ICK’s international kitchen

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R U I N T G A E : F

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Summary: Tunisian recipes

harissa ras el hanout slata mechweya loubya lablebi spinach tajine molokhia bambalouni hazelnut bouza kafteji houreya fricassé sablé

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International recipes pasta with sausage carapulcra con sopa seca om ali taboulé hummus bissara koshary hawahwhi lentil soup

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Harissa (chilly paste) Ingredients 7 dry red chiles 2 roasted red peppers 4 garlic cloves 2 tablespoons of tomato paste 1 teaspoon of coriander 1 teaspoon of cumin 1 teaspoon of paprika 1 table spoon of salt juice of one large lemon ) olive oil (depends on the consistency

to r te a w t o h in s ie il h c d Soak the re rehydrate them d n a r e d n le b a in s t n ie d Mix all the ingre a o t in s n r u t it il t n u keep adding olive oil paste

o w t o t p u it p e e k n Store it in a jar (you ca weeks in the fridge)

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Ras el Hanout (tunisian spice ) Ingredients 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon salt er p ep p ck la b d n ou gr ly h es fr n oo sp a ¾ te ½ teaspoon ground cinnamon ½ teaspoon ground coriander seeds ½ teaspoon cayenne ½ teaspoon ground allspice ¼ teaspoon ground cloves)

s e c i p s e h t l l a M ix to g e th e r

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Slata mechweya (grilled vegetables. salad)

Ingredients

2 green bell peppers this st ju d a n ca ou (y s er p ep p li il ch ot h 2/3 to your spice preferences) 2/3 tomatoes 4/5 cloves of garlic 1 onion Salt and olive oil for seasoning n ee gr d n a gs eg d le oi b rd a h , a n Some tu olives ( for garnish)

ies g g ve r u yo g in p p re p d n a g in Start by properly clean ra o e m a fl en p o n a se u u yo if r then grill them( it's bette too) n ve o e th in r o n a p a in it o d grill but you can

ill help w m a te s e th ( g a b a in Put the peppers and a r te r o m a e s u n e th ) im remove and peel the sk ou y t, a th e v a h 't n o d u o y ies if pestle to chop the vegg or can use a food process

g to in n o s a e s e th h it w ts n Mix all of your ingredie with h is n r a g d n a il o e v li o f o your liking and add lots e h a rd m o s d n a s e v li o n e e r g some canned tuna, boiled eggs

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Loubya (bean stew) Ingredients

½ medium onion chopped peeled 8-11 small/medium gloves of garlic, 2 tbs ras el hanout spice mix 1-2 tsp salt ½- ¾ cup oil 90 g tomato paste of paprika and ch ea p ts ½ e us so al an (c a ik pr pa s tb 1 cayenne) 1 tsp black pepper 8 medium pieces of lamb 4 cups of water 2 peppers icy food) 1 chilli pepper ( or more if you love sp s or you an be ed nn ca e us n ca ou (y s an be te 900 g whi er night) can use dry beans and soak them ov

salt hanout", garlic, and a pinch of el as "r e th er th ge to h as m In a mortar and pestle, n and garlic and spice io on e th d ad , at he m oil over mediu In a large pot, heat the , and tomato paste, er pp pe k ac bl , lt sa ), it cayenne if using arts to stick to the mixture, paprika (and st it If . nt ra ag fr d an utes until all mixed and saute for a few min er and keep sautéing at w of t bi e tl lit a d ad l, bottom of the pan at al ly sear the outside. ht ig sl to l el w as es ut e for several min Add the meat and saut lly cover the meat w Add enough water to fu at down to low and allo he e th rn tu d an , lid e th e pot with Bring to a boil, cover th hour depending on the an ut bo (a ed ok co lly t is nearly fu to simmer until the mea t) size of the pieces of mea other 15-20 minutes an r fo ok co d an s an and the drained be Add the whole peppers and the meat is tender h ug ro th ed at he l al e or until the beans ar serve with fresh d an ns io on d ce di y hl h with parsly & fres Ladle up a bowl, garnis baguette

