Lablabi is one of the most delicious soup dishes in Tunisia. Most people eat Lablabi for breakfast. It is a hearty meal with mouthwatering flavors to satisfy your taste buds. Here is the list of ingredients and step-by-step procedure to make Lablabi. Read on!
Ingredients
Two cups of dried chickpeas
One teaspoon of baking soda
Four slices of bread
Two teaspoons of ground cumin
One teaspoon of ground caraway
Two tablespoons of harissa
One lemon
Four cloves of pressed garlic
One teaspoon of salt
Three tablespoons of olive oil
Three tablespoons of white vinegar
Four eggs
Eight ounces of canned tuna
Salt to taste
Black or green olives
Instructions
Use a large amount of water to soak chickpeas for 12-15 hours
Once soaked, drain and rinse these chickpeas
Now, cook the chickpeas and cloves of garlic in four cups of water
Don’t use salt at this moment
Cook for 15-20 minutes
Reduce the heat to medium and cook for one hour
Cover the chickpeas with about 5cm or 2inches of water
Continue cooking until the chickpeas are tenderer
Now add salt to the chickpeas and cook for five minutes
For seasoning, you will need to follow these steps:
Add olive oil, lemon juice, harissa, caraway, garlic, and cumin in a bowl
Add three cups of water with three tablespoons of vinegar in a saucepan and start boiling these ingredients
Add salt to the ingredients and mix well with proper whisking
Set aside
You will need the following steps for poached eggs
Add three cups of water with three tablespoons of vinegar to a boil
Now break the eggs in a small saucer and avoid breaking the yolk
Set aside for some time
Next, slide the eggs and ensure the white parts wrap the yolk
Poach for 4-5 minutes while simmering the water
Remove the egg with a spoon and place it in a bowl that contains ice water
Now, put them on the cloth to drain
Use salt to season the poached eggs about 2-3 minutes after cooking
Follow these steps for assembly
Place a few pieces of bread in a large bowl or deep dish
Now laden over the chickpeas with a small about of broth
Shakshuka has origins in Tunisia. It is a breakfast dish popular in the Middle East and North Africa. However, you can also eat or serve this dish for lunch and dinner. Let us discuss how to make Shakshuka. Read on!
Ingredients
Extra virgin olive oil
One large chopped yellow onion
Two green chopped peppers
One teaspoon of ground coriander
One teaspoon of sweet paprika
A half teaspoon of ground cumin
Pinched red pepper flakes
Salt and pepper
Six medium tomatoes
A half cup of tomato sauce
Six large eggs
¼ cup of chopped parsley leaves
¼ cup of fresh mint leaves
Instructions
Heat three tablespoons of olive oil in an iron skillet
We recommend using a large skillet
Add green peppers, onions, spices, garlic, pinched salt, and pepper
Cook for five minutes to soften the vegetables
Add tomatoes and tomato sauce and cover for 15 minutes
Continuing simmering for 15 minutes
Uncover and cook for a few minutes to reduce the thickness
Adjust the seasoning based on your taste
Make six “wells” or indentations in the tomato mixture using a wooden spoon
Now crack an egg into each well or indentation
Decrease the heat and cover the skillet
Cook on low heat to set the egg’s white
Uncover and add fresh mint leaves and parsley
You can add crushed red pepper and black pepper
Serve with challah, warm pita, or crusty bread
Note: We recommend preparing Shakshuka tomato sauce 12 or 24 hours earlier and refrigerating it using a tight-lid glass container. The purpose is to reduce cooking time by simply following the recipe and adding tomato sauce to the skillet and eggs.
Brik is a brittle and thin pastry that tastes delicious and flavorful. It is one of the best Tunisian dishes eaten for breakfast. You can stuff the Brik with egg, roasted funnel, potato, and salty, creamy feta. Let us get started with making Brik. Read on!
