Tunisian Style Roasted Beet Salad With Harissa Recipes

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TUNISIAN HARISSA



Tunisian Harissa image

This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.

Provided by Asma Khalfaoui

Categories     Side Dish     Sauces and Condiments Recipes

Time 1h

Yield 192

Number Of Ingredients 5

11 ounces dried red chile peppers
¾ cup chopped garlic
2 cups caraway seed
½ teaspoon ground coriander seed
2 teaspoons salt

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.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg

TUNISIAN-STYLE ROASTED BEET SALAD WITH HARISSA



Tunisian-Style Roasted Beet Salad With Harissa image

From The Mediterranean Vegan Kitchen. This spicy salad is served either slightly warm or at room temperature. If you do not care for beets, yams or potatoes can be substituted.

Provided by COOKGIRl

Categories     Yam/Sweet Potato

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 8

2 1/2 lbs small red beets (or golden beets, scrubbed, trimmed, peeled and cut in half-read NOTE*)
2 tablespoons olive oil
1/2 cup green onion, cut thinly on the diagonal
1/4 cup flat-leaf Italian parsley
1 large garlic clove, finely minced
1 teaspoon homemade harissa, to taste (for a spicier version add more)
2 teaspoons red wine vinegar (or white balsamic)
salt & freshly ground black pepper

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.

TUNISIAN GRILLED SALAD (SELATA MISHWIYA)



Tunisian Grilled Salad (Selata Mishwiya) image

This is a a grilled salad that is quite common throughout Tunisia. There are variations on how this salad is made throughout the different cities and regions of Tunisia. You can even use it as a spread in sandwiches. It's one of my family's best-loved recipes. Enjoy with nice warm crusty French bread or even crackers.

Provided by Asma Khalfaoui

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 14

¼ cup olive oil
2 cloves garlic, chopped
1 ½ teaspoons harissa (North African red pepper paste)
1 ½ teaspoons ras el hanout (North African spice mix)
1 ½ teaspoons ground red chile pepper
salt and ground black pepper to taste
3 large tomatoes
2 green bell peppers
1 large onion
2 green chile peppers
1 (5 ounce) can tuna packed in olive oil
2 hard-boiled eggs, halved
½ cup whole black olives
1 small lemon, cut into wedges

Steps:

  • Combine olive oil, garlic, harissa, ras el hanout, ground chile pepper, salt, and pepper in a mortar; mash into a paste with a pestle.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Place tomatoes, green bell peppers, onion, and green chile peppers on the baking sheet.
  • Cook under the preheated broiler, turning occasionally, until skins have blackened and insides are soft, about 10 minutes. Cool until easily handled, about 5 minutes. Peel, seed, and chop into small pieces.
  • Place tomato mixture in a large bowl. Stir in garlic paste mixture slowly with a wooden spoon. Spoon onto a serving platter. Garnish with tuna, eggs, and olives. Squeeze 1 lemon wedge over platter. Arrange remaining wedges on the sides.

Nutrition Facts : Calories 315.1 calories, Carbohydrate 18.5 g, Cholesterol 117 mg, Fat 21.6 g, Fiber 5.5 g, Protein 15.7 g, SaturatedFat 3.5 g, Sodium 388.5 mg, Sugar 8.1 g

TUNISIAN CARROT SALAD WITH HARISSA



Tunisian Carrot Salad With Harissa image

I like this salad because the carrots are sliced, not mashed - and has a more authentic feel because the spiciness comes from harissa rather than cayenne, as most recipes on this site use. From The Essential Mediterranean Cookbook - one of my favorites! This is meant to be served warm, but we like it cold, too.

Provided by Jostlori

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb carrot, peeled and thinly sliced
3 tablespoons flat leaf parsley, minced
1 teaspoon cumin, ground
1/3 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves
1/4 teaspoon harissa (see my The Essential Harissa)
12 black olives
2 hard-boiled eggs, quartered

Steps:

  • In a saucepan, bring 2 cups water to a boil. Add the carrot and cook until tender. Drain and transfer to a bowl.
  • In a small bowl, combine the parsley, cumin, olive oil, vinegar and garlic. Season with harissa, salt and pepper to taste. You can double the harissa if you like things hot and spicy! Pour over the carrots and mix gently to combine.
  • To serve, place the carrots in a serving dish and garnish with the olives and eggs.
  • NOTE: if the carrots aren't sweet, you can add a touch of honey to the dressing.

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