Tunisian Recipes and Food Photos.

[Heidi]

Chicken Fajita with Rice​

🌮 Chicken Fajita with Rice Recipe - Tunisia News

PartagezTweetezPartagez+10 PartagesIngredients: For the chicken fajita: 2 chicken breasts (sliced into strips) 1 bell pepper (red, yellow, or green, sliced) 1 onion (sliced) 2 tbsp olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1/2 tsp cumin 1/2 tsp chili powder (optional for...

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[Heidi]

Beef Kofta with Vermicelli Rice​

For the Kofta:​

• 500g ground beef (or lamb)
• 1 small onion (grated & squeezed to remove excess water)
• 2 garlic cloves (minced)
• 2 tbsp fresh parsley (chopped)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp chili powder (optional)
• 1 tbsp olive oil (for cooking)

For the Vermicelli Rice:​

• 2 cups basmati rice (soaked for 20 minutes)
• ½ cup vermicelli pasta
• 2 tbsp butter or olive oil
• 3 ½ cups water or broth
• 1 tsp salt

Instructions:​

Prepare the Kofta:

• In a bowl, mix ground beef, grated onion, garlic, parsley, and spices.
• Shape into small oval-shaped patties or meatballs.
• Heat olive oil in a pan and cook the kofta on medium heat until browned on all sides (about 10-12 minutes). Set aside.

Make the Vermicelli Rice:

• In a pot, heat butter/olive oil, add vermicelli, and sauté until golden brown.
• Add drained basmati rice, mix well, then pour in water/broth and add salt.
• Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
• Fluff with a fork before serving.

Assemble & Serve:

• Serve the kofta over the vermicelli rice.
• Optional: Drizzle with yogurt sauce or tahini for extra flavor!

Beef Kofta with Vermicelli Rice - Tunisia News

PartagezTweetezPartagez+10 PartagesFor the Kofta: 500g ground beef (or lamb) 1 small onion (grated & squeezed to remove excess water) 2 garlic cloves (minced) 2 tbsp fresh parsley (chopped) 1 tsp ground cumin 1 tsp paprika ½ tsp ground cinnamon ½ tsp black pepper 1 tsp salt ½ tsp chili powder...

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[Heidi]

Tunisian spaghetti​

View attachment 75123

Ingredients :

• 350g spaghetti _
• 250g chicken
• 1 chilli or bell pepper
• 1.5 tbsp concentrated tomato
• 1/2 tbsp ground chilli
• 1 tsp salt & pepper
• 1 tsp tabel & karouia
• 4 garlic cloves
• olive oil

Preparation :

• Put in a pan of olive oil.
• Add the chicken pieces + the concentrated tomato + the chilli + the salt + the pepper + a glass of water.
• Fry everything for 5 minutes, stirring.
• Add the crushed garlic cloves + the tabel & karouia.
• Let simmer for 3 minutes.
• Then add 50 cl of hot water and simmer for half an hour.
• Add the pepper to the sauce.
• Cook the pasta in salted water, drain and mix with the sauce.
• Place in serving dish and serve immediately.

Recette : spaghetti à la tunisienne - Tunisie

Les ingrédients : 350 g de spaghetti 250 g de poulet 1 piment ou poivron 1,5 cs de tomate concentrée 1/2 c.à.s de piment moulu 1 c.à.c de sel &

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View: https://www.youtube.com/shorts/b12bUegcz7Y

 

[Heidi]

Chicken Shawarma Bowl with rice​

By R
| 26 mars 2025

Ingredients (Serves 2-3)​

For the Chicken Marinade:​

• 2 boneless chicken breasts (or thighs)
• 2 tbsp yogurt
• 2 tbsp olive oil
• 1 tsp garlic powder (or minced garlic)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp turmeric
• ½ tsp black pepper
• ½ tsp salt
• Juice of ½ lemon

For the Rice:​

• 1 cup basmati rice (washed & drained)
• 1¾ cups water or chicken broth
• 1 tbsp butter or olive oil
• ½ tsp turmeric
• ½ tsp cumin
• ½ tsp salt

For the Garlic Yogurt Sauce:​

• ½ cup Greek yogurt (or plain yogurt)
• 1 tbsp mayonnaise (optional for creaminess)
• 1 tsp garlic powder (or fresh minced garlic)
• Juice of ½ lemon
• Salt to taste

Toppings:​

• Chopped cucumbers & tomatoes
• Pickled onions or turnips
• Fresh parsley or cilantro
• Hummus (optional)
• Pita chips or toasted pita (optional)

---

‍ Instructions​

1. Marinate the Chicken​

• In a bowl, mix yogurt, olive oil, garlic, cumin, paprika, coriander, turmeric, salt, pepper, and lemon juice.
• Add the chicken and coat well. Let it marinate for at least 30 minutes (or overnight for best flavor).

2. Cook the Chicken​

• Heat a pan over medium-high heat and add a little olive oil.
• Cook chicken for 4-5 minutes per side until golden and fully cooked.
• Let it rest for 5 minutes, then slice into strips.

3. Cook the Rice​

• In a pot, heat butter or olive oil, then add rice, turmeric, cumin, and salt. Stir for 1-2 minutes until fragrant.
• Add water or chicken broth, bring to a boil, then cover and reduce heat to low.
• Cook for 15 minutes, then let it sit (covered) for 5 minutes before fluffing with a fork.

