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Live kebab with pomegranate

Tunisian dishes

Chicken Tikka

Couscous

Preparation method

Place 500g of couscous in a large bowl, add a little salt and black pepper, and 3 tablespoons of oil. Mix well, then sprinkle in a cup of water and stir briefly. Set aside for 15 minutes.

Stir the couscous by hand, then place it in the couscous steamer (the pot used for cooking couscous) over heat. Stir every 10 minutes until cooked through.

For the couscous broth: Heat a little oil in a pan and fry a green pepper. After removing the peppers, add 3 small onions and pieces of lamb to the same oil, stirring occasionally. Then add 2.5 tablespoons of tomato paste and the spices (1 tablespoon of red chili powder, salt, black pepper, turmeric, a pinch of coriander, and caraway seeds) along with a little water. Sauté, stirring occasionally. Next, add water (approximately 2 liters or slightly more), chickpeas, and carrots, and let it simmer for 30 minutes. After that, add the vegetables (potatoes and pumpkin) and continue cooking until all the ingredients are tender.

Once everything is cooked, pour the broth over the couscous and garnish it with the meat and vegetables.

Ingredients:

2 cups basmati rice (adjust according to quantity)

1/2 kg dried pomegranate

6 meat or chicken kebabs (as desired)

2 tablespoons sugar

1/2 cup rose water

1 tablespoon saffron

2 pieces butter

Steps

1. First, the rice. Boil water with cardamom, cloves, a little cumin, turmeric, bay leaves, three cinnamon sticks, salt, and oil. Let it boil, then add the rice and cover it. Make sure the water level is less than the rice so it doesn't overflow.

2. After the rice is cooked, put rosewater and saffron in a small bowl and mix it with the rice. Pour the rosewater and saffron mixture around the rice to give it color and flavor. The butter should be on top of the rice. Then, light the charcoal and place it in a small cup with oil in the middle of the rice. Cover it until the rice steams. This makes a wonderful Bukhari rice dish. This step isn't essential, just for those who like it.

3. I took the kebabs and shaped them into patties. I fried them in a little oil, not too much. You can also use ready-made grilled kebabs if you prefer.

4. Next, cook the dried pomegranate. In a pan with oil and sugar, fry it very quickly so it doesn't burn. Then pour it over the rice. That's it! Enjoy!

Eggplant roll with minced meat

Ingredients

- - Minced meat

- - 2 eggplants

- - Chopped onion

- - Chopped parsley

- - Chopped garlic

- - A pinch of ground red pepper

- - A pinch of coriander and caraway

- - A pinch of dried mint

- - Breadcrumbs

- - Grated cheese

- - Fresh liquid tomato sauce

- - Sunflower oil

- - A pinch of black pepper

- - A pinch of salt

Preparation Method

1- Prepare the eggplant: Slice the eggplant thinly.

2- Heat a pan over medium heat and add a little oil, then add the eggplant slices.

3- Fry the eggplant slices, turning occasionally, until they are well charred. Remove them and set aside.

4- Prepare the minced meat: Place the minced meat in a bowl and add the breadcrumbs, then drizzle with a little oil.

5- Add a pinch of salt, ground red pepper, a pinch of coriander and caraway, minced garlic, dried mint, chopped onion, grated cheese, and chopped parsley. Mix the ingredients well until combined and a dough is formed.

6- Divide the dough into equal portions, shaping them into sausages.

7- Prepare the eggplant roll: Place the minced meat mixture along one edge of an eggplant slice and roll it up.

8- Pour tomato sauce into the bottom of a baking dish, then arrange the stuffed eggplant rolls on top.

9- Bake in a preheated oven at 180°C (350°F) for 20 to 35 minutes.

Preparation time 15 minutes

Cooking 35 minutes

People 04

Difficulty Easy

Lamb kofta in the oven

Ingredients

300g minced lamb

1 chopped onion

1/2 bunch chopped parsley

1 egg

A pinch of ground cinnamon

A pinch of cumin

A pinch of black pepper

A pinch of salt

Preparation Method

1. Place the minced meat in a bowl and add a pinch of salt, cinnamon, cumin, and black pepper. Then add a little oil and mix the ingredients.

2. Add the chopped parsley and chopped onion, then continue mixing.

3. Add the egg and continue mixing until the mixture is well combined.

4. Divide the mixture into small, equal-sized balls and arrange them in a baking dish lined with parchment paper.

5. Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes.

