Recipe#10930

Title: Tunisian

From: "Fred Towner" townerf@cyberlink.bc.ca 
 Newsgroups: rec.food.recipes 
 Subject: Tunisian Cuisine 
 Date: 4 Jan 1999 22:09:26 -0700 
 Message-ID: <76s6q6$mqh@llama.swcp.com> 

MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Djerba-style Grilled Prawns
  Categories: African, Tunisian, Seafood, Spicy, Vegetable
       Yield: 4 servings
      16 x  Whole green prawns
            -backs split open & deveined
       2 tsp Harissa paste
       4 Tbsp Extra virgin olive oil
       1 Tbsp Lemon juice
 MMMMM-----------------------TOMATO RELISH
       2 x  Lg ripe tomatoes, diced
       1 cup  Diced shallots
       1 x  Lg Spanish onion, diced
       2 tsp Chopped coriander
       1 tsp Ground cumin
       1 Tbsp Chopped garlic
       2 Tbsp Chopped capers
       2 Tbsp Lemon juice
       2 Tbsp Light olive oil
       1 x  Pinch of sugar
 Combine harissa paste, olive oil, and lemon juice and baste the cut
 flesh of the prawns. To make the relish, combine ingredients in bowl
 & toss lightly. Leave for 20 mins. Grill or broil prawns and serve
 with tomato relish.
 MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Meshwiya
  Categories: Appetizers, African, Tunisian, Side dish, Vegetables
       Yield: 4 servings
       4 ea Tomatoes
       1 ea Green bell pepper
       1 tsp Salt
       1 Tbsp Cumin
       2 ea Garlic cloves, crushed
       2 tsp Lemon juice
     1/4 cup  Olive oil, or to taste
 Skin the tomatoes & peppers by grilling.  Chop the skinned tomatoes &
 peppers into small chunks.  Add the salt, cumin & garlic.  If not
 serving immediately, store in the refrigerator.  Before serving, add
 the lemon juice & olive oil.
 You may want to add chunks of black olives.  Serve as a dip or as a
 spread on small chunks of baguette.
 MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Tunisian Eggplant Salad
  Categories: Salads, Fish, Vegetables
       Yield: 4 servings
       1 lb Eggplant
       1 lg Green bell pepper; chopped
       1    Garlic clove; crushed
     1/2 cup  Olive oil
     1/3 cup  Red wine vinegar
       1 tsp Dried oregano; crushed
       1 tsp Salt
       1 cn Chunk-style tuna (12 1/2-oz)
            - drained
       1 lg Tomato; seeded and chopped
            Crisp salad greens
     1/4 cup  Crumbled feta cheese
 Cut eggplant in 1-inch cubes. Steam over 1/2 cup boiling water 2 to 5
 minutes until eggplant is tender. Drain. Arrange with green pepper in
 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and
 salt in covered jar. Shake well. Pour over eggplant mixture. Cover and
 refrigerate 1 hour. Drain marinade and reserve for other use. Toss
 marinated vegetables with tuna and tomato. Spoon into salad bowl
 lined with crisp greens. Top with cheese.
 MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Tunisian Five-Spice Powder
  Categories: Spice mix
       Yield: 1 /4 cup
       1 Tbsp Cloves
       1 Tbsp Black peppercorns
   1 1/2 tsp Malagueta pepper
   1 1/2 tsp Freshly grated nutmeg
       1 tsp Ground cinnamon
 Grind together the cloves, peppercorns, and malagueta pepper. Add the
 nutmeg and cinnamon and blend well. Store in an airtight container.
 Use to flavor lamb and vegetable dishes.