Vegetable Recipes - Tunisian Ratatouille - Chakchouka tmatim wa filfil)


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Tunisian Ratatouille - Chakchouka tmatim wa filfil

From Tunisia, a ratatouille of spice and a little heat

2 tablespoons olive oil
2 small onions, peeled and finely chopped
1 pound 2 ounces tomatoes, chopped
1 tablespoon tabel (see note)
1/2 teaspoon caraway seeds
1 teaspoon harissa (optional click for recipe)
6 garlic cloves, peeled and crushed
Ground black pepper, to taste
9 ounces green pepper, cored, seeded, and chopped
Salt, to taste

Method

Heat the oil in a frying pan and fry the onion for a few minutes over medium heat, then add the tomatoes, spices, and harissa. Increase the heat and simmer hard to reduce. Add the garlic and black pepper.

Lower the heat, cover, and simmer gently for about 10 minutes.

Add the peppers and salt. Cover and cook for another 10 - 15 minutes. Serve warm.

Serves: 4

Reprinted with permission from ©Fiona Dunlop, The North African Kitchen: Regional Recipes and Stories, published by Interlink Publishing Group click for book review

Tabel: "Tunisia's much loved 'four spices' mix is composed of 50 percent coriander seeds, 25 percent caraway seeds, 10 percent dried red chilis (seeds removed), and 15 percent peeled and dried garlic cloves. Mix, dry thoroughly in the sun, add some sea salt, then mix in a blender. Keep it in an airtight container." Fiona Dunlop

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