Preparation time 15 minutes

Cooking 25 minutes

People 04

Difficulty Easy

Stuffed chicken thigh

Ingredients

4 boneless chicken thighs

1 chopped onion

Chopped spinach leaves

Chopped parsley

A pinch of turmeric

1 egg

Grated gratin cheese

Ricotta cheese

Emmental cheese

Oil

A pinch of black pepper

A pinch of salt

Preparation Method

1. Pour some oil into a pan and heat it over medium heat. Add the chopped onion and sauté until softened.

2. Add the spinach leaves and stir. Then, reduce the heat to low and cook until wilted.

3. Remove the pan from the heat and set aside to cool.

4. Meanwhile, place the chicken thighs in a bowl and add a pinch of salt, a pinch of turmeric, and a pinch of black pepper. Mix well.

5. Prepare the filling: Empty the spinach into a bowl and add the ricotta cheese, chopped parsley, Emmental cheese, and gratin cheese. Mix well.

6. Add an egg and continue mixing until the mixture thickens.

7. Assemble the stuffed chicken thighs: Place the filling on one side of a chicken thigh, then fold the other side over to cover the filling.

8. Repeat until all the chicken thighs are stuffed. Arrange the stuffed chicken thighs in a lightly greased ovenproof dish.

9. Bake in a preheated oven at 180°C (350°F) until cooked through. The chicken is cooked and turns golden

Preparation time 15 minutes

Cooking 30 minutes

People 03

Difficulty Easy

Oven-baked chicken with vegetables

Ingredients

1 - Chicken

- - Tomatoes

- - Sliced ​​green peppers

- - Green beans

- - Peas

- - Brussels sprouts

- - Sliced ​​eggplant

- A pinch of thyme

- - Rosemary

- - French fries

- - Ground red pepper

- - Chicken seasoning

- - Turmeric

- - Minced garlic

- - Mustard

- - Margarine

- - Oil

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Place the mustard in a bowl and add the minced garlic, chicken seasoning, turmeric, thyme, ground red pepper, and a little oil. Mix the ingredients.

2. Add a pinch of salt and a pinch of black pepper, then continue mixing until well combined.

3. Coat the chicken completely with the mixture and set aside to marinate.

4. Place the marinated chicken in a dish lined with parchment paper, add the rosemary, and bake in a preheated oven at 150°C (300°F) for one hour.

5. Prepare the vegetables: Place a large skillet over medium heat and add the margarine. Let it melt.

6. Add the cabbage to one side of the skillet and stir. Let it cook.

7. Add the peas to the other side and stir until cooked. Remove both vegetables from the skillet.

8. Add a little more margarine, the eggplant, green beans, and green pepper to the skillet in mounds. Separate the chicken and stir until cooked, then remove it from the pan.

9 - Add a little margarine and the cherry tomatoes. Cook, stirring occasionally.

10 - Remove the chicken from the oven and place it on a serving platter. Garnish with vegetables, fries, and lemon wedges.

Preparation time 15 minutes

Cooking 60 minutes

People 03

Difficulty Easy

Charcoal-grilled chicken

Ingredients

1 small chicken

1 teaspoon ground rosemary

1 tablespoon rosemary

1 tablespoon thyme

1 lemon

1 teaspoon red pepper or paprika

1 tablespoon turmeric

1 container plain yogurt

Oil

Black pepper

Salt

1 teaspoon minced garlic

Preparation Method

1. After thoroughly cleaning the chicken, make a lengthwise slit in the chicken's cage, opening it up like a sheet of paper. Pound the chicken well. Place the chicken in a large bowl and set aside.

2. In another bowl, mix: red pepper, minced garlic, turmeric, black pepper, salt, and oil.

3. Add: the juice of half a lemon, ground rosemary, rosemary, and thyme. Mix well.

4. Add the natural yogurt and mix until well combined.

5. Pour the mixture over the chicken and coat it well. Let it marinate for at least 4 hours.

6. Grill the chicken over charcoal, turning it occasionally until cooked through.

7. Place the grilled chicken on a serving platter and garnish with lemon slices.

Stuffed steak slices with spinach and cheese

Ingredients

750g lean lamb

2 chopped onions

500g spinach

100g grated cheese

50g breadcrumbs

2 eggs

4 tablespoons oil

Salt

Black pepper

Preparation Method

1. Boil the spinach leaves in water, squeeze out the excess water, and chop them finely.

2. Boil the eggs in water and chop them into small pieces.

3. Mix a chopped onion with the breadcrumbs, cheese, eggs, and spinach.

4. Cut the meat into wide, thin, even strips and season both sides with black pepper and salt.

5. Lay out the meat strips and place a spoonful of the filling in the center of each. Roll the strips up and sew or tie them with string.

