HODRA MECHWYA (GRILLED VEGETABLE KEBOBS WITH CHARMOULA MARINADE) The versatile charmoula serves as a sauce and a marinade in a wide variety of Moroccan dishes....
MOROCCAN-STYLE VEGETABLE TAGINE A colourful blend of vegetables scented with saffron, lemon and parsley work beautifully served with a honey sweet couscous. 2...
CONSERVE DE LÉGUMES (VEGETABLE PRESERVE) half a stick of celery 6 artichoke hearts, cut into quarters 4 carrots, sliced 200 g / 7 oz green olives half a...
TAGINE OF LAMB WITH PUMPKIN, VEGETABLES AND FRUIT The Sahara forms a kind of culinary barrier as well as a physical one. North of the desert it is common to...
HONEY COUSCOUS 2 tbsp clear honey a pinch of salt 850 ml / 1˝ pints boiling water 450 g / 1 lb couscous 85 g / 3 oz pine nuts 85 g / 3 oz raisins 2 tbsp olive...
GREEK OCTOPUS AND RED WINE STEW This rich, dark red wine and octopus stew begins with the slow cooking of octopus in its own juices, progressing on to simmer...
FATMA’S ALGERIAN ESCABECHE "From Fatma Charif who in 1974 spent a lot of time furthering my culinary education in Algiers. You can use any small fillet you...
ESCUDILLA 2˝ qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions ˝ Stewing...
SELATA TOUNSYA HELIKS (MIXED TUNISIAN SALAD) Recipe of the chef of the restaurant “Le Mrabet”. 250 g tomatoes 200 g green peppers 200 g cucumbers 50 g...
SALATAT BATATA WA JIBAN (POTATO AND CHEESE SALAD) The red-hot embers barely kept us warm as we huddled around a Tunisian earthenware kanoun (a small stove) on...
SELATIT ANSHOUA (ANCHOVY SALAD) 250 g potatoes 250 g beetroots 150 g anchovy fillets 50 g parsley 50 g green olives 50 g black olives 1 onion 2 eggs 4...
HERISSA DIYARI (HOMEMADE HERISSA) Herissa is used to add flavour to a lot of Tunisian dishes. In some of them herissa is a necessary ingredient, but in some...
