Tunisian Cuisine

About Us

Wed, 18 Jul 2007 15:50:00 GMT

If you browse on the web you will find different Tunisian cuisine products in several sites web,but these products are all original?of course not ,and several salesmen sell them without knowing even where is Tunisia. Tunisian cuisine store is a company from Sfax city-Tunisia. Our aim is to give you easy access to the best original Tunisian cuisine products:Couscous,Olive Oil and Harissa. Our products are all 100% from Tunisia.Using these products you will create excellent Tunisian recipes in your home easily . Tunisian cuisine store address:Sfax city -Tunisia Tunisian cuisine store open for business :365 days a year!.We have a new agreement with our shipping company. We are happy to inform you that the shipping prices of all your Tunisian Cuisine Products are largely decreased. All products are available.There is no out of stock.Discount:Tunisian Olive Oil can 3 L Discount 10%;Tunisian Harissa can 380 g Discount 20%;Tunisian Harissa can 135g and Tunisian Harissa tube 70 g Discount 10%.

Sfax City (Arabic: صفاقس):Tunisia

Sfax is located roughly halfway the east coast of Tunisia, just opposite the Kerkennah islands. With a population of about half a million people Sfax is the second city of the country after Tunis . Sfax isn't much of a tourist destination. The hotels and restaurants mainly cater for (Tunisian) business people. The surprising upshot is that Sfax these things tend to be cheaper than in the real touristed areas. Actually, Sfax is probably one of the best places to buy souvenir. The quality is slightly higher, and the goods are genuine. The main attractions in town include the central sqaure, the harbour and the old city. The old city is bustling with vitality and the streets are filled with shops, without any of the tourist crowds. The harbour is one of the best places to see Tunisia in action.

Sfax City 1928 Plan-Sfax City 1937 Plan

Peaceful Sfax

NO Muslim,NO Christian,NO Jewish:ONLY SFAXIAN.

Sfax City Images

The first and second images:Hedi Chakar street.The third image:Town Hall, which also is an archaeological museum.The forth image:BAB EL diwan:Entrance gates of medina.The last image:Suuq El Msakif:market inside medina.

Mosque el Kabir:the great mosque:built in 849

The word Muhammad (Arabic: محمد )on the marble foundation was not written by human.Muhammad (c. 570 - June 8, 632 CE), was the founder of Islam and is regarded by Muslims as the last messenger and prophet of God (Arabic: الله Allah).

Tunisian Extra Virgin Olive Oil

Tunisian Olive Oil in History:For thousands of years olive oil has been prominent in all the great civilizations that have prospered in Tunisia. The olive tree was cultivated by the Phoenicians, the Greeks, the Carthaginians, the Romans and the Arabs, in a tradition that has been passed down from father to son ever since. Olive cultivation in Tunisia dates back to the 8th century BC, even before the founding of Carthage by Queen Dido. The Phoenicians were the first to introduce this crop to North Africa. In the Carthaginian period, olive cultivation started to spread on account of several advantages granted to olive-growers. Romans continued the expansion of olive-growing stepped-up irrigation, olive oil extraction technique. Excavations at Sufeitula (present-day Sbeitla) and Thysdrus (El Jem) and Roman mosaics discovered in Sousse attest to the widespread culture of olive-trees throughout Tunisia. Andalusian arabs settled in Tunisia to take advantage of olive cultivation opportunities. Helps granted to olive-growers with low-fat imposition, encouraged them to bring out a huge territory by planting olive trees.Since Phoenicians and through great civilizations that have prospered in Tunisia, olive cultivation occupied a prominent place in the country’s culture and economy. Export Experience: Tunisia ranks second in the world after the European Union in the exporting of olive oil and fourth following Italy, Spain and Greece, with average annual exports of over 100,000 metric tons.The Tunisian Olive Oil Office (O.N.H.) is the largest supplier of olive oil to many countries in the world. The United States, Canada, Australia, Norway, South Korea, Malta and many Arab countries including Libya, Jordan, Egypt, Morocco, Algeria, Saudi Arabia and the United Arab Emirates are just some of the many countries where O.N.H. olive oil is enjoyed. Olive oil imports from the O.N.H. into the European Union are larger than from any other non-EU country, with the largest demand coming from Italy, Spain and France. A rich tradition, excellent quality, dedication to customer satisfaction and sound pricing make the O.N.H. increasingly competitive in the growing world olive oil market. Olive Oil Healthful Diet: Consumers around the world are becoming increasingly aware of the importance of a balanced, fat-free natural diet, and Mediterranean cuisine, with its emphasis on olive oil, has become synonymous to healthy eating. Regulation of cholesterol, improved digestion and vitamin E content are only some of the dietetic and nutritional qualities of olive oil which have made it the preferred edible oil and an indispensable ingredient in a balanced diet. An International Consenus Statement agreed that there is strong evidence that a Mediterranean-style diet (low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids), in which olive oil is the principal source of fat, contributes to : • the prevention of cardio-vascular risk factors • in the primary and secondary prevention of coronary heart disease • the prevention of some cancers Extra Virgin Olive oil : This is the highest-quality olive oil, cold-pressed from selected olives. Extra virgin olive oil has a perfect flavor, a golden green color and a maximum acidity of 1%. This is considered the finest olive oil.

Tunisian Couscous

Tunisian couscous manufacturing: The couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep the pellets separate, and then sieved. The pellets which are too small to be finished grains of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous. Sometimes salt is added to the semolina and water. This process is very labour intensive. Traditionally, groups of women would come together and make a large batch of couscous grains over several days. These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and is sold in markets around the world. The word Couscous: The name is derived from Maghrebi Arabic kuskusu or ksaksu, which is from Tamazight seksu (meaning well rolled, well formed, rounded).The other variant, keskesu is mainly used by the Tuareg .In Tunisia it is commonly called "kusksi," though "kisksu" is also used. Tunisian Couscous History: One of the first written references is from an anonymous 13th century Hispano-Muslim cookery book, " : The book of cooking in the Maghreb and Al Andalus, with a recipe for couscous that was 'known all over the world'. From the name, it appears that this dish was not Arabic, but Berber. Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but that in the main, couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle East, couscous is known, but in Tunisia couscous is a staple. One of the earliest references to couscous in Northern Europe is in Brittany, in a letter dated Jan. 12 1699. But it made a much earlier appearance in Provence, where the traveler Jean Jacques Bouchard writes of eating it in Toulon in 1630. Couscous entered Tunisia sometime in the twelfth century, by virtue of the monumental studies of Zirid (972-1148) and Hafsid Tunisia (1228-1574) by historians Hady Roger Idris and Robert Brunschvig, who found no references to couscous in twelfth-century Zirid Tunisia and many references by thirteenth-century Hafsid times. The great Arab writer al-Muqaddasi (writing circa 985-990) never mentions couscous, although he is noted for writing about the foods he encountered. But couscous is mentioned in connection with many saints of Hafsid times including Ibn Naji’s description of burkukis as a large-grained couscous with meat that is virtually identical with the maghribiyya mentioned in the recipe at kaskasu bi'l-lahm:Couscous with meat (view recipes below ,you find traditional Tunisian couscous recipes). There is also an admiring description in the writings of Ibn Fadlallah of Tunisian pilgrims in Mecca in the fifteenth century who magically produced a plate of couscous, accompanied with melted butter, beef, and cabbage.

