TUNISIAN SALAD
Make and share this Tunisian Salad recipe from Food.com.
Provided by ElaineAnn
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel and chop apples and vegetables very fine.
- Mix dressing and pour over salad.
- Let stand at least 2 hours before serving.
TUNISIAN PASTA WITH LENTILS (HLALEM)
A hearty vegetarian Tunisian dish of pasta with lentils that is satisfying and delicious.
Provided by Tina Kauffman
Categories World Cuisine Recipes African
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Saute onion, carrot, and garlic in the hot oil until soft, about 5 minutes. Add tomatoes, reduce heat to low, and continue to cook until carrots and onions are mushy, about 10 minutes. Stir in water, lentils, paprika, cumin, salt, and pepper; bring to a boil over high heat, about 5 minutes.
- Stir in pasta and bring to a boil once more, about 5 minutes. Cover the pot, turn off heat, and leave on the burner. Let sit for 15 minutes. Stir, cover again, and let sit until pasta is tender yet firm to the bite, about 15 minutes more. Stir and serve.
Nutrition Facts : Calories 320.6 calories, Carbohydrate 61.1 g, Fat 3 g, Fiber 9.1 g, Protein 13.5 g, SaturatedFat 0.5 g, Sodium 512.4 mg, Sugar 3.8 g
TUNISIAN PASTA SALAD
This pasta salad sounds very tasty. You can add mushrooms, or feta cheese or even canned tuna. I will try it soon. From Bigoven.com
Provided by Pesto lover
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta in boiling water with 1 tbsp salt until al dente. Drain and run cold water over it. Drain.
- Dressing: Mix oil. lemon juice, cumin, peppers, garlic and salt to taste.
- Add cucumber, olives, scallions, tomatoes and parsley to pasta. Pour dressing over it and toss well.
- Serve at room temperature.
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- Banatages. Banatages are delicious meat-filled fried potato croquettes that are originally from Tunisia. They can be served as an appetizer,. drizzled with lemon juice, or as a main course with a salad.
- Beid Hamine. Beid hamine is a tradition of Sephardic Jewish cuisine. They are long simmered eggs found in Egypt, North Africa and Spain. Check out this recipe.
- Brick à l’Oeuf (Egg Brick) A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
- Foul Mdammes. Ful medames are a vegan breakfast from Egypt and the Middle East, also popular in North Africa, made with fava beans, lemon juice, garlic, olive oil and cumin.
- Fricassé. Fricassé is a delicious small savory fried brioche of Tunisian origin, that is filled with potato, harissa, tuna, black olives, hard-boiled egg and slata mechouia.
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Cuisine TunisianCategory Lunch, DinnerServings 4Total Time 55 mins
- In a small food processor add the garlic, coriander, salt, and tomato paste, and then grind them together. (This will allow the spices and the garlic to release the flavor in the tomato paste).
- In a large pot in medium heat, add the olive oil, wait for a minute or two for the oil to heat a little bit but not too much. Then, add the garlic and spices mix. Mix it well then add the chickpeas, peas, chicken, and bay leaves. Mix it well for about 3 minutes so that the chicken gets marinated and the tomato paste looses its sourness.
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- In a saucepan, bring 2 1/4 cups of water to a boil. Stir in the couscous and 1/2 teaspoon salt. Cover and let stand until tender, about 5 minutes. In a small bowl, combine the olive oil, lemon juice, cumin, and cayenne and season with salt and pepper.
- Fluff the couscous with a fork. Add the roasted peppers, tomatoes, cucumber, olives, scallions and garlic. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour or up to 4 hours. Just before serving, stir in the parsley.
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