Tunisia: Recipes Only

 Tunisia: Harissa Heat



Brik (Tunisian Fried Pastry)



Description: A crispy, thin pastry folded into a triangle, filled with tuna, parsley, a raw egg (for a runny yolk), and optional ingredients like cheese or capers. Deep-fried until golden and served immediately with lemon.

Ingredients (Serves 4):

  • 4 sheets malsouka (warka) or substitute with phyllo dough

  • 4 large eggs

  • 1 can (5 oz/140g) tuna in oil, drained and flaked

  • 2 tbsp chopped fresh parsley

  • 1 small onion, finely chopped (optional)

  • ½ cup grated cheese (e.g., Gruyère or mozzarella; optional)

  • 1 tbsp capers (optional)

  • Salt and black pepper, to taste

  • Vegetable oil, for deep frying

  • Lemon wedges, for serving

Instructions:

  1. In a bowl, mix the drained tuna, parsley, onion (if using), capers (if using), and cheese (if using). Season lightly with salt and pepper.

  2. Place one sheet of malsouka (or 2-3 layers of phyllo if substituting) on a clean surface. Spoon 1-2 tbsp of the tuna mixture into the center, spreading it slightly. Make a small indent and crack one raw egg into it. Season the egg with a pinch of salt and pepper.

  3. Fold the pastry over the filling to form a triangle (or half-moon), pressing the edges firmly to seal. Brush edges with a little water if needed to help seal.

  4. Heat about 1-2 inches (3-5 cm) of vegetable oil in a deep skillet over medium-high heat. Carefully slide in one or two briks at a time and fry 2-3 minutes per side until golden and crisp.

  5. Drain on paper towels and serve immediately with lemon wedges for squeezing over the top.

Tips: Keep the yolk runny for authentic texture—eat right away to avoid sogginess. Work quickly with phyllo as it dries out fast.

Couscous Tounsi (Tunisian Couscous)



Description: A hearty steamed couscous served with a spiced tomato-based stew of meat (lamb or chicken), chickpeas, and seasonal vegetables.

Ingredients (Serves 4-6):

  • 2 cups medium-grain couscous

  • 1 lb (450g) lamb shoulder or chicken thighs, cut into chunks

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 2 tbsp tomato paste

  • 1 tsp ground cumin

  • 1 tsp paprika

  • ½ tsp ground coriander

  • 1 tsp harissa paste (optional, for heat)

  • 2 carrots, peeled and cut into large chunks

  • 1 turnip, peeled and cut into chunks

  • 2 zucchini, cut into chunks

  • 1 cup pumpkin or butternut squash, cubed

  • 1 can (15 oz/400g) chickpeas, drained

  • 6 cups water or broth

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Brown the meat chunks for 5-7 minutes. Add onion and cook until softened, about 5 minutes.

  2. Stir in tomato paste, cumin, paprika, coriander, and harissa (if using). Cook for 2 minutes to release flavors.

  3. Add water or broth and bring to a boil. Add carrots and turnip, reduce heat, cover, and simmer for 30 minutes.

  4. Add zucchini, pumpkin/squash, and chickpeas. Simmer uncovered for 15-20 minutes until vegetables are tender and meat is cooked. Season with salt and pepper.

  5. Meanwhile, prepare couscous: Place in a bowl, add 2 cups boiling water (or follow package for steaming in a couscoussier), cover, and let sit 5 minutes. Fluff with a fork and drizzle with olive oil.

  6. To serve: Mound couscous on a large platter, top with meat and vegetables, ladle over some broth, and garnish with parsley. Serve extra broth on the side.

Tips: Use a traditional couscoussier steamer for fluffier grains if available. Vegetables can be swapped seasonally (e.g., add potatoes or cabbage).

Shakshuka (Tunisian-Style)



Description: Eggs poached in a spicy tomato and pepper sauce, served with bread for scooping.