Ingredients
Two medium sweet potatoes
One or two teaspoons of coriander seeds
Two dried red chilies
A half teaspoon of ground cinnamon
Fresh ground black pepper
Sea salt
Two springs of onions
One large egg
150 grams of butter
Six-sheet filo pastry
One sliced red onion
One bunch of fresh watercress
One bunch of fresh mint leaves
One bunch of flat-leaf parsley
Four tablespoons of fat-free yogurt
Three lemons
Two lemons cut in half
One juiced
Extra virgin olive oil
One pinch of ground cumin
Instructions
Preheat the oven to 400 degrees Fahrenheit
Wash the sweet potatoes
Bake the washed potatoes in their skins
Continue cooking until the potatoes become softer
Set aside to cool
Peel the potatoes and mash them properly
Mix one teaspoon of coriander seeds and chilies in a mortar and pestle
Stir with the cinnamon into sweet potato and season appropriately
Fold the spring onions and egg into the mashed potato
Melt the butter in a pan and bash up the coriander seeds
Now brush a sheet of filo with butter and drizzle with a pinch of cinnamon and ground coriander
Cover it with the second sheet and repeat the third sheet
Use a sharp knife to cut the stacked sheets into 15 centimeters squares
Prevent pastry from drying for all filo sheets
Place a tablespoon of potato mixture in the center and spread out gently
Brush the edges of each square with oil or water and fold in half
The purpose is to make a triangle
Now press the edges to seal and brush all sides with melted butter
Place on the baking tray and cook in the oven for ten minutes
Mix the red onion with mint, parsley, and watercress
Now mix the yogurt, lemon juice, cumin, and olive oil
Dress the salad with yogurt and serve with hot Brik and lemon halves
Masfouf is a Tunisian dish prepared with couscous and served during special occasions, including festivals and holidays. The original Masfouf recipe contains butter and nuts. However, you can also add your favorite veggies and ingredients for the preparation. Let us now get started with Masfouf. Read on!
Ingredients
500 grams of couscous
Two sliced mushrooms
400 milliliters of water
Salt to taste
Two tablespoons of butter or vegetable oil
A half tablespoon of dry coriander leaves
A half tablespoon of dry chives leaves
Two chopped tomatoes
150 grams of steak
Parsley leaves
One beef stock cube
One tablespoon of curry powder
Instructions
Wash the steak and add it to the pot
Season the steak with chives, beef stock, coriander, and 200ml of water and salt to taste
Cook until the steak is tenderer
Set aside the broth
Now fry the steak in a grilling pan
Set aside the dried steak
Add the couscous to a small or medium-sized bowl
Next, pour in boiling water
Add the couscous to a pot and set on fire
Now, add 200ml of boiling water, pour in the steak broth, one tablespoon of curry, one teaspoon of vegetable oil, and salt to taste
Cook the couscous and bring it down from the fire
Set aside the cooked couscous
Heat the frying pan and add one teaspoon of vegetable oil and stir in mushrooms, tomatoes, and sweetcorn
Continue frying to make the veggies dry
Pour into the couscous and start stirring the ingredients
Garnish with fried steak and parsley leaves based on your preferences
Basbousa, also called Harissa, is a traditional Egyptian dessert. However, you can find it in almost all sweet shops and cafes throughout the MENA region and the Arab world. Most people use Semolina drenched in a sweet or sugary syrup to make this dessert.
The most exciting thing about this dessert is that it is easier to make and healthier enough to improve your overall wellbeing. It is a rich source of vitamins, minerals, iron, copper, and antioxidants that enhance your metabolism.
Ingredients
Two Semolina
One cup of sugar
Two tablespoons of honey
One teaspoon of baking powder
Ten almonds
A half cup of melted butter
For the syrup, you will need the following ingredients
One cup of sugar
One cup of water
One tablespoon of lemon juice
One tablespoon of rose petals (dried)
Instructions
Follow these steps for Basbousa:
Whip or Whisk sugar, Semolina, and baking powder in a large-sized bowl
Add melted butter and yogurt to the bowl
Mix well to create a thicker batter
Pour the batter into a baking pan
Make sure you grease the baking pan
Bake for at least 45 minutes to achieve a golden brown surface
For the syrup, you will have to follow these steps:
Boil water in a pan and add lemon juice, dried rose petals, and sugar
Boil these ingredients for 10-15 minutes to thicken the syrup
Pour the syrup over the hot cake
Set aside for 60 minutes, so the cake absorbs the syrup
Serve to your family or friends
You can eat it as an evening snack or full-fledged meal
Serving it with coffee or black tea is more enjoyable
Umm Ali is a traditional Egyptian dessert enjoyed by hundreds of thousands of natives and tourists visiting the country. Most tourists say that Umm Ali is similar to North America’s bread pudding. Some people even eat with a scoop of vanilla ice cream. Without further ado, let us get started with Umm Ali. Read on!
