#tunisian tagine

[marklittle]

Tunisian Chickpea and Vegetable Tagine

#Tunisian #Chickpea #and #Vegetable #Tagine

[bomberstillplaysvideogames]

Tunisian Chickpea and Vegetable Tagine

#Tunisian #Chickpea #and #Vegetable #Tagine

[giusidiks]

Tunisian Chickpea and Vegetable Tagine

#Tunisian #Chickpea #and #Vegetable #Tagine

[flaminghamsterhotsauce]

The Global Spice Odyssey: A Deeper Dive into 20 Types of Hot Sauces from Around the World

Introduction

Hot sauces are more than just condiments; they're an exploration of global culture and culinary creativity. As diverse as the countries and regions they originate from, hot sauces offer a myriad of flavors, heat levels, and ingredients that cater to every palate. In this extended journey, we will delve deeper into 20 types of hot sauces from different countries, exploring their origins, ingredients, and cultural significance.

Asia

1. Sriracha - Thailand

Sriracha, hailing from Thailand, is renowned for its balance of sweet, tangy, and fiery flavors. Made primarily from red chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha is a versatile sauce that enhances dishes like Thai noodles, spring rolls, and more[^1^].

2. Sambal - Indonesia

Indonesia offers an array of sambals, each with a unique twist. Common ingredients include red chili peppers, garlic, shallots, and shrimp paste, resulting in intensely spicy and bold flavors[^2^]. Sambal is often paired with traditional dishes like Nasi Goreng and Ayam Penyet.

3. Gochujang - South Korea

Gochujang, a Korean staple, is a fermented chili paste made from red chili peppers, glutinous rice, and soybeans[^3^]. This sauce is fundamental to Korean cuisine and serves as a base for dishes like bibimbap and tteokbokki.

4. Shito - Ghana

Shito, a spicy black pepper sauce from Ghana, is a unique combination of chili peppers, fish, and spices[^4^]. It's used to add heat and depth to dishes like waakye and jollof rice.

5. XO Sauce - Hong Kong

XO sauce, originating in Hong Kong, is a premium condiment that blends dried seafood, including scallops and shrimp, with chili peppers and garlic[^5^]. It's known for its complex, umami-rich flavors and is often enjoyed with seafood and noodles.

Americas

6. Tabasco - United States

Tabasco sauce, born in Avery Island, Louisiana, is an American classic. Made from Tabasco peppers, vinegar, and salt, it's celebrated for its fiery kick and tangy profile[^6^]. A staple in Southern cuisine, Tabasco elevates dishes like gumbo, fried chicken, and Bloody Mary cocktails.

7. Salsa - Mexico

No exploration of hot sauces would be complete without visiting Mexico. Salsa, a broad category, encompasses a diverse range of spicy sauces. Ingredients can vary from tomatoes and jalapeños to tomatillos and habaneros, resulting in mild to fiery flavors. Salsas are integral to Mexican cuisine, enhancing the flavors of tacos, burritos, and many other dishes[^7^].

8. Piri-Piri Sauce - Portugal

Piri-piri sauce, originating from Portuguese-speaking regions, is a spicy delight made from African bird's eye chilis, herbs, garlic, and lemon[^8^]. This sauce is famous for its fruity and spicy notes and is often enjoyed with the Portuguese grilled chicken dish, Frango Piri-Piri.

9. Peruvian Aji Amarillo Sauce - Peru

Peru introduces us to Aji Amarillo, a vibrant yellow chili pepper that takes center stage in Peruvian cuisine. The sauce, created by blending these peppers with lime juice, boasts fruity and spicy notes. It's a crucial ingredient in dishes such as ceviche and causa, providing the perfect balance of heat and flavor[^9^].

10. Chimichurri - Argentina

In Argentina, we find chimichurri, a zesty herb-based sauce made with parsley, garlic, vinegar, and red pepper flakes[^10^]. This sauce is a beloved condiment for grilled meats and adds a lively and spicy kick to barbecues, enhancing the flavors of steak and other meats.

Middle East and Africa

11. Harissa - Tunisia

North Africa presents us with harissa, a fiery chili paste made from roasted red peppers, chili peppers, garlic, olive oil, and spices[^11^]. This condiment adds depth and heat to dishes like couscous, tagines, and grilled meats, making it a cornerstone of Tunisian and Moroccan cuisine.