Tunisian Harissa

Harissa is the most important and popular ingredients in Tunisian cuisine. It is a seasoned (hot) sauce made with chillies, flavourings such as cumin, caraway and coriander plus olive oil, which are mixed to make a thick paste. Not only is it added to many recipes as couscous making Tunisian Couscous red and hot — different from couscous in other North African countries.it is also traditionally used as a table condiment. It is an indispensable ingredient which helps differentiate Tunisian cooking from that of most of North Africa.The name comes from the Arabic word for "to break into pieces," which is done by pounding the chillies in a mortar, although today a food processor can be used. The simplest form of Harisa is an uncomplicated paste of red chilli peppers and salt which is stored covered in olive oil.

Couscoussier

The couscoussier is a special kind of double boiler.Meat and vegetables are boiled in the lower half. The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavor of whatever is below.This collection is equipped with double coppered bottom supporting the uniform distribution with heat on all the surface of the bottom and reducing the time of cooking from where an important economy of energy. This uniform distribution of heat avoids with the food to burn. The coppered articles are also equipped with removable handles , very practical for the arrangement, cookings with the furnaces and for cleaning in the lava - crockery. This collection is appreciated by its convenience and its simplicity.

Tunisian Extra Virgin Olive Oil Products

Looking for Original Extra Virgin Oilve Oil products?You are in the right place.Discover original Tunisian Extra Virgin Olive Oil Products and create excellent Tunisian couscous recipes in your home easily which will taste great and be very interesting.The best is always for you.

Tunisian Olive Oil can 3L Chaal Brand

calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .

Tunisian Olive Oil can 3L Ruspina Brand

Tunisian Olive Oil can 3L Gold Liquid Brand

Tunisian Olive Oil can 1 L Chaal Brand

Tunisian Olive Oil can 1 L Ruspina Brand

Tunisian Olive Oil can 1 L Gold Liquid Brand

Tunisian Olive Oil can 0.75 L Chaal Brand

Tunisian Olive Oil can 0.75 L Ruspina Brand

Tunisian Olive Oil can 0.75 L Gold Liquid Brand

Testimonials: HONG WU Beijing:I am a cuisine chef, I use very much olive oil in my recipes, and for me undoubtedly Tunisian olive oil is the best. Tanaka Kyoto:Tunisian olive oil is great.every morning,I take a little glass of Tunisian Extra Virgin olive oil.It is very good for heart.

Tunisian Extra Virgin Olive Oil Price List

All Tunisian Olive oil items are available .There is no out of stock.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.For any order superior than 4 Tunisian Olive oil can 3 L items,send your order details tunisiancuisinestoresite@gmail.com.We have a new agreement with our shipping company. We are happy to inform you that the shipping prices of all your Tunisian Cuisine Products are largely decreased. All products are available.There is no out of stock.

1 Tunisian Extra Virgin Olive Oil 3 L Price

91.99 USD=55.99 USD (Product Price)+36 USD (Express Shipping)New Price : 82.99 USDPay with pecunix

2 Tunisian Extra Virgin Olive Oil 3 L Price

162.99 USD=110.99 USD (Product Price)+52 USD (Express Shipping) (Express Shipping)New Price: 146.99 USDPay with pecunix

3 Tunisian Extra Virgin Olive Oil 3 L Price

234.99 USD=165.99 USD (Product Price)+69 USD (Express Shipping)New Price: 211.99 USDPay with pecunix

4 Tunisian Extra Virgin Olive Oil 3 L Price

309.99 USD=220.99 USD (Product Price)+89 USD (Express Shipping) New Price: 278.99 USDPay with pecunix

Tunisian Couscous Products

Looking for Original couscous products?You are in the right place.Discover original Tunisian Couscous Products and create excellent Tunisian couscous recipes in your home easily which will taste great and be very interesting.The best is always for you.

Tunisian Couscous Randa Brand Thin Couscous 1 KG

1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;Toal coliforms:<1000/g;fecal coliforms:<10/g;staphylococcus aureus: <50/g;salmonella:absence in 25 g;bacillus cerous:<100/g;yeast:<500/g;mould:<500/g.

Tunisian Couscous Randa Brand Medium Couscous 1 KG

Tunisian Couscous Randa Brand Heavy Couscous 1 KG

Tunisian Couscous Diari Brand Thin Couscous 1 KG

Tunisian Couscous Diari Brand Medium Couscous 1 KG

Tunisian Couscous Diari Brand Heavy Couscous 1 KG

Tunisian Couscoussier 4.5 KG Bulge

The couscoussier is a special kind of double boiler.Meat and vegetables are boiled in the lower half.The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavor of whatever is below.This collection is equipped with double coppered bottom supporting the uniform distribution with heat on all the surface of the bottom and reducing the time of cooking from where an important economy of energy. This uniform distribution of heat avoids with the food to burn. The coppered articles are also equipped with removable handles , very practical for the arrangement, cookings with the furnaces and for cleaning in the lava - crockery. This collection is appreciated by its convenience and its simplicity.

Testimonials: Françoise Marseille:Je connais la Tunisie et surtout le COUSCOUS,un jour un ami Tunisien m'a dit que le couscous est un don du ciel ,au Début j'ai pensée qu'il exagére un peu mais aprés que j'ai goûtée la premiere fois un plat de couscous avec viande J'AI PROFITER AU MAXIMUM.J'habite maintenant en californie et pour ma provision en couscous j'ai achetée un kilos de couscous randa , une couscousiere ,j'ai essayée la recette couscous avec viande et c'est le succès total. TRanslation:I know Tunisia, especially the COUSCOUS, one day a Tunisian friend says that the couscous is a gift of god,at the beginning I thought he exaggerate , but after my first couscous dish( with meat) I love it.I live know in California and for my provision in couscous I have bought: couscous randa brand, a couscoussier, I have tried couscous with meat recipe and it's awesome. Omar Quebec:I'm a Tunisian,I work in Canada ,I miss Tunisian dishes ,your product is great ,Thanks.

Tunisian Couscous Price List

All Tunisian Couscous plastic bag 1 Kg items and brands are available .There is no out of stock. The prices are the same for all Tunisian Couscous plastic bag 1 Kg items and brands.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.Please precise your item (Randa/diari Brand;thin ,medium or heavy couscous) mailto:asdk1.asd1@gmail.com. For an order superior than 5 Tunisian couscous 1 kg items ,send your order details :mailto:tunisiancuisinestoresite@gmail.com.We have a new agreement with our shipping company. We are happy to inform you that the shipping prices of all your Tunisian Cuisine Products are largely decreased. All products are available.There is no out of stock.

1 Tunisian Couscous Price

42.99 USD =22.99 USD (Product Price) +20 USD (Express Shipping) (Express Shipping) Pay with pecunix

2 Tunisian Couscous Price

68.99 USD =44.99 USD (Product Price) +24 USD (Express Shipping) Pay with pecunix

3 Tunisian Couscous Price

94.99 USD =66.99 USD (Product Price) +28 USD (Express Shipping) Pay with pecunix

4 Tunisian Couscous Price

120.99 USD =88.99 USD (Product Price) +32 USD (Express Shipping)Pay with pecunix

5 Tunisian Couscous Price

146.99 USD =110.99 USD (Product Price) +36 USD (Express Shipping) Pay with pecunix

Tunisian Couscoussier 3.5 KG Price List

All Tunisian couscoussier AMS 3.5 Kg items and brands are available .There is no out of stock. The prices are the same for all Tunisian couscoussier AMS 3.5 Kg items .Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world. For an order superior than 4 Tunisian couscoussier AMS 3.5 kg items ,send your order details mailto:tunisiancuisinestoresite@gmail.com.We have a new agreement with our shipping company. We are happy to inform you that the shipping prices of all your Tunisian Cuisine Products are largely decreased. All products are available.There is no out of stock.

