Tunisia: Tomato Soup With Chickpeas And Lentils

1 Cup Chickpeas — Cooked
1 Cup Lentils
1 Stick Cinnamon
2 Tablespoons Olive Oil
3 Cloves Garlic — Chopped
4 Medium Onion — Chopped
2 Teaspoons Salt
1 Teaspoon Turmeric
1 Teaspoon Cumin Seed
2 Teaspoons Cumin
2 Medium Bay Leaf
2 Cans Tomatoes — Chopped
Pepper — To Taste
Cayenne — To Taste
1 Lemon Lemon Juice
Mint — Chopped
6 Cups Chicken Broth
Directions Bring lentils and cinnamon stick to a boil in the broth. Simmer for 30 minutes. Remove cinnamon and discard. Saute onion, garlic, salt, turmeric, cumin seed, cumin and bay leaves in oil for 8 minutes. Add to the lentil mixture. Add tomatoes and simmer for 15 minutes. Remove and discard bay leaves. Add chickpeas and simmre for 5 minutes. Season with pepper, cayenne and lemon juice. Remove from heat. Serve sprinkled with mint.

Serves 4

Tunisia: Macaroni

2 Tablespoons Olive Oil
1 Pound Beef — cubed
2 Cloves Garlic — finely chopped
1/4 Cup Chickpeas — cooked
2 Stalks Celery — finely chopped
5 Sprigs Parsley — finely chopped
1 Teaspoon Salt
1/4 Teaspoon Pepper
3 Tablespoons Tomato Paste
3 Cups Water
1 Pound Macaroni
Directions Heat oil in pan and add beef, garlic, chickpeas, celery, parsley, salt, pepper and tomato paste. Fry over moderate heat for 5 minutes. Add 2 cups water, cover and cook for 30 minutes. Add the rest of the water, bring to a boil and add the pasta. Cook for 15 minutes or until the pasta is cooked. Serve.

Serves 6

Tunisia: Doughnuts

3 Medium Eggs
2 Cups Oil
1/4 Cup Orange Juice
2 Tablespoons Coconut
1 1/4 Cups Sugar
2 1/2 Cups Flour
1 1/2 Teaspoons Baking Powder
2 Cups Water
2 Tablespoons Lemon Juice
1 Cup Honey
Directions Place the eggs, 1/4 cup of the oil, orange juice, 1 tablespoon of the coconut and 1/4 cup of the sugar in a blender. Blend until smooth. Transfer to bowl, then sift in flour and baking soda and knead until the mixture is soft. Cover bowl with a towel, then set aside to rest for 1 hour. Make a syrup by placing the remaining sugar, water and lemon juice. Boil over high heat until the sugar dissolves, stirring constantly. Reduce heat to low and add honey and the remaining coconut. Simmer for 10 minutes, then turn heat to very low to keep warm. Place remaining oil in small saucepan, then heat to moderately hot. Divide dough into walnut sized balls then flatten slightly. Hold the doughnut in your hand and punch a hole through the middle with a floured finger. Fry a few at a time for about 5 minutes, until golden brown on both sides. With tongs pick up doughnuts and dip into warm syrup and serve.

Serves 12

Tunisia: Couscous

4 Pounds Lamb — chopped
4 Large Onion — chopped
1/2 Cup Olive Oil
6 Ounces Tomato Paste
2 Large Tomatoes — chopped
1 Tab Cumin
1 Teaspoon Black Pepper
1 Teaspoon Curry Powder
1 Teaspoon Cayenne
5 Cloves Garlic
Salt — to taste
2 Medium Bell Pepper — chopped
1 Large Butternut Squash
4 Medium Turnips — chopped
4 Medium Carrot — stripped
1 Pound Onion — finely chopped
1 Pound Potatoes
2 Cups Dry Couscous — cooked
2 Medium Green Onion — chopped
3 Sprigs Parsley — chopped
2 Medium Lemons
Directions in a large stewpot, brown lamb and first set of onions. add tomato paste and cook for 5 minutes stirring frequently. add tomatoes, spices, green peppers, and reduce heat to simmer. after 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. cook until meat and vegetables are tender. serve on individual plates over couscous. garnish with green onion, parsley and lemons.

