Tabil Dry Coriander Spice Mix From Tunisia Food

TABIL-TUNISIAN SPICE MIX

Steps:

• In a mortar, pound the garlic with the coriander, caraway, and cayenne until it is smooth. Store in the refrigerator or freezer. Keep in the refrigerator if using fresh garlic for up to two months or indefinitely if using powdered garlic, although the pungency will decline as time goes by.
• Makes about 1/4 cup.

TABIL - DRY CORIANDER SPICE MIX FROM TUNISIA

Steps:

• Place coriander, cumin, caraway, and red pepper flakes in small skillet. Toast spices 3 minutes over medium-low heat, or until darkened and fragrant, swirling pan constantly. Transfer to bowl, and stir in garlic powder. Cool.
• Finely ground spice mixture in spice grinder, coffee grinder, or mortar and pestle. Store in airtight container.

TUNISIAN BRIK (ESSENTIAL MEDITERRANEAN)

Steps:

• Preheat oven to 400°F Metl the butter in a small frying pan and cool the onion over low heat until soft but not brown, about 5 minutes.
• Combine the onion, tuna, capers, parsley and parmesan in a bowl. Season to taste with salt and pepper.
• Cut the filo pastry sheets in half widthways. Layer four of the half-sheets together, brushing each with melted butter. Keep the remaining pastry covered with a tamp towel.
• Spoon half the tuna mixture onto one end of the buttered pastry, leaving a border. Made a well in the center of the mixture and carefully break an egg into the well, being careful not to break it. Season with salt and pepper.
• Layer two more sheets of the filo together, brushing with melted butter, and place on top of the tuna and egg. Fold in the pastry sides, then roll into a firm parcel, keeping the egg intact.
• Place on a lightly greased baking tray and brush with melted butter. Repeat with the remaining pastry, filling and egg.
• Bake for 15 minutes, or until the pastry is golden brown. Serve warm or at room temperature.
• NOTE: the yolk is still soft after 15 minutes. If you like your eggs firmer, bake for a little longer.

LABLABI -CHICKPEA BREAKFAST STEW(TUNISIA)

Steps:

• Place the chickpeas in a saucepan and cover with water.
• Boil until soft, about 30 minutes, then stir in the harissa, garlic, cumin, and salt.
• Stir well, reduce the heat to medium, and cook for 10 minutes.
• Stir in the lemon juice and olive oil.
• Serve with more lemon juice, salt, and ground cumin to taste.
• Serve with any combination and any amount of optional garnishes, including more harissa and olive oil.

TABIL - TRADITIONAL TUNISIAN SPICE MIX

Steps:

• Combine coriander seeds, garlic, caraway seeds, crushed red pepper flakes and grindin a spice / coffee grider or in a mortar & pestle.
• Spread out onto a baking tray and dry in a low oven (200°F) for about 1 hour.
• Cool, grind again as fine as possible. Add the ras el hanout & store in an airtight jar in a cool, dark place for up to 4 months.

DUKKA - EGYPTIAN SPICE MIX

Steps:

• Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light brown and fragrant. Transfer to bowl.
• Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl with almonds. Cool completely.
• Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.