Tunisian food is spicy hot......or not??

Tunisianbelle

Well-Known Member
#41
I'm having a summer like meal today! LOL

  • Salada Michweya
  • Turkey steaks cooked with Creme Fraiche
  • Baked French Fries
  • Tajine
 

SilverMoonlight

New Member
#42
I'm having a summer like meal today! LOL

  • Salada Michweya
  • Turkey steaks cooked with Creme Fraiche
  • Baked French Fries
  • Tajine


Oh Tunisianbelle, don't do this to us now..... Yummmyyyyyyyyyyyyyyyyy!!!!!
 

Tunisianbelle

Well-Known Member
#43
I'll post pics for you Silver! :p LOL
 

[email protected]

Active Member
#45
i'm hungry girls!this is it.going home for lunch!have a nice day!!!!!!!!
 

ROULLA

Registered User
#47
Galin orexin Lara mou x
 

ROULLA

Registered User
#48
I have got so use to eaten and cooking with harissa and if i don't cook with it then something is wrong apart from on a roast, maybe that is because my husband is from the Cap Bon and that is why i am use to it..Look at all these..

 

Essem

Moderator
Staff member
#49
Chilli seller in southern Tunisia.

Selling chilli.JPG
 

ROULLA

Registered User
#50

Harissa
10 dried red chili peppers
1 roasted red bell pepper, diced
4 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground caraway seeds
1/2 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons olive oil
Over a gas flame or on the barbecue, roast a red bell pepper until black. Put it in a paper bag and close up the top. Let it sit for about 30 minutes, or until you can easily slide the skin off. Remove the top and seeds, then dice.
Heat a heavy skillet until very hot. Add the dried chilies and toast them 1-2 minutes. Remove from heat and add just enough water to cover the chilies. Cover and let sit 30-45 minutes (or until soft). Take out of the water, and remove the stems and seeds. I recommend wearing gloves when handling extra hot chilies!
In the skillet, toast the coriander, caraway and cumin until fragrant. Then, combine spices with all the remaining ingredients in a food processor, and blend to a smooth paste. Add water if necessary.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh.
 
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