COOKING CLASS 1
Pre-Class Prep, Guidelines, Ingredient & Utensil Checklist,
We have a few suggestions to make the most of this class. PLEASE review the information on this page prior to the class. You will find everything you need for your maximum participation and enjoyment of the program from shopping lists to what to prepare yourself. We look forward to seeing you!
Overview
Dishes Made:
• S’han Tounsi
Salata Mechouia
Salata Fakous
​​Omek Houria Salad
• Olive Bread
​S'han Tounsi, also known as Assiette Tunisienne or “Tunisian Plate” is a classic Tunisian dish that is primarily made with eggs and tuna and well-regarded for its vibrant flavors and straightforward preparation.​ This dish is often associated with street food culture in Tunisia.and features a refreshing medley of ingredients, typical of Tunisian cuisine.
The main ingredients of S'han Tounsi include eggs, harissa, boiled potatoes, olives, and a traditional salad known as salad méchouia, which typically consists of grilled vegetables like peppers and tomatoes. These elements contribute to the dish's rich flavors and satisfying texture.
S'han Tounsi is known for its straightforward preparation, often served cold as a refreshing option. It combines a salad base with a mix of fried potatoes and poached eggs to complement the overall dish. The combination of flavors helps to create a delightful dining experience, making it suitable for both lunch and dinner.
Unlike other North African dishes such as couscous, S'han Tounsi is uniquely Tunisian, showcasing the country's food culture. The dish is widely enjoyed for its accessibility and flavorful profile, contributing to its popularity among locals and visitors alike.
Follow These Steps:
1 / Gather Ingredients in Advance:
Please collect all necessary ingredients before the class if you plan to cook along. "Mise en place"**
Organize the ingredients by recipe on rimmed baking sheets for easy access.
2 / Pre-Measuring:
While it's not mandatory, you may find it helpful to pre-measure ingredients.
3 / Gather Tools in Advance:
Describe the item and include any relevant details.
Our Instructor, Selma Sellami, hails from the vibrant city of Sfax in south-east Tunisia, known not only as the financial hub of the country but also for its rich history, diverse culture, and flavorful culinary scene. At the young age of 11, Salma crafted her first meal—a pot of Couscous, earning her the title of the Youngest Chef in Sfax.
In 1999, Salma moved to the US, bringing with her the culinary experiences and skills she honed in Tunisia. With an extensive repertoire, she can whip up any Tunisian dish, often infusing her creative touch to cater to diverse tastes. Salma's commitment to using only the freshest, organic ingredients makes her a regular at local Farmers Markets.
For Salma, the kitchen is not just a place of necessity; it's her kingdom—an arena where she transforms cooking into an art form, expressing herself with each dish she prepares.
"The Kitchen Is My Kingdom"
-- Salma Sellami
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several bowls
couple of knifes
two cutting boards
cooking spoon
a large bowl with cover
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Step #3
Kitchen Utensils Needed
***"Mise en place" is a French culinary term that translates to "putting in place" or "gathering," referring to the preparation and organization required before cooking. It involves setting up all necessary ingredients, utensils, and equipment prior to starting the cooking process. This practice is crucial for chefs as it promotes efficiency, organization, and a seamless cooking experience. Consequently, mastering this principle can lead to a more efficient and enjoyable cooking process
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For the Salata Mechouia
2 pounds small green peppers (optional: jalapeño peppers for extra heat)
4 medium tomatoes
1 head of garlic
1 medium onion (optional)
1 teaspoon ground caraway seeds
1 tablespoon lemon juice
4 tablespoons olive oil
For the Salata Fakous
3-4 small cucumbers (or 1 large cucumber)
1 red onion
2 medium tomatoes
1 green pepper
½ teaspoon dried mint
4 tablespoons olive oil
2 tablespoons lemon juice
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For the Omek Houria Salad
2 boiled carrots
1 tablespoon traditional harissa
3 tablespoons olive oil
Ground coriander and caraway, to taste
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To complete the Ingredients for S'han Tounsy
3 eggs
Boiled potatoes: 3-4 medium potatoes, boiled with salt and turmeric
Tuna
Olive oil
Harissa (spicy chili paste)
Salt
Parsley
Onion
Olives
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For the Olive Bread
500g flour
250ml milk
50ml olive oil
1 tablespoon bread yeast (7g)
1 tablespoon sugar
1 teaspoon salt
Green and black olives, chopped
Sesame seeds and black cumin (for topping)