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Jamie Oliver’s Crispy Prawn Brik & Smoky Merguez Chicken Stew | Cooks the Mediterranean in Tunisia
I’m Jamie Oliver, and I’m heading to Tunisia—a place where Mediterranean fresh meets Saharan spice. This trip was a total assault on the senses! I’m learning the "magic fingers" technique of Tunisian donuts (Bambalouni), joining a secret harvest ceremony to make couscous from scratch, and discovering why the "Pressure Cooker Pulao" has nothing on the Tunisian Koucha—lamb slow-cooked in a clay pot buried in the sand. 🇹🇳✨ I’m bringing that North African heat back home with two incredible recipes: a Crispy Prawn Brik (a shatteringly light pastry parcel with a runny egg inside) and a Smoky Merguez & Chicken Stew that turns humble pantry beans into a world-class feast. In this episode: • Street Food Masterclass: Trying to keep up with the "Maestro" making Keftaji—a chopped veggie and egg soul-food staple. • The Couscous Queens: Jamie gets a lesson (and a bit of a telling-off!) from the women keeping the traditional handmade grain alive. • The 4x4 Chef Club: A remote beach barbecue featuring Ojja (Tunisian Shakshuka) and Bespoke Merguez sausages. • Award-Winning Harissa: Meeting Chahida to see how real-deal, smoky harissa is made from scratch. Are you brave enough to try the runny egg brik challenge? Let me know in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/59LlbZM LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ


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