Tunisian cuisine, like that of many other Mediterranean-basin nations, primarily emphasizes tomatoes, olive oil, spices, fish, and meat. However, it has a unique spice that sets it apart from other regional cuisines.
The
components :
Twelve
green sweet peppers.
Three
hundred grams of minced beef.
Two
medium-sized onions, finely chopped.
A
pinch of salt and white pepper - as desired.
A
tablespoon of crushed garlic.
Four
tablespoons of flour.
Fifty
grams of grated white cheese.
A
teaspoon of paprika.
Three
tablespoons of chopped parsley.
A
tablespoon of dried mint. Two eggs.
Two
teaspoons of coriander powder.
Tomato
sauce ingredients:
Three
tablespoons of tomato paste.
Four
tomatoes cut into cubes.
Two
tablespoons of hot chili harissa.
A
tablespoon of crushed garlic.
Three
tablespoons of olive oil.
A pinch
of salt and black pepper - as desired.
Ingredients
of spice mixture:
A
teaspoon of each:
The
spice.
Caraway.
Turmeric.
Cumin.
A
little olive oil.
How to
prepare
Remove
the neck of the pepper and set it aside.
Clean
the pepper from the inside by removing the seeds and fibers, then wash the
inside of the pepper with a little water and leave it aside.
Put a tablespoon
of oil in a frying pan and heat it, then stir the onions with the crushed
garlic in the oil until the onions and garlic wilt a little.
Add the
minced beef to the onions and stir occasionally over medium heat for five
minutes.
Remove
the pan from the heat and leave it aside for two minutes.
Add
parsley, fresh mint, cheese, and boiled eggs, and season the mixture with salt
and black pepper.
Stuff
the pepper with the mixture, then close the pepper with the neck again and
secure it.
Put the
flour in a wide dish, then dip the pepper from the neck at the beginning,
covering it completely. Dip the pepper in the beaten egg until the neck is well
set.
Heat
three tablespoons of oil in a frying pan and fry the peppers over medium heat
for three minutes on each side.
Place
the pepper in the pan.
Prepare
tomato sauce: Mix water, tomato paste, fresh tomatoes, and crushed garlic in a
wide frying pan over medium heat and leave until it boils.
Reduce
the heat to low and continue cooking the sauce for half an hour, then remove it
from the heat and serve it warm.
Preparing
the magic spices
Mix all the spices and grind them with a mortar.
Place the stuffed peppers on a plate, pour the sauce over it, put some of it on a side dish, then decorate the stuffed peppers with ground spices and serve.