Cookfolio

Ingredients
4 tbs olive oil
4 onions chopped
2 tbs tomato puree
500gr lamb
1 tsp tabil spice mix
salt & pepper
2 cups water
2 green chillies
1 can chickpeas (drained)

Method
Fry the onions, add the tomato puree, stir for a couple of minutes. Add the lamb, stir in the tabil spice adding salt and pepper to taste. Add the remaining ingredients, water, chillies & chickpeas. Bring to the boil and then simmer for at least 40 mins or until the oil rises to the surface. Serve hot with fresh bread and if you like it hot add some harissa!

Ingredients
2 bananas
1 tbsp honey
2 cups milk

Method
Blend all the ingredients and serve.

If you are looking to make it different or special add a big spoon of icecream to the mix and a dash of vanilla essence or a pinch of ground cinnamon.

Ingredients
1 pack puff pastry
100 gr grated cheese
Heinz tomato ketchup
1 beaten egg
sesame seeds

Method
Heat the oven to 220°C. Prepare a baking sheet with a sheet of baking paper. Let the puff pastry thaw until ready to use. Spread a layer of tomato sauce on half of the puff pasty squares, sprinkle a layer of cheese on the sauce. Place the remaining layers of puff pastry over the others and slight press them down. Cut each square into 4 strips, twisting each strip before placing them on the baking sheet. Coat each cheese twist with the beaten egg, sprinkle some sesame seeds over the twists and bake until golden brown.

[flickr]set:72157624127452054[/flickr]

[flickr]set:72157623875613761[/flickr]

I had seen Tunisian people eating chillies with almost every meal but recently when I was over at my friend’s house I learnt something new. She was perparing the chillies to be fried and slit the green chillies open, mix salt with ground cumin and then fried them.

I questioned why she did this and it was just the norm for her, nothing unusual. Apparently it’s a custom to add cumin in Tunisia as the chillies there are really hot. When they are fried in oil the cumin neutralizes the heat and makes them easier to eat. I did try it and the taste was amazing, really worth the extra effort.