12. Zhug (S'chug) - Yemen and Israel

Hailing from Yemen but beloved in Israel, zhug (also known as s'chug) is a spicy sauce with a rich history. This condiment blends green or red chili peppers with garlic, coriander, and cumin, resulting in a vibrant and fiery flavor profile[^12^]. Traditionally served with grilled meats, falafel, and pita bread, zhug adds a burst of heat and spice to Middle Eastern and Israeli dishes.

13. Dukkah - Egypt

Dukkah, a blend of nuts, seeds, and spices with a hint of chili, is a beloved condiment in Egypt[^13^]. It's traditionally enjoyed by dipping bread in olive oil and then into the dukkah, creating a flavorful and slightly spicy snack.

14. Chermoula - North Africa

Chermoula, a North African sauce, combines chili peppers, cilantro, garlic, and a variety of spices to create a flavorful and slightly spicy sauce[^14^]. It's often used to marinate fish and seafood.

Europe

15. Ajvar - Balkans

Ajvar, a roasted red pepper sauce, hails from the Balkans and is a culinary gem made with sweet red peppers, garlic, and eggplant[^15^]. This versatile sauce enhances the flavors of grilled meats, bread, and pasta, making it a beloved condiment in the region.

16. Muhammara - Middle East

Muhammara, a Middle Eastern delight, combines red peppers, walnuts, breadcrumbs, and chili flakes for a flavorful and slightly spicy dip[^16^]. It's often served with flatbreads and vegetables.

17. Mojo Picon - Spain

From the Canary Islands in Spain comes Mojo Picon, a spicy sauce made from red chili peppers, garlic, and a blend of spices[^17^]. It's a popular accompaniment to dishes like papas arrugadas (wrinkled potatoes).

South America

18. Rocoto Sauce - Peru

Rocoto sauce, made from the fiery rocoto pepper, is a staple in Peruvian cuisine[^18^]. It combines the rocoto pepper with cheese and milk, resulting in a creamy and spicy sauce that enhances dishes like causa rellena.

19. Llajwa - Bolivia

Bolivia offers us Llajwa, a spicy condiment made from locoto peppers, tomatoes, and spices[^19^]. It's a must-try with Bolivian dishes like salteñas and anticuchos.

20. Rocambole - Brazil

In Brazil, Rocambole is a spicy sauce made from malagueta peppers, garlic, and oil[^20^]. It's frequently used to add a fiery kick to dishes like acarajé and vatapá.

Conclusion

Hot sauces are not just about heat; they are about culture, history, and the celebration of diverse flavors. From the sweet and tangy Sriracha of Thailand to the bold and spicy chimichurri of Argentina, these sauces reflect the regions they hail from, adding depth and personality to the dishes they accompany. So, next time you reach for a bottle of Flaming Hamster hot sauce, remember that you're not just adding heat; you're taking your taste buds on a global adventure, exploring the world's rich tapestry of spicy flavors.

References

Sriracha: The Complete Guide. sriracha2go.com.

Everything You Need to Know About Sambal, the Spicy Indonesian Condiment. myrecipes.com.

Gochujang: The Savory, Spicy Heart of Korean Cuisine. food52.com.

Shito: Ghana's Spicy Pepper Sauce. ghanagrio.com.

XO Sauce: A Taste of Luxury from Hong Kong. scmp.com.

History of Tabasco Sauce. tabasco.com.

Salsa (Sauce). en.wikipedia.org.

Peri-Peri Sauce. oliveoilandbutter.com.

Aji Amarillo. culinarylore.com.

Chimichurri Sauce. thespruceeats.com.

Harissa. thespruceeats.com.

Zhug. themediterraneandish.com.

Dukkah: The Spice Mix that will Transform Your Food. theguardian.com.

Chermoula: The Flavour-packed North African Sauce. theguardian.com.

Ajvar: Serbian Red Pepper Sauce. babsprojects.blogspot.com.

Muhammara Recipe: How to Make Red Pepper and Walnut Dip. thekitchn.com.

Mojo Picon. thespruceeats.com.

Rocoto Sauce: A Spicy Peruvian Delight. aperuexperience.com.

Llajwa: Bolivia's Spicy Salsa. thespruceeats.com.

Rocambole: Brazilian Hot Sauce. flavorsandflowers.com.

#History #Regional Hot Sauces

[deparler]

Worst lightning ever but I did make a veal and artichoke tagine. Had my mom on video call to make sure it turns out okay. The marqa was tasty, next time I will put even more onion. It's conforting to know I did it without a coquotte minute and that it takes around an hour. For some reason in my mind I thought it would take 2 hours or more. Honestly it's good because I can upgrade the types of cooking I do so it can stop being basic shit. I talked to my girlfriend I finally feel like a proper malewife now.

