Maha Yousfi In Wageningen, you can find all flavours of the world. Maha Yousfi, a PhD candidate in Agricultural Biosystems Engineering, shares two of her favourite Tunisian recipes.
‘Tunisian cuisine is known for its flavours, with dishes like tajine and couscous being cultural staples. These delicacies are served on special occasions alongside the refreshing Tunisian green mint tea with pine nuts. This tea is so much more than a beverage: it’s a symbol of hospitality. There are many different versions of Tunisian tajine, like spinach, chickpeas, chicken or tuna. Whether it’s made in a modern kitchen or cooked in an earthenware pot over a wood fire in rural Tunisia, it captures the essence of our tradition.’
Chicken Tajine
Ingredients
- 3 tbsp cooking oil
- 2 potatoes, peeled and cubed
- 1 cup chopped onions
- 1 tbsp ras el hanout
- 1 tbsp paprika powder
- 1 tbsp turmeric
- ½ tbsp black pepper
- salt to taste
- 1 large chicken breast, diced
- 4 eggs
- 25g grated mozzarella
- fresh chopped parsley
- olives
Instructions
- Fry the onions in oil until translucent.
Add ras el hanout, turmeric, paprika and black pepper. - Add diced chicken and salt, and fry for 2 minutes. Cover with water, and simmer for 10-15 mins.
- Fry the potatoes in a separate pan.
- Beat the eggs and add grated mozzarella, chopped parsley and black pepper.
- Stir in the chicken and fried potato; adjust salt to taste. Pour the mixture into the greased dish, decorate with olives and bake for 30 mins at 170 degrees.
- Serve hot with tomato sauce or cold for a buffet.
Mint tea
Ingredients
- 2 cups of water
- 2 tsp loose-leaf green tea
- 2-4 tsp honey (or sugar)
- A large handful of mint sprigs
- Pine nuts (raw or lightly toasted)
Instructions
- Boil the water with the tea in a pan.
- Add mint leaves and simmer for a minute, then let it sit for 5 minutes.
- Strain the liquid into the teapot.
- Put 1 tbsp pine nuts in each glass, add honey/sugar to taste. Pour the strained tea into the glasses.
- Optionally, garnish each glass with a mint leaf.
