TUNISIAN RAGOUT WITH MERGUEZ
Delicious beef sausages cooked in a tomato sauce. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. This recipe has five separate parts. Please read all the directions before you start cooking. Try to time everything so that they're done at the same time. We got pretty close. Also, traditional cuisine would use preserved lemons, but we tried to make our own preserved lemons and they fermented on us. So fresh works too.
Provided by Da Huz
Categories Long Grain Rice
Time 1h30m
Yield 6 , 6 serving(s)
Number Of Ingredients 27
Steps:
- PART 1: Hard-boil the eggs for 10 minutes, slice into 1/4 inch strips, serve as a garnish.
- PART 2: Slice the zucchini into 1/4 inch strips, grill over low heat for 5-10 minutes. They should not be burnt, but should have beautiful char marks from the grill, and should be soft throughout.
- PART 3: Place 3 tbsp olive oil in large saucepan and heat. Place cinnamon, cumin seeds, coriander seeds, and garlic powder into the oil and lightly fry for about 10 minutes so that flavors permeate the oil. Keep heat low enough that oil does not smoke.
- Add rice and stir to coat with oil and then immediately add 4 cups water.
- Cover with lid and heat to the boil, then reduce heat and simmer 20 minutes, or until water has absorbed and rice is soft and fluffy.
- PART 4: Cut potatoes lengthwise into wedges (8 wedges per potato). Toss in olive oil with salt and pepper. Place in a single layer on a baking sheet and bake at 375 for 40 minutes.
- PART 5: Chop onion and garlic in food processor until pieces are very small (less than 1/4 inch). Combine with beef, parsley, coriander seed, caraway seeds, garlic powder, paprika, cayenne, salt and pepper into a mixing bowl.
- Mix with your hands, then form SMALL sausages by squeezing a small amount of mixture in your hands. Sausages should be about the size of a large thumb.
- Heat olive oil in a skillet until very hot, then brown sausages on all sides. Sausages should be almost completely cooked during this step. Remove and set aside.
- Turn off heat from under skillet, then add tomato paste and water. Heat to a simmer, stirring to mix. Simmer about 5 minutes.
- Return sausages to skillet and continue simmering for 30 minutes.
- Serve as follows: rice on bottom, then sausage and sauce, then alternate zucchini, bell pepper, egg, and lemon on top. Potatoes go on the side, with a little sauce on them as well.
Nutrition Facts : Calories 606.8, Fat 24.1, SaturatedFat 6.9, Cholesterol 192.4, Sodium 537.8, Carbohydrate 73.2, Fiber 8.8, Sugar 8.7, Protein 27.7
MERGUEZ (A TUNISIAN SAUSAGE)
Provided by Craig Claiborne And Pierre Franey
Categories dinner, appetizer, main course
Time 30m
Yield About 25 sausages
Number Of Ingredients 8
Steps:
- Have the meat ground or outfit a meat grinder with the fine blade. Put the meat through the grinder.
- Put the meat into a mixing bowl, and add the garlic, harissa, water, salt and pepper. Blend thoroughly.
- Outfit a sausage machine or a hand grinder with a sausage funnel. Slip the casings onto the funnel. Fill the casings with the ground meat mixture, following the manufacturer's instructions.
- Twist the casings at five- or six-inch intervals to indicate individual sausages. If the casings are not used, individual ''sausages'' can be made by dividing the meat into about 25 portions and shaping each one into a sausagelike shape.
- When ready to cook, heat the oil in a skillet and add the sausages. Cook until lightly browned on one side and turn. Continue cooking, turning as necessary, until cooked through and nicely browned, about six minutes or longer.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 30 grams, Sodium 295 milligrams, Sugar 0 grams, TransFat 0 grams
TUNISIAN EGGS & PEPPERS
My love of eggs - for breakfast, lunch or dinner - is no secret. So when I came across this one I knew it was a likely winner. Have not tried it yet but posting it with the original ingredients. I will most likely reduce the calorie count in my own rendition.
Provided by justcallmetoni
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Before preparing dish, decide whether you want to cook the eggs in the oven or on the stove. Directions for both methods provided.
- Heat oil in a heavy skillet. Add onion and cook 5 minutes or until soft. Add peppers and chile, cover and cook 8 minutes or until bell peppers are just tender.
- Add tomatoes to bell pepper mixture, cover and cook 5 to 8 minutes or until vegetables are blended but still retain their shape and texture. Season with salt and pepper and stir in mint.
- For oven baked eggs: Preheat oven to 350F (180C). Divide mixture among four individual serving oven-proof dishes. Make an indentation in vegetables and carefully add an egg to each one. Cook in oven 12 to 15 minutes or until eggs have set.
- For skillet poached eggs: Make four wells or cups in vegetable mixture and carefully break in eggs. Cover and cook over low heat 5 minutes, basting occasionally with juices.
- Garnish with mint sprigs and serve.
Nutrition Facts : Calories 186.7, Fat 12.2, SaturatedFat 2.6, Cholesterol 211.5, Sodium 78.4, Carbohydrate 12.6, Fiber 2.8, Sugar 5.8, Protein 8.4
TUNISIAN EGGAH WITH SAUSAGES
Eggahs-Arab omelettes- are rather similar to the Spanish tortilla. Whether the Moors took them to Spain, or brought them home again, nobody quite knows but almost every country has their own variation. In Tunisia they add a highly spiced sausage and dried chillies and stir the eggs until it is rather like firm scrambled eggs. You can use a spicy chorizo in this very successfully. This originated from The Complete Meze Table.
Provided by Angela Sara
Categories Sauces
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large pan.
- Add the potatoes and fry lightly.
- Add the tomato paste, harissa diluted in a little water, the garlic, chillies, the caraway seed and the paprika.
- Pour in just enough water to cover and cook over a low heat for about 3/4 hour.
- Add the sausages and cook for a further 15 minutes.
- Beat the eggs and pour them into the pan gradually, stirring constantly, until they set to a firm but creamy consistency.
- Season to taste with salt and serve immediately.
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