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Lablebi Ingredients 450 g dry chickpeas 700-750 ml of water 5g cumin 5g salt 3g black pepper 2whole eggs poached Canned tuna s ke a fl er p ep p d re ed sh u cr r /o d n a a Hariss Olive oil’s s ce ie p ll a sm to in rn to d ea br le a St es bl ta ge ve ed kl ic P s, er p a C , a ss ri a Tuna, Olives, Egg, H

low the chickpeas to soak Al . er at w d ad d an l w bo e rg Place chickpeas in a la covered by the water lly fu e ar as pe ick ch re su e ak overnight. M

a pot and to in in ed k a so ey th r d the wate Pour the chickpeas an low, partially to t ea h e th ce u d re g, in il bring to a boil. Once bo am that fo y n a im k S . er d n te mer until very cover and allow to sim ace. may develop at the surf now they are k l il w u yo t u b s, te u in 0-40 m *Note: This may take 3 fingers and r u yo n ee w et b em th ly smash done when you can easi chickpeas e th m o fr te ra a p se to some of the skins start

min. Stir and cu d an , er p ep p , lt sa e fully cooked, add th e ar s ea p k ic ch e th ce n O remove from heat can go simple and ou Y . h is rn ga ed rr fe add your pre Serve hot in a bowl and e oil. Or go all out iv ol of e zl iz dr a d an epper flakes traditional with just p s spoonful of ou er n ge a , h ot br e th p d to soak u and add the stale brea g to top it all off eg ed ch oa p a d an a, n ality tu harissa, some good qu

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Spinach tajine

Ingredients

500 g of spinach 8 eggs an onion 250g of chicken 1 cup of olive oil half a teaspoon of pepper 1 table spoon of salt 1 table spoon of turmeric any type of cheese you like

ok the co en th n io on d ce di e th , l oi In a pan put the olive turmeric d an er p ep p , lt sa e th h it w chicken seasoned ok ed co ’s it l ti n u n a p e th in Add the spinach

ese to it e h c d n a s g g e e th d d a re and In a bowl put the mixtu mold a in il o e m o s t u p n e th Mix it all together oven for 15 e th in it t u p n e th it in Pour your mixture minutes 180 degrees e Cut in pieces like a cak

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Molokhia Ingredients 100g of molokhia powder.

Olive oil 3-4 bay leaves ) in eon (b op ch er ld ou sh b m la 25 1.

2 tablespoons tabil 1 tsp caraway 1 tbsp tomato paste 3 garlic cloves

on the stove ot p g in ok co e rg la a in a ey k Put your mlou r to get the ti s d n a ix ,m il o e v li o f o Add about 2 cups lumps out. at the m o o r e v a le t u b r te a w t/boiling Add about 2 liters of ho top of the pot. eat h h ig /h d e m n o il o b a Bring to mer and im s w lo a to t o p n w o d rn Add bay leaves, then tu s. cover for about 2 hour ste, ground a p to a m to , y a w a r a c , bil In a small bowl, mix ta salt pepper, and a pinch of pestle d n a r ta r o m a in te s a to a p mash the garlic cloves r spices. e th o e th to d d a d n a ) e nif (or finely chop with a k ture into ix m e ic p s e th b u r d n a bowl Place lamb in a larger ou can (y te a r e ig fr e r d n a r e v . Co the meat with a spoon t). h ig n r e v o te a r e ig fr e r ead and prepare this the day ah

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e lamb th d d a n e th , il o b it t le ack up and b t o p ia h k u lo m n r tu , or ~1.5(f w lo After two hours n o r e m im s it t le wn heat and o d n r tu n e th it b a r fo in. Let it boil ok for o c it t le t 2 hours). s ju t u b a y e h k in the mlou e r tu x te y m li s a e c ti o falls off it t in o P.S: You might n p e th to r e d n te e meat will b e th n e th t a e h w lo n o 3 more hours the bone

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Bambalouni Ingredients 500g of flour y c n e st si n o c e th n o s d n e p e Water (amount d of the dough) A pinch of salt 1 packet of yeast 250ml of vegetable oil 100g of sugar

rest for 10 it t le d an t as ye e th h it w er Mix lukewarm wat minutes

yeast and knead d te lu di e th d Ad . lt sa d an r e flou In a mixing bowl, combine th to rest for 4 hours. h ug do e th w lo Al ll. ba th oo the dough until it forms a sm into a ball, and then it e ap sh h, ug do e th of n io rt l po Wet your hands, take a smal le in the center. ho a te ea cr to b um th ur yo flatten it. Use

When the oil is hot, t. po e rg la a or r ye fr ep de a Heat the vegetable oil in e golden brown. ar ey th l ti un y fr d an h ug do carefully submerge the m with sugar ar w em th e rv se d an n, ai dr l, Remove them from the oi sprinkled on top

