Tunisia, Rakia Racheg, Halelem aux fruits de mer
Rakia is native of the coastal city of Sfax.
She learnt cooking at a very young age with her mother who gifted her with the legacy of every traditional technique, well-kept secrets and tips from her ancestors.
Widely recognized for the unique flavour of her dishes, she started her professional career at the Borj Dhiafa Hotel in 2006 where she still works as an Executive Chef.
To meet the challenge of innovating traditional Tunisian recipes, she decided to give a personal twist to the popular kaddid halelem: she created the seafood halelem. Her recipe has been a complete success and since then she is known for this contemporary version of the classical soup.
Tunisia: La Cheffe Tunisien Rakia Racheg s'entretient avec Yasmine
TUNISIA GASTRONOMY MUSTS
Cumin
Coriander
Rass el hanout
Cinnamon
Halelem aux fruits de mer
INGREDIENTS
- ½ kg cuttlefish
- ½ kg shrimps
- ½ kg dought
- 1 tablespoon red chili pepper
- 1 tablespoon tomato paste
- Olive oil
- 1 l shrimp stock
- 4 tomatoes
- 4 garlic cloves
- 1 onion
- 1 tablespoon coriander
- 1 tablespoon cumin
- Cayenne chilies
STEP BY STEP
- Chop the onions in brunoise and brown them with a bit of olive oil, the mix of spices, the diced tomatoes, the garlic cloves, the tomato paste and the shellfish finely chopped.
- Gradually add water until the shellfish are fully cooked.
- Add 1 litre of shrimp stock. Cut the dought in small pieces and leave to cook for 15 minutes.
- Add the shrimps and lastly, the chilies.