Stuffed Fennel Bulbs - Bisbas Michchi

375 gr. spicy tomato sauce

Cut off the hard bases of the fennel bulbs and cook in lightly salted water just until tender (about 15 minutes). Drain and cut in half lengthwise.

In a mixing bowl, combine the meat, parsley, tabil, pepper and salt to taste. Blend thoroughly. Heat the oil in a skillet and fry the mixture until well browned. Let cool, and then mix in the eggs and breadcrumbs.

Place 6 of the fennel halves cut side up on a greased baking dish and pile the filling on top. Top with the remaining fennel halves, spoon over the tomato sauce and place in a hot oven to bake for 20 minutes. Serve hot.

Tabil Spice Mixture

This is the most popular Tunisian spice mixture and is used to season meat or poultry, stuffings and vegetables. To make the mixture, combine 2 1/2 tsp. each finely chopped garlic, ground caraway seeds, crushed hot red pepper flakes and ground coriander seeds. The mixture may be made as hot or mild as one likes by varying the amount of hot pepper flakes used. Tabil may be stored nearly indefinitely in a well-sealed jar.

Sole with Zucchini Sauce - Hout Makli

Wash and dry the fish fillets, season with salt and pepper, sprinkle over half the lemon juice and set aside.

Peel the zucchinis and slice into thin rounds. Heat the olive oil in a heavy skillet and saute the zucchini rounds until browned on both sides. Remove the slices with a slotted spoon and reserve. Reheat the oil and saute the onions until translucent. Add the tomato sauce, hot sauce, garlic, season with salt and pepper and cook, uncovered, over a medium high flame, for 5 minutes, stirring constantly. Return the squash to the sauce and continue to simmer on a low flame, uncovered, for 5 minutes longer.

In a separate skillet, heat oil about 1/2" (1 cm) deep. Dip the fish fillets first in the egg and then dredge in the flour and fry until nicely browned on both sides. Drain the fillets on paper toweling.

Add the remaining lemon juice to the sauce, correct the seasoning with salt and pepper and pour over the fish fillets. Serve hot.

Tagine with Chicken and Fruits - Tagine Wusla al Habib

Place the chicken, onions and parsley in a large pot, pour over water to cover, add the margarine and ginger and season with salt and pepper. Bring to the boil and then simmer gently, covered, until the chicken is very tender (about 1 hour). Add the fruits and continue to simmer until they are just tender, taking care not to let the fruits disintegrate. Serve with rice or couscous.

Honey Cream - Muhallabia

In a heavy skillet, slowly heat the sugar in 2 tsp. of water, stirring regularly, until the sugar has melted and turned into a caramel syrup. Immediately pour the syrup into a cake tin, tilting so that the entire bottom of the tin is coated. Let cool.

Heat the wine and honey in a saucepan, stirring until the honey dissolves. Add the cinnamon and lemon rind, stirring well. Remove from the flame and let cool 5-6 minutes.

Beat together the egg yolks and whole eggs in a mixing bowl. Add these to the honey-wine mixture, beating until well blended, and pour into the cake tin. Place the tin in a large pot of water (be sure that the water is not higher than 1 cm. (1/2 ") from the lip of the tin) and bake in a medium oven until the mixture is set (about 45 minutes). Let cool for 15-20 minutes and then refrigerate.

Just before serving, run a thin knife blade around the edges to loosen the sides and invert onto a chilled serving dish.

Spiced Eggplant - Betanjal M'Charmel

From each eggplant, cut out 3 vertical strips of skin, leaving it with a striped effect. Slice the eggplant into 1/2" (1 cm) thick slices, salt and let drain in a colander for 1/2 hour. Rinse well and squeeze gently. Pat dry using paper toweling.

Heat the oil in a heavy skillet and fry the slices, several at a time, until golden brown on both sides. Drain on paper toweling and then mash the eggplant, garlic and spices together. Return this mixture to the skillet and fry until all of the liquid evaporates and only oil and vegetables remain. Stir often during cooking.

