Sneha's Recipe: Tunisia

Lablabi - Tunisian Chickpea Soup

In: Chickpeas, Lablabi, Lentils

Servings 3
Ingredients

2 Cups Boiled Garbanzo beans / Chickpeas
2 Cloves Garlic - finely chopped
1 Tablespoon Harissa - homemade
1 Teaspoon Roasted Cumin powder
1 Onion - finely chopped
1 Veg Soup seasoning cube
Salt to taste
1 Tablespoon Lemon juice
2 Tablespoons Olive oil
Croutons - homemade

Method

Wash the dried chickpeas and soak them in water overnight . Boil them with water to the level of the chickpeas in a pressure cooker till done (After a whistle on high flame, then on low flame for 8 - 10 minutes).

In a pot heat a teaspoon of olive oil add garlic, onion and fry till onion is lightly softened. Then add the chickpeas, harissa, cumin powder, soup seasoning and salt. Simmer for 15 minutes. To serve.. in a soup bowl lay croutons, ladle the soup on it add lemon juice and drizzle of olive oil.

Serve with extra Harissa and Croutons . Enjoy this hot bowl of soup... delicious..

Labels : Chickpeas, Lentils, Tunisia, Soup, Mena Cooking Club, Lablabi

An InLinkz Link-up

This is another Tunisian recipe for this month challenge with Mena which has my favorite harissa in it. This so delicious, light and hearty soup. We had this as a meal for supper and enjoyed it. The harissa in this soup gives a awesome flavor. Let's make this soup... Servings 3Ingredients 2 Cups Boiled Garbanzo beans / Chickpeas2 Cloves Garlic - finely chopped1 Tablespoon Haris...

4 comments

Brique A L'oeuf - Tunisian Cuisine

In: Appetizer, Egg, International Cuisine

Brique A L'oeuf is a Tunisian Cuisine which in English translates to Brick Egg. This is prepared during the month of Ramadan, Each household has its own recipe in Tunisia, the only common ingredient is an egg which is a must to seal the brique which is a fine(actually transparent) pastry sheet.

When Mena posted the recipe for this month challenge, was intrigued after reading the name. Since this pastry sheet is not available in India, raided You Tube - watched a all possible videos which would give me some insight on how to make this pastry sheet. Language was the biggest barrier since all videos were in local spoken, could not understand anything. There was one video which showed how this pastry sheet could be made at home. Could not understand the quantity of ingredients and also the name. But since cooking is a common language understood some what the ingredients. Took a gamble and made the pastry sheet with a very small quantity, got four small sheets (since its was a small pan) after numerous trial and errors. But the outcome was fantastic. Loved the final product. The last four sheets were perfect and now I can make these again. Sorry friends can't recollect the video link hence posting only how I made it. But surely if you try this method you too will succeed in making these sheets.
Ingredients

To make the Pastry sheets

1 Cup Level All Purpose Flour

1.1/2 Tablespoons Heaped Corn Flour

1/4 Teaspoon Salt

3/4 - 1 Cup Water
For the filling

3 Eggs
1 Scallion - finely chopped white and greens
1 Tablespoon Parsley - finely chopped
A sprinkle of Fresh Thyme- Added this since I love this herb
Salt and Pepper to Taste
2 Cubes Cheese - grated

Oil for frying

Method

To make the sheets

Mix the ingredient together in a bowl the batter should be thin.

On medium flame take a pot or kadai and fill it with water for steaming. Insure that it does not touch the the pan placed on it.

Bring the water to boil. Then place a nonstick pancake pan on it. When heated (Note - the pan should not be brushed with oil).

Take a pastry brush. Dip it in the batter and brush it on the pan to make a fine sheet, cover all the spaces if left in between.

Let it cook till the sides starts peeling. Lift it up and place it on a plate.

In same manner make the remaining sheets.

These sheets are really thin / transparent. Use a big pancake pan to make the sheets since the ones I made were small.

To make the Brique A L'oeuf

Lightly beat the eggs and salt, pepper, thyme, parsley, scallion and give it stir. Keep aside.

Heat 2 - 3 tablespoons oil in a frying pan.

Take a deep plate according to size of the sheet. Place the filling in the center, place the cheese on top. Gently fold the sheet in half, lift it carefully and place it in frying pan.

Fry till the underneath side is crisp and brown then flip, fry this side too till crisp.

Serve hot... enjoy..these are so crisp and yummy.. craving for more will make these again with some fishy filling. I believe these are served as appetizers in Tunisia, we had this for our supper with a hot bowl of soup.

Lables : Pancakes, Egg, Appetizer, Tunisia, Mena Cooking Club, International Cuisine

An InLinkz Link-up

3 comments

Harissa Paste - Tunisia

In: Blogging Marathon, Chutneys & Dips, Continental Cuisine

Harissa is a Tunisian hot chili pepper paste. The main ingredients of which are red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria.

Harissa is described as "Tunisia's main condiment", or "the national condiment of Tunisia". In Tunisia, harissa is used as an ingredient in a meat (goat or lamb) or fish stew with vegetables, and as a flavoring for couscous. In European countries it is used sometimes as a breakfast spread for tartines or rolls. Harissa paste can also be used as a rub for meat or eggplants. In Israel, harissa is a common topping for sabich and shawarma.

For the marathon this week the theme is Condiment from Countries, wherein we have to choose condiments, sauces, spreads or seasonings - its week 3 - day 13.

Ingredients

10 - 15 Dry Red chilies - soaked in warm water
1 Tablespoon Coriander seeds
1 Tablespoon Cumin seeds
½ Tablespoon Caraway seeds
8 Cloves Garlic
Salt to taste
¼ Cup Oil
Method

Deseed dry red chillies and soak in warm water for 30 minutes. Here I, have used Kashmiri Red Chillies.

Completely drain all the water from chillies before grinding (no water should be).

To make the harissa, first slightly roast coriander, cumin and caraway seeds and once cooled finely grind it.

Grind together chillies, garlic and the ground powder by adding oil little at a time. Make a thick paste only using oil no water. You can store this in fridge and use to make chicken, meat, eggplants or even grilled potatoes.