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Hazelnut Bouza

Ingredients

1 L of water 250g of hazelnuts 100g of sesame seeds 350g of flour 300g of sugar

y, roast it in a dr it t le , er at w ld co h it w s ed Wash the sesame se the hazelnuts h it w r de n le b a in it ix m en pan th

r and cook it ga su e th dd ,a n pa a in ix m e pour th Dilute the flour in water then for 15 minutes while stirring g it until it becomes in ok co ep ke d an ix m e m sa se Add the hazelnut and consistent

Pour it in little bowls ything you like) an h it w or ( ut ln ze ha d he us Garnish with cr

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Kafteji Ingredients 500 g green peppers 3 eggs frying oil salt for seasoning bread 4 potatos

oked co e ar ey th l ti n u s er p ep p e th In a frying pan fry runny) lk yo e th p ee (k l oi of it b le tt li a In another pan cook 3 eggs in salt and of n oo p as te a f al h d ad , l ow b a Put the pepper and the eggs in e kind of m so to in s rn tu it l ti n u em th with two knifes start cutting paste

in half or you can em th t cu en th s) ip sh e ik (l Cut your potatoes in rounds just cut them like fries you like) ng hi yt an h it w or ( ut ln ze ha Garnish with crushed

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houreya Ingredients 500 g green peppers 3 eggs frying oil salt for seasoning bread 4 potatos

oked co e ar ey th l ti n u s er p ep p e th In a frying pan fry on’t make them (d l oi of it b le tt li a in gs eg 3 In another pan cook hard) salt and of n oo p as te a f al h d ad , l ow b a Put the pepper and the eggs in e kind of m so to in s rn tu it l ti n u em th with two knifes start cutting paste

in half or you can em th t cu en th s) ip sh e ik (l Cut your potatoes in rounds just cut them like fries you like) ng hi yt an h it w or ( ut ln ze ha Garnish with crushed

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fricassé (salty buns) Ingredients 500g flour 8g of yeast 8g of backing powder 5g of salt 10g of sugar 70 ml vegetable oil 230 ml milk For the filling: one potato tuna tunisian harissa like) u yo e uc sa y ic sp y an e us n ca u yo ( Chili paste or olives hard boiled eggs parsley

arm milk , let it rest for w ke lu e th to t as ye d an r ga add su Mix the dry ingredients then ead the dough until it kn , ur flo d an lt sa of re tu ix the your m about 5 minutes and add it to for about 30 minutes st re to it e av Le l. el w ix m d l an becomes soft then add your oi easier to spread ( if you're es m co be it at th so l oi d an er e wat Dilute your harissa with som t add water or oil to it) n' do d an rt pa is th ip sk e uc using a hot sa ed using a fork. Season your sh ui sq be n ca d an ft so es m til it beco Meanwhile boil the potato un er and finely diced parsley. pp pe lt, sa ith w to ta po ed sh squi t nice and hot while you ge it t le d an l oi ur yo ep pr , y to work with Now that your dough is read e and using a knife make a ap sh al ov an in em th n tte fla dough, take small equal parts of the e dough rise in the hot th lp he to ed us st ju is is th n, the way dow little cut in them (don't go all e, add your filling dl id m e th in it t cu n ow br en til it becomes gold oil) Now fry your fricassé un and enjoy!

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sablé (tunisiqn sugar cookies)

Ingredients 1 egg 460g powdred sugar 690g flour 1 tablespoon of vanilla extract 1 teaspoon of lemon zest r o ( m ja ry er b w ra st ft so f o p cu 1 ) g in k li r u o y f o m ja f o e p ty y n a 200 g butter, melted

d lemon zest with an an lla ni va r, ga su d re de w po lf the quantity of In a bowl, beat the butter, ha creamy electric mixer until it becomes Add the egg and mix well. dough is formed. ft so a til un nd ha by ix m d Gradually, add the flour an okie cutter in order co a e Us . ick th cm ½ is it til o nylon sheets un Roll out the dough between tw half of the big hearts of e dl id m e th in le ho ed pa l heart-sh to create hearts. Make a smal range the hearts on it. ar d an ay tr ng ki ba a to on Sprinkle flour ees C. for 12 to 16 minutes. gr de 0 20 at en ov e th in em Bake th ith powdered sugar. w ) le ho a ith (w é bl sa e th le Sprink e. Place a sable (with a bl sa le ho w a on m ja y rr be w e a bit of stra Using a small teaspoon, plac l sables are filled. al til un at pe Re . m ja ith w e on hole) on top of the Enjoy your cookies!

