Tunisian Potato Salad With Cumin Recipes

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.

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

TUNISIAN CARROT SALAD WITH CUMIN, CORIANDER AND CARAWAY

Steps:

• Bring a pot of water to a boil, and add carrots and 1 teaspoon salt. Boil until almost tender, about 15 minutes. Meanwhile, set aside a bowl of ice water. Transfer cooked carrots to the ice bath and chill.
• Drain carrots, and cut into disks about 1/4-inch thick. Transfer to a bowl and add olive oil. Sprinkle with cumin, caraway, and coriander. Add harissa or hot sauce, and mix gently. Season with lemon juice and salt to taste. Serve at room temperature.

TUNISIAN POTATO & OLIVE SALAD

Steps:

• Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar.
• Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
• Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.
• Cut the potatoes into thick slices, several per potato, or into quarters.
• Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.
• Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.

TUNISIAN POTATO SALAD WITH CUMIN

Steps:

• Steam or boil the potatoes until tender-about 15-20 minutes. I *very* slightly undercook the potatoes for best results. *After the potatoes have cooked, refresh under cold water, drain and cut into cubes. *Note: when I made this potato salad recipe I drained the potatoes, placed them in a bowl to cool until just warm and proceeded with the recipe. After the potato salad had cooled in the refrigerator then the fresh cilantro was stirred in just before serving. I wanted to avoid "cooking" the fresh herbs.
• Combine the remaining ingredients except for the herb(s) in a large bowl and mix well. Add the potatoes to the bowl and toss with the dressing. Can serve warm; or chill and serve (depends on time of year).
• Stir in the herbs just before serving.

TUNISIAN SOUP WITH GREEN BEANS RECIPE

Steps:

• Melt butter in a pot over medium heat. Add onion; cook and stir until translucent for about 5 minutes. Mix in couscous; cook and stir until browned for about 5 minutes.
• Stir in water, zucchini, potato, green beans, carrots, tomato puree, coriander, chile powder, cumin, and salt; bring to a boil.
• Simmer until tender for about 20 minutes. Stir in milk.