COOKING CLASS 2
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:
• Fricassée Tunisian-style
a beloved fried pastry that combines a golden, crispy exterior with a mouthwatering filling of tuna, hard-boiled eggs, black olives, and a touch of harissa.
• Tunisian Hsou
a flavorful and spicy soup perfect for any occasion.
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 Hsou:
1 medium onion, grated
2 tablespoons tomato paste
1 tablespoon harissa Arbi
1 teaspoon tabel and caraway, optional
1 teaspoon paprika (red pepper)
1 teaspoon turmeric
A pinch of black pepper
1 teaspoon garlic
1 green pepper, diced
Salt, to taste
¼ of a cup olive oil
1 litter and ½ cup hot water
200g–250g ground beef
1 teaspoon dried mint
3 to 4 tablespoon flour or a 50g dough made a day before
Caper red pepper (optional)
For the ground beef mixture:
Salt, to taste
½ teaspoon turmeric
½ teaspoon Tamil Spice Blend and Caraway
(red pepper, caraway seeds, garlic powder, coriander seeds)
½ teaspoon paprika
1 teaspoon garlic
1 teaspoon dried mint
1 tablespoon harissa
For the Tunisian Fricassée Dough:
6 cups of flour
4 tablespoons olive oil
4 tablespoons milk powder and warm water (or 2 cups regular warm milk, adjusted based on the dough consistency)
4 teaspoons yeast
2 teaspoons salt
For the Tunisian Fricassée Stuffing:
3 boiled potatoes, mashed
Salt, to taste
A pinch of black pepper
A little parsley, chopped
Tuna one can
3 boiled eggs, sliced
Olives
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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
frying pan
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