Serves 6

Tunisia: Broiled Shrimp

1 Pound Unshelled Shrimp
2 Cloves Garlic — Finely Chopped
4 Tablespoons Olive Oil
1 Teaspoon Cumin
1/2 Teaspoon Ground Ginger
1 Teaspoon Paprika
1/4 Teaspoon Cayenne
1 Bunch Cilantro — Finely Chopped
Salt And Pepper — To Taste
Lemon Wedges
Directions Using a kitchen scissors, split the shrimp down the middle, leaving the tails intact. Lay the shrimp in a single layer in a large shallow dish. In small bow,l mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours. Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.

Serves 4

Tunisia: Tabil

2 Tablespoons Ground Coriander
2 Teaspoons Ground Caraway
1/4 Teaspoon Garlic Powder
1/2 Teaspoon Cayenne
1/4 Teaspoon Fennel Seed — crushed
1 Teaspoon Anise Seed — crushed
1/4 Teaspoon Ground Cumin
1/4 Teaspoon Turmeric
1/2 Teaspoon Black Pepper
Directions Mix and store in a tightly covered jar.

Serves 4

Tunisia: Spiced Parsnips (Mzoura)

2 Pounds Small Parsnips — Sliced
3 Tablespoons Olive Oil
1 Small Onion — Finely Chopped
1 Clove Garlic — Finely Chopped
1 Tablespoon Harissa┬╣
1 Teaspoon Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Honey
2/3 Cup Vegetable Broth
Salt And Pepper — To Taste
Cilantro — For Garnish
Directions Cook the parsnips in boiling water for 7 minutes. Drain. Heat oil in frying pan and saute onion and garlic until well browned. Stir in Harissa and spices, then add honey, broth, parsnips and seasoning. Cook for 10 minutes. Serve, sprinkled with cilantro.

Serves 4

Tunisia: Shrimp With Sauce Kerkennaise

1 Pound Tomatoes — grated
1 Bunch Scallion — finely chopped
1 Medium Banana Pepper — finely chopped
3/4 Teaspoon Ground Coriander
1/4 Teaspoon Ground Caraway
1 Clove Garlic — finely chopped
1/4 Cup Parsley — finely chopped
1 Pinch Sugar
1 Tablespoon Mild Vinegar
1 Teaspoon Sea Salt
3 Tablespoons Olive Oil
2 Pounds Jumbo Bay Shrimp
Directions Combine all ingredients except olive oil and shrimp. Refrigerate for 1 hour. Brush shrimp with olive oil and place over hot coals to grill or in a broiler. Grill until just done. Serve shrimp and use the sauce for dipping.

Serves 4

Tunisia: Shrimp Stew From Gabes (Gambry A La Gabesienne)

2 Tablespoons Olive Oil
1 Small Onion — finely chopped
4 Cloves Garlic — finely chopped
1/2 Teaspoon Cumin
1 Teaspoon Harissa (Tunisia)
3 Pounds Shrimp
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Sprigs Parsley — finely chopped
2 Tablespoons Lemon Juice
Directions Heat oil in skillet, add onion and garlic, saute for 1 minute. Add cumin and harissa and saute for 1 minute. Add shrimp, salt, pepper, parsley and lemon juice. Saute for 2 minutes. Cover the skillet and saute for 2 minutes. Remove and serve immediately.

Serves 6

Tunisia: Ragout De Petits Pois (Beef And Green Pea Ragout)

2 Pounds Beef
4 Cups Water
1 Teaspoon Salt
3 Tablespoons Olive Oil
2 Medium Onion — finely chopped
1 Clove Garlic — finely chopped
1 Teaspoon Paprika
Pepper — to taste
1 Large Tomato — finely chopped
2 Tablespoons Parsley — finely chopped
2 Tablespoons Dill — finely chopped
2 Tablespoons Cilantro — finely chopped
1 Stalk Celery — finely chopped
1 Medium Carrot — sliced
1/2 Pound Green Peas
Directions Cook beef in water with salt in covered pan over moderate heat for 1 hour. Remove and reserve it and 1 cup cooking liquid. Heat oil in pan, stir fry the onion and garlic for 3 minutes. Add paprika and pepper. Mix well, add tomato, parsley, dill, cilantro, celery and carrot. Cook for 10 minutes. Add 1/3 cup cooking liquid and simmer for 10 minutes. Add beef and green peas and the balance of cooking liquid. Simmer over low heat for 15 minutes. Serve.

Serves 6