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TUNISIA Appetizers & Soups
TUNISIA Main Dishes
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Main Berkoukech soup 
The name of this soup refers to a specific type of couscous called berkoukes. Israeli or pearl couscous are good substitutes.
Berkoukes soup is found in North Africa and in the Middle East.
Serves: 6
1 large onion, chopped
1/2 lb boneless chicken, beef or lamb, trimmed of excess fat and cut into 1-inch pieces
2 medium tomatoes, chopped
1 tsp tomato paste
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground ginger
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can chickpeas, drained
2 small zucchini, diced
2/3 cup uncooked Israeli couscous
Salt and pepper, to taste
Chopped cilantro, to serve
Serves: 6
Preparation time:20 minutes
Cooking time:1 hour 20 minutes
1 tbsp olive oil1 large onion, chopped
1/2 lb boneless chicken, beef or lamb, trimmed of excess fat and cut into 1-inch pieces
2 medium tomatoes, chopped
1 tsp tomato paste
1 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground ginger
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can chickpeas, drained
2 small zucchini, diced
2/3 cup uncooked Israeli couscous
Salt and pepper, to taste
Chopped cilantro, to serve
1. In a large pot or Dutch oven, heat oil over medium heat. Add onions and sauté until translucent. Add meat, tomatoes, tomato paste, paprika, coriander, ginger and garlic. Season with salt and pepper and cook for 5-10 minutes, stirring occasionally, until meat is lightly browned.
2. Add carrots and celery. Add 5 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for about one hour, until meat is cooked and beginning to become tender.
3. Add the chickpeas and zucchini. Cook for 20 minutes more, until zucchini is softened.
4. If you plan to serve the soup right away, add the couscous directly to the pot and cook according to package directions. If you prepare the soup ahead of time, save this step until just before serving, as the couscous will continue to absorb liquid.
5. Garnish with chopped cilantro and serve.
2. Add carrots and celery. Add 5 cups of water. Bring to a boil, reduce to a simmer, and cook, covered, for about one hour, until meat is cooked and beginning to become tender.
3. Add the chickpeas and zucchini. Cook for 20 minutes more, until zucchini is softened.
4. If you plan to serve the soup right away, add the couscous directly to the pot and cook according to package directions. If you prepare the soup ahead of time, save this step until just before serving, as the couscous will continue to absorb liquid.
5. Garnish with chopped cilantro and serve.
Main Chicken couscous
The Chicken Couscous is a flavorful and healthy dish with exotic spices but still simple enough to make any day of the week.
Pearl couscous, sometimes also called Israeli couscous is the same as regular couscous but just a bit bigger and sometimes comes in various colors.
Serves: 8
4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Serves: 8
Preparation time:20 minutes
Cooking time:1 hour 30 minutes
3 tablespoon Moroccan spice blend recipe below4 chicken breasts about 1 1/2 lbs, boneless and skinless
2 tablespoon olive oil
1 large onion chopped
5 cloves garlic minced
1/2 cup golden raisins
14 ounce chickpeas (1 can) drained and washed
14 ounce fire roasted tomatoes (1 can)
3 cups chicken broth low sodium
1 cup pearl couscous dry
4 cups kale rinsed and roughly chopped
Moroccan Spice Blend
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon allspice
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 teaspoon cardamom
Preheat oven to 375 F degrees.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Combine all the Moroccan spice blend ingredients together. The recipe should yields about about 3 tbsp.
Season the chicken breasts with 2 tbsp of the Moroccan spice blend thoroughly. Use more as preferred.
In a large Dutch Oven or a oven safe pot, heat the olive oil over medium-high heat. When the oil is hot add the chicken breasts and sear on both sides until browned, about 2 to 3 minutes per side.
The chicken will not be cooked through at all, it will just be crispy on the outside. Transfer the chicken from the pot to a plate and set aside.
Add the onion and garlic to the pot and saute for about 3 minutes until onion softens and becomes translucent and garlic is aromatic. add the remaining 1 tbsp of the Moroccan spice blend and stir.
Add the golden raisins, chickpeas, fire roasted tomatoes, chicken broth, couscous and stir well. Gently stir in the kale. Bring to a boil, then add the chicken breasts back.
Cover the pot with a lid and place in the oven. Cook in the oven for 30 minutes with the lid on, then remove the lid and cook for an additional 30 minutes.
Main Majadra lentils and rice
Mujadara or Majadra is a Middle Eastern lentils and rice recipe with caramelized onions.
Just 3 ingredients make a easy vegan, protein-rich meal.