I will ask my gf for her mom's Tunisian fish couscous recipe. I am more of a harissa type of person and love hot food. Maghrebi food is flavorful to begin with but spicy food is a personal favorite. My mom taught me her couscous method so I might do one when it gets colder and stock up the broth. + honestly it would be a good way to get season vegetables in my system, no hate for roasting veggies but I feel like a couscous is more diverse in vegetable selection.

[news-ld]

Ex-footballer sets himself on fire after dispute with police

Former Tunisian footballer Nizar Issaoui. TAKLESA SPORTS CLUB FACEBOOK PAGE. It is a banal quarrel in a market that turned tragic, in opposition to a backdrop of inflation and a dispute with the police. Nizar Issaoui, a 35-year-old former skilled soccer participant, died on Thursday April 13 of his accidents after setting himself on fire in entrance of the police district of the locality of Haffouz, within the Kairouan area (middle). A couple of days earlier, the sportsman had filmed himself denouncing the injustices dedicated by “police state”. A video extensively shared on social networks during which he ended up setting fire to his garments. In line with witnesses, the police intervened when the person threatened to set himself on fire. “He lit his lighter proper after the police threw tear gasoline”instructed the World Bassem Issaoui, cousin of the sufferer and accountable inside the shopper protection group within the area. Significantly injured, the previous footballer, father of 4 kids, died within the trauma and burns hospital within the suburbs of Tunis, the place he had been transferred.

A whole bunch of self-immolations since 2010

The origin of the drama dates again to a struggle that broke out between residents of Haffouz and fruit and vegetable retailers. In query, the significantly excessive value per kilo of bananas on one of many stalls, costlier than that mounted in March by the Tunisian authorities. Concerned within the dispute, Nizar and his brother had been accused of "legal affiliation" by the police. “His brother was arrested for a number of days and Nizar went into hiding when he realized he was needed. He could not even see his kids anymore.says Bassem Issaoui. “I might be tried and charged on the identical time. I (me) sentenced to dying by immolation. The assembly adjourned "had confided on his Fb web page Nizar Issaoui, a number of moments earlier than the tragedy. Learn additionally: Ramadan in a Tunisia in disaster: “There isn't any extra tagine on the desk! » His gesture is paying homage to that of Mohamed Bouazizi, a road vendor who additionally had disagreements with the police earlier than setting himself on fire on December 17, 2010, the date of the outbreak of the Tunisian revolution and the "Arab Spring". Since then, suicides by immolation in Tunisia have been quite a few. In 2019, a dozen individuals killed themselves, in response to the native press. Self-immolations haven't been the topic of official statistics because the final peak in 2016 – there have been then as much as 100 instances per 12 months – in a context of financial and political disaster. Learn additionally: In Tunisia, self-immolations, a weapon of despair In 2023, inflation has reached file ranges within the nation, exceeding the ten% mark for a number of consecutive months. Within the meals sector, costs have already elevated by a median of 15.7% over one 12 months, with a really important enhance – as much as 34% – within the costs of meat, eggs and edible oils. In the beginning of March, the Tunisian authorities introduced a measure aimed toward controlling the worth of bananas and apples, a call deemed inadequate within the face of the overall enhance, particularly since these merchandise are imported and taxed by the State. In Haffouz, greater than 30% of the inhabitants lives beneath the poverty line, in response to the newest figures revealed by the Nationwide Institute of Statistics. Throughout the night time of Thursday to Friday, clashes broke out between residents and police officers current in massive numbers after the announcement of the dying of Nizar Issaoui. "Our household requires calm, however many individuals are outraged"assured Bassem Issaoui, this Friday, whereas the state of affairs was nonetheless tense a number of hours earlier than the funeral of his cousin. Monia Ben Hamadi Read the full article

#africa #after #dispute #ex-footballer #fire #himself #police #sets #with

[cookingkcals]

Hello Fresh: Apricot, Almond, and Chickpea Tagine

Ingredients: - 1 yellow onion, diced - 1/4 oz parsley, minced - 2 cloves garlic, minced - 1 lemon - 2 zucchini, cut into 1/2″ thick half moon - 2 containers chickpeas - 1 cup basmati rice - 4 packets veggie stock concentrate - 6 Tbs sour cream - 2 Tbs Tunisian spice blend - 1 oz sliced almonds - 2 oz dried apricots - 4 Tbs butter

Prep: Zest and halve the lemon. Drain and rinse chickpeas.

