Ojja

One Of simple Tunisian Dish, in some Tunisian city can be called (Shakshouka, Mshakshek…)
Ojja is a dish of eggs poached in a sauce of tomatoes, chili peppers, and Garlic with Olive Oil.
You can make Ojja with Spicy sausages (Tunisian merguez), sea food, chicken or just the eggs.

Ingredients:

• Salt
• Pepper
• Coriander powder
• Olive Oil (100 ML)
• Tomato Paste (100 GR)
• Harrissa (Optional)
• Garlic (1)
• Tomato (4)
• Hot Chili Pepper (3)
• Eggs (4)
• Water (500 ML)
• French Bread (2)

Description:

1. Heat a large quantity of olive oil (so that the bottom of the pan is covered).
   Brown everything over medium heat with the coriander, salt, pepper, harissa and tomato paste.
   Once a warm and coating smell emerges, Add the peppers and tomatoes cut fairly roughly (not too much) and water (everything should be half covered).
   Leave to simmer for around twenty minutes over low heat then, increasing the heat, break the eggs into the pan, but be careful! Don’t mix! Leave to cook for about 10 more minutes.
   Serve hot with bread.

Submitted by: Mehdi Khammassi

 

Black Pear Chutney

Culture: India

This is a recipe newly adapted, taking flavor profiles I’ve used in the past bartending and incorporating them into a versatile preserve, that can be used with savory dishes or eaten by itself with a simple biscuit or cracker.

Ingredients:

• 1.5 cups Apple Cider Vinegar
• 3.5 cups Granulated Sugar
• 16oz Fresh Blackberries
• 32oz Fresh Pear diced (your choice)
• 16oz Black Plums diced
• 1 cup Golden Raisins
• 1/4 cup diced fresh mint
• Pinch each of: nutmeg, clove, all spice
• 1/4 cup finely minced ginger
• 2 cloves of garlic finely minced

Description:

In a large pot (I use a steel cauldron with a non-stick lining) bring sugar, apple cider vinegar, garlic/ginger to a simmer on medium heat. Usually takes about 10 minutes, once it’s lightly bubbling, add all of your fruit and spices. Over medium to medium low heat, bring all ingredients to a healthy simmer (refrain from boiling).

Over the course of an hour to an hour and a half: maintain the simmer (adjust the heat slightly either way to keep it from stand still or boiling) while stirring occasionally to keep the bottom from burning. Add mint to the chutney with about 30 minutes left in the cook.

For best results: blend with an immersion blender and strain through a fine mesh sieve to remove all seeds/chunks. Let reach room temp then refrigerate. Best served after one day rest.

Submitted by:

Stacy’s Team Teal Kitchen – www.Facebook.com/stacysttk

Mango Kulfi

This is an easy to prepare modern variation of the popular frozen dairy dessert dating from the 16th century. Kulfi is sometimes referred to as “traditional Indian ice cream”, though it is creamier and denser than ice cream. Traditional flavors include cream, rose, mango, cardamom, saffron and pistachio.

Ingredients:

• 8 oz. Cool Whip
• 14 oz. Sweetened Condensed Milk
• 30 oz. Mango Pulp
• 12 oz. Evaporated Milk
• ½ tablespoon powdered Cardamom

Description:

1. Add powdered Cardamom and whole cans of Mango Pulp, Evaporated Milk, Sweetened Condensed Milk, and Cool Whip into a blender.
2. Blend ingredients for 60 seconds on High or on “Ice Cream” setting, if applicable.
3. Pour thick, pudding-like mixture into a freezable container.
4. Cover container with Saran Wrap.
5. Freeze overnight.
6. Serve and enjoy while frozen!

Submitted by:

The Pasupuleti Family