6. Heat oil in a pot over high heat and brown the stuffed meat strips on both sides with the chopped onion. Then add enough water to cover them.

7. Once the water boils, cover the pot and simmer over low heat for about an hour, stirring occasionally.

8. Remove the meat from the pot, discard the string, and drain it in a colander.

9. Add the sauce and transfer to a serving dish.

Cooking 30 minutes

People 03

Difficulty Easy

skewers of roasted lamb

Ingredients

300g lamb, cut into cubes

150g tomatoes, diced

150g green bell pepper, diced

100g onion, diced

1 tbsp harissa

3 lemons, juiced

4 tbsp oil

Salt

Black pepper

1 tbsp ground rosemary

Preparation Method

1. In a pan, pour a little oil and add harissa, rosemary, salt, black pepper, and lemon juice. Then add the meat to the spices and let it marinate for 30 minutes.

2. Thread the meat and vegetables onto skewers, alternating between them, placing 4 pieces of meat on each skewer.

3. Grill the skewers over coals, turning them on both sides.

4. Squeeze lemon juice over the skewers at the end of grilling.

Cooking 30 minutes

Preparation time 15 minutes

People 03

Chicken and tuna meat with tomato sauce

Ingredients

300g chicken escalope fillets

60g tuna

50g grated cheese

3 triangle cheese wedges

- Cheese slices

1 cup chopped parsley

1 plate chopped onion

1 hard-boiled egg

2 eggs

- A few sliced ​​olives

1 chopped bell pepper

- Turmeric

- Salt

- Black pepper

- Thyme

1/2 lemon

- Oil

1 plate tomato sauce

Preparation Method

1. Season the chicken breast slices with salt, black pepper, turmeric, oil, thyme, and a little juice from half a lemon. Set aside for 10 minutes.

2. In a bowl, combine the chopped parsley and onion. Add the tuna, a chopped hard-boiled egg, grated cheese, diced cheese triangles, olives, and bell peppers.

3. Add two eggs, a little salt, and black pepper to the mixture. Sift all the ingredients together well.

4. Lightly grill the chicken slices on both sides, as we will finish cooking them in the oven.

5. Spread a little tomato sauce in an ovenproof dish. Cover the chicken breast slices with the stuffing, then arrange them on top of the tomato sauce.

6. Place half a slice of cheese on top of the stuffed chicken slices. Cover the ovenproof dish with aluminum foil.

7. Bake in a preheated oven at 180°C (350°F) for 45 minutes.

Tunisian Lablabi with tuna

Ingredients

250g chickpeas

30g Egyptian fava beans

- Bread

1 tsp baking soda

4 garlic cloves

- Olive oil

- Tunisian harissa

- Cumin

- Salt

- Eggs

- Tuna

- For garnish: capers, black pepper, pickles

Preparation Method

1. Soak the chickpeas in a liter of water overnight. Drain the chickpeas and place them in a bowl, reserving the soaking water.

2. Add baking soda to the chickpeas, mix well, and then rinse the chickpeas thoroughly.

3. In a cooking pot, pour the soaking water, then add the fava beans, garlic, salt, a little harissa, and oil.

4. Let the chickpeas cook until they break down slightly and the fava beans dissolve in the water. Then add a little cumin.

