day 19

 

       wussp everybody and welcome to a world where every bite is a 

celebration, and each dish tells a story.

New day New food New country (Tunisia)

 1. Couscous

There’s no better way to start this Tunisian food guide than with couscous. Known as kosksi in the Tunisian dialect, couscous is a staple dish in North African cuisines and is considered a national dish in Tunisia.

Couscous refers to small granules of rolled durum wheat semolina cooked in a special double boiler. To cook, fine-grain couscous is layered over a bed of whole herbs in the upper pot while the meats and vegetables are cooked in the lower pot. As the meat and vegetables cook, steam rises through the vents and into the container above, cooking the pasta with aromatic steam. Similar to risotto, the couscous granules need to be stirred constantly to prevent lumping.

Couscous is traditionally served with the meat and/or vegetable stew spooned on top. It can be consumed in many different ways in Morocco, Algeria, Libya, and Mauritania, but in Tunisia, it’s typically made spicy with harissa sauce and served with lamb, beef, fish, and other types of seafood. In some parts of Tunisia, it can even be served with camel.

2. Masfouf

Masfouf (or mesfouf) refers to a version of sweet couscous that’s traditionally prepared for suhur during the holy month of Ramadan. Extra fine couscous is doused with olive oil before being steamed and then mixed with cold butter (or milk) and sugar.

Tunisian recipes vary but masfouf can be mixed with aromatics like orange blossom water or geranium water for added flavor. The sweetened couscous is usually decorated with a variety of nuts, dates, and other fruits before serving.

3. Brik

Brik is the Tunisian version of borek. Originally a Turkish dish, it refers to a family of stuffed filo pastry dishes commonly consumed in countries throughout the Balkans, the South Caucasus, the Middle East, Central Asia, and North Africa.

In Tunisia, brik can be made with a variety of savory fillings like tuna, shrimp, boiled potato with capers, preserved lemon, egg, and parsley. The fillings are wrapped in a thin and delicate pastry dough known locally as malsouka or warka before being deep-fried. In other countries, borek is often baked but in Tunisia, it’s typically deep-fried.

The most popular version of these delicious Tunisian pastries is made with egg wrapped in a triangular pastry pocket with tuna, onions, parsley, and harissa. Spritzed with lemon juice, it’s a tasty snack that’s traditionally eaten by hand.

4. Chakchouka

Breakfast lovers will probably be familiar with this next Tunisian dish. More commonly known as shakshouka or shakshuka in the west, chakchouka refers to a globally popular Maghrebi dish of poached eggs served in a spicy tomato sauce with green peppers, onion, garlic, olive oil, paprika, harissa, cumin, and cayenne pepper.

The origins of chakchouka are unclear, though some argue that it may be Tunisian or Yemeni in origin. It’s consumed throughout North Africa and the Middle East and has been a part of Sephardic Jewish cuisine for centuries. It’s become a hugely popular dish in Israel as well thanks to Libyan and Tunisian Jews who migrated to the country in the mid-20th century.

Depending on where it’s from, chakchouka can be made in different ways. Some versions are spicier, others are more sweet. Some make them with just tomatoes and eggs while others will include potatoes, onions, and peppers. Ingredients can vary but for a chakchouka to be considered an authentic Tunisian chakchouka, then it must be made with crushed garlic cloves and caraway powder.

5. Lablabi

Lablabi is a Tunisian chickpea soup made with dried chickpeas served in a thin, garlic- and cumin-flavored broth. Served over pieces of stale crusty bread, it’s commonly eaten for lunch or dinner, especially during colder weather to help the body stay warm.

Recipes vary but a poached egg is usually added to the soup, along with a host of other ingredients like tuna, capers, pepper, Tunisian olives, harissa, olive oil, and lime juice.

 

 

Thank you for joining me on this delicious journey. Until our next culinary

adventure.