Subject: Collection (4) Tunisian Cuisine
From: "Fred Towner" <[email-masked]>
Date: 4 Jan 1999 22:09:26 -0700
Newsgroups: rec.food.recipes

Djerba-style Grilled Prawns
Meshyiwa
Tunisian Eggplant Salad
Tunisian Five-Spice Powder

>From: "Philip Trauring" <[email-masked]>
>I am looking for Tunisian food recipes.  Any
>assistance would be appreciated. Please e-mail and
>post here for the group. Thanks

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Djerba-style Grilled Prawns
 Categories: African, Tunisian, Seafood, Spicy, Vegetable
      Yield: 4 servings

     16 x  Whole green prawns
           -backs split open & deveined
      2 tsp Harissa paste
      4 Tbsp Extra virgin olive oil
      1 Tbsp Lemon juice

MMMMM-----------------------TOMATO RELISH
      2 x  Lg ripe tomatoes, diced
      1 cup  Diced shallots
      1 x  Lg Spanish onion, diced
      2 tsp Chopped coriander
      1 tsp Ground cumin
      1 Tbsp Chopped garlic
      2 Tbsp Chopped capers
      2 Tbsp Lemon juice
      2 Tbsp Light olive oil
      1 x  Pinch of sugar

Combine harissa paste, olive oil, and lemon juice and baste the cut
flesh of the prawns. To make the relish, combine ingredients in bowl
& toss lightly. Leave for 20 mins. Grill or broil prawns and serve
with tomato relish.

From: ITA, Mar. 94 "A Taste of to Savour Tunisia"   by Peter Meier.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Meshwiya
 Categories: Appetizers, African, Tunisian, Side dish, Vegetables
      Yield: 4 servings

      4 ea Tomatoes
      1 ea Green bell pepper
      1 tsp Salt
      1 Tbsp Cumin
      2 ea Garlic cloves, crushed
      2 tsp Lemon juice
    1/4 cup  Olive oil, or to taste

Skin the tomatoes & peppers by grilling.  Chop the skinned tomatoes &
peppers into small chunks.  Add the salt, cumin & garlic.  If not
serving immediately, store in the refrigerator.  Before serving, add
the lemon juice & olive oil.

You may want to add chunks of black olives.  Serve as a dip or as a
spread on small chunks of baguette.

"The Africa News Cookbook"

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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tunisian Eggplant Salad
 Categories: Salads, Fish, Vegetables
      Yield: 4 servings

      1 lb Eggplant
      1 lg Green bell pepper; chopped
      1    Garlic clove; crushed
    1/2 cup  Olive oil
    1/3 cup  Red wine vinegar
      1 tsp Dried oregano; crushed
      1 tsp Salt
      1 cn Chunk-style tuna (12 1/2-oz)
           - drained
      1 lg Tomato; seeded and chopped
           Crisp salad greens
    1/4 cup  Crumbled feta cheese

Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5
minutes until eggplant is tender. Drain. Arrange with green pepper in
2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and
salt in covered jar. Shake well. Pour over eggplant mixture. Cover and
refrigerate 1 hour. Drain marinade and reserve for other use. Toss
marinated vegetables with tuna and tomato. Spoon into salad bowl
lined with crisp greens. Top with cheese.

The L.A. Times

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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Tunisian Five-Spice Powder
 Categories: Spice mix
      Yield: 1 /4 cup

      1 Tbsp Cloves
      1 Tbsp Black peppercorns
  1 1/2 tsp Malagueta pepper
  1 1/2 tsp Freshly grated nutmeg
      1 tsp Ground cinnamon

Grind together the cloves, peppercorns, and malagueta pepper. Add the
nutmeg and cinnamon and blend well. Store in an airtight container.
Use to flavor lamb and vegetable dishes.

A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9

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>From the recipe collection of Fred Towner

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