Pour off the oil and season with the lemon juice. Correct the seasoning with salt to taste and let come to room temperature. Serve with the harissa sauce. (Serves 6 - 8).

Note: This sauce may be purchased at many ethnic markets. Those who want to make it themselves will find it a simple operation.

In a blender or with a mortar and pestle grind the peppers finely. Add the garlic, spices, tomato and salt. Crush until well blended. Scrape the mixture into a jar, pour over just enough olive oil to cover, cover tightly and refrigerate until needed. (Yields about 1/4 cup. Considering how hot the sauce is, this quantity should last for quite a while.)

Glazed Duck

Clean the duck well under running water. Cut away excess fat and refrigerate until ready to use. Reserve the fat.

Mix together all of the remaining ingredients, mixing until blended smoothly. With a brush spread this mixture on the inside and outside of the duck, coating evenly. Place the duck in a low oven for 2 hours. Every 45 minutes turn the duck and baste with the brush using the liquids in the pan and the remaining marinade. Be careful not to pierce the duck when turning.

After two hours, remove from the oven. Let cool for 15 minutes. Cover the duck and sauce with plastic wrap and refrigerate for 3-6 hours. One hour before serving remove from the refrigerator and let stand at room temperature for 1/2 hour. Remove the plastic wrap and cover the upper side of the duck with the fat that was reserved. (If this is not adequate add margarine to cover). Place in a hot oven for 1/2 hour. Garnish with orange and lemon slices.

Mixed Grilled Vegetables

Combine the oil, lemon juice and seasonings and mix well.

Put the vegetables in a mixing bowl and pour the marinade over. Toss gently and let stand for 1-2 hours, mixing occasionally.

Over a charcoal fire or under a hot broiler, grill the vegetables until the tops begin to blacken. Turn and coat each with a bit of the marinade and cook the second side until beginning to blacken but before burning. Serve hot.

Spiced Peaches

Dip each peach in boiling water for 4-5 seconds and then peel the skins.

In a large saucepan, mix together the vinegar, sugar and cloves. Boil, covered, for 5 minutes. Lower the flame, add the peaches and simmer, covered, until the peaches are just tender (about 10-12 minutes).

Transfer the peaches to a sterile wide-mouthed jar, add the cinnamon sticks, pour over the liquids and seal. Let stand 2-3 days before serving. Remove from the refrigerator about 15 minutes before serving.

Spiced Sausage

In a mixing bowl, combine the ground meat with the beef stock, bicarbonate of soda and 1/2 tsp. each of the salt and black pepper. Mix well.

Clean the intestines well, cutting off any fat that may cling and washing thoroughly. Stuff the intestines with the ground meat mixture and by using kitchen string form sausages about 6" (15 cm) long.

Heat 3 Tbsp. of the oil in a heavy skillet and fry the sausages until dark brown on all sides. Transfer the sausages to a saucepan with a small amount of boiling water and cook, maintaining a low boil, for 15 minutes. Remove from the water and refrigerate overnight.

Shortly before serving, place the sausages in a slow oven and heat through. Prepare a sauce by combining the remaining olive oil with the remaining salt and black pepper, the paprika, grill spice, parsley, oregano and lemon juice. Serve with the sauce in a gravy boat.

Marinated Chickpeas

Soak the chickpeas overnight in cold water. Add the bay leaf and 2 tsp. of salt, cover and cook over a medium flame until the chickpeas are tender (about 1 1/2 hours), adding more water if necessary. Drain well.

In a small mixing bowl put the egg yolks and into this beat the oil and vinegar with a wire whisk. Stir in the onion, garlic, 2 Tbsp. of the parsley, capers and the cooked chickpeas. Refrigerate overnight. Allow to come to room temperature before serving and just before serving sprinkle over with the remaining parsley.