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Pasta with sausage Ingredients 600g of chopped sausages 2 onions 4 tomatoes 3 cloves of garlic 2 tablespoons of olive oil 240g of sour cream 1 packet of pasta 3 tablespoons of tomato paste Salt to taste Green herbs (parsley and chives) Green seasoning to taste 250g of mozarella cheese.

. te n e d l a 's it l ti n u ta s a p d e r cook your prefer m e th t e s t, le il k s a in s e g a s u brown chopped sa rlic a g d n a s n io n o té u a s d n a , e asid n e th , k o o c , te s a p to a m to d n Add diced tomatoes a m. a e r c r u o s in r ti s d n a , s e g a s return the sau e g a s u a s y m a e r c e th h it w ta Combine the cooked pas nd a s b r e h n e e r g h it w h is n r a g , and tomato sauce cheese, and serve

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Carapulcra con sopa seca Ingredients

For the Carapulcra: 1 kilo dried potato 1 kilo meat 6 cups boiled water 1 onion, diced 1 clove garlic, minced or ground 6 tablespoons ground panca chili ptional) 2 tablespoons yellow chili pepper (o 3 tablespoons ground mami Salt, pepper, cumin.

For the dry soup ( sopa seca) 1/2 kilo spaghetti noodles uares 2 onions, chopped into very small sq l squares, seedless 2 tomatoes, chopped into very smal 1/2 meat cube 1 minced or ground garlic 1 tablespoon annatto 6 tablespoons ground basil 2 tablespoons chopped parsley

Carapulcra d panca chili. an , ic rl ga , ns io on é ut sa , es to Soak and cut dried pota nd mami, and ou gr , l) na io pt (o i il ch ow ll Add meat, boiled water, ye d potatoes ie dr d ad en th , er nd te is t ea seasonings. Simmer until m and cook until fully done.

Dry Soup (Sopa Seca): ic, add tomatoes, rl ga d an ns io on é ut sa s, le Cook spaghetti nood odles, sprinkle no ed ok co h it w ne bi m Co o. meat cube, and annatt s are coated and le od no e th l ti un ok co d an y, ground basil and parsle flavors blend.

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om ali Ingredients 4 cups of toast, torn into pieces 2 cups of milk 1/2 cup of heavy cream 1/2 cup of sugar 1/4 cup of chopped nuts (almonds, pistachios, or your choice) 1/4 cup of raisins 1/2 tsp of vanilla extract 1/2 tsp of ground cinnamon

75°C).

Preheat your oven to 350°F (1 over medium heat at He r. ga su d an , m ea cr y av ilk, he In a saucepan, combine the m e vanilla extract. th in ir st d an at he om fr e ov Rem until it's hot but not boiling. stry pieces. pa ff pu or t as to rn to e th e ac In a baking dish, pl ing sure they soak it up. ak m , t as to e th er ov re tu ix Pour the milk m ground cinnamon. le nk ri sp en th d an p, to e th isins over and the dessert Sprinkle chopped nuts and ra en ld go is p to e th til un or , es r about 20-25 minut Bake in the preheated oven fo is bubbling

re serving. fo be ly ht ig sl ol co it t le d an Remove from the oven

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Tabboulé Ingredients A bunch of Parsley 1/2 kg Tomatoes 2 big Onions 3/4 cup Bulgur 3/4 cup Olive oil 1/2 cup Lemon juice -

raining d re o ef b r u o h n a r fo r te a w soak bulgur in cold them tionally p o : ip (t s n io n o d n a es to a m add choped parsley to r) u o v a fl e th te a ev el to es v a le add chopped mint f o ch in p a d n a e ic ju n o m le , il add olive o

mix well serve with lettuce leaves

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Hummus Ingredients 2 cups of dried chickpeas 1 tea spoon of baking soda 2 tea spoons of salt 6 garlic pieces 3/4 cup of sour lemon juice 1/2 cup of tahiné -

ight n er v o a d o s g in k a b h it w r te soak the chickpeas in wa then rinse e surface th n o rs ea p p a m a fo l ti n u t ea boil on high h r fo k o co it t le t, ea h e th er w lo remove the foam and half approximately an hour and a sor s ce ro p d o fo a in em th t u p d drain the chickpeas an d n a e ic ju n o m le , lt a s h it w ic rl in a separate bowl grind ga tahini ve oil li o h it w e v er s en th s ea p k ic add the mixture to the ch and garnish with parsley

