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Ingredients (Bolognaise):

• Ground beef
• Celeri
• Tomato paste
• Diced tomato can
• Garlic
• Onion/Shallot

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Ingredients (Bechamel):

• Milk
• Butter
• White flour
• Nutmeg
• Salt
• Black pepper

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Steps:

1. La sauce Bolognaise
2. La sauce Bechamel
3. La combinaison avec la pate

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Steps for the Bolognaise sauce:

1. Start with Oil: Heat olive oil in a large pot over medium heat. Olive oil is preferred for its flavor, but vegetable oil works if that's what you have. Olive oil adds a subtle flavor that complements the other ingredients well.
2. Sauté the Aromatics: Add finely chopped shallots, celery, and carrots to the pot. Sauté until the vegetables are soft and the shallots are translucent. This is your soffritto, the flavor base.
3. Add Garlic: Add minced garlic towards the end of the sautéing process. Garlic burns easily and should only be cooked for about a minute until fragrant, to avoid bitterness.
4. Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pot. Cook until the meat is thoroughly browned, breaking it apart with a spoon. This step is crucial for adding depth and richness to the sauce.
5. Season: Once the meat is browned, season with salt, pepper, rosemary, and if you like, paprika. Paprika isn’t traditional in every recipe but can add a nice complexity and mild heat. Stir well to distribute the seasonings.
6. Tomato Paste: Add tomato paste to the mix and cook for a few minutes. This step concentrates the tomato flavor and adds a rich, caramelized taste.
7. Add Diced Tomatoes: Pour in the can of diced tomatoes with their juice. The liquid will help deglaze the pan, allowing you to scrape up any bits that have stuck to the bottom.
8. After Adding Tomato Paste and Diced Tomatoes: Once you've incorporated the tomato paste into the meat and vegetables and cooked it for a few minutes, and then added the diced tomatoes, stir in one or two bay leaves.
9. Simmer: Bring the sauce to a simmer, then lower the heat and let it gently simmer for at least 30 minutes to an hour, stirring occasionally. This slow cooking process melds the flavors together and allows the sauce to thicken. If the sauce thickens too much, you can add a little water or broth to adjust the consistency.
10. Adjust Seasonings: Taste the sauce and adjust the seasonings as needed. You might want to add more salt, pepper, or herbs, depending on your preference.

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Steps for the Bechamel sauce:

For a standard béchamel sauce sufficient to layer in a lasagna that serves 4-6 people, you can use the following quantities in metric measurements:

• Butter: 50 grams
• All-purpose Flour: 50 grams
• Milk: 500 milliliters (warm)
• Salt: 1/2 teaspoon (to taste)
• Ground Nutmeg: A pinch (about 1/8 teaspoon)
• Cheese (Optional): 50-100 grams, grated (Parmesan or Gruyère work well)

Here's the process with these measurements:

1. Melt the Butter: In a medium saucepan, melt 50 grams of butter over medium heat.
2. Add Flour to Make a Roux: Add 50 grams of flour to the melted butter, stirring constantly to form a smooth paste without lumps.
3. Cook the Roux: Cook the mixture for about 2 minutes until it's pale golden, ensuring it doesn't brown.
4. Gradually Add Milk: Slowly add 500 milliliters of warm milk, a little at a time, while whisking vigorously to prevent lumps.
5. Bring to a Simmer: Continue to cook, stirring frequently, until the sauce comes to a gentle simmer and begins to thicken.
6. Season the Sauce: Season with 1/2 teaspoon of salt and a pinch of nutmeg. Adjust to taste.
7. Thicken the Sauce: Keep cooking on a low simmer for about 10 minutes, or until the sauce coats the back of a spoon. Stir often to prevent sticking or burning.
8. Add Cheese (If Using): Off the heat, stir in 50-100 grams of grated cheese until melted and combined, if desired for your lasagna.