1 Tunisian Couscoussier 3.5 KG Price

164.99 USD=88.99 USD (Product Price)+76 USD (Express shipping) Pay with pecunix

2 Tunisian Couscoussier 3.5 KG Price

312.99 USD=176.99 USD (Product Price)+136 USD (Express shipping) Pay with pecunix

3 Tunisian Couscoussier 3.5 KG Price

460.99.99 USD=264.99 USD (Product Price)+196 USD (Express shipping) Pay with pecunix

4 Tunisian Couscoussier 3.5 KG Price

608.99 USD=352.99 USD (Product Price)+256 USD (Express shipping) Pay with pecunix

Tunisian Harissa Products

Looking for original Tunisian Harissa?You are in the right place.Discover original Tunisian Harissa Products and create excellent Tunisian couscous recipes in your home easily which will taste great and be very interesting.The best is always for you.

Tunisian Harissa can 135 g Le Phare Du Cap Bon Brand

Red hot pimentoes,garlic,condiments,salt.

Tunisian Harissa can 380 g Le Phare Du Cap Bon Brand

Red hot pimentoes,garlic,condiments,salt.

Tunisian Harissa tube 70 g Le Phare Du Cap Bon Brand

Red hot pimentoes,garlic,condiments,salt.

Testimonials: Tanka Tokyo:I like tunisian cuisine it is very spicy.I like Harissa,I'm always use it in my recipes. Laura USA:Tunisian Harissa is awesome.I discover tunisian spices,it make food very hot and I like that.

Tunisian Harissa Price List

All Tunisian Harissa items and brands are available .There is no out of stock.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.Please precise your item choice mailto:asdk1.asd1@gmail.com. For an order superior than 50 Tunisian Harissa can 135 g,or superior than 20 Tunisian Harissa can 380 g,or superior than 40 Tunisian Harissa tube 70 g,send your order details :tunisiancuisinestoresite@gmail.com.We have a new agreement with our shipping company. We are happy to inform you that the shipping prices of all your Tunisian Cuisine Products are largely decreased. All products are available.There is no out of stock.

10 Tunisian Harissa can 135 g price

52.99 USD =40.99 USD (Products Price)+12 USD (Express Shipping) Pay with pecunix

20 Tunisian Harissa can 135 g price

104.99 USD =80.99 USD (Products Price)+24 USD (Express Shipping) New Price : 94.49 USDPay with pecunix

30 Tunisian Harissa can 135 g price

156.99 USD =120.99 USD (Products Price)+36 USD (Express Shipping)New Price :141.290 USDPay with pecunix

40 Tunisian Harissa can 135 g price

208.99 USD =160.99 USD (Products Price)+48 USD (Express Shipping)New Price : 188 USDPay with pecunix

50 Tunisian Harissa can 135 g price

260.99 USD =200.99 USD (Products Price)+60 USD (Express Shipping) New Price :234.99 USDPay with pecunix

5 Tunisian Harissa can 380 g price

64.99 USD =54.99 USD (Products Price)+ 10 USD (Express Shipping) Pay with pecunix

10 Tunisian Harissa can 380 g price

128.99 USD =108.99 USD (Products Price)+ 20 USD (Express Shipping)New Price :103.192 USDPay with pecunix

15 Tunisian Harissa can 380 g price

192.99 USD =162.99 USD (Products Price)+ 30 USD (Express Shipping)New Price :154.390 USDPay with pecunix

20 Tunisian Harissa can 380 g price

256.99 USD =216.99 USD (Products Price)+ 40 USD (Express Shipping)New Price :205.59 USDPay with pecunix

10 Tunisian Harissa tube 70 g price

37.99 USD =25.99 USD (Products Price)+12 USD (Express Shipping) Pay with pecunix

20 Tunisian Harissa tube 70 g price

74.99 USD =50.99 USD (Products Price)+24 USD (Express Shipping) New Price :67.49 USDPay with pecunix

30 Tunisian Harissa tube 70 g price

111.99 USD =75.99 USD (Products Price)+36 USD (Express Shipping)New Price :100.79 USDPay with pecunix

40 Tunisian Harissa tube 70 g price

148.99 USD =100.99 USD (Products Price)+48 USD (Express Shipping)New Price :134 USDPay with pecunix

Tunisian-Mediterranean Diet Pyramid

Wed, 01 Aug 2007 16:05:00 GMT

Tunisian Olive oil contains more monounsaturated fat (77 percent) than any other fat or oil. The monounsaturated fat in olive oil encourages the body to produce high density lipoproteins (HDLs). These HDLs do a good job of transporting cholesterol from place to bodily place. The low density lipoproteins (LDLs) are lazy transporters. They shuck off part of the cholesterol load on artery walls, and this can lead to heart attack or stroke. Studies suggest that olive oil decreases rates of cardiovascular disease and cancer. It is unclear if any single component of olive oil is responsible for these health benefits or if it is a combination of olive oil and a diet high in vegetables, fruit and fish.

Healthy Tunisian Olive Oil

Thu, 02 Aug 2007 16:08:00 GMT

Olive oil has always been placed somewhere between food and medicine. Hippocrates, the father of modern medicine, recommended the juices of fresh olives as a cure for mental illness and poultices of macerated olives for ulcers. In the Middle Ages, it was used to treat gynecological complaints and in the Mediterranean country side was used as a treatment for ear aches, as a purgative, especially for children, as a treatment for stomach aches, gastritis, gastro duodenal ulcers and to soften calluses. Olive oil was thought to have a very positive effect on atrophy of the gallbladder and to inhibit hepatobiliary secretion during gallbladder emptying time. Today, research has shown the scientific basis for many of these beliefs.а Here's what the experts say: "New Italian research finds olive oil contains antioxidants, similar to those in tea and red wine, that combat disease processes, including LDL cholesterol's ability to clog arteries." Jean Carper, leading authority on health and nutrition,an award winning correspondent for CNN, author of "The Food Pharmacy" and "Food-Your Miracle Medicine" and a nationally syndicated column "I love the whole idea of olive oil's versatility. I use it for baking, as well as salad dressings and sautщing. Olive Oil has been around for a long time, and the more we know about it, the more we learn about its great contribution to good health." Pat Baird, dietician and nutrition consultant,author of "The Pyramid Cookbook: Pleasures of the Food Guide Pyramid" "American women might actually experience as much as a fifty percent (50%) reduction in breast cancer risk if they consumed more olive oil in place of saturated fats." Dr. Dimitrios Trichopoulos, chairman of the Department of Epidemiology, а Harvard University School of Public Health "I like the taste of olive oil. And, because olive oil is so flavorful, a little goes a long way while cooking, which is great for people like me who watch their fat intake." Dr. Barbara Levine, director of the Nutrition Information Centerat the New York Hospital-Cornell Medical Centerand Memorial Sloan-Kettering Cancer Center "Olive oil has a protective effect against some types of malignant tumors: prostate, breast, colon, squamous cell, and oesophageal." Dr. Dimitrios Trichopoulos, chairman of the Department of Epidemiology,аHarvard University School of Public Health "Olive oil has been shown to strengthen the inmune system in mice. Diets high in olive oil do not suppress lymphoblastogenesis, CD11a and CD18, and increase expression and capping of CD44 and CD25." PeckSchool of MedicineUniversity of Miami "In vitro and in vivo (in animals), the minor polar components of extra virgin olive oil increase significantly the resistance of LDL to oxidation.Ф Bruno Berra Facolta di Farmacia Milan "An 'American version' of the Mediterranean Diet was developed meeting all the nutritional guidelines of the United States. The feasibility and acceptability of the diet amongst healthy American adults and subjects who had recently survived a myocardial infartion were very good" R. Curtis EllisonBoston University School of Medicine "Olive oil prevents insulin resistance and ensures better control of the glucose in the blood." A.A. Rivellese, G. Riccardi, M. ManciniInstitute of Internal Medicine and Metabolism DiseaseUniversity of Federico IINaples "Dietary intake of olive oil polyphenols may lower the risk of reactive oxygen metabolite-mediated diseases such as some gastrointestinal diseases and atherosclerosis. Olive oil hydroxytyrosol protects human erythrocytes against oxidative damage." Patrizia GallettiFacolta di Medicina e ChirurgiaSeconda Universita degli Studi di NapoliNaples "A diet in which virgin olive oil is the only source of fat causes less peroxidation of the lipids in the subcellular membrane. Attention is drawn to the greater part played by the saponifiable fraction of the oil and to the absence of effects caused by the polyphenol fraction, as well as to the cardiac antioxidant role of coenzyme Q10." Jose Mataix Verdu Jesus Rodriguez HuertasInstituto de Nutricion y Tecnologia de AlimentosUniversidad de Granada "An olive-oil-rich diet is more effective than a low-fat diet in controlling and treating obesity. Moreover, it leads to longer-lasting weight loss and it is easier to keep to because it tastes good." Frank SacksHarvard School of Public Health

