Menu: [Genius]

🥗 Starter

Dish Name: [salade niçoise]

Origin: [Tunisian]

Ingredients:

• 8 baby/chat potatoes (Note 1)
• 120g/ 4 oz green beans , trimmed
• 2 tomatoes , each cut into 8 – 10 wedges
• 1/2 baby cos lettuce (romaine) , cut or torn into large bite size pieces
• 3 hard-boiled eggs , peeled and quartered
• ¾ cup/ 100g unpitted black olives (Note 2)
• 250 – 300g/ 8 – 10oz canned chunk tuna in oil , drained and broken into large chunks (Note 3)
Lemon Nicoise Dressing:
• 1 1/2 tbsp lemon juice
• 4 tbsp extra virgin olive oil
• 1 small garlic clove , minced/grated
• 1/4 tsp salt
• 1 tsp Dijon mustard
• Pinch black pepper

Preparation: Recipe Notes: 1. Potatoes – Regular potatoes, peeled and chopped into chunks or slices are totally fine too. 2. Olives – Get the best olives you can find. Unpitted kalamata, Ligurian or Nicoise olives in brine or oil are best. 3. Tuna – Not all tuna is created equal! Tuna in oil trumps tuna in spring water. 4. Variations: – Instead of tuna, anchovies are common and arguably more traditional. Use around a dozen draped over the salad. Modern versions often turn the salad into a seafood meal by serving a whole seared, rare tuna steak on top of the salad. – Other vegetables sometimes seen in a Nicoise salad: Cucumber, capsicum, artichokes, broad bean (fava beans), red onion, eschalots, radishes. Soft herbs are also sometimes included such as parsley or basil.

🍛 Main Course

Dish Name: Koskous de Nabeul

Origin: Nabeul

Ingredients:

• Medium-grain semolina (couscous)
• Turmeric or saffron (for the yellow hue)
• Olive oil
• Onions
• Garlic
• Tomato paste
• Kaddid
• Candy

Preparation:

1. Prepare the Couscous

1. Moisten couscous with lightly salted water and let it rest for 10 minutes.
2. Rub the grains to separate them using your hands.
3. Steam the couscous for the first time in a couscoussier for about 20 minutes.
4. Remove, moisten again with water, and fluff with a fork or hands.
5. Repeat the steaming process two more times, fluffing each time until the couscous is tender and fluffy.

2. Sweeten the Couscous

1. While warm, mix couscous with butter.
2. Add sugar and stir gently.
3. Add orange blossom water.
4. Incorporate raisins, dates, and nuts.

3. Decorate and Serve

1. Place couscous in a large serving dish or individual bowls.
2. Garnish with cinnamon, powdered sugar, chopped nuts, and candied fruits.
3. Serve warm or at room temperature.

🍰 Dessert

Dish Name: [Assida Zgougou]

Origin: [Tunisian]

Ingredients:

• 250 g zgougou
• 300 g sugar
• 1 liter water
• 150 g flour (or 100 g flour + 50 g starch for smoothness)
• 500 ml milk
• 1–2 egg yolks
• 12 tbsp cornstarch
• 2 tbsp sugar
• 1 tsp vanilla extract

Preparation: [1. Prepare the zgougou paste: Blend the zgougou with some of the water until it becomes a fine paste. Strain it 2–3 times through a fine sieve or cheesecloth to extract all the juice. Discard the solid remains. 2. Cook the assida: In a pot, mix the zgougou extract, flour/starch, sugar, and the rest of the water. Stir constantly on medium heat to avoid lumps. Cook until the mixture thickens into a pudding-like texture (about 20–30 minutes). Pour into serving bowls and let cool. 3. Prepare the crème pâtissière: In a saucepan, whisk together egg yolks, sugar, cornstarch, and vanilla. Gradually add milk while whisking. Cook on medium heat while stirring until it thickens. Pour over the cooled assida layer. 4. Decorate and serve: Once cool, decorate with nuts, whipped cream, or candied fruits. Refrigerate for a few hours before serving.]