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Alternate Version: French-Tunisian Lasagna

Ingredients (Bolognese):

• 900g lean ground beef (4% fat)
• 3 tbsp olive oil
• 3 celery stalks
• 2 small carrots
• 1 extra large shallot or 2 medium onions
• 4 garlic cloves
• 135g tomato paste (1 box)
• 1 can (411g) diced tomatoes
• 2–3 tsp Tunisian harissa
• 2 bay leaves
• 1–1.5 tsp salt, 1/2–3/4 tsp black pepper
• 1/2 tsp ground coriander, 1/4 tsp turmeric, 1/4 tsp caraway
• 3/4 tsp paprika (optional)
• 100ml warm water or broth (to loosen after simmer)

Ingredients (Béchamel):

• 90g butter (6 tbsp)
• 90g all-purpose flour
• 900ml warm milk (3.75 cups)
• 3/4–1 tsp salt
• 1/4–1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 150g Gruyère AOP Le Superbe (for sauce)
• 150g Emmental Président (for sauce)
• 105g Gruyère + 235g Emmental (for topping)

Steps for the Bolognese sauce:

1. Start with Oil: Heat 3 tbsp olive oil over medium heat. Add chopped shallot, celery, and carrots. Sauté until softened (5–7 min).
2. Add Garlic: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Brown the Ground Beef: Increase heat to medium-high. Add 900g lean ground beef and cook until browned. Drain excess liquid if needed.
4. Season: Add salt, pepper, coriander, turmeric, caraway, paprika (optional), and 2–3 tsp harissa. Stir to coat the meat evenly.
5. Tomato Paste: Stir in 135g tomato paste and cook for 2 minutes to deepen the flavor.
6. Add Diced Tomatoes: Pour in the 411g can of diced tomatoes with juice and add bay leaves.
7. Simmer: Lower heat and simmer uncovered for 45–60 minutes, stirring occasionally.
8. Loosen if Needed: If the sauce is too thick, stir in 100ml warm water or broth before using.

Steps for the Béchamel sauce:

1. Melt the Butter: In a saucepan, melt 90g butter over medium heat.
2. Make a Roux: Whisk in 90g flour and cook for 2–3 minutes until slightly golden.
3. Add Milk: Gradually whisk in 900ml warm milk. Stir continuously to avoid lumps.
4. Simmer: Bring to a gentle simmer and cook until the sauce thickens.
5. Season: Add 3/4–1 tsp salt, 1/4–1/2 tsp black pepper, and 1/4 tsp nutmeg.
6. Add Cheese: Off the heat, stir in 150g Gruyère and 150g Emmental until smooth and melted.

Assembly:

1. Layering: In a 9x13-inch baking dish, layer Bolognese, lasagna pasta sheets, and béchamel. Repeat for 3–4 layers.
2. Top with Cheese: Finish with béchamel and sprinkle 105g Gruyère + 235g Emmental on top.
3. Bake: Bake at 180°C (350°F) for 35–45 minutes until golden and bubbly. Let rest 10 minutes before serving.

Ojja (or shakshuka) is a delicious dish of Tunisian origin, also popular in the Maghreb and the Middle East, prepared with tomatoes and simmered peppers, with eggs poached in the sauce towards the end of cooking.

Preparation Steps:

1. Prepare all ingredients before cooking: Rinse the tomatoes, garlic, anaheim pepper, and onion. Cut the tomatoes, anaheim pepper, and onion into dice. Finely mince the garlic. If using, peel and cut the potatoes into small cubes.
2. Measure out the spices (ground dry coriander/caraway, paprika, salt) and harissa, so they are ready to add to the dish.

Cooking Steps:

3. Heat olive oil in a deep skillet over low heat. Add the minced garlic and the diced onion. Sauté for 2-3 minutes, or until they become translucent.
4. Add the diced anaheim pepper and continue to sweat for about 5 minutes on low heat.
5. Add the prepared tomatoes along with the measured spices and harissa. Cook for a few minutes, allowing the tomatoes to break down slightly.
6. Add the tomato paste directly to the skillet. Stir well to ensure it's fully integrated into the mixture. Cook for a minute before proceeding to ensure the raw flavor of the paste is cooked out.
7. If using, add the potato cubes at this point. Mix everything together and let it simmer for about 15 minutes, or until the potatoes are tender, adding a small amount of water if necessary to adjust the consistency of the sauce.
8. At the end of cooking, use a wooden spoon to make wells in the sauce and crack the eggs into them. Cover and cook on low heat until the egg whites are set but the yolks are still runny, as per preference.
9. Serve hot, accompanied by slices of baguette for dipping.

