Recipes Tunisian cuisine Ramadan

Recipes Tunisian cuisine Ramadan


  • 1 couscous Balasban 1.1 plug 1.2 Preparation
  • 1.1 plug
  • 1.2 Preparation
  • 2 Kvtagy Balkaaabr 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Tunisian sandwiches Frickasa 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation
  • 4 green peppers stuffed on the Tunisian way 4.1 plug 4.2 Preparation
  • 4.1 plug
  • 4.2 Preparation
  • 5 applied to the method of southern Tunisia 5.1 plug 5.2 Preparation
  • 5.1 plug
  • 5.2 Preparation
  • 6 Tunisian homemade pasta with beef 6.1 plug 6.2 Preparation
  • 6.1 plug
  • 6.2 Preparation
  • 7 shrimp omelet 7.1 plug 7.2 Preparation
  • 7.1 plug
  • 7.2 Preparation

Couscous Balasban


  • Little mint dry.
  • Cup of each of: Chickpeas. Bulgur. Chopped red onion.
  • Chickpeas.
  • Bulgur.
  • Chopped red onion.
  • Four hundred grams of lamb.
  • Twenty grams of lamb liver section.
  • Large three tablespoons of tomato, peeled and cut into cubes.
  • Package of both: parsley Swiss chard.
  • parsley
  • Swiss chard.
  • Kg of empties and Tripe Lamb.
  • A teaspoon of each: the salt. Caraway. Spices problem. black pepper. Red pepper.
  • the salt.
  • Caraway.
  • Spices problem.
  • black pepper.
  • Red pepper.
  • Tablespoons of tomato paste.
  • A hundred and fifty grams of the heart of the Lamb.
  • A large spoon of olive oil.

How to prepare

  • Put Alkrhh in a bowl deep mixing and rub thoroughly Alkrhh with hot water, flour, lemon, salt and olive oil to become white and then thoroughly washed ingredients and put them on the cutting board and cut into the same size portions suitable stitching each part in the form of a bag and should not be fully stitched for filling ( this is the so-called Alasban)
  • Bring medium mixing bowl depth and chopping meat and liver and hearts into small pieces and put them vasa and then chop parsley, finely chopped boiled and put them with the types of meat in a mixing bowl.
  • Add bulgur, chickpeas, red onion, salt, spices, garlic and hot puree, mint, cumin and chilli, black pepper, red, mixing all the ingredients together and then add a little olive oil to the ingredients and then stuffing Tkulaibhm Alasban and Akhattha full.
  • Place a large volume on fire as high and put the water as much as leaving the water to a boil and then Alasban put boiling water then add red onion, tomato paste, two types of black pepper, red powder, tomatoes, peeled and chopped and olive oil to the boiling water (sauce) and left Alasban on low heat for half an hour to simmer and then lift it from the sauce and put it next to the couscous dish presentation sauce Alasban.

Kvtagy Balkaaabr


  • Four eggs.
  • Four grains of tomatoes.
  • Five grains of potatoes.
  • A tablespoon of each: Head shop. Garlic.
  • Head shop.
  • Garlic.
  • Three hundred grams of ground beef.
  • Salt, to taste-.
  • Five hundred grams of pumpkin, peeled and demineralized seeding.
  • Fifty grams of finely chopped parsley.
  • A teaspoon of harissa chilli.
  • Black pepper newly milled.
  • A large amount of olive oil.
  • Five centuries of green chili.

How to prepare

  • Mixing the meat with chopped parsley and top of the shop in the mixing bowl and then take the average depth amount of minced meat formed into a ball and Tkarhzh step until you finish all the amount of meat.
  • Heat olive oil in a pan and a wide Tchouh balls in the pan on medium heat for twenty minutes.

Prepare vegetables:

  • Put a deep frying pan on the fire and put a prolific oil in the pan and heated and then fry each type of vegetables separately and put them on the kitchen paper to get rid of excess oil, then put the fried vegetables in the same pan that has been fried meat balls, and then add the eggs to vegetables and Tkulaibhm together until the maturation of the eggs and then lift the mixture from the pan and place it on a cutting board and cut randomly by a sharp knife and dressing with salt and pepper and then pour it into a bowl to provide appropriate and put the meat balls (Alkaaabr) above it with some of the fried potatoes cut and submit it next to the milk and power.