5. In a bowl, crumble dry bread (stale bread) and add the chickpea mixture.

6. Add an egg that has been soaked for two minutes in boiling water.

7. Then add cumin and harissa to taste.

8. Add a teacup of olive oil, tuna, capers, etc.

9. Mix all the ingredients in the bowl well.

Preparation time 05 minutes

Cooking 60 minutes

5 people

Kaftaji Kairouani

Ingredients:

1 kg green bell peppers

2 fresh tomatoes

2 potatoes, sliced ​​into rounds

1 onion, chopped

A pinch of chopped parsley

1/2 teaspoon harissa paste

A pinch of coriander and caraway

A pinch of cumin

4 eggs

Vegetable oil

A pinch of salt

Preparation Method

1. Pour some oil into a frying pan and heat it over medium heat.

2. Fry the sliced ​​potatoes until golden brown, then remove them from the pan and set aside.

3. Fry the eggs until golden brown, then remove them from the pan and place them in a bowl. Set aside.

4. Add salt, spices, and caraway to the peppers, then fry them in the hot oil.

5. Remove the peppers from the pan and set aside to cool.

6. Halve the tomatoes and add a pinch of salt, spices, and caraway to the pan.

7. Remove the tomatoes from the pan and add them to the peppers to cool.

8. Peel the peppers and add them to the bowl with the eggs. Peel the tomatoes and add them to the mixture.

9. Add a pinch of chopped onion, a pinch of chopped parsley, a pinch of cumin, and a pinch of harissa.

10. Using two knives, chop the ingredients until well combined.

11. Pour a little more oil and stir the ingredients together to combine.

12. Transfer the kofta to a serving dish and garnish the edges. French Fries

13 - Add a sprinkle of parsley and a sprinkle of chopped onion to the top of the dish

Preparation time 10 minutes

Cooking 20 minutes

4 people

Difficulty Easy

Vegetable Quiche Recipe

Ingredients

1 sachet of savory snacks

1 sliced ​​onion

1 sliced ​​zucchini

1 sliced ​​eggplant

- Chopped spinach

1 egg

- Grated cheese

- Margarine

- Heavy cream

80 ml milk

- A pinch of black pepper

- A pinch of salt

Preparation Method

1 - Prepare the dough: Empty the piping bag into a bowl and add 75 grams of margarine and the milk. Mix the ingredients by hand to form a dough.

2 - Set the dough aside to rest.

3 - Prepare the vegetables: Place a deep frying pan over medium heat and add 1 tablespoon of margarine to melt.

4 - Add the chopped onion and sauté until softened. Then add the eggplant and continue to sauté.

5 - Add the sliced ​​squash and stir. Then add a pinch of salt and a pinch of black pepper.

6 - Stir the vegetables and leave them to cook over medium heat.

7 - Meanwhile, place a cooking pot over medium heat and add the spinach, stirring occasionally.

8 - Add a pinch of black pepper and continue stirring until the spinach is cooked.

9 - Prepare the filling: Remove the frying pan from the heat and transfer the vegetables to a deep bowl.

10 - Remove the spinach from the heat and discard the water. Then add it to the vegetables.

11 - Add the heavy cream and grated cheese, then stir to combine.

12 - Add the egg and continue stirring until well combined.

13 - To prepare the vegetable quiche: Roll out the dough on a flat surface lined with parchment paper using a rolling pin.

14 - Transfer the dough, still on the parchment paper, to a tart pan.

15 - Add the filling and spread it evenly over the surface of the dough, then bake in a preheated oven at 180°C (350°F) for 30 minutes.

Preparation time 10 minutes

Cooking 30 minutes

4 people

Difficulty Easy

Stuffed eggplant in the oven

Ingredients

2 eggplants

- Chopped parsley

- A pinch of thyme

- Fine semolina

2 teaspoons of cumin

- 1 egg

- Mozzarella cheese

- Heavy cream

- Oil

- A pinch of black pepper

- A pinch of salt

Preparation Method

1. Cut the eggplant in half, remove the core, and then chop it.

2. Place a cooking pot over medium heat and add a little oil.

3. Add the chopped eggplant and stir. Then add salt and black pepper.

4. Continue stirring until the eggplant softens and changes color.

5. Add the chopped parsley and continue stirring.

6. Add a pinch of thyme and cumin and stir.

7. Add the semolina and stir. Then gradually pour in the heavy cream while continuing to stir. Remove the pot from the heat.

8. Add an egg to the filling and mix well. Then fill the eggplant halves.

9. Arrange the eggplant halves in a baking dish and bake in a preheated oven at 180°C (350°F) for 10-15 minutes.

10. Remove the dish from the oven and coat the tops of the eggplants with semolina. Then add a layer of mozzarella cheese and return the dish to the oven. Until the mozzarella melts

Preparation time 20 minutes

Cooking 15 minutes

4 people

Difficulty Easy

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