Tunisian Recipes

Looking for unforgettable taste?You are in the right place.Buy original Tunisian Olive oil,Couscous ,Harissa products and create excellent Tunisian recipes in your home easily which will taste great.Enjoy!!

Tunisian Artichoke Bottoms With Tomato

Sun, 19 Aug 2007 16:17:00 GMT

Ingredients: 8 artichokes hearts ,4 tomatoes,4 coffee spoon tapenade,1 lettuce,4 nut green walnuts chive,8 tbspoons extra virgin oil,salt and pepper.Preparation:On each plate, to have the lettuce thin straps and to season of a soup spoon of lemon sauce. Deposit on lettuce the artichoke bottoms cut in 2 parts, surrounded of tomatos cut in districts. On each bottom, pour 1 coffee spoon of tapenade and decorate with a nut green walnut. Spread with olive oil, salt, pepper and chopped chive.

Tunisian Salad

Sat, 18 Aug 2007 17:00:00 GMT

Ingredients:4 tomatos cut out of discs,1 onions thin slices,200g (7 oz) mozzarella cut in small dice,10 green olives,1 tbspoon of chopped mint,1 tbspoon of chopped parsley,1 tbspoon of chopped basil,8 tbspoons extra virgin oil.Preparation:Lay out in a hollow dish all the ingredients, powder with herbs and drizzling with olive oil and lemon. Refresh for 15 minutes.

Tunisian Salamon Recipe

Fri, 17 Aug 2007 15:55:00 GMT

Ingredients:450 gr [15 oz) salmon fillets,5 Tbspoons sour cream,the juice of 1 lemon,1 tbspoon artichoke paste,1 medium potatoe,3 teaspoons of capers,2 tbspoons of TERRA DELYSSA’s extra virgin oil,salt and pepper.Preparation:Cook the potatoe in salted water ; gently fry the salmon fillets in a pan. Take skin & bones off the salmon fillets. Peel the potatoe, crumble it roughly. In an electric mixer, put the salmon, potatoe, cream, lemon juice, olive oil, the 2 teaspoons of capers, the tbspoon of artichoke paste, salt and pepper. Mix the whole for at least 2 minutes. Adjust seasoning. Pour in a fruitcake mould and leave in the fridge for at least 3 hours. Serve on a bed of lettuce, making balls of mousse with a spoon. Sprinkle a few capers on it.

Tunisian Lamb Medaillons

Thu, 16 Aug 2007 18:10:00 GMT

Ingredients:4 medaillons of lamb,2 garlic cloves,10 green olives,1 Tbspoons basil,1 Tbspoon lemon,4 Tbspoons extra virgin oil,pepper, salt.Preparation:Peel and crush the garlic cloves. Heat oil in a casserole on a low flame. Add the garlic and basil. Mix and cover, then simmer for about 10 minutes, mixing carefully from time to time. Add 1 tbspoon lemon and olives, increase the flame to medium level and put the lamb medaillons for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…) Display the medaillons on a service plate. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medaillons with it. Serve right away with braised endives or steamed potatoes

Tunisian Harissa Recipe

Mon, 13 Aug 2007 19:10:00 GMT

Ingredients:3 slices whole grain bread cubed,1 cup tomato juice,2 tbspoon sun dried tomatoes cut in litlle dices 8 fresh tomatoes, chopped,1 teaspoon Harissa,1 small cucumber, peeled and chopped,1 teaspoon crushed garlic,4 tablespoons balsamic vinegar ,8 tbspoons extra virgin oil.Preparation:Mix the bread, tomatoes, cucumber and garlic in a bowl. Add enough tomato juice to moisten the bread. Mix in a blender, adding more tomato juice if necessary. Add the remaining tomato juice, sun-dried tomatoes, harissa, vinegar and olive oil. Stir well and refrigerate before serving. Serve with garnishes : chopped onion, croutons, sliced olives, or whatever strikes your fancy.

FANCY AVOCADO

Mon, 13 Aug 2007 13:38:00 GMT

Ingredients:2 avocados,1 tomatos cut out of dice,200 gr [7 oz] prawns,8 olives,2 tbspoon extra virgin oil,1 lemon juice.Preparation:Pell the prawns and fry it for 2 minutes. Withdraw the flesh of avocado and to cut it in cubes.Mix all the ingredients very gently and fill half of avocado.Decorate with the olives.

Tunisian Sun Salad

Sun, 12 Aug 2007 17:20:00 GMT

Ingredients: 1 lettuce heart,1 apple granny smith crossed out of dice,1 carrot cut in plates,1 bundle of radish,4 small onions cut into four,1 section of pineapple crossed out of dice,8 tbspoon extra virgin oil,2 Tbspoons soy sauce,2Tbspoons balsamic vinegar,1 lemon,slightly roasted spilt almond 50g ,1 coffee spoon of slightly roasted sesame,10 olives .Preparation:Lay out the sheets of lettuce in a salad bowl, lay out over apples, carrots, radish, onions, pineapple, olives. Napper of a sauce vinaigrette and lemon and powder with almonds and sesame. This salad is a high vitamins source.

Tunisian Beef Carpaccio

Sat, 11 Aug 2007 17:10:00 GMT

Ingredients:600 gr [21 oz] beef fillet cut in very thin slices,30 gr [1 oz] fresh grated parmesan cheese,The juice of 1 big lemon,1 teaspoon crushed garlic,6 Tspoons extra virgin oil,salt,pepper,lettuce,200 gr (7 oz) Tunisian Mechouia Salad.Preparation:Display the beef slices on a large plate ; spread them with olive oil, salt, pepper and garlic. Replace to the fridge for 15 minutes, then turn slices upside down. Leave in the fridge for 15 minutes again. When ready to serve, spread the juice of lemon, and decorate with fresh basil leaves if you have some. Serve fresh with a lettuce,Tunisian Mechouia Salad and French bread.

