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North African foods

My daughter's school project is on Tunisia. She would like to bring a native food/dish for the class to sample. I welcome all ideas...I'm an experienced cook who has limited time. It needs to be a dish that will travel well.

asked by Stephanie G over 1 year ago
12 answers 948 views
Zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

Tagine is very typical of North Africa, usually with couscous, here is one of my own http://food52.com/recipes... but you might also want to consult Paula Wolfert's books. She is the go to source.

Life_as_art-_japanese_print_3
added over 1 year ago

I second pierino, his tagine is great! Otherwise, for another (quick) idea, JO's Tunisian Brik: http://www.jamieoliver...

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added over 1 year ago

It isn't a traditional Tunisian dish but try something called Nairobi stew Its relatively easy if you're an experienced cook. I'd be willing to bet you could even slow cook this in a crock pot. And I'm sure it would travel well.

P1030363
added over 1 year ago

I made this the other day and it turned out so well that I posted the recipe. I don't usually cook with beef, but it was delicious: http://food52.com/recipes...

Moi_1
QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

I feel your pain. I often struggle with cultural projects that involve food, as most of the interesting foods are not very portable, and you have many constraints around serving a lot of kids, spilling, dietary restrictions, no nuts, etc. When I gave cultural presentation about Sri Lanka to my daughter’s class, the kids ended up being fascinated with the spices and stories around them. Just touching the spices, and crushing them and combining them into their own mix, was a lot of fun. One very quick thing to make is spicy pita chips, and you can make it with different flavor combinations. It does not involve much work; you could buy pita breads, cut them into chips, sprinkle with olive oil and various spices, and bake in the oven. Tasting different spices could turn into a little learning adventure on its own.

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added over 1 year ago

Tunisian chickpea stew! Kids love chickpeas. You can start with canned to shorten the cooking time. Just leave out the harissa. http://food52.com/recipes...

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added over 1 year ago

Almond or Pistachio Baklava is very typical - I had some at a Tunisian bakery in Paris. It would be easy to transport. I don't have a recipe but you could adapt this Persian almond baklava. Maybe leave out the rose water? Not sure if that is ever used in Tunisian cuisine....http://food52.com/recipes...

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added over 1 year ago

Lots of good ideas are suggested above. I love the idea of the tagine, particularly if you can serve it in a traditional tagine dish. A couscous would also be a good make-ahead dish and can be made with lamb, beef, fish, or simply vegetables. Both of these dishes improve with age, but you need facilities at school to heat them as well as plates and utensils.

If you have to keep it very simple, think of figs, dates, almonds, pistachios, and citrus fruits. Perhaps oranges with a sprinkle of cinnamon, a drizzle of honey and a misting of rose water served along with dates, figs, etc. would introduce a palette of North African flavors that are not too radically different for children, yet encourage them to branch out to more complex foods.

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added over 1 year ago

Thanks so much Maedl! That's exactly what I'll do. Because of the travel implications, tartine or stews are somewhat impractical. Your suggestion is perfect!

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added over 1 year ago

Glad it was useful!

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added over 1 year ago

Queen Sashy, I just saw your answer...great idea!

Moi_1
QueenSashy

QueenSashy is a trusted home cook.

added over 1 year ago

Good luck, and let us know how it went!