Serves: 6
• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
Serves: 6
Preparation time:10 minutes
Cooking time:40 minutes
For the lentils:• ¾ cup brown or black lentils
• 1 bay leaf
• 2 cups water
• 2 onions
• More olive oil
For the rice:
• 1 ½ cup rice
• 2 tbsp olive oil
• 3 cups water, boiling
• 2 cloves garlic, peeled and crushed
• 1 ½ tsp salt
• 1 tsp powdered cumin
• ¼ tsp ground cinnamon
• More salt and pepper to taste
1. Rinse the lentils. Simmer them in 2 cups of water, with the bay leaf, until they are soft but not mushy. Depending on the quality of the lentils, this might take 30-40 minutes. Do not add salt. Add more water if it looks like they’re drying out, but if they finish cooking and there’s water left over, just drain them and return them to the pot.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
2. Add salt to taste after the lentils are done. Remove the bay leaf.
For the rice:
1. Rinse the rice and allow it to drain almost dry.
2. Heat the oil gently and add the rice, stirring to coat the grains with oil.
3. When the rice has become transparent, add the garlic. Stir half a minute, then add the salt and the water.
4. Bring to a boil, then cover the pot and cook over low heat. Cook the rice until all the water has evaporated and the grains are tender and separate.
5. While the rice is cooking, slice the onions thinly.
6. Pour 2 tablespoons of olive oil into a non-stick pan and caramelize the onions over medium heat, stirring once in a while until they are very soft and golden, not brown and crisp.
7. When the onions are done – in 10-15 minutes – add the cumin, cinnamon and a little salt and pepper.
8. Final step: Fluff the rice with a fork. Combine the cooked lentils and the rice, mixing gently with the. Stir some of the caramelized onion in, and top the dish with the rest of the onions.
9. Serve warm, with cucumber yogurt sauce or tzatziki if desired.
Main Slow-roasted tomatoes
Serves: 6
Preparation time:10 minutes
Cooking time:2 hours
Tomatoes
Pre-heat the oven to 120°C – 250°F.
Take any quantity of ripe, red tomatoes. With the tip of a knife, cut the green stem end out of each one, pulling out a little triangular plug of core.
Halve the tomatoes and squeeze the juice and seeds out of each half.
Place the seeded tomato halves on a baking tray, cut side up. Sprinkle salt, and grind pepper, into the hollow halves. Drizzle with good olive oil.
Is there basil in your fridge, oregano, rosemary growing in a windowsill pot? Chop up a little – it doesn’t take much – and smash a clove or two of garlic along with it. Spoon 1/8 to 1/4 teaspoon of the fresh herb mixture into the hollows of the tomatoes. Salt again, lightly.
Now put the loaded baking tray into the oven, shut the door, and come back in about four hours. Roasting time may vary according to your oven. A delicious aroma will arise in the kitchen about 2 hours into the roasting, but don’t take the tomatoes out yet (you’re allowed to peek, though). The tomatoes should be moist, slightly leathery at the edges but not dried out. There should be a small amount of liquid in the baking tray.
Once cooled, store them in a clean, dry glass jar and keep refrigerated. They will last up to two weeks.
Now, what do you do with these gourmet tomatoes?
Layer one or two halves into a sandwich, with other fillings.
Chop and add some to a cheese omelet or scrambled eggs
Top pizza or bruschetta with grated mozzarella and roasted tomato halves
Drop a couple into any stew 15 minutes before the end of cooking time
Coarsely chop and add 3 halves to a quiche filling
Add 4 chopped halves to your next batch of bread (add some chopped scallions, too)
Serve them plain as mezze, with olives and another raw salad vegetable or two
Take any quantity of ripe, red tomatoes. With the tip of a knife, cut the green stem end out of each one, pulling out a little triangular plug of core.
Halve the tomatoes and squeeze the juice and seeds out of each half.
Place the seeded tomato halves on a baking tray, cut side up. Sprinkle salt, and grind pepper, into the hollow halves. Drizzle with good olive oil.
Is there basil in your fridge, oregano, rosemary growing in a windowsill pot? Chop up a little – it doesn’t take much – and smash a clove or two of garlic along with it. Spoon 1/8 to 1/4 teaspoon of the fresh herb mixture into the hollows of the tomatoes. Salt again, lightly.
Now put the loaded baking tray into the oven, shut the door, and come back in about four hours. Roasting time may vary according to your oven. A delicious aroma will arise in the kitchen about 2 hours into the roasting, but don’t take the tomatoes out yet (you’re allowed to peek, though). The tomatoes should be moist, slightly leathery at the edges but not dried out. There should be a small amount of liquid in the baking tray.
Once cooled, store them in a clean, dry glass jar and keep refrigerated. They will last up to two weeks.
Now, what do you do with these gourmet tomatoes?
Layer one or two halves into a sandwich, with other fillings.
Chop and add some to a cheese omelet or scrambled eggs
Top pizza or bruschetta with grated mozzarella and roasted tomato halves
Drop a couple into any stew 15 minutes before the end of cooking time
Coarsely chop and add 3 halves to a quiche filling
Add 4 chopped halves to your next batch of bread (add some chopped scallions, too)
Serve them plain as mezze, with olives and another raw salad vegetable or two
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
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|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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TUNISIA
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The {Page Turner} E-Cookbooks
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4 Recipes
4 Main dishes