April showers bring fresh veggies! This month’s traditional Tunisian recipes make use of spring’s bounty with delicious, healthy and chametz-free recipes that take you through the Passover holiday and beyond.

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Maakuda – Vegetarian Tunisian Quiche
Maakuda
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Rating: 5
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Cuisine African, Moroccan
Ingredients
Cuisine African, Moroccan
Ingredients
Maakuda
Votes: 1
Rating: 5
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Instructions
  1. Boil potatoes and carrots until soft.
  2. Peel boiled potatoes and cut cooked carrots into half circles.
  3. Mash potatoes leaving some pieces un-mashed.
  4. Add chopped onions, chopped parsley, frozen peas and carrot pieces.
  5. Add turmeric, black pepper and salt.
  6. Beat the eggs lightly, add to the blend and mix gently.
  7. Warm canola oil in an ovenproof (Dutch oven) pot of 3.5 quarts (9’’ diameter).
  8. Pour mixture into the hot oil and level mixture in the pot.
  9. Cover the pot and cook for 10 minutes on medium heat.
  10. Move to a 340-degree preheated oven and bake for a little over an hour or until the maakuda is firm, sides are brown and top is golden.
  11. Remove from oven and let cool for 20 minutes.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.

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Huppit Bartov Miller
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Roasted Eggplant in Parsley Pesto, Pine Nuts and Tehina
Roasted Eggplant
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Cuisine African, Moroccan
Cook Time 35-40 minutes
Ingredients
Cuisine African, Moroccan
Cook Time 35-40 minutes
Ingredients
Roasted Eggplant
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Instructions
  1. Half the eggplants and create checkerboard slits in the flesh.
  2. Brush with olive oil and sprinkle with salt.
  3. Combine parsley, roasted pine nuts, salt, black pepper and olive oil in a food processor to make pesto.
  4. Spread the parsley pesto onto the eggplants, pushing the paste down inside the eggplant.
  5. Bake for 35-40 minutes in a 400° preheated oven.
  6. Broil for two minutes.
  7. Serve topped with Tehina sauce, toasted pine nuts, fresh chopped parsley and dust with a little sumac.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.

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Huppit Bartov Miller
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Tunisian Olive Tagine – Green Olives in Tomato Sauce
Tunisian Olive Tagine
Votes: 2
Rating: 5
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Cuisine African, Moroccan
Ingredients
Cuisine African, Moroccan
Ingredients
Tunisian Olive Tagine
Votes: 2
Rating: 5
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Instructions
  1. Wash the brine off the green olives.
  2. Place in a medium pot with cold water and bring to a boil.
  3. Cook on medium heat for 15-20 minutes, wash in cold water and drain again.
  4. Sauté thinly chopped onion in olive oil over medium heat.
  5. Add harissa (or chili flakes) and mix well.
  6. Add chopped garlic and cook one minute.
  7. Add crushed tomatoes, sugar, sweet paprika, black pepper and salt.
  8. Mix well and cook for 5 minutes. Add drained green olives and ½ cup water and mix well.
  9. Cover the pot and cook on low heat for about 35 minutes, checking and mixing occasionally.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.

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Huppit Bartov Miller
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Shakshuka Paschiya – Tunisian Fava Bean Passover Shakshuka
Shakshuka Paschiya
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Ingredients
Ingredients
Shakshuka Paschiya
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Instructions
  1. Remove beans from pods. Drop them into a pot of boiling water and cook for couple of minutes. Remove and cool the beans in a bowl of ice water. Remove the thick skin that surrounds each bean by cutting a small seam and squeezing the bean out of the case.
  2. In a large saucepan, sauté roughly chopped onions in olive oil on medium heat for about five minutes.
  3. Add tomato paste, garlic slices, harissa (or chili flakes), stir and cook for five minutes.
  4. Half mini potatoes, add to the mix and cook for five minutes.
  5. Add cubed tomatoes, salt, sweet paprika, black pepper and cumin.
  6. Add water, cover the pot and cook on medium heat for about 10 minutes stirring occasionally.
  7. Add eggs, one at a time, exposing the bottom of the pot each time an egg is added.
  8. Distribute the eggs around the pot.
  9. Add blanched pilled fava beans, cover the pot and cook for 7-10 minutes on low heat until the egg whites set.
  10. Serve topped with fresh parsley and crumbled goat cheese.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.

Source
Huppit Bartov Miller
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Halva-Pistachio Frozen Mousse Cake
Halva-Pistachio Frozen Mousse Cake
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Course Dessert
Passive Time 8 hours
Ingredients
Course Dessert
Passive Time 8 hours
Ingredients
Halva-Pistachio Frozen Mousse Cake
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Instructions
  1. Crumble the merengue leaving small chunks. Break the Pistachios into small pieces. Scrape/cut halva into crumbs.
  2. Line the cake pan with plastic wrap leaving extra edges for sealing. Sprinkle the bottom of the pan with pistachio pieces and a few merengue pieces.
  3. Whip the heavy cream with powdered sugar and carefully fold in halva crumbs and merengue pieces.
  4. Pour mixture into the cake pan and cover well with the rest of the plastic wrap. Freeze for eight hours.
Recipe Notes

A Reisterstown resident, Huppit Bartov Miller is an Israeli-American educator, cook and food blogger for Afooda.com.

Source
Huppit Bartov Miller
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