Ingredients
One puff pastry
Five cups of milk
One cup of white sugar
One teaspoon of vanilla extract
¼ cup of raisins
¼ cup of pine nuts
¼ cup of slivered almonds
¼ cup of chopped pistachio nuts
¼ cup of sweet coconut
Instructions
Preheat your oven to 450 degrees Fahrenheit
Unroll the pastry sheets and appropriately place them on the baking sheet
Now bake them for 15-20 minutes in the oven
Break the pastry puff into several pieces
Place these pieces in a large-sized bowl
Add almonds, raisins, pistachios, pine nuts, and coconut
Pour into a large-sized glass baking dish
Spread it evenly and then pour milk into a saucepan
Stir in the vanilla and sugar
Heat until it becomes hot
Avoid too much boiling
Pour over the mixture in the dish
Bake for 15-20 minutes in the oven
Turn the oven to broil and bake for 2-5 minutes
Remove from the oven and set aside for five minutes
Serve warm and enjoy Umm Ali with your family and friends
Knafeh is a famous Egyptian dessert prepared throughout the Middle East. You can find it in almost all Middle Eastern restaurants and consume it to satisfy your taste buds, thanks to the delicious, rich, sweet flavors of cheese and syrup. Let us get started with the Knafeh recipe. Read on!
Ingredients
You will need the following ingredients for the syrup
Four cups of granulated sugar
Two cups or 500ml of water
One teaspoon of lemon juice
Make available the following ingredients for Knafeh
A half kilogram of shredded phyllo dough
One kilogram of grated mozzarella cheese
One to two cups of butter
Orange food coloring
¾ cup of crushed pistachios
Instructions
For the syrup, you have to follow these steps:
Mix water, sugar, and lemon juice in a pot
Place the pot over medium-high heat
Stir until the sugar dissolves
Now remove the pot from the heat and set it aside to cool
For the Knafeh, you will follow these steps:
Preheat the oven to 375 degrees Fahrenheit
Thaw the phyllo dough and transfer it to a bowl
Use your hands to pull the strands apart
Break the stands into smaller pieces
Pour the melted butter and coloring over the phyllo
Use your hands to mix the butter and foot coloring with phyllo
Spread half the dough in a round cake pan
Spread the cheese over the dough
Cover the cheese with a small amount of dough
Cover the edges to seal the cheese
Bake in the oven for 15-20 minutes
Remove from the oven and flip over onto a plate
Spoon the syrup over the Knafeh
Adjust the syrup based on your taste
Use crushed pistachios for topping and decoration
You can refrigerate the Knafeh
Warm the Knafeh for 20-30 seconds in the microwave before serving
Hawawshi is famous Egyptian street food in Alexandria and Cairo. Most people in these cities call Hawawshi “Baladi.” It is delicious food with dough or pita and stuffed with seasoned ground beef. It also contains onions, garlic, spices, herbs, and peppers. Let us now discuss how you can make Hawawshi. Read on!
Ingredients
One large yellow onion
Two cloves of garlic
One green pepper
One jalapeno
A half ounce of fresh parsley
Two pounds of lean ground beef
Three tablespoons of tomato paste
Kosher salt
Extra virgin olive oil
Six loaves of pita bread
One teaspoon of coriander
One teaspoon of allspice
One teaspoon of paprika
One teaspoon of black pepper
A half teaspoon of cumin
¾ teaspoon of cardamom
¼ teaspoon of cinnamon
Instructions
Heat your oven to 400 degrees Fahrenheit
Add spices to a small bowl and mix well
Add onion, bell pepper, garlic, parsley, and jalapeno to the food processor
Pulse for a few minutes until the processor finely chops the ingredients
Transfer the mixture to a sieve and drain excess liquid
Transfer the onion mixture to a large-sized mixing bowl
Now add the ground beef and tomato paste
Mix these ingredients to combine
Add the spice fixture and some kosher salt
Remix the ingredients and distribute them appropriately within the meat
Cut the loaves and create twelve pita pockets
Use olive oil to brush a large sheet
Stuff each pocket with 1/3 cup of meat
Arrange all pita pockets in the sheet pan
Brush the pocket tops with extra virgin olive oil
Bake in the oven for 15-20 minutes
Turn the pitas over and cook the other side for 10 minutes
Sayadiyah Fish is not only famous in Egypt but also Lebanon and other Middle Eastern countries. It contains basmati rice and fish, and you can serve it with fish broth or green salad to satisfy your family’s taste buds. The total preparation time is two hours. Let us get started!
