Two Classic Tunisian Recipes

Tunisian Doughnuts


3 Medium Eggs
500ml Cups Oil
60ml Orange Juice
2 Tablespoons Coconut
250 Sugar
210g Flour
1 1/2 Teaspoons Baking Powder
500ml Water
2 Tablespoons Lemon Juice
250ml Honey

Directions: Place the eggs, 60ml of the oil, orange juice, 1 tablespoon of the coconut and 50g of the sugar in a blender. Blend until smooth. Transfer to bowl, then sift in flour and baking soda and knead until the mixture is soft. Cover bowl with a towel, then set aside to rest for 1 hour. Make a syrup by placing the remaining sugar, water and lemon juice. Boil over high heat until the sugar dissolves, stirring constantly. Reduce heat to low and add honey and the remaining coconut.

Simmer for 10 minutes, then turn heat to very low to keep warm. Place remaining oil in small saucepan, then heat to moderately hot. Divide dough into walnut sized balls then flatten slightly. Hold the doughnut in your hand and punch a hole through the middle with a floured finger. Fry a few at a time for about 5 minutes, until golden brown on both sides. With tongs pick up doughnuts and dip into warm syrup and serve.

Serves 12

Tunisian Couscous


2kg Lamb; chopped
4 Large Onions, chopped
60ml Olive Oil
6 Ounces Tomato Paste
2 Large Tomatoes -- chopped
1 tbsp Cumin
1 tsp Black Pepper
1 tsp Curry Powder
1 tsp Cayenne pepper
5 Cloves Garlic
Salt, to taste
2 Medium Bell Pepper, chopped
1 Large Butternut Squash
4 Medium Turnips, chopped
4 Medium Carrot, shredded lengthways
450g Onions, finely chopped
450g Potatoes
300g Dry Couscous, cooked
2 Medium Spring Onions, chopped
3 Sprigs Parsley, chopped
2 Medium Lemons

Directions: In a large stewpot, brown lamb and first set of onions. add tomato paste and cook for 5 minutes stirring frequently. add tomatoes, spices, green peppers, and reduce heat to simmer. after 15 minutes, add the vegetables plus enough water to come within 3 inches of their tops. cook until meat and vegetables are tender. serve on individual plates over couscous. garnish with green onion, parsley and lemons.

Serves 6