tunisian recipe

Dwida mfawra is a traditional Tunisian and Algerian recipe that consists of steamed thin broken vermicelli that are baked and served with a meat stew, typically lamb or chicken.

Dwida Mfawra (Steamed Vermicelli)

lamb

eggs

olive oil

chickpeas

potatoes (,

green hot peppers

tomato paste

onions (, thinly sliced)

garlic (, pressed)

harissa

turmeric

coriander

½ teaspoon tabel karwiya ((spice blend))

vegetable oil

water ((boiling))

Salt

Pepper

Couscous steamer

In the lower part of a couscous steamer (double boiler), heat 4 tablespoons of olive oil over medium heat and cook the onion for 2 minutes, stirring constantly.

Add the garlic and stir well.

Add the lamb chunks and chickpeas and fry for 3 minutes.

Add the tomato paste, harissa, tabel, coriander, and turmeric and sauté again for 2 minutes.

Add 2½ cups (600ml) of the boiling water and simmer for 1 hour.

After 20 minutes of cooking, add the potatoes. The sauce should cook for about 1 hour. If, during this time, it becomes too concentrated or it is about to stick to the bottom and burn, add boiling water and simmer.

Pour the fideo into a large container, add the vegetable oil and mix by hand to soak them well with this oil.

Add the remaining boiling water to the sauce in the lower part of the couscoussier and place the angel hair in the upper part of the couscoussier by creating a hole in the center to allow the steam to go through. Cook for 20 to 30 minutes (depending on the thickness of the pasta).

Fry the green hot peppers and peel them.

Preheat the oven to 350 F (180˚C).

Place the fideo in a baking dish and add some sauce, just enough to soak the pasta.

Baking should take between 10 and 20 minutes. Pay attention to the baking time, as the pasta should not dry while baking. Add a little sauce if necessary.

When serving, add the fideo in a dish, place the pieces of lamb, potatoes and chickpeas.

Sprinkle with sauce and decorate with the eggs (halved or quartered) and fried green hot peppers on top.

Omek houria is a Tunisian spiced carrot salad, which is garnished with hard-boiled eggs, olives and canned tuna.

Omek Houria

carrots

harissa ((or more, to taste))

canned tuna in olive oil (, drained)

½ teaspoon tabel karouia ((or caraway))

eggs (,

black olives

parsley (, finely chopped)

Boil the carrots in a large volume of salted water for about 30 minutes, covered, or until very tender.

Drain them well, add the garlic, parsley, half the oil and the harissa on top. Then crush the whole thing roughly using a fork.

Season with tabel or caraway.

Transfer the mixture to a deep serving dish and garnish with tuna, hard-boiled egg, and black olives.

Pour the rest of the olive oil over everything.

Serve cold or warm, with hot bread.

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Dwida Mfawra (Steamed Vermicelli)

Omek Houria

Top 2 tunisian recipe recipes from across the web

The most viewed tunisian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dwida Mfawra (Steamed Vermicelli)

Omek Houria

The most viewed tunisian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine