- [Sara] "Sara's Weeknight Meals" is made possible by.

- [Narrator] Aboard Oceania Cruises, our guests embrace a passion for travel and our chefs are inspired by the flavors of the world and committed to providing fine dining at sea.

That's Oceania Cruises.

Oceania Cruises, your world, your way.

- [Narrator 2] Since 1921, Season has brought you skinless and boneless sardine filets.

Our sardines are wild caught and rich in Omega-3s for all your everyday meals.

Seasoned sardines, great taste is always in season.

♪ And it feels good - [Narrator 3] Sunsweet Amazin prunes and prune juice.

- [Sara] And by Mutti tomatoes of Parma, The Republic of Tea and USA rice.

(upbeat music) Today on "Sara's Weeknight Meals," a continental hat trick.

That's right, three continents starting with Africa and enchanting Tunisia.

- Oh, we have a lot of adventures coming.

- Tunisian chef, Malek Labidi, is my guide to the local food scene.

So Bambalouni is Bamba-biggie.

And of course, we cook.

- Shakshuka is very typical dishes from Tunisia.

Just need very fresh ingredients.

- It is hot.

It's happening later.

(Malek laughing) Then we explore Tunisian staples like couscous.

- [Speaker] Couscous is part of our history in Tunisia.

- [Sara] In Turkey, we check off Europe and Asia when we visit Istanbul TV chef, Refika Birgul.

(Refika laughing) Back in her kitchen, salt cured blue fish and Çökertme, tomatoey beef over fries.

(people cheering) So loosen your belt.

It's heaven for the hungry.

Saha.

- Saha.

- [Sara] Tri-continental style, today on "Sara's Weeknight Meals."

(upbeat music) How do you uncover the layered heritage of an ancient country like Tunisia?

If you are chef and culinary historian, Malek Labidi, it's through food.

After studying with Paul Bokuz in France, she came home to document age old recipes soon to be lost in a modern world.

And by sharing the kitchens and hearts of her country, she discovered its soul.

Her book, the first of a series, is "The Table of the North."

Mint tea brought us together in the seaside village of Sidi Bou Said.

- It's very typical to have tea for us, after lunch.

- Oh, that's wonderful.

- Tea is for celebration.

- And always with the mint?

You pour it over the mint?

- Yeah, always the mint.

- Okay.

And what are these?

These are almonds?

- [Malek] Yes, these are fresh almonds.

- It goes in the tea?

- Yeah.

We love when we have what to drink and to eat.

- [Sara] At the same time.

- Yeah.

At the same time.

- [Sara] This is one stop shopping, or two stop shopping, right.

Right.

- And the flavor of the almonds.

- Do we clink?

- Yes.

Why not?

- [Sara] Okay.

Yay.

Mmm, yum!

- That's good.

- Good idea.

So tell me about this tea house.

They just serve tea?

- No, actually they serve tea and coffee and also shisha.

We smoke shisha here.

- Oh my goodness, sort of like a hookah?

- [Malek] Yes, exactly!

- Wow, well we'll have to do that the next time we come.

- Yeah next time, I promise.

- Yes.

And what is the name of this place?

- Cafe de Mat, what we are sitting at, actually.

- So the mat?

- Yes, exactly.

Our time in Tunisia is very different than time in the rest of the world.

We take time to have our tea.

We take time to talk.

And mats are perfect if you want just to lean, you know, and take your time for your tea or your coffee, or your shisha.

- So what are we doing next?

- Oh, we have a lot of adventures coming.

- I'm ready.

- Yeah, let's go.

(bright music) We are here in Sidi Bou Said.

It's a very typical village, you know, all white and blue.

- [Sara] I love it.

- [Malek] Yeah.

And I have a very special treat that I want you to taste here in Sidi Bou Said.

- [Sara] Oh, wonderful.

(bright music continues) - [Malek] So this is exactly what I was talking about.

It's Bambalouni.

- Okay.

- So it's a must try here in Sidi Bou Said and in Tunisia in general.

(Malek speaking in foreign language) - [Sara] It's a tiny little place.

- [Malek] Yeah - So Bambalouni is Bamba-biggie - Yes, actually Bambalouni is a dough, airy dough.

- [Sara] Very airy.

- Yeah, very airy dough.

- [Sara] It's squishy.

- [Malek] Yeah, completely.

So it's deep fried, then you put some sugar in it and that's it.

It's very easy.

It's so delicious.

- Mm mm.

I love the crispy outside with the sugar.

- [Malek] Yeah.

- [Sara] It's like airy dough with crispy sugar.

- So there is two different kind of Bambalouni, but it's not called Bambalouni anymore when it's salted, 'cause it could be salted with an egg.

It's called Tiera.

- Those eggs just make it everywhere now, don't they?

- Yes.

Egg, harissa and olive oil.

- I knew I liked this country.

(relaxing music) Now, have you always lived here?

- No, I used to live in Paris.

- Okay.

- Yeah.

Then I come back here to Tunisia.

I grew up in Tunisia and now I can't leave.

- [Sara] I can see why.

So here we are in Dar Said.

It's my secret favorite gem in Sidi Bou Said.

And it's the perfect place for us to cook something.

- Oh.

(relaxing music continues) - Here I am in Tunisia with a star of the Tunisian culinary scene, Malek Labidi.

I'm so excited to be here with you in this gorgeous place.

What are we making?

- So today, we are making a shakshuka.

So shakshuka is a very, you know, typical dishes from Tunisia.

It's made with tomato, onions, garlic, pepper, and eggs.

- Oh, very healthy.

I like it, okay.

So where do we start?

- So we always start with the olive oil.

Olive oil is the base of all our dishes here in Tunisia.

We are one of the major producer country of olive oil.

So two tablespoons of Tunisian olive oil.

So we start with the onions.

- Okay.

And that was I think two onions that I just chopped.

- [Malek] Yeah, exactly.

We have to hear them, you know, sing.

- Oh, there you go.

- So we are at the right temperature, and then the garlic.

- [Sara] And that's about two big cloves of garlic, I think.

- Yeah.

So we always start with the onions.

So the garlic will not burn.

You have to smell.

- [Sara] Oh my God.

I'm smelling the olive oil too.

- This is the smell shakshuka, olive oil, garlic and onions.

And once they are softened like this, we add the tomatoes.

So five tomatoes.

- [Sara] Okay, five tomatoes chopped.

- Yeah.

All right.

- [Malek] Alla.

- [Sara] Okay.

And you were saying that this is not exactly tomato season.

It just started.

- Yeah, the tomato season just started.

So that's why we are gonna add some tomato paste.

- Okay.

Should I go ahead and do that?

- Yep, please.

- So you wouldn't do this at the height of tomato season.

- [Malek] Yes.

- [Sara] So that's about one teaspoon.

- [Malek] Yeah.

- [Sara] Okay.

- [Malek] Perfect.

Half a teaspoon of salt.

- And then we have coriander.

Is this a typical spice?

- Yes.

You will find corianders maybe in every recipe in Tunisia.

We use it fresh, but we also use the ground up pepper.

- [Sara] Half a teaspoon.

- [Malek] Yep.

- Oh, this is smelling so good!

- [Malek] Then we're gonna add a half a teaspoon of paprika.

- Okay.

- We like it when it's spicy.

- [Sara] Yes, so this is a spicier paprika, 'cause you can get sweet paprika too.

Okay.

Finally, tell me about this.

- This is the harissa.

The harissa is the pepper paste.

It's very important in Tunisian dishes.

Harissa paste is made with pepper and also with garlic and with coriander.

- Can I do this and taste it?

- Maybe it's a little bit hot.

- I'm gonna be in trouble?

That's right.

- No, no, no.

- I like living dangerously.

Whew!

- Yeah.

(Malek speaking indistinctly) - Good for the sinuses.

Okay.

- So we just put a little bit.

- Do you want me to do something with these guys?

- Yes, please.

Just chop them.

We are gonna add it at the end of the recipe.

- Oh really?

- We want the pepper to stay fresh.

- [Sara] Oh, okay.

- [Malek] Okay?

- [Sara] Great.

- [Malek] Then I turn the heat down a little bit and let it cook for five or seven minutes.

- This is a perfect weeknight dish.

- We eat shakshuka just with vegetables like this, but we also add seafood.

Sometimes we add shrimp.

So we can also add merguez, which is a typical, - [Sara] Sausage.

- [Malek] Sausage.

You just need very fresh ingredients.

- Get it.

- Okay?

- Yes.

- [Malek] So I'll let you just put the pepper.

- [Sara] The peppers in.

Are we ready for the eggs?

- [Malek] Yes, exactly.

I'll ask for the first egg please.

- Okay.

Come on.

Ooh, nice looking egg.

- So just right there.

- Oh, you made a little indentation.

I see.

Okay.

Boink.

- Alla.

So this pan is perfect for three eggs.

- Oh, just three?

- Yep.

- We're gonna fight over the third one?

- Yeah.

- [Sara] Oh dear.

Oh this is a two person operation, I think.

Oh dear, that one broke.

Am I fired?

- No, it's fine.

- [Sara] Okay.

It's all good.

- It's fine.

- Don't worry, be happy.

- You are perfect.

I will keep you with me here in Tunisia.

- Oh, I'd like to.

It's so beautiful.

All right, boink, all right there we go.

- If you want your shakshuka to get ready fast, you just cover it and let it cook for three minutes.

- Right.

- Or if you have time, take the heat low, - Okay.

- And leave it for maybe five or six minutes.

- [Sara] Uncovered.

- [Malek] Uncovered.

- [Sara] Okay.

(relaxing music) - So our shakshuka is ready.

It smells perfect.

- It does!

- Yeah so let's taste it.

- [Sara] Okay.

I can't wait.

(relaxing music) - [Malek] So before we taste the shakshuka, I just want you to taste some specialties from Tunisia.

So let's start with the brick.

- [Sara] Okay.

- [Malek] Okay.

So we have to put some lemon on it.

- [Sara] Okay.

- [Malek] But there is an egg inside.

- Okay.

I love eggs.

- So the hardest part, it's not to make the egg falls down on your plate.

- So this is both a game, - Yeah.

- And an appetizer?

- Exactly.

- [Sara] Okay, then.

Mmm.

Really nice seasoning.

- Yeah.

- Is it just an egg?

There's something else in there.

- [Malek] No, there is something else.

There's tuna, some cheese, some parsley.

You are losing.

(laughs) - Oh my God.

The egg is coming out, oh no!

- So we have this beautiful slata (indistinct).

It's tomato, garlic, pepper, and onions, grilled then smashed together.

So we eat it with some Tunisian tuna because Tunisia is very well known for its tuna.

- I did not know that.

- Yeah.

And of course, olive oil.

- [Sara] Mhm, okay.

So when would you serve this?

Is this like a salad?

- Yes, it's the typical Tunisian salad.

- Mm.

You've got a nice, grilled smoky taste.

- So this is couscous, but very typical Tunisian couscous because it's made with fish.

- Mm, mm, mm.

This is delicious.

Well, now we have to taste our shakshuka.

Did I get that right?

- Other shakshuka, it's a little bit spicy, so be careful.

- All right, you've already seen that I'm a wimp.

Oh, I love that the yolk is still a little runny here.

- [Malek] Yeah, it's very important.

- I like the crunch and the peppers.

- Yeah.

- [Sara] You're right.

That is hot.

- It is hot.

- It's happening later.

It's the back of my throat.

What is the toast, the Tunisian toast?

- We say, Saha.

- How appropriate.

You could say, Sara.

- It was a real pleasure to have you with me today.

- Saha.

- Saha.

- Yeah.

So is that a chili?

- Yes.

- Well, I mean excuse me.

You've gotta eat it.

I mean, you gotta keep up with me.

(upbeat music) In Tunisia, a visit to one of the markets is a must.

(upbeat music continues) Lamia Tamimi curates culinary tours that explore and celebrate the flavors of this country.

- Welcome to the city of Nabuel, founded by the Greeks on the fifth century DC and known for its pottery, floral water, spices, and famous harissa.

And now let's go for a tour of the markets.

(upbeat music continues) Like in all markets in Tunisia, you have section of vegetables for fruits and meat, poulltry and fish.

And you can get to all fish and have a boiled shrimp away and enjoy it.

- [Sara] The market's chilies are used to make harissa, which is often described as Tunisia's national spicy condiment.

It starts with a family recipe and is often made by hand using a mortar and pestle.

Traditional Tunisian harissa is made with dried chilies, olive oil and spices such as cumin and coriander, and sometimes garlic.

They are all blended together.

It has a spicy, smoky flavor that can be used as a marinade or rub, whipped into dips or to perk up roasted vegetables.

Another special ingredient that is unique to Tunisian cooking and baking is floral waters.

They are used in a variety of ways that add subtle flavors to Tunisian recipes.

The flowers are placed in copper fats over fire for several hours.

The floral water is collected in glass bottles with curved bodies and narrow necks.

They are considered white gold in home kitchens and cafes for cooking, baking, flavoring coffees and refreshing teas.

(relaxing music) - Now we are going to delve in the rich history of the couscous.

The couscous is more than a dish in Tunisia.

It's part of our history we inherited from the Berbers as early as the seventh century.

(Lamia speaking in foreign language) - [Sara] Couscous is neither a grain nor a seed.

It's a form of pasta made from a dry mixture of semolina and water that's sifted and rolled into very tiny, irregular pieces.

(relaxing music continues) Traditional couscous is still made by hand, passed down from generation to generation, from mother to daughter.

It's important to them to keep their heritage alive.

Traditionally, handmade couscous is steamed in a pot, called a couscousiere before it is dried for five days and then packaged.

(relaxing music) - We hope you enjoyed the aromatic voyage with us and wish that the scents of Tunisia will always remain with you.

(upbeat music) - [Sara] The domed mosques, the bustling bazaars and the spice scent in the air have been magnets for more than 1000 years.

Perhaps Turkey is so intriguing because it's where ancient meets modern and east meets west.

At the nexus of two continents, Asia and Europe bump up against each other at the shores of the Bosphorus in Istanbul.

Is it any wonder Turkey's food has always been a heavy mix of both civilizations?

It's a short ferry ride to Asia and the ancient neighborhood of Kuzguncuk, a perfect place to experience Turkey's traditional foods.

So that's why we're here today to make a weeknight meal, Turkish style with one of Turkey's hottest culinary stars, Refika Birgul, who has her own TV show where she's rediscovering traditional Turkish cuisine.

- Sara, is this your first time in Istanbul?

- Yes, and in Turkey!

We started our day on the shores of the Bosphorus the way millions of Turks do, with tea and the hard round pastry called simits.

- They're like Turkish bagels.

- [Sara] I should say so.

- And every day, 500,000 is sold just in Istanbul.

- You're kidding?

- Yeah.

- Oh wow.

All Turks drink tea, lots of it.

Brewed for 20 minutes, it's really strong.

I love these little cups.

Is this how you always drink it, in these glasses?

- Yeah, it is.

When you grab it, the tea grabs you back.

It warms everything, your heart, your hands inside.

So it's this way, yeah.

- We do a little glass.

- Yes.

- [Sara] In a place surrounded by water, Fish is a diet staple that comes to you.

We saw this fishmonger pull his truck up to an apartment building.

Money comes down in a bucket and up goes the fish!

We're getting fish too, and it's fresh.

Really fresh.

Oh, those are lively!

We're gonna have to wrestle in the ground before we eat 'em.

- Exactly.

- Yeah.

- We eat our fish so fresh.

- I should say so.

- [Refika] Yeah.

If it's like older than two days, nobody eats it.

If it's refrigerated, nobody eats it.

- [Sara] It's hard to believe this fresh, clean blue fish was caught off the shores of a city of 17 million.

That's how they eat here.

(Refika laughing) (Refika and fisherman speaking in foreign language) - So how would you cook these?

You can't walk far here without a dog following.

They seem to belong to the neighborhood.

- This is actually very old, one of the oldest neighborhoods.

- [Sara] Almost as ancient as the neighborhood itself is this bakery, the heart of the community, and our next stop.

Oh, it smells nice in here!

- It is great.

This is probably more than 200 years old and people used to bring their food to bake in the oven here.

- [Sara] So that's amazing.

Instead of cooking at your own home, they used to bring their food here.

- Yes.

- Wow.

- [Refika] Turkish people, again, like their bread fresh.

- Yeah.

- So in the morning, they buy fresh bread and at dinner, they buy another one.

- So they eat bread twice a day.

- Yeah.

- [Sara] In fact, no one here goes without bread.

Those who can pay for an extra loaf and mark it on this board, then those who can't pay get that bread for free.

- [Refika] Also, you can buy fresh dough from here so you don't have to worry about the rising and stuff.

So we are going to buy brown, fresh dough.

You can use it immediately.

- I love that.

And you can add stuff to it.

- Yeah.

We will, we will.

- Oh fun!

(Refika speaking in foreign language) (Refika speaking in foreign language) - [Sara] This is the kind of spot where everyone knows your names, or at least Refika's, but we can't dally.

We've got a meal to cook, just up the hill in Refika's loft.

First up, salt cured blue fish.

Our fresh caught fish is filet and coated with salt.

It's an age old preservation method.

What kind of salt are we using?

- It's sea salt from the coast of Turkey.

- Oh, so it's local salt.

- [Refika] Local salt.

Everything is local here.

- We love local.

We're gonna pop this back in the fridge for how long?

- [Refika] Half an hour.

Here is our dough.

- Yes.

- We are going to make it a fresh bread so when everyone comes, the smell is going to be great.

- Oh, the smell of bread baking is just amazing.

I agree with you.

- Yeah.

I'm going to put a bit of like, a big tablespoon of poppy seeds.

- [Sara] Okay.

- [Refika] And two handful walnuts.

- So I'm gonna crush these whole?

- Yeah.

And when you crush them, the love from you will go to the walnuts and then to the bread.

So it's going to... - You're so mystical.

Am I putting enough love into it here?

- I can see the love through your fingers.

- Good.

We got love going here.

- [Refika] Now we can mix it like this in our hands.

- [Sara] It's all kneaded together, then shaped into a loaf and set aside to rest for 20 minutes so the gluten can relax.

- [Refika] Sara, we are gonna take the lemon from outside.

I have a tree.

- Excuse me, this looks like a lime.

This is a lemon?

- It's a lemon, fresh.

- [Sara] A green lemon.

Green or not, these lemons have the right amount of acid to preserve our fish.

- With the lemon and the salt, we are gonna change the texture.

- Oh, we're gonna marinate 'em.

It's like ceviche.

I get it, I get it.

- Yes, yes.

- [Sara] For the marinade, one tablespoon of pepper and two tablespoons of mustard seeds get crushed, then three garlic cloves.

Then we grate the peel of two lemons.

Wow.

That is so unique!

That is, wow.

- Thank you very much, says the lemon in her last minutes.

- [Sara] (laughs) There you go.

In, go the grated lemon peels along with their juice, then the fish.

- We're gonna hold it like this and put it inside.

Then we top it with the olive oil.

It has to cover all of it and then add.

- [Sara] And that's thyme.

- [Refika] That's thyme, yeah.

This is going to turn white in two to three hours and we'll be ready to eat.

I'm going to refrigerate it for a minute.

- Okay.

Meanwhile, the bread goes in the oven.

- [Refika] Here we go.

- [Sara] Then onto our main course, a favorite in Southwest Turkey, starring beef tenderloin.

- Now we're going to make chokertme.

Çökertme is one of the traditional dishes from Turkey, but with a little bit of my touch.

- A little Refika in there.

- Yeah.

- Okay.

We'll marinate our beef in the Turkish threesome of fresh oregano, crushed garlic and mustard seeds.

One dried chili for heat.

- [Refika] Put the chili in.

- [Sara] And then it's drenched in olive oil.

It marinates for half an hour.

Meanwhile, crushed thyme gets mixed with yogurt for the delicious green yogurt sauce.

I'm gonna taste it.

Mm, nice.

(relaxing music) The marinated beef gets sauteed and then covered with tomato sauce.

- Sara, this is tomato sauce that I've made it here.

- Okay.

And that looks like crushed tomatoes.

I think that's what we could use back in the state.

- [Refika] Yeah.

- [Sara] Yeah.

The simple meat and tomato dish is traditionally served over pita bread or potatoes; but maybe in a nod to us Americans, Refika chose French fries.

I like the way you think.

Crispy stuff on the bottom.

- [Refika] Then on top, it's this yogurt.

- [Sara] Okay.

How much?

Lots?

- [Refika] Have fun with it.

- [Sara] Get wild?

- [Refika] Beef with tomato sauce.

And we're gonna top it with some more thyme.

This is a different kind of thyme.

It's called Za'atar thyme, but it's different from the spice itself.

- So that's it?

- It is.

(upbeat music) - [Sara] It's a feast, but what's a feast without friends?

- [Speaker] Hey!

(people cheering) - What a spread do we have here.

- Yes!

Oppa.

- [Refika] This is the Sara size.

- Oh goodness.

What am I, real big?

Mm, this is delicious.

Yeah.

Now I love the yogurt with it and the french fries.

- It's so delicious.

- [Speaker 2] Because he has both of your French fries.

That's why.

(laughs) - So do you normally dine with this many women?

- Yeah.

- [Sara] Every day, you do, right?

- I'm a lucky guy.

- He's the Charlie and we are the angels.

- (laughs) That is right.

(people laughing) Thanks so much for joining me and Refika Birgul and all of her buddies.

I hope you come to visit this beautiful country Turkey.

And if not, just make these wonderful recipes at home.

I'll see you next time with some more of "Sara's Weeknight Meals."

Okay.

What's the toast?

- Serefe.

- Serefe!

(people laughing) - [Sara] For recipes, videos and more, go to our website, saramoulton.com.

"Sara's Weeknight Meals" is made possible by.

- [Narrator] Aboard Oceania Cruises, our guests embrace a passion for travel, and our chefs are inspired by the flavors of the world and committed to providing fine dining at sea.

That's Oceania Cruises.

Oceania Cruises, your world, your way.

- [Narrator 2] Since 1921, Season has brought you skinless and boneless sardine filets.

Our sardines are wild caught and rich in Omega-3s for all your everyday meals.

Season sardines, great taste is always in season.

♪ And it feels good - [Narrator 3] Sunsweet Amazin prunes and prune juice.

- [Sara] And by Mutti tomatoes of Parma, The Republic of Tea and USA rice.

(bright music) (bright music) (bright music)