Tunisian Tripe Recipes

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TUNISIAN TORSHI (PICKLED TURNIPS)



Tunisian Torshi (Pickled Turnips) image

Make and share this Tunisian Torshi (Pickled Turnips) recipe from Food.com.

Provided by Chocolatl

Categories     Vegetable

Time 3h

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon fresh lime juice
1 teaspoon salt
4 medium turnips, peeled and sliced into 1/8-inch thick rounds
2/3 teaspoon cayenne
1/3 teaspoon cumin

Steps:

  • Combine lime juice and salt and stir until salt is dissolved.
  • Add turnips and stir to coat evenly.
  • Cover tightly with foil or plastic wrap and let stand at room temperature at least 3 hours.
  • Just before serving, stir in cayenne and cumin.

Nutrition Facts : Calories 36.7, Fat 0.2, Sodium 663.6, Carbohydrate 8.4, Fiber 2.3, Sugar 4.7, Protein 1.2

TUNISIAN TAGINE



Tunisian Tagine image

Delicious baked egg dish - scrummy hot or cold. Traditionally served as a starter in our home or a nice light lunch dish. Ideal for packed lunches and picnics

Provided by heatherckmiles

Time 45m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • In some oil fry the small diced potato until lightly golden and cooked through. Alternatively you can boil the potatoes if you prefer to keep it healthy
  • Dice the chicken breast and add to a frying pan with a little oil and the spices and garlic until the chicken is covered with the spices and cooked through. This will only take a few minutes.
  • Once the potato and chicken is cooked. Set aside. Taking a medium to large baking dish, grease the sides with some of the oil and add the potato, chicken and parsely and mix well together in the dish, spreading the mixture evenly along the bottom. Check the seasoning and adjust if neccessary.
  • In a seperate bowl beat the 8 egss together and pour over the ingrediants in the dish and bake in a preheated oven at 200c for 30 minutes.
  • Check after 20 mins to see if the tagine has set all the way through and is a firm texture. Remove from the oven whilst hot and cut into squares leaving in the dish until slightly cooled and then serve with a green salad for lunch or on its own as a starter or with crusty bread and Tunisian Grilled Salad. Yummy!

TUNISIAN TAGINE



Tunisian Tagine image

This Tunsian tagine is more like a frittata than a stew. It can be a side dish, or served as breakfast.

Provided by AlaskaPam

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

8 eggs
1 tomatoes, deseeded and chopped
1/2 onion, chopped
1 -2 garlic clove, finely chopped
1 chili pepper, chopped
2 -3 potatoes
1/2 cup parsley, chopped
6 ounces cheese, grated
1 1/2 cups ground meat (optional)
spices, to taste (cumin, tumeric, coriander seeds, harissa, salt and pepper)
2 tablespoons vegetable oil

Steps:

  • Boil 2 eggs for 10 minutes. Set aside to cool.
  • Peel and chop potatoes. Fry in olive oil with salt, turmeric and cumin.
  • Fry onions lightly, then add ground meat , if you are using it, and some salt. Let fry for a few minutes, then add harissa to taste and some water. Let simmer until most of the liquid is gone. Add some of the parsley and let cool.
  • Prepare the rest of the vegetables.
  • Peel and chop the boiled eggs.
  • Mix vegetables, meat, potatoes, boiled eggs and about 4 ounces of the cheese in a bowl. Add the six raw eggs, salt, turmeric, cumin and crushed coriander seeds (and more harissa if you wish).
  • Pour vegetable oil in an oven proof dish and pour mixture into it. Place remaining cheese on top.
  • Bake in 350 F oven (medium heat) for 20-30 minutes.
  • Cut into pieces and serve.

TUNISIAN KAFTAJI



Tunisian Kaftaji image

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

2 zucchinis, thinly sliced
2 yellow squash, thinly sliced
3 tomatoes, chopped
3 potatoes, peeled and cut into strips
2 hot chile peppers, chopped
5 eggs
salt and pepper to taste
2 ½ tablespoons harissa
1 tablespoon water, divided

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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