Tunisian Vegetable Stew Recipes

TUNISIAN VEGETABLE STEW

Steps:

• In a large skillet, heat the olive oil and saute the onions for 5 minutes or until softened.
• Add the cabbage and salt to taste; saute at least 5 minutes, stirring occasionally.
• Add in the bell pepper, coriander, turmeric, cinnamon, and cayenne; stir and saute for 1 minute or so.
• Add in the tomatoes, chick peas, and currants/raisins; stir to combine and simmer, covered, for 15 minutes or until vegetables are just tender.
• Add lemon juice and salt to taste; stir.
• Ladle hot soup into individual soup bowls; sprinkle feta cheese on top.

TUNISIAN VEGETABLE STEW

Steps:

• Saute onions in stock for 5 minutes (or in oil, if you prefer).
• Add cabbage, sprinkle with salt; saute for another 5 minutes (add more stock if needed).
• Add pepper and spices (I increase the amount of all the spices); saute another minute.
• Stir in tomatoes, chickpeas and raisins.
• Simmer, covered, for 15 minutes till vegetables are tender.
• Add lemon juice and salt to taste.
• Serve over couscous (or rice, or another grain).

TUNISIAN LAMB STEW

Steps:

• In a mixing bowl, combine lamb, egg white and spice mixture and mix well. When all the ingredients are combined, stuff olives with meat mixture. In a large saucepan, heat oil. Sear olives, meat side down, in the hot oil. Remove from pan and set aside. Add onions to the pan, and sweat until translucent. Add tomato paste, harissa, tomato puree, water and white beans, and bring it to a boil. When it reaches a boil, turn down the heat and simmer slowly until beans are tender, approximately 30 to 40 minutes. Add additional water if needed. Add seared stuffed olives and cook for 15 minutes more. Add pickled vegetables. Add salt and pepper to taste, and serve in a bowl, accompanied by a pita or baguette.

TUNISIAN VEGETABLE STEW

Steps:

• In a large skillet, sauté the onions in the olive oil for 5 min, or until softened, Add the cabbage, sprinkle with salt, and continue to sauté for at least 5 mins, stirring occasionally. Add the bell pepper, coriander, turmeric, cinnamon, and cayenne to the skillet and sauté for another minute or so. Stir in the tomatoes, chickpeas, and optional currants or raisins, and simmer, covered, for about 15 mins, until the vegetables are just tender. Add the lemon juice and salt to taste. Top with feta, and toasted almonds.

TFINA PKAILA (TUNISIAN STEW)

Steps:

• Heat oil in a 6-qt saucepan over medium-high heat. Add onions and cook, stirring, until soft (5 minutes). Using a slotted spoon, transfer onions to a bowl.
• Stir in chuck, cumin, pepper, cilantro, parsley, salt, paprika, cinnamon, and egg. Form mixture into about forty very small balls.
• Return saucepan and oil to medium-high heat. Add meatballs and cook, turning, until browned all over (4 minutes). Transfer to a plate and set aside.
• Return saucepan to medium-high heat and add oil. Season ribs with salt and pepper. Working in batches, add ribs, and cook, turning, until browned on all sides (8 minutes). Transfer ribs to a plate and set aside.
• Add garlic and onions to pan, and cook, stirring, until lightly caramelized (5 minutes). Return ribs to pan along with stock and bring to a boil. Reduce heat to medium-low, cover and cook until beef is just tender (1 hour).
• Add meatballs and cook until tender (8 minutes). Add spinach and beans and cook until spinach and beans are tender (4 minutes). Serve over cooked couscous.