My Global Food Challenge

Tunisia (3)

Harissa-Marinated Tri-Tip Roast (Tunisia)

“Harissa is a fiery Tunisian spice paste that ranges in consistency from smooth to slightly chunky. It’s available in tubes and jars in many Middle Eastern and gourmet markets, or online. You can also make your own.”

Yield: 4 Servings


1/4 cup harissa paste
1 teaspoon sherry vinegar
1 tablespoon kosher salt
1/4 teaspoon freshly ground pepper, heaping
1/4 cup olive oil plus 1 tablespoon
3 medium garlic cloves
2 pounds beef tri-tip roast


In a nonreactive bowl, stir together harissa, vinegar, salt, pepper, 1/4 cup of the olive oil, and garlic until well blended. Rub marinade all over tri-tip, coating it well.

Place tri-tip in a nonreactive dish and cover with plastic wrap or put the roast in a large resealable plastic bag. Allow to marinate in the refrigerator 8 to 12 hours.

Heat the oven to 375°F and arrange a rack in the middle. Remove tri-tip from the refrigerator and let sit at room temperature for 30 minutes.

Heat remaining 1 tablespoon olive oil in a large ovenproof frying pan over medium-high heat. Sear tri-tip for about 2 minutes per side or until nicely browned. Place the frying pan in the oven and roast tri-tip until it reaches an internal temperature of 125°F for medium rare, about 20 to 22 minutes.

Remove tri-tip from the oven and cover loosely with foil. Let rest 15 minutes before carving. Slice across the grain and serve

Link to My Post on Tunisia:

Cuisine :   Tunisian    

Main Ingredient :   Roast Beef

“Beverage pairing: Massena Moonlight Run GSM, Barossa Valley, Australia. A lushly fruited red with a good dose of aromatic spice is a solid match with the tri-tip. Wines like this can be found in Australia’s Barossa Valley. GSM stands for the blend of Grenache, Syrah, and Mourvèdre grapes.”

Harissa (Tunisia)

“Harissa, the basic seasoning paste of Tunisia, is served with kebabs and couscous, and appears on the table in a small dish. It is also delicious on crusty bread spread with hummus. It is to be used sparingly as a condiment. Harissa is sold ready-made in tubes or small cans; the best comes from Tunisia.”

Yield: 3 cups


1 1/2 pounds roasted seeded, and peeled red bell peppers
1/4 pound fresh hot red chiles seeded and trimmed
1 cup sweet Spanish paprika
1/2 cup extra-virgin olive oil
6 peeled garlic cloves
1/4 cup ground caraway seed


Combine bell peppers, chiles, paprika, olive oil, garlic cloves, and caraway seed. Purée in the bowl of a food processor until smooth and thick, adding salt to taste.

To use as a sauce, whisk 1 tablespoon harissa with 1/4 cup extra-virgin olive oil, 1 tablespoon chopped flat parsley, and enough water to make a pourable sauce.

Link to My Post on Tunisia:

Cuisine :   Tunisian    

Main Ingredient :   Red Peppers

Potato and Olive Salad (Tunisia)

Yield: 4 Servings


1 pound baby potatoes
salt, as needed
1/2 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
2 -3 garlic cloves chopped
15 -20 mediterranean oil-cured black olives (such as Kalamata)
3 tablespoons extra virgin olive oil
1/2 lemon, juiced (to taste)


Place the potatoes in a pot with water to cover; add 1 teaspoon salt and the sugar. Bring to a boil over high heat then reduce heat and simmer for about 15 minutes, or until the potatoes are tender. Drain the potatoes, return them to the pan and shake in the dry pan for a few minutes, until thoroughly dry.

Cut the potatoes into thick slices, several per potato, or into quarters. Place in a bowl and toss with the cumin, paprika, cayenne, garlic and olives.Dress with the olive oil, lemon juice and salt; refrigerate until ready to serve, or serve at room temperature.

Link to My Post on Tunisia:

Cuisine :   Tunisian    

Main Ingredient :  Potato

Tunisia on map of Africa

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