Tunisian Fish Sauce

Fri, 10 Aug 2007 16:30:00 GMT

Ingredients:800 g (21 oz) Angler fish,A pinch saffron powder or saffron filaments,2 tbspoons chopped parsley,1 clove Crushed garlic,200 g (7 oz)artichokes hearts with herbs,1/2 glass White vinegar,1 lemon juice,4 tbspoons artichoke paste,1 tbspoon flour,8 tbspoons extra virgin oil.Preparation:Cut the angler fish into slices, sprinkle some salt to taste and flour it on both sides. Soak the saffron in 12 a cup of hot water. Pour olive oil in a pan on medium heat, place the fish in the pan and cook for 3 minutes, turn over, cook for another 3 minutes, splash with the vinegar. Add the garlic and saffron turning the fish so that it absorbs the saffron,Add the lemon juice, artichokes paste and artichokes hearts cut in 2 parts, simmer for 4 minutes turning the fish over. Add parsley. Stir and serve immediately.

Tunisian Sauce

Thu, 09 Aug 2007 16:00:00 GMT

Ingredients:1 little boilled potatoe,extra virgin oil,1 tea spoon of lemon juice,1 tea spoon of mustard,1 egg (without white),salt, pepper.Preparation:Mixer gently potatoe, egg, mustard, salt, pepper and crushed garlic. Very progressively add olive oil without stopping stirring up. Keep into the fridge. This recipe is the best known of provençal tradition. It’s serving with steamed white fish or fry fish, boilled eggs, anchovies, culin or steamed vegetables (carrots, potatoes, cauliflower, zucchinis, celery, green beans, …)

Tunisian garlic bread

Wed, 08 Aug 2007 16:00:00 GMT

Ingredients:8 slices of bread,8 Tbspoons extra virgin oil,4 cloves fresh garlic,8 leaves of fresh basil,100 g (3,5 oz)sun dried tomatoes paste 100 g (3,5 oz) fresh crushed parmesan,1 lettuce.Preparation:Toast the bread with crushed garlic first and tomatoes paste. Add basil and parmesan.Season with plenty of extravirgin olive oil, salt to taste. Place under grill for 10 minutes.Serve hot with a fresh seasoning lettuce.

Tunisian vegeterian summer calagnes

Tue, 07 Aug 2007 15:35:00 GMT

ingredients:600g (21 oz) of zucchinis,600g (21 oz) of mixed tomatoes,300g (11 oz) of lasagnes complete,200 g (7 oz) cream cheese,100g (7 oz) grated Gruyere,4 tbspoons artichokes paste,2 onions,2 cloves of crushed garlic ,1 tbspoon of chopped basil,1 tbspoon of chopped origan,2 tbspoons of chopped parsley ,8 tbspoons extra virgin oil,4 tbspoons of milk of soya,salt, pepper.Preparation:in a pan, pour zucchinis and onions cut in thin slices. Cook 10 minutes gently.In a pan, to pour tomato purée, add parsley, the origan, garlic and basil. Cook 10 minutes gently.Mix the soft white cheese with the milk of soya. In a dish with gratin, pour a little tomato sauce and put a layer of lasagnes, cover with one the third of the tomato sauce, half of soft white cheese, half zucchinis and a third of grated Gruyere. Cover with lasagnes and to repeat the operation.Finish with a layer of lasagnes, the tomato sauce and grated Gruyere. Cook with hot furnace.

Tunisian Fusilli

Mon, 06 Aug 2007 16:00:00 GMT

Ingrdients:500 g (11 oz) Fusilli,200 g (7 oz )sun dried tomatoes,100 g (3,5 oz) fresh crushed parmesan,50 g (2 oz) capers,100 g (3,5 oz)green olives,1 small bunch fresh basil,2 crushed clove garlic,4 anchovies,10 tbspoons extra virgin oil.Preparation:In a pan, pour olive oil and sun dried tomatoes cut in thin slices, basil and garlic. Cook on low heat for 10 minutes, add the pitted olives, the capers, chopped anchovies, abundant freshly ground pepper. Cook for 5 minutes. Add the parmesan and mix gently. Boil the fusilli al dente and add to the sauce, toss and serve immediately.

Tunisian Paella

Sun, 05 Aug 2007 14:55:00 GMT

INGREDIENTS:8 tbspoons of Tunisian extra virgin oil,1/2 cup of rice,20 shrimps,20 mussels,20 clams,2 boneless chicken breasts (strips or chunks),1/4 cup of peas,1/2 small can of red pepper,100 g (3,5 oz) artichokes hearts,1 cube of fish bouillon,saffron, pepper, salt,5 tablespoons of tomato sauce,3 cloves of garlic,1 medium onion,extra large frying pan.PREPARATION:Boil 1/2 cup of water with a cube of fish bouillon, and keep it hot over low heat.Clean the mussels and the clams, and make it open in a separate pot with salt and pepper,and reserve them for later. Heat the oil before adding the ingredients. Peel and chop the garlic,chop the onion in small pieces and add to the garlic. When the onion is are golden brown,add the tomato sauce and simmer all together. Add the chopped squids, chicken cut in small pieces,artichokes hearts. Simmer for about 10 minutes. Add the rice, spices, simmer while stirring for 5 minutes,and then pour in fish bouillon to fill the pan. Boil about 10 minutes, add the sweet peas, the red peppers,the mussels, the shrimps and the clams. Keep cooking until the rice is cooked, and stir from time to time to prevent rice sticking to the bottom of the pan. Keep adding water as necessary.When the water evaporates completely, and the rice is done, turn the fire off, cover the pan and let it rest for 5 minutes before serving. Serve with lemon quarters.

Tunisian Lamb Grill

Sat, 04 Aug 2007 16:15:00 GMT

Ingredients:4 medaillons of lamb,2 garlic cloves,green olives,1 onion,2 tomatoes,2 sweet peppers,herbs for barbecue,Fresh mint,Yoghourt sauce (yoghourt + mint + lemon + garlic + pepper + salt),6 Tbspoons Tunisian extra virgin oil,hot pepper, salt. Preparation:Peel and crush the garlic cloves. In a bowl mix the garlic with herbs, spices and oil. Cut the lamb in cubes and let marinated in the oil for 4 hours. Grill lamb, peppers, onion and tomatoes. Serve with fresh lettuce, fresh mint, olives and yoghourt sauce.

TUNISIAN WINTER GRATIN

Fri, 03 Aug 2007 16:38:00 GMT

INGREDIENTS:8 potatoes cut in thin slices,5 Tbspoons sour cream,200 g (7 oz)artichokes paste,4spoons extra virgin oil,200 g (7 oz) grated emmenthal,salt,pepper. PREPARATION:In a dish with gratin, pour 2 olive oil tbspoons and put a layer of potatoes, cover with third of artichokes paste, cream and emmenthal. Repeat the operation. Cook with medium oven for 40 minutes.

Tunisian Mesfouf with dry fruits

Tue, 31 Jul 2007 15:55:00 GMT

INGREDIENTS (for 4 persons):500g MESFOUF,60g of butter,200g of caster sugar,100g of hazel nuts,100g of peeled almonds,100g of dry grapes,100g of pistachios,100g of pinions,2 spoons of olive oil.PREPARATION:Humidifiy the Mesfouf with two glasses of water and mix it with two spoons of olive oil. Put in the couscoussier and let cook with the vapor during 15 minutes. Make roast at the same time almonds, hazel nuts and pistachios on soft fire. Crush coarsely almonds and hazel nuts.with cooking, put seeds of mesfouf in a container, incorporate butter and caster sugar according to the taste (add milk in option ). Furnish the dish with the dry fruits and the dry grapes.