4. Make the Garlic Yogurt Sauce​

• Mix yogurt, mayonnaise, garlic, lemon juice, and salt until smooth.

5. Assemble the Bowl​

• In a bowl, add rice, sliced shawarma chicken, chopped cucumbers, tomatoes, and pickles.
• Drizzle with garlic yogurt sauce and sprinkle fresh parsley or cilantro.
• Serve with hummus and pita chips on the side.

---

Pro Tips for Extra Flavor​

Use chicken thighs instead of breasts for juicier meat.
Grill or air-fry the chicken for a more authentic taste.
Add sumac or cayenne pepper for extra tang & spice.

Chicken Shawarma Bowl with rice - Tunisia News

PartagezTweetezPartagez+10 PartagesIngredients (Serves 2-3) For the Chicken Marinade: 2 boneless chicken breasts (or thighs) 2 tbsp yogurt 2 tbsp olive oil 1 tsp garlic powder (or minced garlic) 1 tsp ground cumin 1 tsp paprika ½ tsp ground coriander ½ tsp turmeric ½ tsp black pepper ½ tsp salt...

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[Heidi]

Special Eid Recipe: Ghraiba Drôo



Ingredients:

400 g sorghum flour (drôo)
200 g flour
1 tablespoon baking powder
50 g sesame seeds
50 g crushed almonds
200 g icing sugar
150 ml oil

Preparation:

Sift the flours, add the icing sugar and baking powder, then mix.
Add the toasted sesame seeds, pour in the oil, then mix all the ingredients until you obtain a smooth, even dough.
Shape a log and garnish with the crushed almonds and sesame seeds.
Flatten the sorghum dough and cut into diamond shapes with a knife.
Place the sorghum ghraiba on a buttered baking sheet and bake in the oven at 180°C (approximately 15 to 20 minutes).

Recette spécial Aïd : Ghraiba drôo - Tunisie

Les ingrédients : 400 g de farine de sorgho (drôo) 200 g de farine 1 cuillère à soupe de levure chimique 50 g des graines de sésame 50 g amandes

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[Heidi]

Stuffed Vine Leaves (Dolma)​

Ingredients:​

• Grape leaves (about 30-40 leaves, jarred or fresh)
• 1 cup rice (short-grain or medium-grain rice works best)
• 1 onion (finely chopped)
• 2 tablespoons olive oil
• 2 tablespoons pine nuts (optional)
• 1 teaspoon dried mint (or fresh if preferred)
• 1 teaspoon dried oregano
• 1 teaspoon allspice
• 1 teaspoon cinnamon (optional, for a warm flavor)
• 1 lemon (juiced)
• 1/4 cup chopped parsley (fresh)
• 1/4 cup chopped dill (optional, but adds freshness)
• Salt and pepper (to taste)
• 2 tablespoons tomato paste (optional, for a slight tang)
• Water or vegetable broth (for cooking)
• Extra lemon wedges (for serving)

Optional Filling with Meat:​

• 200g ground lamb or beef (if you want a meat version, optional)
• Salt and pepper (to season the meat)

Instructions:​

1. Prepare the Grape Leaves:​

• If using jarred grape leaves, rinse them under cold water to remove the brine, then blanch them in boiling water for a couple of minutes to soften. Drain and set aside.
• If using fresh grape leaves, wash them thoroughly, trim off the stems, and blanch them in boiling water for about 2 minutes until they become soft and pliable. Drain and set aside.

2. Prepare the Filling:​

• In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened (about 5 minutes).
• If you’re using ground meat, add it to the pan now, season with salt, pepper, and cook until browned.
• Add the rice, pine nuts, dried mint, oregano, allspice, and cinnamon (if using). Stir well and cook for a minute.
• Pour in about 1 cup of water or vegetable broth and bring it to a simmer. Once the liquid is absorbed, remove from heat.
• Stir in the parsley, dill, and lemon juice. Adjust salt and pepper to taste.

3. Stuff the Grape Leaves:​

• Lay a grape leaf flat on a clean surface, vein side up.
• Place about 1 tablespoon of the filling near the stem end of the leaf.
• Fold in the sides of the leaf over the filling and then roll it tightly towards the tip of the leaf, making a little cigar-shaped roll. Be gentle to avoid tearing the leaves.
• Repeat the process for the rest of the grape leaves.

4. Arrange the Dolmas:​

• In a large pot, layer the stuffed grape leaves tightly next to each other. If you have any leftover grape leaves, you can place them on top to prevent the dolmas from unrolling during cooking.
• Pour enough water or vegetable broth over the dolmas to just cover them.
• Place a heavy plate on top to keep them submerged.
• Cover the pot and bring it to a simmer over low heat. Cook for about 45-60 minutes, or until the rice is cooked and the flavors have melded together. Check the pot occasionally to ensure there’s enough liquid and add more water if necessary.

5. Serve:​

• Once done, remove the dolmas from the pot and let them cool slightly.
• Serve them with lemon wedges on the side for added freshness.

Stuffed Vine Leaves (Dolma) - Tunisia News

PartagezTweetezPartagez+10 PartagesIngredients: Grape leaves (about 30-40 leaves, jarred or fresh) 1 cup rice (short-grain or medium-grain rice works best) 1 onion (finely chopped) 2 tablespoons olive oil 2 tablespoons pine nuts (optional) 1 teaspoon dried mint (or fresh if preferred) 1 teaspoon...

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