Tunisian Spices

[pad444]

I have bought a pack of spices in Tunisia, but am unsure as to what to use Harissa and 4 Epices for. Can anyone advise me please, or does anyone have any recipes or links?

[Buenchico]

I've been doing a few web searches but I can't really provide you with any links because I've been finding 'a line here and a line there' rather than any pages which are worth linking to.

What is clear is that Harissa is one of the most widely used spice mixes in North African cooking. It's primary use is to add flavour and colour to couscous. (It's red and HOT!). It's also used to flavour pasta. Other uses are as a table condiment or to add flavour to sandwiches.

Four spice powder is not specifically a North African mix of spices - it's origins seem to be in France - but, with its blend of nutmeg, ginger, white pepper and cloves, it lends itself easily to the styles of that region. (Some four spice mixes replace one of the ingredients with cinnamon). It's typically used in stews and ragouts but it can also find its way into anything from sausages to pastries.

Hoping that this might be of some help,

Chris

[maxi29]

Harissa is the red paste that gets served when you order a couscous. It's normally served in a small dish so that you can help yourself and flavour the meal according to your tastes - personally I love putting loads on. I also keep it in the fridge and use it as a spread for cheese sandwiches but I don't think that's an authentic maghreb practice. :-)

[barb1314]

Harissa Fried Lamb Fillets

Mix 1 tbsn Harissa with a little Olive oil to make a paste.

Put Harissa paste,2 tbspns lemon juice,2 tbspns chopped mint and 350g trimmed lamb fillet in a bowl to marinade for 30 mins.

Put 2 aubergines in a baking dish and bake at 220 c for 25 mins until skins are soft. Peel off the skins and put the flesh in a blender with 2 crushed cloves garlic,2 3/4 fl oz natural yoghurt,2 tbspns tahini and 3 tbspns lemon juice.Blend until smooth.

Char grill the lamb in a very hot pan for 2-3 mins until cooked to your liking.

To serve place warm pitta on a plate, top with rocket and slices of lamb. Serve with the aubergine puree.

Yum...very Middle Eastern dish.I loved it until I stopped eating meat 6 months ago but still make it for hubby!

[willowman]

Bought a jar of Harissa at a local Christmas Fair. Oh boy is it hot! I like spicy things (Cajun food being a favourite) and this is probably the hottest thing I have tasted

[nickmo]

Use harissa sparingly to add a 'heat' to stews, etc. Try http://www.picnic-fayre.co.uk/html/productsrecipes3.html or have a look at http://www.africawithin.com/recipes/moroccan_beef.htm. plus nice further links to other North African recipes. Harissa can be used as a condiment - mind rubbing your eyes after handling though!

Suggestion for the 4 epices: 'Canard aux 4 epices, Coriandre et Cayenne'. Serves 2 as main course.

700 grams Duck breast (fillet de canard), cut into small strips
10 gms coriander seeds, crushed

2 dried Cayenne peppers, crushed

1 tablespoon 4 epices (or equal parts Nutmeg, Ginger, Cloves and White pepper, all ground)
2 tablespoons Soy Sauce
Salt and Pepper
1 Onion
1 Red Bell Pepper
Olive Oil
25 cl Rose wine
2 spoonfuls Creme Fraiche

Marinate the Duck with the Corander, Cayenne peppers, 4 epices, Soy Sauce, Salt and Pepper. Place it all in a bowl in the fridge for several hours.

Finely chop the Onion and Bell Pepper, then cook them with the Olive Oil in a pan over medium heat, until Onion is golden.

Add the marinated Duck and cook about 1 minute, stirring constantly.

Pour in the Wine and let it cook 5 minutes. If the Duck is not yet cooked (this will depend on how big your pieces are), continue cooking until it is.

Take pan off stove and stir in Creme Fraiche, mixing everything together.

Taken from good food blog: http://noshesthoughtsreves.blogspot.com

[pad444]

Just to say thank you to everyone who replied. Your help is much appreciated, and I have printed them all off.

[Kim A]

You can use quatre epices to flavour pork terrine, home made sausages and also as a spice rub for kebabs. A little is also very nice in any recipe that called for allspice (including fruit cakes).