Recettes Tunisia

Tajin Sibnekh (Tunisian Chicken and Egg Bake)

A Tunisian tajine is not a Moroccan tagine, and this dish is the clearest illustration of the difference. Moroccan tagine means a stew cooked slowly in a clay pot under a conical lid. Tunisian tajin, or tajin sibnekh, means a baked egg dish, set firm and cut into squares, much closer to an Italian frittata or a Spanish tortilla. The confusion is entirely reasonable and entirely common. The same word travelled to two North African countries and attached itself to two different things. In Tunisia the dish is built from eggs beaten with whatever else is going: potatoes, chicken, spinach, peas, cheese, and the North African spices that mark it as Tunisian rather than European. Harissa and ras el hanout do that marking. Harissa is Tunisia's chilli paste and its most exported product; ras el hanout is the layered spice blend used across the Maghreb. Together they give an egg bake a warmth and heat that a frittata does not have. It is usually served as a starter, though it is substantial enough to be a meal, and it is as good cold the next day as it is hot, which makes it packed lunch and picnic food across the country.

★★★★★Les mieux notées

50 minEasyTunisia

Recette de FoodChef · Africook

Tunisian Fricassé

A fricassé is a small oval roll of enriched dough, deep-fried and then split and packed with tuna, potato, olives, egg and harissa. It is Tunisian street food, and it is one of the country's most recognisable things to eat. The word does not mean what it means elsewhere. In French, a fricassée is a braise of meat in a white sauce; in Tunisia and its diaspora it means this sandwich and nothing else. That divergence is complete enough that searching the French term will not find you the Tunisian food. The filling is the point and it is fixed by convention rather than by recipe: tuna in olive oil, cooked potato, black olives, egg and harissa, with slata méchouia, the grilled pepper and tomato salad, very often alongside. Capers and preserved lemon appear in some versions. What matters is that the bread is fried rather than baked, which gives a rich, slightly greasy roll that stands up to a wet filling. **A significant gap in the source.** Its ingredient list contains only the dough, yeast, water, flour, egg, oil, salt. Not one of the filling ingredients it spends its article describing appears in it. The filling below has been reconstructed from that description and flagged. **It contains eggs and fish.**

1 hr 55 minMediumTunisia

Recette de Blessing · Africook