Text 26424, 70 rader
Skriven 2012-06-24 06:25:02 av Dave Drum (1:261/38)
Ärende: Chile 809
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: 'ujja Bi'l-Hrus (Spicy Eggs & Sweet Peppers)
 Categories: Eggs, Chilies, Sauces
      Yield: 4 Servings

      2 lg Bell peppers; peeled,
           - seeded
      2    Fresh green or red chilies;
           - peeled, seeded
    1/4 c  Tomato paste
      3 c  Water
    1/2 c  Extra virgin olive oil
      1 tb Paprika
      2 tb Hot or mild harisa
      1 tb Caraway seeds
           Salt & fresh ground pepper
      8 lg Eggs

  Hrus is the name of a spice mix in Gabes, the coastal
  oasis town that once was the terminus for the medieval
  trans-Saharan trade and that had a large Jewish community.
  The spice mix is made from preserved onions, dried red
  chile peppers, rose petals, and cinnamon. It also appears
  as a salad of sweet and hot peppers, tuna, olives, capers,
  garlic, and caraway seeds. But in this recipe hrus, the
  puree of hot and sweet peppers, is simmered with eggs in
  this class of dishes familiar in Tunisia, often served as
  a lunch dish, called 'ujja (eggs). It is typical in
  summer. Other important classes of egg dishes in Tunisia
  are tajin, a kind of frittata, while ma'aquda is a dish of
  beaten eggs that set in the oven, derived from the Arabic
  word meaning "to congeal," to set like a pudding. Both
  these Tunisian egg dishes are identical in purpose and
  form to the Spanish tortilla, remembering that a Spanish
  tortilla is a frittata, and not related to the Mexican
  tortilla, which is a flatbread. The prevalent use of New
  World peppers, both sweet and hot, and the well- developed
  egg cookery in Tunisia points to heavy Spanish influence,
  the first because those plants were introduced by the
  Spaniards and the second because of the similiarity of egg
  preparations and methods of cooking in Spain and Tunisia.

  Pound all the fresh peppers together in a mortar with a
  pestle and set aside, or puree in a food processor or
  blender until green and soupy, about 30 seconds. Dissolve
  the tomato paste in 1 cup of the water and set aside.

  In a large skillet, heat the olive oil over high heat,
  then add the purie of peppers, the tomato water, paprika,
  harisa, and caraway seeds and season with salt and pepper.
  Pour in the remaining 2 cups water and when it reaches a
  boil, reduce the heat to medium-low while it cooks and
  reduces in consistency, about 10 minutes. Then increase
  the heat to medium for another 10 minutes.

  Crack the eggs into the pan without breaking the yolks and
  cook in the sauce over medium heat until they set, about
  15 minutes over a medium heat. Season with salt and serve.

  Posted by: Clifford A. Wright

  Uncle Dirty Dave's Archives

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... Don't let love interfere with your appetite. It never does with mine.

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 * Origin: Prism bbs (1:261/38)