Posts in : Ingredients butter

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  Tajin Sibnekh

  
  
  • Posted by elimam
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  Tajin Sibnekh
  

  

  Course

  entree

  Cuisine

  Tunisian

  Prep Time

  30 minutes

  Cook Time

  35 minutes

  Servings

  servings

  
  Ingredients

  • 1/3 cup Extra Virgin Olive Oil
  • 2 potatoes peeled and cubed
  • 8 ounces diced chicken breast meat
  • 1 large onion diced
  • 1 tablespoon harissa
  • 1 1/2 teaspoons ras el hanout
  • 1/2 cup water
  • 1 1/2 tablespoons tomato sauce
  • 1 tablespoon butter
  • 1 bunch fresh spinach washed and chopped
  • 8 eggs
  • 1 cup frozen peas
  • 1/3 cup parmesan cheese
  • 1 pinch salt and pepper to taste

  Course entree Cuisine Tunisian Prep Time 30 minutes Cook Time 35 minutes Servings servings Ingredients 1/3 cup Extra Virgin Olive Oil 2 potatoes peeled and cubed 8 ounces diced chicken breast meat 1 large onion diced 1 tablespoon harissa 1 1/2 teaspoons ras el hanout 1/2 cup water 1 1/2 tablespoons tomato sauce 1 tablespoon butter 1 bunch fresh spinach washed and chopped 8 eggs 1 cup frozen peas 1/3 cup parmesan cheese 1 pinch salt and pepper to taste

  
  Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

  2. Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

  3. Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
     

  4. Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

  
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  Moroccan Tuna Brik

  
  
  • Posted by elimam
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  Moroccan Tuna Brik

  

  Course

  snacks

  Cuisine

  Moroccan

  Prep Time

  30 minutes

  Cook Time

  10 minutes

  Servings

  brik

  Ingredients

  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 cans tuna packed in oil drained
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon capers or to taste
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • 10 sheets phyllo dough
  • 1 quart Extra Virgin Olive Oil for frying
  • 1 lemon cut into wedges

  Course snacks Cuisine Moroccan Prep Time 30 minutes Cook Time 10 minutes Servings brik Ingredients 1 tablespoon butter 1 small onion finely chopped 2 cans tuna packed in oil drained 2 tablespoons chopped fresh parsley 1 tablespoon capers or to taste 2 tablespoons grated Parmesan cheese salt and pepper to taste 10 sheets phyllo dough 1 quart Extra Virgin Olive Oil for frying 1 lemon cut into wedges

  Instructions

  1. Melt the butter in a skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Transfer the onion to a mixing bowl, and stir in the tuna, parsley, capers, and Parmesan cheese; season to taste with salt and pepper.
  2. Cut the phyllo sheets in half lengthwise, ending up with long, narrow sheets. Lay out one strip of phyllo at a time on your work surface with one of the narrow ends close to you. Place a heaping tablespoon of filling 1 inch from the end closest to you. Fold the bottom right corner over the filling to the left edge to form a triangle. Fold the triangle up, bringing the point at the bottom left up to rest along the left edge. Turn the lower left corner over to touch the right edge. Continue turning the triangle over in this manner until you reach the end of the phyllo. Lightly brush the last inch of phyllo with water to seal. Repeat with the remaining filling and phyllo dough.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry the brik in the preheated oil in batches until golden brown and crispy, about 3 minutes. Drain the brik on a paper towel-lined plate. Serve with lemon wedges.

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  Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

  
  
  • Posted by elimam
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  Bagna Calda (Italian Garlic-Anchovy-Sardine Appetizer)

  

  Course

  appetizer

  Cuisine

  Italian

  Prep Time

  15 minutes

  Cook Time

  35 minutes

  Servings

  servings

  Ingredients

  • 1 1/2 cups Extra Virgin Olive Oil
  • 3/4 cup minced garlic
  • 4 cans anchovy fillets packed in olive oil drained
  • 3 cans sardines packed in olive oil drained
  • 1 cup butter

  Course appetizer Cuisine Italian Prep Time 15 minutes Cook Time 35 minutes Servings servings Ingredients 1 1/2 cups Extra Virgin Olive Oil 3/4 cup minced garlic 4 cans anchovy fillets packed in olive oil drained 3 cans sardines packed in olive oil drained 1 cup butter

  Instructions

  1. Place the canola oil in a skillet and heat over medium heat. Stir in the garlic, and cook until golden brown, about 5 minutes. Add the butter, anchovies, and sardines. Cook and stir until well blended, 10 to 15 minutes. Serve warm.

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