TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.
Provided by Martha Rose Shulman
Categories easy, lunch, main course
Time 1h30m
Yield Serves 6
Number Of Ingredients 11
Ingredients:
- 1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 eggs
- Salt and freshly ground pepper to taste
- 1/2 cup finely chopped parsley
- 2 teaspoons ground caraway seeds
- 2 tablespoons freshly grated Parmesan
- 1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne
- Freshly ground pepper
Steps:
- Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
- Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
- Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
- Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams
TUNISIAN HARISSA
This is a popular Tunisian condiment. It's a homemade pepper paste that is sure to add an extra kick to just about anything and it is widely used in Tunisian cuisine. I add it to anything I want to spice up; in my home we use this just about everyday.
Provided by Asma Khalfaoui
Categories Side Dish Sauces and Condiments Recipes
Time 1h
Yield 192
Number Of Ingredients 5
Ingredients:
- 11 ounces dried red chile peppers
- ¾ cup chopped garlic
- 2 cups caraway seed
- ½ teaspoon ground coriander seed
- 2 teaspoons salt
Steps:
- Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.
Nutrition Facts : Calories 9.8 calories, Carbohydrate 1.9 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.4 g, Sodium 26 mg
CAULIFLOWER AND BROCCOLI TORTINO ( FRITTATA)
A simple frittata recipe for when cauliflower is in season. easy to make and looks so colourful when cut.
Provided by Wild Thyme Flour
Categories Cauliflower
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Ingredients:
- 4 eggs
- 250 g cauliflower, cut into florets
- 200 g broccoli, cut into florets
- 1 garlic clove
- 1 large onion, chopped
- 200 g mushrooms, quartered
- 120 g cherry tomatoes
- 50 g black olives, whole pitted
- 100 g grated Fontina cheese, grated
- 100 ml cream
- 2 anchovies, in oil
- parsley, chopped
- marjoram or oregano, chopped fresh if possible
- 1/2 teaspoon salt
- 4 tablespoons olive oil
Steps:
- Blanch the cauliflower and broccoli in boiling water for 4 minutes, drain.
- Fry the onions together with the anchovies, add the mushrooms and cook on high heat for 4 minutes.
- Add the cherry tomatoes and olives and continue cooking 2 more minutes.
- In a bowl mix the eggs, cream, herbs and cheese. season with salt and pepper.
- Add the onion mixture to the egg mixture and incorporate.
- Preheat oven to 180°C Grease an 18cm round deep dish ( do not use springform tin or the mixture will leak).
- Cover the dish with some baking paper and bake for 45-50 minutes. remove the baking paper during the last 5 minutes.
- Cool to just warm before cutting and serving with a side salad.
Nutrition Facts : Calories 448.4, Fat 36.2, SaturatedFat 13.4, Cholesterol 270.5, Sodium 792.5, Carbohydrate 15.9, Fiber 4.7, Sugar 6.5, Protein 18.4
Top Asked Questions
How to make the Best Baked Tunisian eggplant and pepper frittata?
For the baked tunisian eggplant and pepper frittata Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes.How do you cook a frittata in Tunisia?
Scrape into the casserole dish. Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.How to cook cauliflower in oven with olive oil?
Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil. Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes.What is an authentic frittata?
In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator. Featured in: Calling All Cauliflower .
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- In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove. Pour off all the fat. In a large bowl, beat the eggs with the cream, Parmesan, parsley, and pepper until smooth. Add the cooled bacon.
- In the same frying pan, heat the oil with the butter over moderately high heat. Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes. Add the garlic and cook, stirring, 1 minute longer. Pour in the egg mixture and reduce the heat to low. Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
- Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
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- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Grease a ceramic baking dish (ca 20x20 cm/ 8x8 inches).
- Chop the onion finely. Dice the chicken into small cubes. Dice the potatoes into 1 cm/ 0.4 inch small cubes.
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BAKED TUNISIAN EGGPLANT AND PEPPER FRITTATA RECIPE - …
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5/5 (142)Category Dinner, Weekday, Main CourseCuisine AfricanTotal Time 1 hr 45 mins
- Preheat the oven to 450 degrees. Line a baking sheet with foil and rub it with olive oil. Cut the eggplant in half lengthwise and score down the middle, being careful not to cut through the skin. Place the eggplant on the foil-covered baking sheet, cut side down. Place in the oven, and bake 20 minutes or until the skin has begun to shrivel and the eggplant has softened. Remove from the oven and transfer to a colander, cut side down. Allow to cool and drain for 10 minutes. Turn the oven down to 350 degrees. Cut the eggplant into small dice. Don’t worry if the eggplant is so soft that it falls apart when you cut it up. If the charred edges on the cut side taste bitter, cut them away and discard them.
- While the eggplant is in the oven, heat 1 tablespoon of the olive oil over medium heat in a large, heavy nonstick skillet, and add the onion and pepper. Cook, stirring often, until tender, 5 to 10 minutes. Add a pinch of salt, stir in the garlic and eggplant and cook for one more minute, stirring. Remove from the heat. Season to taste with salt and pepper.
- Place the remaining tablespoon of oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil, and place in the oven. Meanwhile, in a large bowl, beat the eggs and add the parsley, cheese, salt (about 1/2 teaspoon), pepper, cinnamon and cayenne. For a spicier dish, whisk in about a teaspoon of harissa or more, to taste. Stir in the eggplant mixture.
- Remove the pan from the oven, and pour in the egg mixture. Bake 35 to 40 minutes, until lightly browned on the top and set. Allow to cool for 10 minutes or longer before serving. Serve hot or at room temperature, cut into wedges or squares.
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- Ajlouk Qura’a (Zucchini Ajlouk) Ajlouk Qura'a (zucchini ajlouk) is a salad made from cooked zucchini that are mashed along with some wonderful Tunisian spice mix, harissa, peppers, garlic and olive oil.
- Banatages. Banatages are delicious meat-filled fried potato croquettes that are originally from Tunisia. They can be served as an appetizer,. drizzled with lemon juice, or as a main course with a salad.
- Beid Hamine. Beid hamine is a tradition of Sephardic Jewish cuisine. They are long simmered eggs found in Egypt, North Africa and Spain. Check out this recipe.
- Brick à l’Oeuf (Egg Brick) A brick à l'oeuf (egg brick) is a traditional Tunisian recipe prepared with a sheet of brick dough, fried in oil after it has been filled with an egg, and optionally with tuna, harissa and capers.
- Foul Mdammes. Ful medames are a vegan breakfast from Egypt and the Middle East, also popular in North Africa, made with fava beans, lemon juice, garlic, olive oil and cumin.
- Fricassé. Fricassé is a delicious small savory fried brioche of Tunisian origin, that is filled with potato, harissa, tuna, black olives, hard-boiled egg and slata mechouia.
- Lablabi. Lablabi (or lablebi) is a Tunisian soup, traditionally eaten for breakfast, that consists of chickpeas in a flavored thin soup, served over pieces of stale bread.
- Maaqouda. Maaqouda is a potato fritter recipe that is popular throughout North Africa. It is especially prepared during the Ramadan period. Check out this recipe.
- Minina. Minina is a delicious thick chicken omelette that is one of the greatest classic recipes of Tunisian and North African Jewish cuisine. Check out this recipe.
- Salade Cuite (Taktouka) Taktouka is a zesty Moroccan salad that perfectly balances the smokiness of roasted peppers with the sweetness of tomatoes. Check out this recipe.
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