Path: swen.emba.uvm.edu!attmt1!attmt2!attmtf!ip.att.net!wn4feed!worldnet.att.net!208.134.241.18!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Tunisian Cuisine Followup-To: rec.food.cooking Date: 4 Jan 1999 22:09:26 -0700 Organization: Fred Towner Collection Lines: 128 Sender: recipes@swcp.com Approved: cocina@mbay.net Message-ID: <76s6q6$mqh@llama.swcp.com> Reply-To: "Fred Towner" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30442 Djerba-style Grilled Prawns Meshyiwa Tunisian Eggplant Salad Tunisian Five-Spice Powder >From: "Philip Trauring" >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. MMMMM 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" MMMMM 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 MMMMM 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 MMMMM >From the recipe collection of Fred Towner .... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.