
Hi dear Bawers!
This page is open to create an international delicacies recipe book.
The idea is to have all the recipes in one page and link it to the Graduation page. Thanks!
The floor is all yours!!!!
Sue Annan's present.
Des Mervelles de Jerri. In English these are called Jersey Wonders.Traditionally Jersey housewives cooked them as the tide went out. If cooked on the incoming tide, the oil in the pan was thought to overflow.Their nearest equivalent would be the American doughnut, although Wonders are never coated in sugar.
Ingredients for around 40 wonders:
1.5 lbs self-raising flour
4 oz butter
8 oz caster sugar
6 eggs.
METHOD
- Sieve flour and sugar and rub in butter.
- Add whisked eggs to make a light dough
- With floured hands make golf-ball sized shapes
- Place on lightly floured tray and cover with a damp cloth for 2 hours
- Roll into oblongs 2x4 inches
- With a sharp knife slit the centre of each oblong and twist the top end through the slit
- Drop 4 - 6 wonders at a time into a large pan of hot oil
- Cook for 2 minutes on each side until golden brown.
- Drain on kitchen paper
Chaouki Mkaddem

Today’s recipe is from North Africa, particularly Tunisia. It is the national dish in most of North Africa and it is called Couscous.
You can make the couscous with lambs meat, chicken, fish or even just vegetables.
Ingredients:
½ kilo meat “cut into cubes”
½ kilo couscous “you can get this at the super store”
4 tablespoons olive oil
2 onions “cut into small cubes”
2 green peppers
2 potatoes
2 carrots
Pumpkin “cut into cubes”
1 can chickpeas “ready for cooking”
4 tablespoons tomato paste
1 tablespoon chili powder or “harissa*”
salt and pepper for seasoning
½ tablespoon paprika
½ tablespoon cinnamon
½ tablespoon cumin
*Harissa is the chili paste Tunisians use for cooking or dried chilly red pepper
Season the meat with the spices and put it into a pot with the olive oil and onions, fry it for a bit, then add the tomato paste, chickpeas and a cup of water, and let it boil for 15 minutes.
Cut the vegetables and throw them in the pot, add 1 liter of water and let boil.
To prepare the couscous, put it into a colander or sifter, over the big pot, wet the couscous and put it into the sifter and steam it for 30 minutes.
Add the potatoes to the sauce, and rewet the couscous in the sifter with a bit of the sauce “which will give it the red color”, continue cooking for another 20 minutes.
Put the couscous in a big bowl, pour some sauce over it and stir it, then arrange the vegetables and meat over it, and you’ve got yourself a beautiful,
yummy Tunisian dish!
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