Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2021
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Merguez Sausage
Mirqaz or mirkas
(Sausage, Grilled Sausage, Mixed)
Spicy Tunisian lamb sausage
posted: 01/11/2007

Pasta Squares with Spicy Lamb, Potatoes, and Chickpeas
Nawasar Mafawwra
(Pasta with Lamb)
Pasta squares (quadratini or quadrucci) steamed over broth with lamb, chickpeas, potatoes, and harisa
posted: 01/11/2007

Ragoût of Potatoes and Swiss Chard
Maraqat Batata
(Stews)
Ragout of spicy potatoes and Swiss chard cooked in a tagine
posted: 05/01/2014

Spicy Eggs and Sweet Peppers
'Ujja bi'l-Hrus
(Eggs)
Eggs with bell peppers and chiles with harisa
posted: 01/11/2007

Stuffed Meatballs in Spicy Tomato Sauce
Mubattan Bruklu
(Stews)
Meatballs stuffed with cauliflower and braised in spicy tomato sauce
posted: 01/11/2007

Tabil- A Tunisian Spice Mix
Tabil
(Basic Recipes and Sauces)
Garlic, coriander, caraway, and other spices spice mix for Tunisian recipes
posted: 01/11/2007

Tharid
Tharid
(Soups)
A renowned soup in the Arab world made of chicken, chickpeas, bread, and spices
posted: 03/01/2011

Tunisian Grilled Mixed Salad
Salata Mishwiyya
(Salads)
Grilled mixed vegetable salad with tuna and egg
posted: 01/11/2007

Tunisian Salad
Salatat al-Tunisiyya
(Salads)
Salad of diced tomatoes, peppers, and chiles with tuna, olives, and hard-boiled eggs
posted: 06/20/2010

Tunisian Variety Meat Sausage
'Asban
(Sausage, Grilled Sausage, Mixed)
Tunisian-style andouillette (variety meat) sausage
posted: 10/25/2015



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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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