Tunisian Fine vermicelli with chicken

Mon, 30 Jul 2007 16:13:00 GMT

INGREDIENTS:400g of Fine vermicelli,4 chicken legs,1 onion,1 clove of garlicl,1 carrot,1 celery branch,1 brunch of parsley,3spoons of olive oil 1spoon of tomato puree,10cl of bouillon of meat,2 sheets of bay-tree,1little spoon of dried thyme, 1little spoon of rosemary,salt, pepper.PREPARATION:Cut the carrot into small dice, the clove of garlic, the onion, and the celeryi. Heat the oil and bleach vegetables. Add the dried thyme, the bay-tree and the rosemary. Distribute the pieces of chicken over and realized to return them on the two sides during 10mn. Diluted the tomato puree in the meat bubble then pour the mixture on chicken. Add salt and pepper and leave cooking during one hour on soft fire. During this time whitewash slightly les cheveux d’ange with little oil and water then cook them with the steam during 20mn. When the pastes will be almost cooked mix them with chiken sauce. Pour the mixture in an active dish. Lay out the pieces of chicken above and cook into the micro wave during 20 to 30mn. Serve hot.

Tunisian Lasagna with ricotta

Sun, 29 Jul 2007 15:23:00 GMT

INGREDIENTS:1 box of Lasagna,20g of flat parsley,50g of sheets of basil,1 spoon of olive oil,50g of chopped green pepper,250g of fresh cream,250g of ricotta,25g of grated parmesan,salt, pepper.PREPARATION:Preheat the oven and butter a dish. Put the parsley and the basil in a mixor until it is well chopped heat oil in a frying pan. Add the sweetpepper and cook it from 2 to 3 mn. Incorporate the fresh cream, the ricotta and the parmesan. Cook them during 4 mn. Pose a layer of lasagnes in the dish, cover with mixture, start again until exhaustion of ingredients. While finishing by a layer of lasagnes. Put it in oven during 20 mn and serve very hot.

Tunisian Farfalle with tuna

Sat, 28 Jul 2007 16:00:00 GMT

INGREDIENTS (for 4 persons):400g of Farfalle,500g of peeled tomatos,100g of tuna olive oil,2 cloves of garlic,2 sheetts of bay-tree,some basil sheets,1bunch of parsley,salt,pepper.PREPARATION:Put the garlic in oil and add the tomatos flavour with salt and pepper and cook them on soft fire. In a frying pan fry the tuna cuted in pieces in its oil cook the nouilles in salted water. Drain them, add to the sauce of tuna the persley, the bay-tree and the chopped basil pour above the nouilles and serve hot.

Tunisian Cannelonis with mushrooms

Thu, 26 Jul 2007 16:30:00 GMT

INGREDIENTS:1 box of cannelonis,600 g of mushrooms,250g of mozarella,1 onion,2 tomatos,½ lemon,1 clove of garlic,80g of butter,40g of flour 50cl of milk nutmeg,salt and pepper.PREPARATION:Cut the cleaned mushrooms in plates. Return the onion and the garlic in 20g of butter during 3mn. Add the mushrooms and let then cooking while stirring up until evaporation of water. Add salt, pepperand sprinkle with lemon juice. Put peeled tomatos in a strainer, powder with table salt and let drain. Dissolve in a pan 40g of butter. Add the flour while stirring up during 2mn on a soft fire and pour cold milk on a sharp fire, bring to boiling while whipping. Out of fire, incorporate salt, pepper, a pinch of nutmeg, half of the mozarella and the mushrooms. Incorporate in each of canellonis the mushrooms sauce, align them in a buttered dish, incorporrate the dices of tomatos to the remainder sauce. Cover the cannelonis with the remainder mozarella. Put it in the oven for 20 to 25mn and serve hot.

Tunisian Cannellonis stuffed with spinach

Wed, 25 Jul 2007 16:00:00 GMT

INGREDIENTS:20 cannellonis,300 gr of onions,2 cloves of garlic,4 spoons of fresh cream,salt and pepper,50 gr of graped cheese,350 gr of Ricottalemon juice . Sauce béchamel :50 gr of butter,50 gr of flour,100 gr of graped cheese,salt and pepper.PREPARATION:Fry the onion and the garlic in oil and butter, mix the spinach in a mixor. Withdraw onion from oil and mix it with spinach. Add the fresh cream, salt, pepper and lemon juice. Add the graped cheese, the ricotta and the mixture of onion /spinach. Bechamel sauce : dissolve butter, add the flour and wet gradually with milk without stopping stirring up. Withdraw the sauce from fire when it thickens. Stuff the cannellonis with the mixture of spinach, butter a mould going to the oven. Lay out the cannellonis. Cover at side. Spread out the remainder of the mixture over the cannelloni. Cover them with the bechamel sauce. Discover the dish and let cook during 45 mn.

Tunisian Twist with sweet herbs

Tue, 24 Jul 2007 16:33:00 GMT

INGREDIENTS (for 4 persons):200g of cheese with garlic and sweet herbs,15g of butter,4 spoons of fresh cream, salt and ground pepper,350g of pastes,1 to 2 spoons of chopped chive or fresh chopped parsley.PREPARATION:Put the cheese in a pot and reserve it. Melt butter in a pan add the cream the salt and pepper and hold this preparation on soft fire. During this time cook the pastes in salted ebullient water. Drain and give them to heat on a soft fire .Pour the tepid mixture cream/butter, addcheese and continue cooking until the cheese melts and covers well the pastes. Furnish with chive or chopped parsley and serve hot.

Tunisian Shell with seafood

Mon, 23 Jul 2007 16:10:00 GMT

INGREDIENTS (for 4 persons):400g of Shell pasta,600g of moulds,500g of peeled tomatos,1 onion and 1 clove of garlic,30g of butter,1 spoon of oil,100g of shrimps,2 sheets of bay-tree,1 spoon of capers, salt, pepper and chopped parsley.PREPARATION:Wash the moulds, make boil them in salted water during 8 to 10mn. Pour this water, agitate the moulds with butter and keep them with the heat. For sauce Prepare the onion, garlic in oil during 5 mn. Add the peeled tomatos. Spice with the bay-tree, salt and pepper Add the moulds while stirring up until cooking. Add then capers, in addition make boil the pastes in salted and slightly lubricated water. Mix them with sauce and serve with chopped parseley.

Tunisian Penne with Shrimps

Sun, 22 Jul 2007 14:15:00 GMT

INGREDIENTS(for 4 persons):400g of Penne,500 g of shrimps,1/2l. of fresh cream,1 cup of grated cheese,2spoons of butter ,6 spoons of tommatos puree,1spoon of vinegar,salt, pepper.PREPARATION:Pour in a pan the fresh cream, the vinegar, the cheese and let cook then on a soft fire during half an hour Cook the pastes in a pan in salted water. Drain them and pass them under fride water. Dissolve butter ,pour it on the pastes and mix them. At the same time, cook the shrimps in a salted water. Drain them then peel them. Mix with fresh cream, the tomatos, add salt aqnd pepper. Put the pastes in a mould going at the oven. Spread the shrimps above and sprinkle with sauce, then cook them during half an hour.

Tunisian Penne with liver

Fri, 20 Jul 2007 15:55:00 GMT

INGREDIENTS (for 4 persons):350g of Penne,2 onions,2 spoons of oil,40g of butter,200g of liver of lamb,salt , pepper,1dl of vinegar,2dl of bubble of meat,100g of mushrooms,1 spoon of chopped parsley.PREPARATION:Return the chopped onion in the mixture oil-butter with the liver cuted in pieces. Frit them a few moments. It is necessary to keep them rosy. Degrease them thaw with the vinegar , cook them until the liquid reduces on the half. Add the bubble of meat, the mushrooms cook until boiling. Add the cooked pastes then leave them on a soft fire until evaporation of the liquid. Poached on each plate and strew with chopped parsley.