Cook rice: Heat a drizzle of oil in a small pot over medium heat. Add 1/4 of the onion. Cook, stirring, until just softened. Stir in rice, 1 1/2 c water, 2 packets veggie stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender (15-18min). Keep covered off heat until ready to serve.

Mix chermoula and cream: While rice cooks, in a small bowl combine parsley, 3 Tbs olive oil, a pinch of garlic, salt, pepper, and a squeeze of  lemon juice. Taste and add more garlic/lemon juice as desired. In a separate bowl, combine sour cream, pinch of salt, and lemon zest (to taste). Add water 1 tsp at a time until mixture reaches drizzling consistency.

Cook veggies: Heat a large drizzle of oil in a large pan over medium-high heat. Add zucchini and remaining onion. Cook until softened and lightly browned (~10min). Add Tunisian spice blend, remaining garlic, and a big pinch of salt. Cook until fragrant (1-2 min).

Simmer tagine: Add 2/3 c water and 2 packets veggie stock concentrate to the pan with the zucchini. Stir in chickpeas and bring to low simmer. COok until liquid has slightly reduced. Reduce heat to low. Stir in 2 Tbs butter until melted. Season with salt and pepper.

Finish and serve: Fluff rice and stir in 2 Tbs butter. Season with salt and pepper. Divide rice among plates and top with chickpea/vegetable mixture. Sprinkle almonds and apricots. Drizzle with lemon crema and chermoula.

Thoughts:

I liked it! I almost never stock chickpeas at home, but I might have to start because this is the second chickpea recipe I’ve really enjoyed.

Apparently the Tunisian spice blend has caraway seed, coriander, smoked paprika, turmeric, chili powder, garlic powder, cayenne pepper, cinnamon and black pepper?

#onion #garlic #lemon #zucchini #chickpeas #basmati rice #sour cream #dried apricots #sliced almonds #vegetable stock #paprika #turmeric #chili powder #coriander #caraway seeds #cinnamon #hello fresh

[sit-studyabroadblog]

Overall, Tunisia has a vibrant culture. However, they have attachments to Arab and French culture and Italian, Berber, and Turkish hints. This is very evident in the language that many people find very difficult to learn because of the speed at which people talk about the variety of languages incorporated to create the Tunsisi Dialect. Over the last six weeks we have been here, I have begun to learn genuinely what is essential in a Tunisian household. My host dad grew up in Sidi Bou Said and has since lived here his whole life. Specifically for my host family and me, food was very important. My house mom was very proud of traditional Tunisian recipes and meals. This mainly included tagine and couscous, harissa, soups, olives, some fish, ouija, and many others. Rarely would she make a meal that wasn’t Tunisian. The spicy peppers with every meal want to have every bite eaten, burning the taste buds off your tongue. Another thing I learned was that water does not help and is actually believed to make you more full. It is not compatible with digestion if you drink water during your meal. I talked to my mom from home, and she said that in Austria, drinking cold beverages in the morning inhibits digestion, and it's not good for you as well. Whether or not you can drink a beverage with your meal or not is not as much of a “controversial” topic in the United States as it is around the world. Either way, my taste buds have successfully adjusted to spicy food and not water with meals. Another thing that I have encountered here is “Insha'Allah.” This term in Arabic means god willing. However, not only here but throughout many Muslim countries, it is used in most conversations. It could be used in the sense of god willingly I will be at dinner at night or even something as grand as god willing there will be world peace some day. It is used in any circumstances when talking about the future. Although I'm not Muslim, I have adapted this into my daily vocabulary, as I am reminded that not everything is in our control.

- Erin

The joke I have is about the weather in Tunisia. It goes along the lines - there was Tunisian man who got a job in Alaska however, when he got off the plane his teeth broke in half because of how cold the weather was there. Because Tunisia's weather is very warm and Mediterranean, he couldn't handle the cold. The Tunisie Idiom that I have is في سابع نومه It translates to mean seven sleeps and it means basically that he is about to fall asleep or is deep in sleep.

[tounaghribiya]

الماكلة التونسية - الجزء 1  Tunisian Food - Part 1

اححححم.. هيا يا جماعة حضرولي رواحكم و فلوسكم خاطر بعد البوست هذا باش تجريو على أول حانوت ملاوي 😂😅

في البوست هذا باش نحكي على أبن " تحريشات " تونسية و ماكلات خفاف مش كسكسي و ملوخية.. هاذوكا تو يجي وقتهم أما توّا خلينا في الخفيف 😍

P.s. this post is suggested by @flying-overseas 💕

Disclaimer: I do not own any credits of the pictures, they are all taken from instagram following the hashtag #Tunisian_Food and @tastyTunisia  

أشهر الأكلات الخفيفة " التحريشات " التونسية:

The most popular Tunisian fast food (snacks):

1) الفريكَساي / L'Fricassé:

Super small round sandwiches made out of bread-like dough, get fried and then filled with harissa sauce, mashed or just boiled potatoes, tuna and boiled egg pieces, olives and pickles to your liking. Heaven 😍

2) بريك / Brik:

This is the official sponsor of the holy month of Ramadan 🙌 It is most popular with eggs on the inside, tuna is a bonus but you can also put potatoes and/or cheese.

