COOKING CLASS 3
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!
Pre-Class Preparation and Notes:
* We recommend preparing all ingredients before class. This preparation will give you more time to listen, watch the instructor, and ask questions.
Overview
Dishes Made:
• Couscous with
Tunisian-style Chicken
• Tunisian Green Salad
Culinary Concept:
Mise en place
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.
4 / Cooking Class Bonus:
Follow the above steps for the Cooking Class Bonus dish.
For the couscous sauce and topping:
1 half chicken (or 4 portions of chicken parts of your choice)
4 to 5 tablespoons (heaped) tomato paste
1 tablespoon harissa
1 onion
10 garlic cloves (about 2 tbsp)
1 cup (200g) chickpeas. (best is dry chickpeas pre-soaked for 12 hours. alternatively, canned chickpeas)
1 large carrot or several baby carrots
1 large potato or several small potatoes
4 green peppers
1 green squash or zucchini
1 fennel bulb
1 long green pepper
1 head celery
½ cabbage
1 turnip
1 tbsp red pepper (more for vibrant red color and spicier flavor)
1 tbsp chili flakes
1 tsp black pepper
1 tsp turmeric
1 tsp salt
½ cup olive oil
Feel free to include, omit or swap out vegetables. Seasonal, local or your favorite veggies will likely be tastier.
For the couscous:
3 cups (500g) couscous*
3 tablespoons of olive oil
1 tsp salt
lukewarm water
4 cloves
For the Tunisian green salad:
2 tomatoes
1 large cucumber or three small cucumbers
1 red onion
1 large green or colored pepper or 5 small if available
For the dressing:
3 tbsp olive oil
½ tsp salt
½ tsp black pepper
1 tsp minced mint
½ tsp minced garlic (optional)
For the garnish:
2 hard-boiled eggs
10 olives
1 can tuna in olive oil
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Steps #1 & 2
Gather Ingredients & Pre Measure
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
KisKas (Couscoussier),the steamer couscous pot, or a 2-tier steamer pot**
Step #3
Kitchen Utensils Needed
* Here are various types of couscous that I recommend. I suggest purchasing both the thin and medium varieties to create a well-balanced mix. You can find them on Amazon, although they tend to be more expensive compared to Arabic stores. The links showcasing the different kinds are provided below this message.
**A couscoussier is a traditional North African cookware that is often associated with North African cuisine.
It is a double-chambered food steamer with three parts: stockpot, steaming basket, and lid. The steaming basket has holes that allow the liquid in the bottom chamber to cook the food above it.
Couscous is typically made of semolina and is cooked in a two-chambered couscoussier.
The bottom chamber cooks a stew of meat and vegetables while the aromatic steam rises through the perforated second chamber to cook the couscous.
Any double chambered covered steamer will work for this recipe. Couscoussiers are available on Amazon, Mayfair and other retailers.
***"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
COOKING CLASS BONUS
For a Pop of Flavor
TURSHI
Steps #1 & 2
Gather Ingredients & Pre Measure
For the Vegetables:
1 large turnip
Optional: Celery or a few stems of dill
1 each of green, yellow, red, and orange bell peppers
1 medium kohlrabi
1 large carrot
1 Anaheim long hot green pepper (or any other hot pepper)
4-5 large garlic cloves
Olives (optional)
4 cups warm pre-boiled water
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For the pickling solution:
1.5 cups white distilled vinegar
lemon juice
1 tablespoon Arabic regular harissa (optional)
1 tablespoon Arabic harissa
1 teaspoon salt
Olive oil
Curry powder