Pickled Eggplant

Make a 1" (2 1/2 cm) slit in each eggplant. Place the eggplants in a saucepan with a large amount of lightly salted boiling water and cook until just tender (about 10-12 minutes). Drain, cool and transfer the eggplants to a large crock or jar.

In a mixing bowl, combine the remaining ingredients with about 4 cups of water. Pour this mixture over the eggplants. If necessary, add water so that the eggplants are covered. Cover the container tightly and let stand at room temperature for

3-4 days. To serve, drain and serve whole.

Pickled Sardines

Roll the sardines in the seasoned flour. In a skillet heat the oil and in this fry the fish until golden on both sides. Remove from the skillet with a slotted spoon, drain on paper toweling and distribute on a serving platter. Pour off half the remaining oil from the pan.

Reheat the remaining oil and in this gently saute the carrot, onion and garlic until the carrots are softened but not yet browned. Add the vinegar and wine, mix well and then add the bouquet garni, red pepper, salt and peppercorns. Simmer gently for 25 minutes, stirring occasionally. Discard the bouquet garni, pour the contents of the skillet over the fish, let cool and then refrigerate, lightly covered, for 36-48 hours before serving. Immediately before serving sprinkle over the parsley.

Fried Olives with Mushrooms

Heat the oil in a skillet and saute the onions until translucent. Add the mushrooms, hot pepper, black pepper and garlic and continue sauteeing until the onions are golden brown. Add the breadcrumbs and olives and saute for 2-3 minutes longer, stirring constantly. (Add a bit of olive oil if the mixture becomes overly dry). Serve hot on toast points or cocktail crackers.

Chicken with Almonds - Djej bi Looz

Make a paste by grinding together 1 Tbsp. of the salt and half the garlic cloves. Rub the chicken parts on all sides with this mixture. Rinse well and then pat dry with paper toweling. In a mortar, combine the remaining garlic with the parsley and pound to a paste. Moisten the mixture with 1 Tbsp. of the olive oil and add the saffron and pepper. With this mixture rub the chicken thoroughly. Cover and refrigerate for about 24 hours.

Heat 4 Tbsp. of the oil in a heavy flameproof casserole and saute the onion until just golden. Add the chicken and continue to saute until the chicken is golden brown on all sides. Add about 2 cups of water, bring to the boil, cover, reduce the flame and simmer gently for about 45 minutes, turning the chicken several times. Add water if necessary to prevent the casserole from drying out.

Heat 1 Tbsp. oil in a skillet and fry the almonds until golden brown. Drain on paper toweling. To serve, spoon the almonds over the chicken, garnish with the hard-boiled eggs and serve hot.

Fried Beet Greens

Wash the beet greens well, shake dry and cut into 1" (2 1/2 cm) long pieces. Transfer to a saucepan, pour over water to cover and boil just until tender (about 5-6 minutes). Drain and squeeze out the excess water.

Heat the oil in a skillet and saute the garlic for 1-2 minutes. Add the beet tops and continue to saute over a low flame for 15 minutes longer. Stir in the lemon juice and season with salt and pepper and cook over a very low flame for 5 minutes longer. May be served hot or chilled.

Orange Rice

Melt the butter in a skillet. Add the celery, onion, parsley and orange rind and saute for 5 minutes on a low flame. Add the orange juice, 1/2 cup water and salt. Bring to a boil. Slowly stir in the rice, reduce to a low flame, cover and boil until the rice is tender and the liquids are absorbed (20-25 minutes). Fluff just before serving.

Stuffed Dates

Mix the ground almonds, sugar and egg white together. Put this mixture in a skillet and cook over a low flame, stirring constantly, until the mixture becomes sticky. Add 1 tsp. water and cook 1 minute longer. Remove from the flame and let cool for several minutes. With this mixture stuff the dates and roll in confectioners' sugar. Serve while the filling is hot or at room temperature.