The myth says that before, L’brik used to be a test for the suitor who wants to propose to a girl. The girl’s family gives him a brika and he has to eat it without the egg yolk dripping. If he managed to keep clean, he is a decent man, if not, he fails the test and doesn’t get the girl. I lowkey wish they bring back this tradition all over again :D شقوالكم يا جماعة؟  

3) الملاوي - L’mlewi :

The most popular fast food in the north of the country, and rapidly building a huge fanbase in the south, “محبوبة الجماهير“, is very similiar to the Moroccan “ msammen” and can be eaten with something sweet for breakfast or something spicy or salty for a snack throughout the day or night. You can put absolutely anything and everything in it, different sauces, different salads, different kinds of meaty products, just fill it, roll it around and take a bite at the heavenly treat  😍 I usually take mine with an omelette, tuna, and extra cheese  😍 😍 w’entouma? 

4) الشباتي - Chapati :

Just quite as popular, chapati goes hand in hand with his friend L’mlewi. The difference is in the dough, as chapati is more solid and is more bread-like. IT is basically the same as Moroccan “  batbout “, only bigger in size. Unlike L’mlewi, chapati can’t be eaten for breakfast with something sweet, it is rather made for a spicy snack or meal. Perfection! 

5) الكفتاجي - Kaftegi: 

Contrary to popular belief, Kaftegi doesn’t contain any “ Kafta “ :D ( it’s a funny story that happened to a Moroccan student based in Tunisia that I’ve seen on youtube, never mind me ). This dish is made out of 4 main vegetables: pumpkin, potatoes, eggplant ( if you like them ) and green pepper. you cut them into the smallest cubes and then fry them ( The healthier way is to cook them in the oven) but as Tunisians we like our food dripping with frying oil, it’s bad for the health but good for the mouth!!! And you mix them with eggs and tomato sauce (also to your liking). Some people like to eat it as a dish with fish or meat to the side, others like to put it in a piece of bread like a sandwich filling. It’s crazy delicious either way! 

6) كسكروت عربي - kaskrout 3arbi, aka, the traditional sandwich: 

No words, you just have to look at the picture and you’ll be drooling! Take a baguette, cut it open, fill it with harissa sauce and whatever you can find in the kitchen, squeeze in the french fries and olives, and enjoy !!!  Also, truth to be told, it’s number one ingredient is Tuna  😍 😍

7) صحن تونسي - s’han tounsi aka the Tunisian plate: 

This mysterious mythic plate is just a mixture of everything. You go to a local restaurant that specialtizes in traditional food and you order a s’han tounsi and you just enjoy the mouthwatering taste of everything mixed together. The salads, the sauces, the olive oil, the harissa, the pickles, the tuna, the tastira, the fries.. It is the best representation of this country: A very delicious mixture with a unique taste!

8) عجة - Ojja: 

This dish is also known as Shakshuka and it’s not exclusively Tunisian, some other countries in the Mediterranian also claim it, but this is the Tunisian version of it. Ojja is efficient because it doesn't take long to cook, you only need eggs, garlic, tomato sauce, and a pan. The most popular way to make it is with Merguez, which is the Tunisian version of sausage. The fancy way is with seafood ( ohhh yessss ), it can also be sophisticated and you can get as creative with it as you want! 

9) لبلابي  - Lablebi: 

Now, this is the King, the Emperador of all Tunisian dishes! Ironically, its name is purely Turkish. “Leblebi” is one of the Turkish words for “chickpea” (الحمص). And taking into consideration the history we have with the Ottomans, it breaks my heart to say to my fellow Tunisians that nope, we don’t own the patent of this dish! However, what we can take credits for though is the recipe, becuse Tunisian Lablebi is made in a different way than Iranian or Turkish chickpea dish. I googled it :D So yes, this is made out of chickpea soup and is the number one dish in cold weather, and yes, you guessed right, we put tuna on it!! 

