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.