Tunisian sandwiches Frickasa


  • Four cups of flour.
  • Small tablespoons of dry yeast (active).
  • A teaspoon of sugar.
  • And a quarter cup of warm water.
  • A quarter of a teaspoon of salt.
  • A quarter cup of olive oil.
  • Oil for frying Dipped.
  • tuna.
  • olive.
  • Boiled egg.
  • boiled potatoes.
  • Hrysh Lymon safe.

How to prepare

  • Put a large potted flour and making a small hole in the center of the flour, making sure that there is no bottom of the bowl and leave shows a little flour at the bottom of the hole.
  • Put yeast and sugar in the hole and add half a cup of warm water directly on the yeast and sugar.
  • Covered with little flour and smooth face and let the yeast mixture to the functioning for a period ranging from ten to fifteen minutes, and then when you see a mixture of flour, yeast is added to the rest of the warm water and start Bjn dough.
  • Add salt and continue Bajn.
  • When you start the dough to form the oil is added and then continue Bajn.
  • The formation of the dough and cover a ball cover plastic container and put aside the dough in a warm place for about two hours until the brewing and increase in size to at least twice.
  • Kneading the last time after the fermentation of the dough and formed small balls must weigh each ball from fifty to almost seventy grams.
  • Divide the dough for four sections and the formation of each part of a long trunk and cut it to five or six equal pieces and roll each piece of the ball good shape, and then slightly compressed and stretched from both sides to make Alfrickasa form.
  • Leave the balls aside on paper butter and sprinkled Bboukhakh cook, will grow the size of the balls again, so be sure not to leave spaces between them in Chinese.
  • Cover the dough cover of plastic and left to ferment for twenty minutes, and in the meantime, the oil is heated in a saucepan or deep frying pan if available.
  • Gently lift the balls and put them with oil; So because it is when fermentation will become very thin and touch directly by hand may damage their shape and freshness.
  • The heart of the balls on the other side and fry; So as to float when they are on the face of the golden one side, and by the size of the balls, you need two minutes to three minutes per side, and the oil must be kept on medium heat until cooked balls from the inside, too.
  • Put the balls in a dish covered with kitchen paper; To get rid of the extra oil.


  • Open balls and Hchiha olives, tuna and boiled potatoes and boiled eggs and preserved lemon puree.

Green peppers stuffed on the Tunisian way


  • Twelve tablets of green pepper.
  • Three hundred grams of beef minced meat.
  • Two grains of the medium-sized red onion and finely chopped.
  • A tablespoon of minced garlic.
  • Boiled egg.
  • Four tablespoons of flour.
  • Fifty grams of white cheese, grated.
  • A teaspoon of paprika.
  • Three large tablespoons of finely chopped parsley.
  • Tablespoon of dried mint.
  • Salt and black pepper -hsp prefer,.
  • an egg.
  • Small tablespoons of coriander powder.

Tomato sauce ingredients:

  • Three tablespoons of tomato paste.
  • Four grains of tomatoes cut into cubes.
  • Tablespoon of minced garlic.
  • Large three tablespoons of olive oil.
  • Salt and black pepper -hsp prefer,.

Magic spices Group:

  • A teaspoon of each: Condiment. Caraway. Turmeric. Latency.
  • Condiment.
  • Caraway.
  • Turmeric.
  • Latency.
  • A little olive oil.

How to prepare

  • Remove the neck from the pepper and keep it.
  • Get rid of the seeds and fibers at home and leave the peppers aside.
  • Heat a tablespoon of oil in a pan and fry the onion with the garlic and ground beef over medium heat for five minutes.
  • Lift the pan from the heat and leave to cool for two minutes.
  • Add parsley, mint, fresh boiled eggs, cheese, salt and pepper.
  • Wild pepper mixture and then install the neck of the pepper place again.
  • Dipping peppers stuffed from the neck first in flour until completely covered and then dipping peppers in scrambled eggs until the installation of the neck tightly.
  • The remaining three big spoons of heating oil in a pan and frying peppers stuffed for three minutes for each party and then put it in a pan.

Prepare the tomato sauce:

  • Mixing water, tomato paste, fresh tomatoes and garlic together and put the lid on the pan and let the mixture until boiling and then relieve heat and cook slowly for half an hour and then put the sauce over the green pepper and present warm

Prepare magical spices:

  • Mixing all ingredients in a mortar dish and decorate them.

