Tunisian Salad

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

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

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

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.

Tunisian Sun Salad

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

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

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

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

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

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

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

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

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.


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

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

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

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

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

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

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

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 :tunisian recipe

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.

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

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.

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

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

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

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

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

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

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

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

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

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.

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.

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.