10) السلاطة المشوية والطاجين - Slata Mechwiya ( aka Grilled Salad ) & Tagine : 

To clarify, the Tunisian Tagine and the Moroccan Tagine are two different things! The Moroccan Tagine gets its name from the hotpot its cooked in. It’s the whole dish and it can be a vegetable tagine, meat tagine, etc.. While the Tunisian Tagine is a sort of pie, that gets baked in the oven and cut into small pieces and eaten as a side piece in a full dish! It requires lots of eggs, potatoes, and meat ( or spinach ). As for the grilled salad, it’s simple, yummy and very healthy. You take your ingredients: onions, tomatoes,green pepper, and garlic, and you grill them first then you mince them. You add olive oil, salt and pepper, and OF COURSE Tuna! Delicious! 

Bonus picture: A “slata mechiya” aka grilled salad in a Moroccan Tagine pot :D 

BONUS FOOD: BAMBALOUNI - بمبالوني : 

Okay, obviously after all those spicy dishes we need something sweet for desert! So I am brining you the Sidi Bou Said special, the one and only, the must-have “BamBalouni”.  It’s basically the Tunisian version of a donut. It is prepared with a flour dough fried in oil then sprinkled with sugar or soaked in honey. It can be eaten at any time of day, as long as it’s hot! Yum-yum ! 

So, if you kept in mind anything from this post, or if you have any remarks, let me put it simply for you:

YES, we put Tuna on everything, after all we produce that shit!  YES, we like our food fried and ‘mchakhchakh” !! YES, harissa is the base of everything, too bad I don’t eat it.  YES, we LOVE bread, we make so many types of it! 

Reblog with your favorite one and DM me for the recipe or if you have any suggestions for the part 2!!!!! 

#food #tunisian food #foodporn #tunisia #tunisie #north Africa #african food #bread #moroccan food #tagine #moroccan tagine #tunisian tagine #lablebi #توانسة في تمبلر

[captaincookinshit]

add eggs and capers if you wanna be non-vegan about it

#stew #chickpeas #tunisian #chili #tagine #soup #vegan #eggs #capers

[cosettefauchelevente]

man, tunisian tagines seriously do not look anything like moroccan tagines.

id probably try it though

#morocco #tunisia #north africa

[mttnstore-blog]

Al Mayda 66 Queens Road Leicester LE2 1TU Telephone: [phone] All new Moroccan restaurant now open on Queens Road, Leicester #almayda #queens #queensrd #Leicester #womenchef #kitchen #hotfood #fresh #arabic #moroccan #tunisian #algerian #entries #couscous #tagine #grill #drinks #desserts #kids Freshly cooked for you. #greatfood #love #today #bread Don't forget to ask the all women chefs about allergens. (at Leicester, United Kingdom) https://www.instagram.com/p/Bwcsoc2HJ4r/?utm_source=ig_tumblr_share&igshid=1bopvhu2c1e20

#almayda #queens #queensrd #leicester #womenchef #kitchen #hotfood #fresh #arabic #moroccan #tunisian #algerian #entries #couscous #tagine #grill #drinks #desserts #kids #greatfood #love #today #bread

[crowtoed]

Lamb shank tagine made in the Tunisian tagine my sister-in-law got us. Good, except budget being what it is, our lamb shanks had a lot of connective tissue and silverskin and very little meat. Still tasty, but I’ll stick with my stewmeat chonks from now on. Also nice presentation. Next time also going to do the fragrant chicken and prune tagine that turned out so nicely a few months back at Faire. I apologize for the lack of parsley, but I totally forgot it at the market because we were counting our produce pennies earlier this week.

#cooking #food #meat #tagine

[briwates]

looking up moroccan dishes on google images. literally have never seen a tagine look like that. now either these are the algerian/tunisian/libyan/egyptian versions of the dishes, or theyre the french versions that I do not claim

#france in the same sentence: north african dishes are the best btw when are we passing that anti immigration law

[emmakayh]

Apricot, Almond, and Chickpea Tagine

There were a lot of words in this recipe I didn’t know (including Tagine), but Caitlin tried this Hello Fresh recipe and loved it, so I decided we should try it, too.

The rice is cooked normally with some onion. I added a little more rice than it came with just in case.

The zucchini and rest of the onion are cooked for a bit by themselves, then you add Tunisian spice, garlic, salt, some water and the stock concentrate, and the chickpeas. You add some butter at the very end.

The white sauce is sour cream, lemon zest, salt, and water. The green sauce/dressing (“chermoula”) is cilantro, olive oil, garlic, salt, pepper, lemon juice, and jalapeño. I did just the white sauce; Brandon did both.