Applied to the method of southern Tunisia


  • Two grains of leeks.
  • Four tablespoons of olive oil.
  • A teaspoon of each: coriander. Caraway. Turmeric. Salt and black pepper.
  • coriander.
  • Caraway.
  • Turmeric.
  • Salt and black pepper.
  • A tablespoon of harissa.
  • A tablespoon of the head shop.
  • Two grains of chopped tomatoes.
  • Two grains of red onion medium-sized and finely chopped.
  • Twenty grams of garlic fine.
  • Forty grams of chopped parsley fine.
  • Two hundred grams of fat taken from pregnancy twist.

Bread dough ingredients:

  • Two hundred and fifty grams of flour.
  • Two hundred milliliters of lukewarm water.
  • Small spoon of salt.
  • Two hundred and fifty grams of semolina.
  • A large spoon of olive oil.
  • A teaspoon of dry yeast

How to prepare

Prepare the sauce:

  • Fried onions and shallots until gained golden brown in color, opening.
  • Add fat pregnancy and garlic and cook over medium heat.
  • Add the chopped tomatoes and harissa or chili.
  • Add lukewarm water and cook for ten minutes.
  • The mixture lifted completely from the fire when dry water from the sauce.
  • Decorate the sauce with parsley and put it aside to cool.

Prepare the dough:

  • Dissolve the yeast by adding lukewarm water and a teaspoon of sugar.
  • Test the reaction after fifteen minutes.
  • Mixing flour, semolina, salt, oil and water in a bowl.
  • Cover the pot towel and put it aside for an hour.
  • Forming balls the size of lemons.


  • Individual dough and fill the middle of the sauce.
  • Fold the dough.
  • Cook over medium heat applied in a pan non-stick.
  • Painted with little oil and cook the other side.
  • Hot offer.

Tunisian homemade pasta with beef


  • Five hundred grams of Nouacer.
  • Two grains of islands.
  • A teaspoon of turmeric.
  • A small cup of sunflower oil.
  • A large grain of onions.
  • A large and a half teaspoon of tomato paste.
  • A bunch of soft hummus.
  • Six pieces of beef.
  • Two grains of potatoes.
  • Large half teaspoon of harissa.
  • Half cup of olive oil.
  • A teaspoon of coriander.
  • Half a teaspoon of red pepper soft.
  • Half a cup of green peas.

How to prepare

  • Frying onions in olive oil for two minutes in the bottom of the pot as much as couscous then add meat, chickpeas, tomatoes, puree, coriander, turmeric, red pepper, salt and black pepper, and cook over low heat for ten minutes.
  • Flooded with water and cooked on a quiet fire ranging from fifty to sixty minutes until the maturity of the meat.
  • Put Nouacer in the pot, mixed with sunflower oil by hand.
  • Peeling potatoes and cut into halves and put them in the sauce.
  • Add two cups or three cups of water to the sauce as its focus.
  • Put the pasta in the pot as much as the upper couscous, and cook for twenty minutes.
  • Lift the pasta from the fire and put it in a dish of bread and covered with enough sauce to become a private wet noodle if high.
  • Bake for a period ranging from ten to twenty minutes in the oven, and move it from time to time in order not to stick dish.

Shrimp omelet


  • Six eggs a medium-sized municipality.
  • Toast.
  • Five hundred grams of canned or fresh tomatoes are very mature and chopped.
  • A small grain of sweet red or green pepper seeded and chopped fine.
  • A teaspoon of harissa.
  • Three-quarters of a teaspoon of salt -hsp prefer,.
  • Two hundred grams of freshly boiled shrimp (can also use frozen shrimp).
  • Four large garlic cloves and mashed.
  • Three large tablespoons of extra virgin olive oil.
  • A teaspoon of soft Alcrawbh.
  • A teaspoon of tomato paste.

How to prepare

  • Peeling fresh shrimp and then return to the refrigerator.
  • Chop peppers and tomatoes if using fresh tomatoes.
  • Put olive oil in the average with chopped tomatoes, garlic, peppers and spices.
  • Cook over medium heat without cover for a period of fifteen minutes, stirring regularly, and add a little water when condensation sauce where the sauce should not be too liquid.
  • Add shrimp and cook for three additional minutes.
  • Whisk the eggs in the sauce just before serving.

Prepare eggs:

  • Break the eggs into a bowl and pour in the sauce boiled and then work to move the sauce around so Cefarawhit cook white first, and finally move the yolk quickly and submit it immediately (must be omelets or fried eggs on the way the Tunisian liquid and appetite).
  • Served with lots of fresh bread hot


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