The first is for a traditional Tunisian doughnut:
Tunisian Doughnuts Recipe
3 Medium Eggs
500ml Cups Oil
60ml Orange Juice
2 Tablespoons Coconut
1 1/2 Teaspoons Baking Powder
2 Tablespoons Lemon Juice
Directions Place the eggs, 60ml of the oil, orange juice, 1 tablespoon of the coconut and 50g of the sugar in a blender. Blend until smooth. Transfer to bowl, then sift in flour and baking soda and knead until the mixture is soft. Cover bowl with a towel, then set aside to rest for 1 hour. Make a syrup by placing the remaining sugar, water and lemon juice. Boil over high heat until the sugar dissolves, stirring constantly. Reduce heat to low and add honey and the remaining coconut.
Simmer for 10 minutes, then turn heat to very low to keep warm. Place remaining oil in small saucepan, then heat to moderately hot. Divide dough into walnut sized balls then flatten slightly. Hold the doughnut in your hand and punch a hole through the middle with a floured finger. Fry a few at a time for about 5 minutes, until golden brown on both sides. With tongs pick up doughnuts and dip into warm syrup and serve.
This recipe is reproduced, with permission, from the following Tunisian Recipes page.
Maintaining the Tunisian theme, the next is just an interesting recipe that I came across:
Tunisian - Fish Fillets With Harissa And Black Olives Recipe
1kg Thick Fish Fillet (any white fish)
Salt And Pepper, to taste
Flour, for dusting
Oil, for frying
1 Small Onion, finely chopped
2 Cloves Garlic, finely chopped
250ml Passata (Tomato Sauce)
1/2 tsp Harissa
1 Medium Bay Leaf
150g Pitted Greek Olives
juice of 1 Lemon
Chopped Parsley, to garnish
Season the fish with salt and pepper. Dust with flour and fry in hot olive oil until golden brown on all sides. Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes. Add tomato sauce, harissa, bay leaf and 120ml water.
Cook for 10 minutes then add the olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick. Add lemon juice to taste. Discard the bay leaf. Serve, sprinkled with parsley.
For more African Recipes, see the Celtnet Recipes Blog African Recipes page.
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