Ingredients (Serves 4):

  • 4 large eggs

  • 4 medium tomatoes, chopped (or 1 can/14 oz diced tomatoes)

  • 2 red bell peppers, diced

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • 1 tsp paprika

  • ½ tsp chili powder (or to taste)

  • 1 tsp harissa paste (optional, for extra heat)

  • Salt and black pepper, to taste

  • Fresh parsley or cilantro, chopped (for garnish)

  • Crusty bread or pita, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add garlic and cook 1 minute more.

  2. Add bell peppers and cook 5-7 minutes until softened. Stir in tomatoes, cumin, paprika, chili powder, and harissa (if using). Season with salt and pepper.

  3. Simmer, stirring occasionally, for 10-15 minutes until thickened into a sauce. Add a splash of water if too dry.

  4. Make 4 wells in the sauce and crack an egg into each. Cover and cook 5-8 minutes until whites are set but yolks remain runny.

  5. Garnish with parsley or cilantro and serve hot with bread.

Tips: Adjust heat with more harissa/chili. Add feta cheese or merguez sausage for a heartier version.

Kafteji (Tunisian Fried Vegetable Mix)



Description: Mixed fried vegetables chopped together into a rough mash, often topped with fried eggs and served as a plate or stuffed into a sandwich with harissa.

Ingredients (Serves 4):

  • 2 large potatoes, peeled and diced

  • 2 zucchini, diced

  • 2 bell peppers (green or mixed), roughly chopped

  • 1 medium eggplant, peeled and diced

  • 2 medium tomatoes, quartered

  • 1 medium onion, sliced

  • 3-4 garlic cloves, whole

  • Vegetable oil, for frying

  • 4 eggs (for frying)

  • Salt and black pepper, to taste

  • 1 tsp ground coriander (optional)

  • 1 tsp ground caraway (optional, authentic Tunisian touch)

  • Harissa, for serving

  • Baguette or Tunisian bread (for sandwiches, optional)

Instructions:

  1. Heat plenty of oil in a deep pan over medium-high heat.

  2. Fry each vegetable separately until golden and tender: potatoes first, then zucchini, bell peppers, eggplant, onions with garlic, and tomatoes (briefly or roast instead for less oil). Drain each batch on paper towels and sprinkle with salt.

  3. Pile all fried vegetables on a cutting board and roughly chop/mash together with a large knife. Season with salt, pepper, coriander, and caraway (if using).

  4. Fry the eggs sunny-side-up or over-easy.

  5. Serve as a plate: Spread vegetable mix, top with fried eggs and harissa. Or as sandwiches: Stuff into bread with some egg, harissa, and optional extras.

Tips: Frying separately preserves individual flavors. Less oil version: Roast vegetables instead.

Lablabi (Tunisian Chickpea Soup)



Description: A warming chickpea stew poured over stale bread, customized with harissa, lemon, and toppings.

Ingredients (Serves 4):

  • 2 cups dried chickpeas (or 2 cans/15 oz each, drained)

  • 1 large onion, chopped

  • 4 garlic cloves, minced

  • 2 tbsp olive oil

  • 1 tbsp ground cumin

  • 1 tsp harissa paste (or more to taste)

  • 1 bay leaf

  • 6 cups broth or water

  • Salt and black pepper, to taste

  • 4 slices stale crusty bread, torn into pieces

  • 4 poached or soft-boiled eggs (optional)

  • Toppings: extra harissa, capers, olives, chopped parsley, lemon wedges, olive oil drizzle

Instructions:

  1. If using dried chickpeas: Soak overnight, drain, then simmer in water 1-1.5 hours until tender. Drain.

  2. Heat olive oil in a pot over medium heat. Sauté onion until soft, 5 minutes. Add garlic and cumin; cook 1 minute.

  3. Add cooked chickpeas, bay leaf, harissa, and broth. Simmer 20-30 minutes (10 minutes if canned). Season with salt and pepper. Remove bay leaf.

  4. Divide torn bread among bowls. Ladle hot chickpea soup over the bread to soften it.

  5. Top each bowl with an egg (if using) and pass toppings at the table.

Tips: The bread absorbs the broth—use day-old sturdy bread. Adjust consistency by adding more liquid if needed.


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