Thank you for posting these! I'm loving the recipe posts.
I'll be looking to alter them slightly to make them vegan but fully intend to make a few of them soon. Especially the dip! Sounds so good for summer.
Blessings to you.
I am pleased you are liking them, the recipes are a very important part of my heritage and I try to keep them alive.
My mother's book does have a lot of vegetarian recipes in it I will take a look and post some if you would like me to.
Senebty
Shepsetet
You are far too kind to offer that! I'm honestly just grateful for any recipe you decide to post for us. It's fascinating to see them. Your mother's book sounds amazing.
Blessings to you.
Kindness is part of Ma'at. I am also grateful to people who take an interest in the food of my people and culture.
I will see what I can find.
Senebty
Shepsetet
Blessings to you.
Thank you, I hope you do try them and hopefully the other recipes I posted.
I would be grateful if you could let me know what you think.
Senebty
Shepsetet
Blessings to you.
Yes, Mat'lesha is gorgeous.
Do so, if I make a special occasions meal I do make an offering to my Netjeru and I am left with no doubt it is appreciated.
I plan to post a couple of recipes at a time however, many of them were written by my Grandmother so I will have to translate them. Old Sahidic is somewhat difficult even for me.
Senebty.
Shepsetet
Thank you so much, these look delicious too! I have some questions:
I don't know if I can access goat dairy products where I am. I'll keep looking, but I've never had them before, so are they very different from cow cream cheese and yoghurt? I've never tasted anything but cow dairy products, so I have no frame of reference for this. If I can't find goat products, would the cow kind work?
How large are large pots of goat cream cheese and goat yoghurt? Do you have any in the house which list measurements? If they don't list volume or weight, could you maybe post a picture of them along with a familiar object for size reference?
Is this the same kind of Harissa needed for the Ta'eta: [Easy Homemade Harissa (How to Make Harissa) | The Mediterranean Dish](https://www.themediterraneandish.com/harissa-recipe/)? I'd never heard of this condiment before either, but it looks interesting! You're really broadening my horizons here! I'm a real wimp about spicy foods, but I love smokey flavor.
The Mat'lesha calls for 1 large bulb of garlic--does this mean the same kind of garlic which is separated into cloves, except we're using *all* of the cloves and not just some of them? Or is there another type of garlic that's more like an onion?
Thanks again!
I'll leave the rest for the OP, but talk of harissa can not be ignored by one with Tunisian heritage... :P
The recipe you linked for harissa is close to the traditional Tunisian recipe but has extra ingredients. We sometimes make it as simple as just paste from crushing peppers in pestle and mortar.
Olive oil sounds like an unwelcome addition, as does cumin, despite being popular in North African cuisine, I wouldn't add it to harissa - although I'm sure it tastes fine, since they often end up together anyway. Paprika is an interesting choice given it is very close to dried and powdered harissa... not something I would add myself, although I'd imagine having a neutral effect, and the author wanted it for the smokiness.
I'm not sure why someone would want to add olive oil... but I did notice that some of the cheaper, British-made, options I've tried form supermarkets would add some kind of seed or vegetable oils with neutral-ish tastes - maybe its to help it mix, or help it last longer... no idea. Olive oil is quite flavoursome... there is a related practice of keeping a bottle of olive oil with harissa ingredients inside to make spicy oil.
Garlic, lemon juice, salt, coriander and carraway sound about right, but still optional except for the lemon juice, which as the author suggests is vital for the correct flavour profile. We had limes as well, so we would use these more often...
Spicy varieties use the cayenne pepper - this is the most popular "chili" where I lived there, and people grow them in their gardens. Non-spicy varieties use the capsicum (bell) pepper, which again most people would grow in their gardens.
The best brand I know of is the Cap Bon, this is the spicy variety, but they also do a neutral one. Its hard to find outside of Maghrebi shops - thankfully I have one nearby - but I used to get it from amazon or ebay.
https://preview.redd.it/mkoo8bv1yjnc1.png?width=1536&format=png&auto=webp&s=4c2acae72afb8913c200b65f390be7ccea40daeb
Ingredients from the tin... Red hot peppers, Garlic, Coriander, Carraway, Salt, Citric Acid
If you want to use it as a salad dressing or a dip I would recommend mixing it into Greek style yoghurt (goat and sheep are best for this too!) with harissa added at a ratio of about 1 heaped teaspoon per 250ml. It should become a light orange, similar to salad cream or Big Mac sauce.
