Menu of the day: Spicy vegetable soup, tajine el bey, Nwasser with chicken, Konafa with mozzarella

Spicy vegetable soup

Ingrediants :

  • 3 potatoes
  • 3 carrots
  • 2 turnips
  • 1 leek
  • 1 onion
  • 1 green cabbage
  • 3 cloves of garlic
  • 3 bay leaves
  • Cloves
  • 10 liters of water
  • paprika
  • cumin powder
  • 30 g of coarse salt
  • 10 peppercorns


  1. Cut the cabbage into quarters and store 3/4 of them in a suitable container.
  2. Peel the remaining 1/4 of the cabbage and peel all the other vegetables and cut them into pieces then put them in a large saucepan.
  3. Peel the garlic and onion and cut them into pieces.
  4. We also put them in the pan
  5. Add the bay leaves, 15 peppercorns, 2 cloves and salt.
  6. Cover everything with 10 liters of water then bring your preparation to a boil over high heat.
  7. Then cook gently for 40 minutes.
  8. Add to your vegetables, 1 c. paprika and 1 tbsp. ground cumin coffee.
  9. Put the preparation in the blender.

tagine el bey

Ingrediants :

  • 400 g of minced meat
  • 400 g of cottage cheese
  • 400 g of chopped spinach
  • 150 g of grated cheese
  • 1 chopped onion
  • 1 teaspoon of garlic
  • 3-4 tablespoons of olive oil
  • Salt and pepper
  • 1 teaspoon of coriander and cumin
  • 2 tablespoons of butter
  • 7 eggs and 3 egg whites

Preparation of the first layer:

  1. Put the minced meat in a saucepan with salt, pepper and coriander and the cumin
  2. Add the oil, the chopped onion and ½ teaspoon of garlic, then cook over medium heat
  3. To remove
  4. Add 50 g of grated cheese and 4 eggs, then mix
  5. Grease a baking tray, level the entire surface with the meat filling
  6. Bake for 10 minutes at 180 °

Preparation of the second layer:

  1. In a pan, put the butter with the chopped spinach and ½ teaspoon of garlic
  2. Stir regularly until all the liquid has evaporated
  3. Stir in the spinach and add a little salt and pepper
  4. Add 3 eggs and 50 g of grated cheese, then mix
  5. Add the spinach filling to the meat filling and cook for another 5-10 minutes.

Preparation of the third layer:

  1. Mix the ricotta with 3 egg whites and the remaining grated cheese.
  2. Add some salt and pepper
  3. Add the ricotta mixture to the spinach layer
  4. Return to the oven for 10 minutes
  5. Finally, cut the tagine into diamonds (or any shape you prefer) and decorate with dried fruit.

Tunisian nwasser with chicken

Ingrediants :

  • 750 g Nwasser
  • 5 to 6 slices of chicken
  • 100 g of chickpeas
  • One chopped onion
  • 1/2 cup of oil
  • 3-4 tablespoons of tomato puree
  • ½ tablespoon of paprika, 1 teaspoon of salt, 1 teaspoon of pepper, ½ tablespoon of coriander (Tabel)
  • 3 carrots
  • 2 potatoes
  • 1 green chilli
  • 3 hard-boiled eggs

Preparation of the sauce:

  1. Put a drizzle of oil with the chopped onion and tomato paste on the bottom of a couscous
  2. Add the spices and a glass of water, then leave on medium heat for about 8-10 minutes
  3. Pour 1 liter of hot water and add the meat and carrots
  4. On the other hand, mix the nwasser with 4-5 tablespoons of oil, then put on the couscoussier, cover and cook for 20 minutes.
  5. While the sauce is cooking, add the potatoes, chickpeas and chilli
  6. After 30-35 minutes, remove the chicken slices and vegetables with a slotted spoon
  7. Pour the sauce into the nwasser and mix
  8. Place the nwasser on a baking sheet in the oven and leave it there until the dough has absorbed all the liquid (10 to 15 minutes)
  9. Remove from the oven and arrange the nwasser on a plate then place the vegetables, chicken slices and eggs cut in half

Konafa with mozzarella

Ingrediants :

  • 300 g konafa (long angel hair or ktayef)
  • 150 g of butter
  • 500 g of cheese (mozzarella)
  • 150 g of chopped pistachios

For the syrup:

  • 150 ml of water
  • 300 g of sugar
  • 1 tablespoon of lemon juice


Preparation of the syrup: boil the sugar, water and lemon juice for 15 minutes until the syrup is obtained, remove from the heat and allow to cool.

  1. Melt the butter in a saucepan over low heat
  2. Relax the konafa to separate it well
  3. Using kitchen scissors cut the wicks
  4. Pour in the melted butter and mix well (mix so that all the konafa is buttered)
  5. Cut the cheese into small pieces
  6. In a buttered mold, place a layer of dough (konafa) with raised edges
  7. Place the cheese in the center and cover with another layer of pasta (konafa), taking care to enclose the cheese inside
  8. Repeat with the rest of the konafa
  9. Bake at 180 degrees and bake for 30-35 minutes.
  10. Drizzle with the syrup and garnish with pistachios

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