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.