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Print this Recipe    Tunisian

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.

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