You assemble it by putting rice on the bottom, the chickpea/zucchini/onion (“Tagine”) next, sliced almonds, apricots, and then the sauces. They also sent optional hot sauce that we both added.

Brandon loved this. He went back and got seconds. I skipped the cermoula but otherwise ate everything else, but I didn’t go back for seconds. I don’t love dinners with cinnamon in the spice mix. I’ve made a few with them before, and something about cinnamon just doesn’t work for savory for me. I like it in sweet, but I don’t want it in my dinners. It was only a small part of the Tunisian spice mix, but I know I could taste it. I still finished most of my plate, but it wasn’t my favorite.

[halsteadproperty]

Halstead Agents’ Favorite Small Businesses

Last Sunday marked the end of National Small Business Week, and there is no better way to honor this past week than to highlight the very businesses that keep our markets unique and special. As neighborhood experts with a plethora of knowledge, our Halstead agents leverage small shops and restaurants to show what makes their areas of business distinctive. In honor of this past week, we decided to share with you the exact places that make NY, NJ, CT and the Hamptons the best areas to live.  

Tipsy Scoop

217 East 26th Street, New York, NY  

Ice cream and liquor are two hot commodities on their own. Now, imagine them together. Agent Elizabeth Abbott knows just the place. “Tipsy Scoop is New York’s first ice cream ‘barlour’ that serves liquor infused ice cream that is not only delicious but visually creative,” Elizabeth says. Owned by a young entrepreneur, Melissa Tavss Beranger, the Kips Bay shop has a high enough alcohol content to actually get you buzzed.

(Recommended by Elizabeth Abbott of our Park Avenue office)

The Momogram Shop

19 Newtown Lane, East Hampton, NY

According to agent John Scott ‘JT’ Thomas, The Monogram Shop has been a staple in the Hamptons for more than 10 years. “It’s family owned by a mother and daughter, and it’s my go-to place for all gifts,” JT says. “Whether it is for a closing, dinner party, wedding, new baby, etc., The Monogram Shop is somewhere to provide a warmer, more personal touch to your gifts. Everyone loves to receive something personalized!”

(Recommended by John Scott ‘JT’ Thomas of our East Hampton office)

Kirby and Company

1029 Post Rd, Darien, CT 06820

Run by a motivated, strong, talented role model named Elaine Kirby, this adorable gift shop is agent Amanda Davenport’s favorite place to buy closing gifts. “Their assortment isn’t the only draw, as the owner always has a bright smile on her face and she knows how to create the perfect gift,” Davenport says. While the shop appeals to anyone who searches for boutique decor and other adornments, Elaine believed Darien needed something for a younger group of residents. Thus, Kirby Girl was introduced as a sister shop to celebrate being kind, witty, smart, fierce, unapologetically awesome, confident, fast, athletic, creative, and proud of what makes each girl different and unique. Kirby Girl is located at 14 Brook Street.

(Recommended by Amanda Davenport of our Darien office)

Mediterraneo

1260 Second Avenue (Corner of 66th Street), New York, NY

“With a relaxed European ambiance, simple interior décor, and charming café details, I feel like I have taken a trip back to Rome,” agent Jennifer L. Hoxter says. Mediterraneo, an Italian restaurant on the Upper East Side, is known for their thin crust pizza and wood-burning pizza oven. Jennifer’s favorite Roma-style pizza is the Pizza Al Portobello, with Portobello Mushrooms, tomatoes, mozzarella and garlic and fresh basil. “The ingredients are so fresh,” she says. “There are many varieties of thin crust pizzas, such as, Pizza Mediterraneo with shrimp, tomato sauce, capers, garlic and scallions. I would also recommend the homemade pastas, and Grilled Calamari.” Mediterraneo’s outside seating has just opened for the warmer months so enjoy your favorite pizza and an ice cappuccino, and maybe run into Jennifer!

(Recommended by Jennifer L. Hoxter of our East Side office)

Taszo

5 Edward M Morgan Place, New York, NY 10032

“Taszo is just one of those neighborhood joints you grow to really love and appreciate,” says agent Erik Freeland. Owned by a Tunisian who grew up in Sweden and Paris, Taszo offers the highest quality espresso, craft beer, and wine in a relaxed brick-walled setting. They have delicious bites to compliment your favorite beverage. “They have great coffee and pastries (from Balthazar) in the morning. Then, in the evenings it switches over to a great, cozy wine/beer bar and the owner makes an amazing lamb tagine and Swedish meatballs,” Erik explains. With very reasonable prices, this double-edged sword is a Washington Heights staple.

