NORTH AFRICAN DELICACIES 1: Full Menu (Vegetarian or Fish)
- Yellow Rice with Onions and Turmeric (except if preparing couscous dish)
- Moroccan Sliced Orange Salad with Olive Oil, Black Olives, Cumin, Garlic, and Fresh Coriander
- Moroccan Gâteau au Fromage Blanc: Sour Cream Pie with Lemon and Raisins
- Moroccan Sweetened Green Tea with Fresh Mint Leaves
- OPTION 1: Tunisian Vegetable Couscous with Carrots, Tomatoes, Chickpeas and Quatre Épices
OPTION 2: Tunisian Garlicky Chickpea Soup with Tomatoes, Lemon, Cumin and Harissa
OPTION 3: Kashkarikas: Tangy Egyptian Zucchini Stew with Tomatoes, Lemon, and Dill
OPTION 4: Shakshouka: Tomato and Bell Pepper Stew with Cumin, Paprika, and Poached Whole Eggs
OPTION 5: Boulettes de Poisson: Algerian Fish Dumplings with Hot Paprika, Tomato Paste, and Coriander
OPTION 6: Mashwiy’yah: Tunisian Roasted Tomato and Sweet Red Pepper Salad with Garlic and Olive Oil
GENERAL INGREDIENTS:
Long grain white rice
Vanilla extract
Canola, vegetable, sunflower, or safflower oil
Extra virgin olive oil
Cayenne
Ground coriander
Ground cumin
Ground turmeric
Sugar
Kosher salt
All-purpose flour
Baking powder
Green or black tea bags
Graham crackers, vanilla sandwich cookies, or other packaged cookies
Black raisins (or mix of black raisins and coarsely chopped dried apricots)
Eggs
Whole milk (do not use low fat or filling will not solidify well)
Unsalted butter
Sour cream (do not use low fat or filling will not solidify well)
Garlic
Onions
Fresh mint
Coriander (cilantro leaves)
Clementines, Mandarins or juice oranges
Lemon
Pitted black olives
OPTION 1: Tunisian Couscous
Extra virgin olive oil
Fine regular or whole wheat couscous
Canned chickpeas
Kosher salt
Black or white pepper
Ground cloves
Ground nutmeg
Ground ginger
Sweet paprika
Onions
Garlic
Tomatoes
Fresh coriander or flat-leaf parsley leaves
Carrots
Turnips
Celery
Zucchini/yellow squash
—OR—
OPTION 2: Tunisian Soup
Tomato paste
Store-bought harissa, Tabasco, or other hot sauce
Extra virgin olive oil
Canned chickpeas
Ground cumin
Kosher salt
Sugar
Garlic
Lemons
Fresh coriander leaves
—OR—
OPTION 3: Kashkarikas
Sunflower, canola, safflower, or extra virgin olive oil
Tomato paste
Kosher salt
Brown sugar
Dried or fresh dill leaves
Onions
Zucchini
Lemons
Whole sheep’s or cow’s milk yogurt
—OR—
OPTION 4: Shakshouka
Onions
Green bell peppers
Garlic
Kosher salt
Ground black pepper
Ground Cumin
Sweet and/or hot paprika
Sugar
Canned crushed tomatoes
Pitted (without the pits!) green olives (such as the Greek Naphlion or Sicilian style; preferably soaked in oil)
Hot sauce (such as Tabasco; optional)
Extra virgin olive oil
Large eggs (one per person)
Pita, thick crusty peasant bread, or steamed rice (for serving)
—OR—
OPTION 5: Boulettes de Poisson
Flounder or tilapia filets
Eggs
Garlic
Onions
Coriander (cilantro) or flat leaf parsley leaves
Kosher salt
White or black pepper
Smoked Spanish paprika
Hungarian sweet or mild paprika
Matzah meal (optional)
Extra virgin olive oil
Canned crushed tomatoes
—OR—
OPTION 6: Mashwiy’yah
Tomatoes
Red bell peppers
Hot red or green chili pepper
Garlic
Lemons
Kosher salt
Black pepper
Harissa or other store-bought hot sauce (optional)
Capers
Black olives
Extra virgin olive oil
EQUIPMENT:
Measuring cups and spoons
Chef’s/large chopping knife and cutting board
Two 2-quart saucepans
9-inch springform baking pan
Small bowl and serving dish
Parchment paper
Food processor
Fine mesh stranier
Plastic wrap or bag and rolling pin
6 short tea glasses or teacups, for serving tea
For Couscous:
Small saucepan
2½- to 3-quart saucepan or pot with lid
Medium mixing bowl, large spoon, and clean kitchen towel
For Soup:
4- or 5-quart pot with lid
For Kashkarikas:
2- to 3-quart pot with lid
Small bowl with spoon
Large mixing spoon
For Shakshouka:
3-inch skillet (needs to be about 3 inches deep)
For Boulettes de Poisson:
Food processor
Medium mixing bowl
Large pot with lid
For Mashwiy’yah:
Baking pan, for roasting peppers
Large plastic, metal, or glass bowl
Plastic wrap
Strainer, for draining liquid from roasted peppers
