May 19, 2008

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A while back, I was reading the blog Orangette when I saw a picture of a Moroccan crepe.  It was filled with goat cheese, olives, honey, and harissa (a Tunisian sauce).  Right then and there, I had to have it, or at least a variation of it.  It made it that day and several times since.

Here’s what I made yesterday, a perfect combination of sweet, sour, spicy, soft, and crunchy.  I call it Tunisian Delight, though the picture does not convey the sentiment adequately.

First, I made some pitas – very yummy and once I rolled the dough to the right thickness they puffed up nicely.  Then I made some harissa (pressed garlic, tomato sauce, smoked paprika, cayenne, coriander, cumin, salt).  Next I baked chicken thighs and coarsely chopped them, mixed in the harissa, and drizzled honey on top.

Gregory and I then stuffed the seasoned chicken into the pitas with lettuce, red pepper, carrot, pimento stuffed olives, bread and butter pickles, and a smidge of parsley.

Unfortunately, we were out of feta cheese this time, so I used some smoked Spanish sheep cheese, which was good, but not quite as good as the feta.

Then we ate until our bellies could take no more.  Heaven, sheer heaven, I tell you.