Ingredients (for 4 servings):

• 4 eggs
• 2-3 tbsp of oil
• 1 tbsp of tomato concentrate
• 2 fresh tomatoes
• 1 small onion
• 2-3 cloves of garlic
• 1 anaheim pepper
• 1 tsp of ground dry coriander/caraway, paprika, salt
• 1/2 tbsp of harissa
• Optional: potato cubes
• 1 baguette for serving

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Ojja (ou shakshouka) est un plat délicieux d'origine tunisienne, également populaire au Maghreb et au Moyen-Orient, qui est préparé avec des tomates et des poivrons mijotés dans lesquels des œufs sont ajoutés pour être pochés en fin de cuisson.

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Etapes:

1. Rincer les tomates, l'ail et le poivron et couper en dés.
2. Chauffer l'huile d'olive dans une poêle profonde.
3. Ajouter l'ail émincé finement et faire revenir 2 minutes a feu doux ou jusqu’à ce qu'il devienne translucide.
4. Ajouter le poivron coupé en dés et les faire suer a feu doux environ 5 minutes.
5. Ajouter les tomates et les épices et laisser revenir quelques minutes avant d'ajouter le concentré de tomate dilué dans ½ verre d'eau.
6. Ajouter les cubes de pomme de terre à la sauce (facultatif).
7. Mélanger le tout et laisser cuire environ 15 minutes.
8. En fin de cuisson, à l'aide d'une cuillère en bois faire des creux dans la sauce et casser les oeufs. Laisser cuire à feu doux afin jusqu’à ce que les blancs coagulent.
9. Servir chaud accompagné de la baguette.

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Ingredients (pour 4):

• 4 oeufs,
• 2À3 cas d'huile,
• 1 Cas de concentre de tomate,
• 2 tomates fraîche,
• 1 petit oignon,
• 2à3 gousse d'ail,
• 1 piment vert
• 1 Càc de coriandre sec moulu, paprika, sel,
• 1/2 Cas de harissa.
• 1 baguette

1. Mettre la levure boulangère dans le lait et laisser gonfler 5 mn, mélanger tous les ingrédients en y ajoutant l’eau peu à peu , pétrir la pâte jusqu’à obtenir une pâte molle non collante ,laissez cette pâte reposer pendant 1 heure dans un endroit chaud
2. Dégazer la pâte et diviser-la en 15 ou 12 petites boules et former des petits pains disposer-les sur un plat fariné et laisser gonfler 20mn ( il gonfleront juste un peu).
3. Faire frire les pains dans une huile préalablement chauffée à moyen feu les mettre sur du papier absorbant et laisser refroidir complètement .
4. Garnir ces pains avec la farce de votre choix.

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Ingredients (for 6):

• 500g de farine.
• 1c à café de levure boulangère
• 1c à soupe de sucre.
• 1c à café de sel.
• 5cl d'huile.
• 5cl de lait tiède.
• 1 oeuf.
• 150ml l'eau tiède.
• l'huile pour la friture

1. Marinate chicken with salt, black pepper, and turmeric
2. ​Boil pasta while cooking the chicken (e.g. Foreman grill)
3. Drain pasta and put in melted butter pan and add milk, and peas
4. Add black pepper, parsley & parmesan. move until sauce thickens
5. Add chicken finally

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Ingredients (for 4):

• Fettuccine Pasta (100g/person)
• Milk (1 cup, healthier than cream)
• Chicken Breast (salt & pepper , turmeric?)
• Butter (3 tablespn)
• Parsley
• Parmesan Cheese
• Olive Oil
• Green peas? Chickpeas?
• ​Optional spices: rosemary, sage, oregano, basil or nutmeg

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Ingredients (for 4):

• 1 cucumber
• 2-3 diced tomatoes
• 1/4-1/2 white onion
• 1/2 cup chopped fresh parsley
• 1 tablespoon apple cider vinegar (or lemon/lime juice)
• 2 tablespoons olive oil
• 1/2 teaspoon tebel (3/4 coriander, 1/4 caraway)
• 1/2 teaspoon dried mint
• 1/2 teaspoon salt, 1/4 black pepper
• tuna (optional)