Ingredients
You will need the following ingredients for the broth
100 grams of butter
One pack of aromatic herbs
200 grams of onions
Nine garlic cloves
200 grams of leek
250 grams of carrot
150 grams of mushroom
Two kilograms of fish bones and locos
One teaspoon of anise star
One teaspoon of coriander
One teaspoon of cumin
A half teaspoon of black pepper
One cinnamon stick
Four pieces of carnation
Six pieces of cardamom
Three liters of water
One teaspoon of salt
Two tablespoons of lemon juice
100 milliliter of white grapes juice
You will need the following ingredients for preparing rice
One kilogram of locos fish
Three cups of basmati rice
130 grams of butter
One tablespoon of black pepper
¼ teaspoon of cumin
Salt and pepper
Two tablespoons of lemon juice
Six sliced onions
Corn oil for frying
You will need the following ingredients for the sauce
Fish broth
A half teaspoon of black pepper
Lemon juice
Salt
One tablespoon of butter for serving
Instructions
Preparing the fish broth requires the following steps
Heat your oven to 220 degrees Fahrenheit
Add onion, butter, and fish to the grilling pan
Grill the mixture until you cook it properly
Pour some butter into a pot and heat over a high temperature
Add veggies and cook for 10-15 minutes
Add cooked fish bones, lemon juice, and white grapes
Remove frying leftovers over medium-low heat
Add water, spices, aromatic packages, and salt
Leave the mixture to boil
Now remove the surface bubbles and cover it
Cook for 30 minutes over low heat
Drain the broth
Cooking the rice requires the following steps:
Fry the onions until they have a golden brown color
Set aside half of the fried onions for topping or garnishing
Add fish broth to friend onions
Leave the mixture to boil for 25-30 minutes
Drain and keep the fish broth
Put the butter in a pot and melt it until it is golden
Add the rice and fry for another four minutes
Add spices and season the rice with pepper and salt
Add fish broth and cover it
Simmer over low heat for 15 minutes
Cook the fish with broth for about 5-10 minutes
Put the rice on a large plate and fish over its surface
Alexandrian Kebda, also known as Alexandrian liver, is one of the most delicious Egyptian dishes. It is readily available in almost all Alexandrian restaurants. If you love spicy food, nothing is better than making Kebda in your home and tasting the spicy flavors of hot peppers. The best thing about Kebda is that it is easy and quick to prepare. Let us get started with Alexandrian Kebda. Read on!
Ingredients
500 grams of sliced liver
Ten crushed garlic cloves
Five tablespoons of vinegar
Three lemons (juiced)
One teaspoon of salt
Two teaspoons of black pepper
One teaspoon of dried coriander
Two teaspoons of cumin
One teaspoon of chili
Four bell peppers
Four hot peppers
Two lemons
One small bun
One cup of oil
Two tablespoons of butter
Instructions
Use a deep dish to add lemon juice, vinegar, and liver
Now add cumin, coriander, garlic, black pepper, chili, and salt
Mix these ingredients well
Use a large frying pan and heat over a hot temperature
Add oil and butter to the frying pan
Butter gives a delicious taste
Use a large-sized frying pan for the appropriate cooking
Add the liver to the frying pan for five minutes
Cut hot and bell peppers into slices
Put the peppers on the liver and set aside for five minutes
Prepare the bread and liver in between the buns
Drizzle the lemon juice and enjoy the delicious Kebda
