Tourchi Batata ~Tunisian Spicy potato salad

A delicious and spicy potato salad with a hint of cumin and lemon.

Ingredients:

4 medium sized potatoes
1 tablespoon Harissa paste
3/4 teaspoon salt
1/2 teaspoon ground cumin powder
2 tablespoons lemon juice
1 tablespoon olive oil

Method:

1. Boil the potatoes and when they have cooled  slightly peel them.
2. Dice the potatoes into 1 inch pieces and keep aside.
3. Heat the oil in a frying pan , when it warms up add the harissa, cumin and salt. Sauté for a minute or two for the spices to release flavour.Add the lemon juice and stir it in.
4. Add the diced potatoes and toss to coat the potatoes with the spice mixture.
5. Transfer to a serving dish.
Serve warm or cold.

You may like :
Tunisian Chickpea salad

Submitting  to:
 Flavours of Tunisia event by simply.food

or the

Touarits ~Spicy stuffed Tunisian bread

Crispy Tunisian style stuffed semolina bread with a spicy vegetarian harissa filling.

Ingredients:

240 g / 8 oz fine semolina
1 teaspoon fast acting yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon oil
1/2 -1 cup warm water( use as much as required)
1 tablespoon plain flour for kneading and dusting.

Filling:

1 medium carrot finely shredded
1 red onion finely chopped
1/4 red capsicum finely diced
1/4 yellow capsicum finely diced
2 medium tomatoes de seeded and finely diced
1 tablespoon harissa paste - Tunisian chilli paste( add more or less to taste)
1/4 teaspoon  cayenne pepper
1/3 teaspoon salt
1 tablespoon olive oil

Method:

1. In a large bowl add the semolina, salt, sugar and yeast and stir together.
2. Add the oil and add a little water at a time until you have a soft pliable dough.
3. Knead the dough for 5 minutes, cover and place inside the bowl.Cover and leave in a warm place to prove for 1 hour.
4.To make the filling , heat oil in  pan and sauté the onions in it, once the onions soften slightly add the capsicums and grated carrot and sauté for about 5 minutes until both carrots and capsicums are cooked.
5. Add the diced tomatoes, salt, cayenne pepper and the harissa paste and sauté for 3-4 minutes until the filling is thick and almost dry.
6. Remove from the heat and leave to cool.

7.On a floured surface knock the air out of the dough and knead for 3-4 minutes , divide the dough into 10 parts and keep aside.
8. On a floured surface pat out two of the dough balls to form 3 inch circles.
9. Take a generous spoonful of the filling and place it in the centre of one of the dough discs.
10. Cover this with the second dough disc and using your thumb press the edges down to seal them
11. Take a fork and make indentations around the edge to further seal the edges and make a pattern.Repeat for remaining parts of dough.
12. Place the bread rolls onto an oiled baking tray and cover with a cloth. Leave aside for 20 minutes.
13. Preheat an oven to 180 degrees C/ 375  degrees F.Bake the Touarits for about 25-30 minutes until crisp and golden brown.
14. Remove from the oven and transfer them to a wire rack to cool.
Serve with soup

You may like :
Tunisian Chickpea salad

Submitting  to:
 Flavours of Tunisia event by simply.food

White chocolate frozen banana pops secret recipe club challenge Oct 22nd 2012

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.
My assigned blog was  Hugs and CookiesXOX which is written by Danielle. The site has many varied and interesting recipes and mostly are sweet. I selected the white chocolate  frozen banana pops recipe which was simple to make and delicious.

Healthy and delicious frozen bananas covered in  delectable creamy white chocolate and sprinkles.

Ingredients:

1 banana
120 g / 4 oz white chocolate
chocolate sprinkles.

Method:

1. Peel the banana and cut in half.
2. Push a lolly pop stick into the cut end and freeze the bananas for 30 minutes.
3. Melt the chocolate and when it has melted dip the frozen bananas into the chocolate.
4. Shake the extra chocolate off  and sprinkle chocolate sprinkles all over the white chocolate.
5. Leave to set for 5 minutes before eating.

You may like:
Banana Icecream

Tunisian Chickpea Salad

Spicy flavoursome protein packed chick pea salad dressed with olive oil, mint and aromatic spices.

Ingredients:

1 can of precooked white chickpeas drained
1 tablespoon sun dried tomatoes(in oil) finely diced
1 tablespoon finely diced red and green peppers
1 tablespoon fresh finely chopped coriander
1 shallot finely chopped

Dressing:

1 tablespoon white vine vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon dried mint
1/ 2 teaspoon chilli flakes
1/4 teaspoon garlic powder
1 tablespoon lemon juice

Method:

1. In a large bowl add the cooked chickpeas, shallot, peppers, half the coriander and sun dried tomatoes and mix together.
2. In a jar with a lid add the vinegar, olive oil, salt, mint, garlic powder, chilli flakes and lemon juice . Close the lid and shake the jar to combine the dressing.
3. Pour the dressing over the chickpea salad and toss to coat everything with the dressing.
4. Cover the salad and chill for 30 minutes to let the flavours infuse into the salad.
5. After 30 minutes transfer to a serving dish and garnish with remaining coriander.
Serve with toasted pitta bread.

Submitting  to:
 Flavours of Tunisia event by simply.food

Mesfouf ~ Sweet Tunisian style couscous with Dates and Apricots

Delicious Tunisian  breakfast couscous dish enriched with apricots, dates , pistachio and almonds and delicately flavoured with rose water.

Ingredients:

60 g / 2 oz couscous
140 ml water
2 tablespoons sugar
1 teaspoon rose water
1 tablespoon flaked almonds
6 pitted dates
6 dried apricots
1/2 tablespoon  chopped pistachio nuts
rose petals for garnish (optional)

Method:

1. In a saucepan boil the water and add the sugar to it. Boil the syrup for 2-3 minutes until sugar is totally dissolved.
2. In a heatproof bowl add the couscous and pour over the sweet water.
3. Cover and leave aside for 60 minutes until couscous has absorbed all the water.
4. After 1 hour, fluff up the couscous with a fork and transfer to a bowl.
5. Chop up the dates and apricots into small pieces and add to the couscous.
6. Add the flaked almonds and pistachio nuts and the rose water and toss the couscous lightly to mix all the ingredients.
7. Transfer to serving bowls and garnish with pistachio nuts and rose petals.

Submitting  to:
 Flavours of Tunisia event by simply.food