(Recommended by Erik Freeland of our West Side office)

Columbus & 74th Thrift Shop

306 Columbus Avenue at 74th Street, New York, NY

Known for their large inventory of clothing, shoes, and accessories, this Housing Works thrift shop will soon take over your closet. “For over 20 years this store has provided unique deals on clothes, furniture and bric-a-brac that I never would imagine I wanted until I saw the item,” says agent Ed Herson. Most of the staff have been working there for many years and I always get a friendly smile when I go there.”

(Recommended by Ed Herson of our West Side office)

Birch Coffee

171 E 88th St, New York, NY 10128

“You know it’s the place to be when the baristas know all the locals by name and the coffee is strong enough to keep you awake all day – even in the city that never sleeps,” says agent Nicole Hay. Birch Coffee, is intentionally situated mid-block directly across from the magnificent new development 188 E 88th Street. It is a cozy nook among the hustle and bustle of New York, with a Brooklyn vibe on the Upper East Side.

(Recommended by Nicole Hay of our Park Avenue office)

White Gold Butchers

375 Amsterdam Ave, New York , NY 10024 

“This artisan butcher/restaurant has the best quality meat out there,” agent Keith Marder says. “To top things off, they allowed Olga and I to do our lifestyle photoshoot inside the restaurant.” White Gold Butchers is a place where you can eat and also buy meat at the butcher counter. This restaurant has been featured in Fobres, Viceland, New York Times, Vogue and Eater NY, to name a few.

(Recommended by Keith Marder and Olga Bidun of our West Side office)

The Ballfield Café

65th St Transverse, New York, NY 10019

This hidden gem in Central Park is surely mistaken for just another annex/shack in the park for those who don’t know it. “Across from the baseball diamonds in Central Park is a small cafe with umbrella shaded tables where lunch and a light supper are served, plus delightful summer cocktails,” explains Christine O’Neal. This café boasts a good beer/cider/wine list and delicious, quick comfort food. You can order to-go at the counter or sit down for a full-service experience outdoors. “The baseball diamonds are just south and the carousel is within sight,” Christine says.

(Recommended by Christine O’Neal of our West Side office)

Round Swamp Farm

184 Three Mile Harbor Road, East Hampton, NY 11937

“Beloved by its loyal clientele, Round Swamp Farm is a throwback to days gone by,” says agent Philip Judson. “Originally started over 50 years ago by Carolyn Lester Snyder in a small red wagon to peddle her family’s vegetables grown on their farm, now four generations continue the tradition. The produce grown on the 20-acre, 250-year-old farm is picked by hand and used to make carrot cakes and zucchini breads, chutneys, sweet and hot pepper relishes, pickles and salsas, fruit jellies and jams, cobblers, pies and muffins. In addition, the farm has an eye-popping array of local seafood caught by family members and dozens of made-from-scratch-daily prepared foods that change with the seasons. The stand is charming and quaint – kids will love visiting with the chickens and rabbits out front – and goods are displayed old style in wicker baskets and baked goods are ties with gingham ribbon. Carolyn and her extended family have become family to us over the 20 years we have been shopping there and we always look forward to their opening (May 11th this year) and to almost daily visits during the summer and fall. In fact, we stock up on homemade soups and dinners before they close after Thanksgiving and freeze them so we can enjoy Round Swamp Farm all winter.”

(Recommended by Philip Judson of our East Hampton office)

Riverdel

820 Washington Ave, Brooklyn, NY 11238

Riverdel offers the widest variety of artisanal vegan cheeses around, and a well-curated selection of non-dairy yogurts, nut milks, and gourmet foods. You can sample fresh breads, pastries, and made-to-order sandwiches! “I love getting the ham and cheese croissant but they also have great desserts like Cinnamon Snail, and lots of vegan grocery items too,” says agent Kris Sylvester. “The store owner Michaela is almost always there when I go in and they carry more vegan cheeses than any store in the city. They’ve been in business for 3 years and I am happy to see they are thriving,” Sylvester explains.

(Recommended by Kris Sylvester of our Village office)

Kick Axe

622 Degraw St, Brooklyn, NY 11217

Looking to release some stress, or maybe just some thrills? Agent Marta Quinones-McCarthy recommends trying out a new axe throwing venue in Gowanus. “At Kick Axe, you rent a lane and get an experienced axe thrower who organizes games and gives you instructions on how to throw an axe,” explains Marta. Sounds like a kick ‘axe’ time to us!

(Recommended by Marta Quinones-McCarthy of our Cobble Hill office)

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