Tunisian Cavatoni with Fish

Thu, 19 Jul 2007 16:25:00 GMT

INGREDIENTS (for 4 persons):400g of pastes Cavatoni,1 carrot 2 onions,3 cloves of the garlic,3 bits of parsley,6 peppercorns,500g fish with tender flesh,5 nets of anchovy,9 spoons of olive oil,1 ½ spoons of tomatos puree,2 sheets of bay-tree,1coffee spoon of lemon juice,salt, pepper.PREPARATION:Carry to boiling one liter of water the carrot cut out of discs one onion cut out on thin slice, the parsley and the peppercorns. then add the juice of lemon and salt cook fish in this bubble during 20mn, then pass it in a strainer and measure in 12cl. in a pan make return the second chopped onion in 5cl of oil. Add fish cut in great pieces. Diluete the tomato puree in the bubble and add it to fish and cook it .in a frying pan return the garlic in the remainder of oil, add there the chopped anchovy then cook the macaronis, after that drain them mix sauce of anchovy with sish sauce add salt and pepper. Serve the pastes and sauce separately.

Tunisian Spaghettis with tomato and anchovy

Wed, 18 Jul 2007 15:38:00 GMT

INGREDIENTS:400g of spaghettis,350G of fresh tomatos,100g of anchovy,2 cloves of garlic,1 bunch of parsley,1 green pepper,1dl of olive oil,salt.PREPARATION:Pour the oil in a pan, add the garlic and the pepper. Fry garlic in oil then remove it with sweet pepper. Add to the oil the remaining anchovy, tomatos and cook them during half an hour. Meanwhile, boil water, add salt, plunge there the spaghettis and cook them. Drain the pastes tes. Pour obove it a cold water before removing sauce of fire, add the chopped parsley, and mix it well then serve the half on the paghettis. Decorate the dish with the remainder anchovy. Pour the remainder of sauce in a saucer and serve.

Tunisian Spaghettis with seafood

Tue, 17 Jul 2007 16:12:00 GMT

INGREDIENTS:350g of Spaghettis,1kg of seafood (moulds, clovisse 8 shrimps, 8 imperial crayfish),2 onions,1 sheet of bay-tree ½ lemon,1celery branch,1 bunch of parsley,1 spoon of tomatos puree,2dl of fresh cream,olive oil, salt and pepper.PREPARATION:Brush well the moulds and the clovisses. Put them on soft fire with a little butter to opening. Remove of the 2/3 of seafood the two valves and leave the others with only one valve. Filter the liquid and put it side in a pan put water flavour with a cut onion, the bay-tree, the parsley, celery, salt and boil them. Plunge in this bubble the shrimps and cook them, peel only the crayfish, chop the other onion, return them in the oil and add the flesh of cut crayfish in a little water link the filtred crustacs liquid the tomato puree, the fresh cream, the ground pepper and boil them, the sauce will be neither too liquid nor too dense. Meanwhile cook the spaghettis, drain them, add the seafood, mix the whole with the half of the sauce. Furnish around the pastes the seafood and the shrimps. Serve with the remainder of the sauce in a frying pan return the crushed garlic in the remainder of oil add there the chopped anchovy nets. After that cook the macaronis, then drain them, mix sauce of anchovy with sish sauce.

Tunisian Spaghettis with cold sauce

Tue, 17 Jul 2007 15:55:00 GMT

INGREDIENTS:350 g of spaghettis,3 large ripe tomatos 1 green pepper,1 yellow pepper,basil,1spoon of mustard,6 spoons of oliveoil,1lemon,salt. PREPARATION:Plunge the tomatos in ebullient water during 2mm remove the skin of tomatos and cut it in pieces. Roast sweet peppers directly on the flame by eliminating the burned skin and cross into small pieces. In a pot pour the lemon juice, flavour with salt, add oil and the mustard then beat the whole with the fork. Cook the pastes. Mix the pastes with the sweet peppers the tomatos and the sauce flavour with salt, basil. Serve cold.

Tunisian Noodles with meat of beef

Sun, 15 Jul 2007 16:10:00 GMT

INGREDIENTS (for 4 persons):400g of Noodles,800g of meat of beef,2spoons of olive oil.1 spoon of butter,1spoon of mushrooms,2 carrots,2 zucchinis,1 onion,1 branch of celery ,250g of peeled tomatos,2 sheets of bay-tree cloves,salt, pepper.PREPARATION:Heat the oil and the butter in a frying pan. Add the whole meat the cuted onion. Fry it during 1 mn and while turning over the piece of meat. Wash vegetables and cut them (carrots, zucchinis, celery) and boil them in an another pan. When the color of meat is dark, add tomatos, pepper, cloves and the bay-tree. Add salt and boil them. Add the mushrooms, and cook during 2 hours and add water if necessary. Remove the meat and cut it in pieces and keep it with the heat. Pass vegetables with the juice to the sieve and put it again in a pan and heat on a soft fire. Boil the nouilles in a salted water. Drain them and mix with meat sauce. Pour in a dish and put above the meat.

Tunisian Bucatini with moulds

Sat, 14 Jul 2007 16:05:00 GMT

INGREDIENTS (for 4 persons):1kg of moulds,300g of peeled tomatos 400g of Bucatini,50g of black olives,50g of green olives,2 cloves of garlic,2spoons of anchovy,1 handle of parsley,5 spoons of olive oil,salt and pepper.PREPARATION:Wash the moulds well. Put them on fire with 2 spoons of oil a little chopped parsley and a clove of garlic. Cook until opening of moulds. Out of fire, pour the lmolluscs in a pan with leur filtred juice and leave them on side. In an another pan, put the remainder oil, the clove of garlic, the paste of anchovy, lstoned olives, salt and pepper. Add tomatos and let them cook. At the end add the molluscs with their juice, the parsley and let cook 3mn. Meanwhile, cook the BUCATINI, mix them with sauce and serve hot.

Tunisian Bucatini with Merguez

Thu, 12 Jul 2007 16:15:00 GMT

INGREDIENTS:400g of Bucatini,600g of peeled tomatos,12 merguez,70g of grated cheese ,olive oil,salt and pepper.PREPARATION:Tingle the merguez with a fork and cook them with vapor during 20mn in a frying pan. Pour 2 spoons of oil, add tomatos, 1 pinch of salt and pepper. Add the merguez to the sauce and continue cooking. Boil the BUCATINI in a salted water, drain them and mix with cheese. Pour it in a soop tureen. Mix with the sauce after removing the merguez. The merguez could be serve as a second dish accompanied by salad or pulp vegetables.COOKING TIME : 40 mn.

Tunisian Pastry :Kaak Warka

Wed, 11 Jul 2007 17:40:00 GMT

Ingredients:Almonds paste :500 g of almonds ground,150 g of sugar,l water of pink,paste of sheet,1 kg of flour,500g of butter,2 glasses of water.Preparation of sheet : boil butter on a soft fire, then add it to the flour, mix the whole in adding tepid water until a complete absorption. Mix well the flour until obtain a mixture spongeu, put the paste in a plastic bag and let it rest. Preparation of paste of almonds : anger the ground almonds with sugar by adding the water of pink gradually until a perfect absorption. Take small balls of the sheet paste and pass them to laminoir. Take in the same way small balls of almonds paste and rolled up in cigaretes, put them in the rolled sheets, and rolled up in the form of Kaak, put them in a plate and pass them to the oven during 15 mn.