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Ingredients (for 4-6):

• 6 peppers (anaheim/red bell)
• 3 tomatoes
• 1 white onion
• 1 garlic
• 2 tablespoons olive oil
• 1/2 teaspoon tebel (3/4 coriander, 1/4 caraway)
• 1/2 teaspoon salt, 1/4 black pepper
• tuna (optional)

Instructions:

1. Bake in oven for 15min, flip and add 5min for the tomatoes and onion
2. Chop Onion and garlic first, then add the peppers & tomato and chop just a couple of times swiftly
3. Add spices:
• 1 tsp tebel
• 1/2 tsp salt
4. Serve over toasted bread with or without tuna

1. In a large mixing bowl, whisk together the T55 flour and eggs until smooth.
2. Gradually add the whole milk and water while stirring constantly. Then mix in the salt and melted butter until the batter is smooth and lump-free.
3. Let the batter rest for at least 1 hour (optional but recommended for a softer texture).
4. Heat a lightly oiled non-stick pan over medium-high heat. Pour approximately 1/4 cup of batter into the pan. Tilt in a circular motion to evenly coat the surface.
5. Cook for about 1-2 minutes until the underside is golden. Flip and cook the other side for 30-60 seconds. Serve hot with your preferred filling.

Servings	Flour (cup)	Eggs	Whole Milk (cup)	Water (cup)	Butter (tbsp)	Salt (tsp)
4	1	2	1/2	1/2	2	1/4
8	2	4	1	1	4	1/2
12	3	6	1.5	1.5	6	3/4

Sweet version: Serve with softened Nutella, bananas, or powdered sugar.
Savory Tunisian version: Fill with tuna, a mix of Gruyère and mozzarella, and harissa diluted with olive oil or mixed with mayo.

For 4-6 servings (using 1 lb of ground beef):

1. Chop onion, fry in little veg oil
2. Add ground beef, high heat
3. Drop heat when beef appears cooked
4. Add tomate paste & diced, throw in 2 bay leaves
5. Add harissa, garlic & spices
   • 1 tsp ground garlic
   • 1 tsp harissa
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 1.5 tsp tebel
   • 1 tsp paprika
   • 1 tsp basil
   • 1/2 tsp turmeric
6. add boiled water when necessary
7. add chopped anaheim pepper

Original recipe yields approximately 77 servings (1 -9x13 inch cake)

The ingredients:

• 2 bars (113 g each) unsalted butter
• 1 cup white powdered sugar
• 650 gram unsalted roasted almonds
• 200 gram unsalted roasted hazelnut
• 150 gram unsalted roasted pistachio

For the "smann":

1. Melt 2 bars of unsalted butter
2. Use low heat to slowly let the dairy component evaporate, without stirring.
3. Once the foam layer that forms on top becomes continuous, remove with spoon.
4. Pour through fine filter in glass container and avoid the bottom layer of residues.

For the "sh'hur":

• 24 oz pure honey
• 1 tsp ground cinammon (optional)

Directions:

1. Grind each type of nuts separately.
2. Grease one 9x13 inch baking pan using smann.
3. Lay down 19 sheets of phyllo dough one at a time, with smann on top of each sheet.
4. Add last layer and spray instead with powdered sugar, then evenly poorthe ground nuts and slowly compact the layer.
5. Spray the groun nut layer with powdered sugar, and go back to step 2 if there is another layer of nuts to add.
6. Lay down last 20 phyllo dough sheets, let rest at least 30 min before cutting the lozenges.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Bake at 350 degrees F (175 degrees C) for 15-20 minutes, stop when top layer is golden.
9. Immediately pour the sh'hur in the cracks when pan is brought out of the oven.
10. Let rest overnight to allow baklewa to solidify before cutting.