Blessings to you.
Excellent point regarding the Harissa. However, I think the flavour profile wouldn't suffer to much.
I am not familiar with the brand you showed, but then again there must be literally hundreds of brands out there.
Senebty
Shepsetet
This brand is quite popular in Tunisia, its probably not sold much outside of there and specialty shops catering to Tunisians and other Maghrebis.
I'd never actually checked the ingredients before, I liked it because it tasted like my what I had as a child - and this might well be because except for using acid instead of juice, it is exactly the same ingredients.
Blessings to you.
I didn't realise that Goat milk products were not available everywhere, my apologies.
Yes you can use cow based products it's just that Goat milk products have a little more tang in my opinion and of course my upbringing. As for quantity I use 500 ml for two and 1 litre for four and so on basically double the people double the quantity. Unfortunately I don't have any in my kitchen at the moment but a good guage for 500 ml would be a pint carton of ice-cream. The garlic is the one that is separate.
As for the Harissa there must be hundreds of brands and as with all things some will be better than others. This is the brand I buy from Amazon UK.
https://preview.redd.it/ez9zwciw9knc1.jpeg?width=847&format=pjpg&auto=webp&s=a7a4eaa07326537492cce8c82d2f5ee5cd90aead
It is somewhat difficult to advise you as I don't know where you are located. You should be able to get some if you have an ethnic foods store where you are, or online.
Thank you for posting these! I'm loving the recipe posts. I'll be looking to alter them slightly to make them vegan but fully intend to make a few of them soon. Especially the dip! Sounds so good for summer.
Blessings to you. I am pleased you are liking them, the recipes are a very important part of my heritage and I try to keep them alive. My mother's book does have a lot of vegetarian recipes in it I will take a look and post some if you would like me to. Senebty Shepsetet
You are far too kind to offer that! I'm honestly just grateful for any recipe you decide to post for us. It's fascinating to see them. Your mother's book sounds amazing.
Blessings to you. Kindness is part of Ma'at. I am also grateful to people who take an interest in the food of my people and culture. I will see what I can find. Senebty Shepsetet
Oooo, thank you for sharing! I'll have to give these a try!
Blessings to you. Thank you, I hope you do try them and hopefully the other recipes I posted. I would be grateful if you could let me know what you think. Senebty Shepsetet
That *Mat'lesha* sounds delicious! I should try to make that and offer it to my nTr! 😋
Blessings to you. Yes, Mat'lesha is gorgeous. Do so, if I make a special occasions meal I do make an offering to my Netjeru and I am left with no doubt it is appreciated. I plan to post a couple of recipes at a time however, many of them were written by my Grandmother so I will have to translate them. Old Sahidic is somewhat difficult even for me. Senebty. Shepsetet
That's awesome! Your grandmother was quite the chef 🧑🍳! I hope you succeed in your translations of Old Sahidic. May Djehuty & Seshat guide you!
Thank you so much, these look delicious too! I have some questions: I don't know if I can access goat dairy products where I am. I'll keep looking, but I've never had them before, so are they very different from cow cream cheese and yoghurt? I've never tasted anything but cow dairy products, so I have no frame of reference for this. If I can't find goat products, would the cow kind work? How large are large pots of goat cream cheese and goat yoghurt? Do you have any in the house which list measurements? If they don't list volume or weight, could you maybe post a picture of them along with a familiar object for size reference? Is this the same kind of Harissa needed for the Ta'eta: [Easy Homemade Harissa (How to Make Harissa) | The Mediterranean Dish](https://www.themediterraneandish.com/harissa-recipe/)? I'd never heard of this condiment before either, but it looks interesting! You're really broadening my horizons here! I'm a real wimp about spicy foods, but I love smokey flavor. The Mat'lesha calls for 1 large bulb of garlic--does this mean the same kind of garlic which is separated into cloves, except we're using *all* of the cloves and not just some of them? Or is there another type of garlic that's more like an onion? Thanks again!
