delicious on any grilled chicken, as well as lamb and even fish. This recipe in from Food & Wine.
Provided by Lavender Lynn
Categories Sauces
Time 20m
Yield 3 Cups
Number Of Ingredients 6
Steps:
- In a bowl, soak the currants in hot water until plump, about 5 minutes. Drain, pressing out the excess water. Return the currants to the bowl and add the olives, Peppadews, olive oil and vinegar. Season the relish with salt.
- Make Ahead The relish can be refrigerated for up to 2 days.
Nutrition Facts : Calories 584, Fat 49.9, SaturatedFat 6.8, Sodium 1398.7, Carbohydrate 39, Fiber 6.2, Sugar 32.8, Protein 2.9
25-MINUTE TUNISIAN VEGETABLE COUSCOUS
A perfect summer meal. What I love about this recipe is the practicality: it is both quick to make and can wait for you; there's no hurry to serve. It's also a satisfying vegetarian meal that even carnivores love, or if a member of your household prefers meat, a chicken breast poached in water, wine, and paprika and then sliced very thin can be added. I do highly recommend the garnish I devised; it can be made very quickly while the couscous is cooking. Or even if you just zest a navel orange over this dish, the aroma is heavenly and it brings the flavors together. Enjoy!
Provided by girlandagun
Categories World Cuisine Recipes African
Time 25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
- Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
- Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 72.1 g, Cholesterol 0.7 mg, Fat 4.9 g, Fiber 8.8 g, Protein 13.6 g, SaturatedFat 0.7 g, Sodium 698.6 mg, Sugar 5.1 g
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