For 4-6 servings (using 1 lb of chicken breast):

• soy sauce,
• crunchy peanuts & fully crushed peanuts
• zest lime,
• red bell pepper & anaheim pepper cut in stripes

1. marinate chicken with salt and tumeric, then grill and set aside
2. in a large pan, fry garlic, ginger, red curry paste and small chopped onion
3. add peanut butter and crushed peanuts
4. then coconut milk in small amounts
5. add grilled chicken once the sauce thickens

For the patties (using 1 lb of extra ground beef - 4% fat):

• 1/2 tsp ground garlic
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried basil or parsley flakes (optional)

Pour petit carre:

1. 2 pommes de terre​ decoupees et melange avec paprika, sel, poivre et 1 c a s d'huile d'olive​
2. 1​/2​ boite de thon nature
3. 1 demi botte de persil hachée finement
4. 8​ oeufs
5. 4 fromages type vache qui rit
6. et un peu d'harissa (facultatif)
7. sel, poivre, curcuma (pas)
8. ​1 c a table de concerntre de tomate
9. 1/4 c a c de bicarbonate de soude
10. ​50gr d'olives vertes ou noires dénoyautées coupée en rondelles

Mettre tout a 400 deg F pour 25min et verifier si couteau est sec apres l'avoir insere au centre du tajine.​

For 7-8 servings, and lasts about 4-5 days refrigerated:

• 250 gram diced beef, to be marinated with:
• 6 garlic cloves
• 1 tsp tebel
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp harissa
• 1 tsp dried mint leaves
• 1 acorn squash
• 100 gram garbanzos
• 1 small onion
• 1 tsp tebel
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp turmeric
• 3 tsp tomato paste
• 1 anaheim pepper (or red pepper)

Instructions:

1. Prepare meat marinade.
2. Leave garbanzos soak in water overnight.
3. Cut the onion
4. Preheat half cup oil with:
• 1 tsp tebel, 1/2 tsp salt, 1/2 black pepper, 1 tsp Curcuma
• 1.5 tbsp tomato paste
• throw in chopped onion
5. Add meat
6. In 2-3 minutes, add garbanzos
7. Let boil at first, then drop heat down
8. Add up to 1 cup of hot water over the next 30 min if necessary
9. Cut squash & pepper meanwhile
10. Once meat is cooked, add squash, then pepper & tomato at last.
11. Test garbanzos & meat for the final check.

Original recipe yields 24 servings (1 -9x13 inch cake)

For the sponge:

• 1 1/2 cups whole-wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter
• 1 cup brown sugar
• 5 eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

For the pouring:

• 0.75 cup whole milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 fluid ounce) can evaporated milk
• 1 1/2 cups heavy whipping cream
• 1 cup sugar
• 1 teaspoon vanilla extract (optional)

For the whip cream:

• 1/3 litre creme liquide (entiere) a fouetter​
• 200 grammes sucre (brun ou blanc)​
• 2 cuilleres a café de canelle en poudre

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Pour l'eponge:

• 180 grammes farine de blé complet​
• 1 cuillere a café de levure chimique​
• 1/4 cuillere a café de bicarbonate de soude​
• 120 grammes de beurre​
• 200 grammes sucre brun​
• 5 oeufs​
• 1 cuillere a café de sucre vanille

Pour le liquide a verser apres avoir cuit au four l'éponge et fait plein de trous avec des fourchettes:

• 1/8 litre de lait entier (a remplacer avec lait demi écremé pour la santé)​
• 1/2 litre de lait évaporé (ou lait condensé sans sucre)​
• 1/2 litre de lait condense sucre (hlib nestlé)​
• 2 cuilleres a café de rouzatta amende

Pour la creme épaisse:

• 1/3 litre creme liquide (entiere) a fouetter​
• 200 grammes sucre (brun ou blanc)​
• 2 cuilleres a café de canelle en poudre

This recipe will yield about 4-6 servings.

Ingredients:

• 1 lb diced beef
• spices for the marinade:
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp cinammon
• 1/2 tsp garlic powder
• 1/2 tsp ginger
• 1/2 tsp cardamom
• 1/4 tsp cumin
• 1/2 tsp vinegar
• 1/2 tsp ground clove (optional)
• 2 tsp oil.
• 1 small onion
• 1/4 cup chopped parsley

Directions:

1. Cook high heat with 2 tsp oil
2. Add chopped onion (with 1 tsp sumac - if available)
3. Sprinkle parsley at last.