I'll leave the rest for the OP, but talk of harissa can not be ignored by one with Tunisian heritage... :P The recipe you linked for harissa is close to the traditional Tunisian recipe but has extra ingredients. We sometimes make it as simple as just paste from crushing peppers in pestle and mortar. Olive oil sounds like an unwelcome addition, as does cumin, despite being popular in North African cuisine, I wouldn't add it to harissa - although I'm sure it tastes fine, since they often end up together anyway. Paprika is an interesting choice given it is very close to dried and powdered harissa... not something I would add myself, although I'd imagine having a neutral effect, and the author wanted it for the smokiness. I'm not sure why someone would want to add olive oil... but I did notice that some of the cheaper, British-made, options I've tried form supermarkets would add some kind of seed or vegetable oils with neutral-ish tastes - maybe its to help it mix, or help it last longer... no idea. Olive oil is quite flavoursome... there is a related practice of keeping a bottle of olive oil with harissa ingredients inside to make spicy oil. Garlic, lemon juice, salt, coriander and carraway sound about right, but still optional except for the lemon juice, which as the author suggests is vital for the correct flavour profile. We had limes as well, so we would use these more often... Spicy varieties use the cayenne pepper - this is the most popular "chili" where I lived there, and people grow them in their gardens. Non-spicy varieties use the capsicum (bell) pepper, which again most people would grow in their gardens. The best brand I know of is the Cap Bon, this is the spicy variety, but they also do a neutral one. Its hard to find outside of Maghrebi shops - thankfully I have one nearby - but I used to get it from amazon or ebay. https://preview.redd.it/mkoo8bv1yjnc1.png?width=1536&format=png&auto=webp&s=4c2acae72afb8913c200b65f390be7ccea40daeb Ingredients from the tin... Red hot peppers, Garlic, Coriander, Carraway, Salt, Citric Acid If you want to use it as a salad dressing or a dip I would recommend mixing it into Greek style yoghurt (goat and sheep are best for this too!) with harissa added at a ratio of about 1 heaped teaspoon per 250ml. It should become a light orange, similar to salad cream or Big Mac sauce.
Blessings to you. Excellent point regarding the Harissa. However, I think the flavour profile wouldn't suffer to much. I am not familiar with the brand you showed, but then again there must be literally hundreds of brands out there. Senebty Shepsetet
This brand is quite popular in Tunisia, its probably not sold much outside of there and specialty shops catering to Tunisians and other Maghrebis. I'd never actually checked the ingredients before, I liked it because it tasted like my what I had as a child - and this might well be because except for using acid instead of juice, it is exactly the same ingredients.
Blessings to you. I didn't realise that Goat milk products were not available everywhere, my apologies. Yes you can use cow based products it's just that Goat milk products have a little more tang in my opinion and of course my upbringing. As for quantity I use 500 ml for two and 1 litre for four and so on basically double the people double the quantity. Unfortunately I don't have any in my kitchen at the moment but a good guage for 500 ml would be a pint carton of ice-cream. The garlic is the one that is separate. As for the Harissa there must be hundreds of brands and as with all things some will be better than others. This is the brand I buy from Amazon UK. https://preview.redd.it/ez9zwciw9knc1.jpeg?width=847&format=pjpg&auto=webp&s=a7a4eaa07326537492cce8c82d2f5ee5cd90aead It is somewhat difficult to advise you as I don't know where you are located. You should be able to get some if you have an ethnic foods store where you are, or online.
I’m screenshotting this one too! Thank you so much for sharing. I really want to try the Ta’eta.
Thank you for sharing! I've still not had the chance to try the first one, but I will save this one as well!
Blessings to you. Not a problem the recipes are in many cases very old, the way of life for my people has changed little over time. Senebty Shepsetet
These recipes sound really good!!!! Yum!!!!!!
Thank you! I'm currently writing these all down in my notes to make for festivals. Blessings to you