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  • Tunisian Fried Peppers and Eggs



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    Tunisian Fried Peppers and Eggs

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients

    Course appetizer
    Cuisine Tunisian

    Prep Time 20 minutes
    Cook Time 15 minutes

    Servings


    Ingredients


    Instructions
    1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.

    2. Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.

    3. Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.


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  • MANICOTTI OR DEBLA OU MIEL



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     MANICOTTI OR DEBLA OU MIEL
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Tunisian
    Prep Time 30 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. SYRUP: Juice lemon and orange. Chunk juiced orange and put in a 3 quart pot, covered by water, plus half an inch more. Bring to a boil and simmer for 15 minutes, covered. When finished, add sugar and dissolve. when dissolved, add the juice of the lemon and orange. bring to a boil then lower heat and simmer for 40 minutes with candy thermometer until soft ball stage. At that point, remove from heat and cool. Store in a sealed container in a cool place until needed.
    2. DEBLA: Mix flour, salt, and sugar together. Add 2 whole eggs. Mix together and knead for 10 minutes or until dough is elastic. roll dough to less than 1/8″ thick (you may use a pasta roller to roll the dough.) Cut the dough in strips of 2-2.5″ wide and about 12 inches long. at this point, begin heating your oil to 350 degrees. Prepare a bowl with your lightly beaten egg white.
    3. TO SHAPE DEBLA: Lightly wrap dough strip around the width of your first three fingers (pointer, middle and ring). the finished roll should resemble a loosely formed rose. Seal end with a little of the prepared beaten egg white. Slip fork through center of the debla to hold it. place gently into your preheated oil. place pastry horizontally, seam side down, and then use fork to turn vertically. Stir fork within the debla in very small concentric circles until dough begins to puff. Remove when barely golden. Place on cookie sheet with paper towel. Repeat with rest of dough strips.
    4. Two hours before service: Gently heat honey. When liquid, gently place the debla in the syrup for 15 seconds. Remove directly to serving platter. continue until all are coated in syrup.
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  • Indian Sweet Bread



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     Indian Sweet Bread
    Course desserts
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    roti
    Ingredients
    Course desserts
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    roti
    Ingredients
    Instructions
    1. In a large bowl, stir together flour, salt and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into golf ball size pieces and cover with a damp cloth or plastic wrap.
    2. Select a ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
    3. Heat a lightly oiled griddle over medium heat. Place the rolled dough onto the pan and cook for 1/2 to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.
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  • Roasted Carrot and Cauliflower Curried Soup



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     Roasted Carrot and Cauliflower Curried Soup
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 60 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Place carrots and cauliflower in a casserole dish; toss with olive oil, garlic, salt, and black pepper.
    3. Roast carrot mixture in the preheated oven for 20 minutes; stir and roast until vegetables are tender and slightly charred, another 25 minutes. Remove from oven and stir.
    4. Bring vegetable broth to a boil in a large pot. Stir in curry powder and add the roasted vegetables. Cover and boil soup until vegetables are soft, 8 to 10 minutes. Remove from heat.
    5. Blend the soup with a potato masher or an immersion blender until smooth. Return pot to burner on medium heat. Stir coconut milk and lime juice into soup; simmer until heated through, 5 to 10 minutes.
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  • Indian Chapati Bread



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     Indian Chapati Bread
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course desserts
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
    2. Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.
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  • Moroccan Ksra



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     Moroccan Ksra
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Instructions
    1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
    2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
    3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.
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  • Mexican Raviolis



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     Mexican Raviolis
    Course noodles, pasta
    Cuisine Mexican
    Prep Time 20 minutes
    Cook Time 16 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Mexican
    Prep Time 20 minutes
    Cook Time 16 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
    2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
    3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
    4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
    5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
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  • Korean Egg Roll Triangles



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     Korean Egg Roll Triangles
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
    4. Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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  • Korean-style Seaweed Soup



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     Korean-style Seaweed Soup
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
    2. Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
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  • Chinese meats Soup



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     Chinese meats Soup
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the olive oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
    3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.
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