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bissara Ingredients n a e b a v a (f s n a e b a v fa t li p s 2 cups dried splits) ) g in k o o c d n a g in k a o s r o (f 4-5 cups water 1 onion, finely chopped 3-4 cloves garlic, minced 2-3 tablespoons olive oil 1 teaspoon ground cumin Salt, to taste ) g in v r e s r fo l, a n o ti p (o e ic ju Lemon drain them Soak the crushed beans, then at for half an he er ov t po a in er at w d an lt ic, sa Place the beans, onions, garl r and chili to the de an ri co y dr , in m cu r, de an hour . Add the dill, green cori beans and stir well beans are cooked. d ke ba e th l ti un re fi e th on Leave them until the r de en bl e th to in it ur po en th Leave it until it cools a little, es smooth consistency of Bissara becom tle oil until golden, lit a in r de an ri co d ie dr d an ic Fry the onions, chopped garl at. then remove them from the he g dishes in rv se to in it p oo sc d an a ar Place them on the Biss

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koshary Ingredients 2 tablespoons vegetable oil 1 onion, finely chopped 3-4 cloves garlic, minced 2 cans crushed tomatoes 1 teaspoon ground cumin 1 teaspoon ground coriander Salt and pepper, to taste Fried onions ) e st ta o (t ic rl a g d e c in m h it w r a g White vine Red chili sauce (to taste) til you get a un l oi of t n ou am s ou er n ge a ut the onions in

sp color

golden

ean tissue to cl a on em th e ac pl d an l, oi e Separate the onions from th drain on a golden color ke ta ey th l ti un li el ic rm ve e In the remaining oil, put th is completely ce ri e th re su e ak m to li el ic Add the white rice to the verm cooked.Then make the pasta

le serving hi w a kk da d an e uc sa i ar sh Add the ko

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hawawshi Ingredients onion quartered garlic cloves green bell pepper jalapeno halved fresh parsley ground beef tomato paste salt oil nd with pockets loaves of pita bread you need the ki coriander allspice paprika black pepper cumin cardamom cinnamon

e chopped onions and th d Ad . at he m iu ed m er ov l e oi In a skillet, heat the vegetabl ucent cook until they become transl d sauté for a couple of an , es ili ch n ee gr d pe op ch d Add the minced garlic an minutes until fragrant n. Cook the oo sp a ith w up it ng ki ea br , to the skillet Add the ground beef or lamb ed through ok co d an d ne ow br s it' til un meat riander, paprika, salt, co nd ou gr , in m cu nd ou gr Season the meat mixture with stribute the spices. di ly en ev to l el w ix M . er pp and pe 75°C) Preheat your oven to 350°F (1 pocket with the ch ea f uf St s. et ck po rm fo to half Cut the pita bread rounds in seasoned meat mixture the preheated oven in ke ba d an t ee sh ng ki ba a s on Place the stuffed pita pocket ling is heated fil e th d an py is cr is d ea br e til th for about 10-15 minutes, or un through

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lentil soup Ingredients

3½ cups water 1 cup red lentils 1 tomato, grated 1 carrot, grated 1 small onion, grated 4 cloves garlic, grated 1/4 cube chicken bouillon (such as Maggi®) 2 teaspoons ground cumin 1/2 teaspoon salt ½ teaspoon cracked black pepper 1/4 teaspoon ground coriander

tomato, 1 grated ed at gr 1 , ils nt le d re p cu 1 , er soakCombine 3½ cups of wat with baking soda er at w in s ea kp ic ch e th t. po a carrot, and 1 grated onion in overnight then rinse be of chicken bouillon. cu 4 1/ d an ic rl ga ed at gr of Add 4 cloves

teaspoon of ½ lt, sa of on po as te 2 1/ , in m ound cu Season with 2 teaspoons of gr ground coriander. of on po as te 4 1/ d an , er pp pe cracked black ixture to a boil. m e th g in br d an er th ge to ng Stir everythi e lentils and th til un es ut in m 5 -2 20 t ou er for ab Reduce heat, cover, and simm vegetables are tender. rnish with croutons) ga n ca u yo ( t ho up so il nt le Serve your delicious

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Try out these recipes and share them with us ! with love , ICK

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