Tagine

Tue, 10 Jul 2007 15:45:00 GMT

Six medium eggs,A small can of tuna chunks, drained,A handful of fresh parsley, chopped ,Grated mild cheese (enough to fill a small teacup),A medium sized potato, peeled and cut into small squares (about 1.5 cm wide),One small onion, finely chopped,A drop of milk,Oil for greasing Salt and pepper to taste,Small ceramic/earthenware roasting tray (or a casserole dish, if you don't have the roasting dish),A lemon to garnish.Preparation:Heat your oven to a high temperature (about 220 degrees centigrade),Boil the potato in salted water for a few minutes until they're almost cooked. Drain and cool.Break the eggs into a large mixing bowl and beat together. Add the drained tuna, cooled potatoes, parsley, cheese, chopped onion, a drop of milk (to make sure the mixture isn't too thick!) and seasonings to suit your taste.Grease the roasting dish with the oil, then pour in the mixture ensuring everything is evenly spaced.When the oven gets hot (it really does need to be hot for the tagine to rise!), put the roaster/dish into the oven on the top shelf. Cook for around 20-25 minutes until the eggs are set and the top is slightly golden.Remove from the oven, cut into squares and serve with slices of lemon.

Tunisian Salad

Sun, 08 Jul 2007 03:00:00 GMT

ingredients:Half a cucumber,About 2 mewdium (or one large) tomatoes,Small red onion,Capsicum peppers (1/2 each red and green),Olive oil,Lemon juice.Preparation: Get yourself a large mixing bowl.Finely chop the onion and add to the dish. To finely chop the cucumber, here's a little trick: get a sharp knife and make slices about 1/2 a centimetre wide across the pale flesh of the halved cucumber (towards the base). Make sure you don't cut theough: you want these slices to stay on for the time being! Turn the cucumber round 90 degrees and do the same again, like a cross hatch design. Then cut through the green skin as though you are making slices: the small chunks should come off perfectly! Once you've chopped all of the cucumber, add this to the bowl.To chop the tomatoes, cut into quarters and remove the flesh (set to one side). Then chop the more solid parts as fine as you did the cucumber. Add this and the squishy parts to the bowl.Finely chop the peppers; add these too.Add a sprinkle of salt and pepper, a drizzle of olive oil and about 2 tablespoons of lemon juice to the bowl. Mix well and taste. Add more seasoning/olive oil/lemon juice to suit your taste.Serve in a large salad bowl on a bed of lettuce leaves. Add black olives, slices of hard boiled eggs and sprinkle with a handful of chopped fresh parsley.To decorate:Black olives,Boiled eggs,Fresh parsley,A few lettuce leaves.

Tunisian couscous with fish from Sfax

(for 6 persons): 1 kg of Couscous ;6 pieces of grouper;2 garlics;1 big onion;12 hot green peppers;1 spoon of harissa;2 spoons and a half of tomato puree ,1 glass of olive oil ;1 little glass of cumin ;salt and pepper. Preparation: Wash well the fish, add a little salt, cumin and sweet pepper. Put the onion on soft fire with oil during 5 minutes. Add the green peppers, let them a moment, then add the harissa, tomatos, cumin and garlic, cook them during 10 mn while mixing. Remove the green peppers in an another pan then pour 1 liter and a half of water on the mixture. When the water starts to boil, add the fish and leave on a soft fire during 15 to 20 minutes. Whille weting the couscous with oil, water and salt. Cook the couscous with the vapor during 20 minutes, it will be enough for you to place it in a large container. Withdraw fisf of the bubble, at the same time add the sauce to the couscous. Dicorate your couscous with green peppers and the grouper

Tunisian couscous with meat

Ingredients (for 6 persons): 1Kg of couscous ;500 g of meat of lamb;200g of carrots;200g of potatoes;200g of turnips;1 chopped onion;150g of soaked chickpeas ;½ coffee spoon powder pepper;1coffee cup of olive oil ,½ coffee salt, pepper;2 spoons of tomato; 1 coffee spoon of harissa . Preparation: Cut the meat into small pieces, marinate with salt, pepper. Cut the turnips, carrots and potatoes in quarters. Return the meat and the chopped onion in oil, add chickpea and tomato diluted in a glass of water, harissa, pepper and leave approximately 10mn. Add vegetables and pour 1 litre and half of water When the water is boiling put the couscous in the couscoussier and cook with the steam in two times. Add potatoes and water in the sauce. After the cooking of the couscous, withdraw it from the couscoussier and put it in a dish.after the cooking of vegetables and meat. Check salt and pour the sauce on the couscous.

Tunisian couscous with poulps

Ingredients (for 6 persons): 1 kg of couscous;1kg of poulps;1 glass of olive oil;1 onion;200 gr of tomatos puree;2 zucchinis;3 potatoes;150 gr of pea;6 hot dry red peppers ;1 spoon harissa;6 green peppers ;salt and pepper Preparation: Put the 6 hot dry red peppers in water during a whole night. Remove peppers from water then pass them in hot oil during few moments before their color becomes dark. Put the green peppers, the cut onion, tomatos in oil and add salt and harissa. Put the mixture on a soft fire during few minutes then remove the green peppers and place them in a plate separetely. Cut the poulps in a big pieces and cover them with two liters of water. Let the poulps until boiling. Add the cuted vegetables. Put the humidified couscous in the KESKES (couscoussier) and let cook during 20 minutes with vapor. Supervise the level of sauce and add water if it is necessary. When the couscous is cooked and the pieces of poulps become supple, add the pepper to the sauce, empty the couscous in a large container then let cool. Decorate the couscous with vegetables. Place the poulps in the middle with green peppers.

Tunisian couscous from Djerba

Ingredients (for 6 persons): 1 kg of Couscous;6 pieces of grouper;2 garlics;1 big onion;12 hot green peppers;1 spoon of harissa;2 spoons and a half of tomato puree;1 glass of olive oil;1 little glass of cumin, salt and pepper. Preparation: Wash well the fish, add a little salt, cumin and sweet pepper. Put the onion on soft fire with oil during 5 minutes. Add the green peppers, let them a moment, then add the harissa, tomatos, cumin and garlic, cook them during 10 mn while mixing. Remove the green peppers in an another pan then pour 1 liter and a half of water on the mixture. When the water starts to boil, add the fish and leave on a soft fire during 15 to 20 minutes. Whille weting the couscous with oil, water and salt. Cook the couscous with the vapor during 20 minutes, it will be enough for you to place it in a large container. Withdraw fisf of the bubble, at the same time add the sauce to the couscous. Dicorate your couscous with green peppers and the grouper

Tunisian couscous from Hammamet

Ingredients (for 6 persons):1 kg of couscous;4 pieces of kaddid :(tunisiancuisinestoresite@gmail.com for your kadid order);2 kg of snails;Notice : before preparing this dish the snails should be left during two days in the flour then boiled. 2 little glasses of olive oil;2 spoons of tomatos puree;2 spoons of harissa;2 garlics ;1 spoon of a mixture of coriandre and caraway ;salt and pepper Preparation: Return the kaddid in a container with oil during minutes. Add the tomatos, the garlic, the harissa, the coriandre, the caraway and salt. Let the mixture cook during 5 minutes then add 2 liters of water and the cleaned snails. Wet the couscous with water and let cook with vapor during 20 minutes. At the end of the cooking, withdraw the semolina of the couscoussier, sprinkle the couscous with sauce and let rest To serve decorate with the kaddid and the snails.

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