Nwasser, a beloved Tunisian pasta dish, holds a special place in the hearts and on the tables of many Tunisian families. This unique pasta, characterized by its small, square shape, is more than just a meal; it’s a connection to history, a symbol of hospitality, and a testament to the rich tapestry of Tunisian culinary traditions. Its origins, while not definitively pinpointed to a single moment, are deeply intertwined with the broader history of pasta in the Mediterranean, likely influenced by various cultural exchanges that have shaped Tunisia over centuries. The art of making Nwasser by hand, a practice cherished by many, speaks to a time when food preparation was a communal and deeply personal endeavor, passed down through generations.
The provenance of Nwasser can be traced back to the extensive history of pasta in the Maghreb region, an area with deep roots in agricultural innovation and cross-cultural interactions. It is believed that early forms of pasta were introduced to North Africa by Arab civilizations, who themselves had learned techniques from even older culinary traditions. Over time, these foreign influences were adapted and transformed by local ingredients and palates, giving rise to distinct regional variations. Nwasser, with its particular shape and preparation methods, emerged as a uniquely Tunisian expression of this pasta heritage, evolving to suit the availability of local durum wheat and the rich array of spices characteristic of Tunisian cuisine.
Nwasser is particularly prominent during religious holidays and family gatherings, underscoring its role as a festive and comforting dish. It’s often prepared for Eid al-Fitr and Eid al-Adha, symbolizing joy and togetherness. The lengthy process of making Nwasser from scratch, from rolling out the dough to cutting each tiny square, often becomes a collective activity, bringing family members together in the kitchen. This communal aspect reinforces the dish’s cultural significance, transforming its preparation into an act of love and shared tradition, where stories are exchanged and bonds are strengthened over the rhythmic preparation of the pasta.
Beyond its culinary appeal, Nwasser embodies the spirit of Tunisian generosity and hospitality. Offering a dish of Nwasser to guests is a gesture of welcome and warmth, reflecting the deep-seated cultural value placed on sharing food. The complex flavors—a rich tomato sauce, tender meat (often lamb or chicken), and the delicately textured pasta—create a harmonious symphony that satisfies both the stomach and the soul. Each bite is a journey through generations of culinary wisdom, a taste of history, and a celebration of the vibrant traditions that make Tunisian cuisine so distinctive and cherished.
Tunisian Nwasser: A Step-by-Step Recipe
This recipe will guide you through making traditional Tunisian Nwasser with a rich tomato and meat sauce.
Ingredients:
For the Nwasser Pasta:
- 500g fine semolina flour
- 150-200ml warm water (or as needed)
- 1 teaspoon salt
- 1 tablespoon olive oil
For the Sauce (Merguez or Chicken/Lamb):
- 500g merguez sausages, or 500g chicken pieces (thighs/drumsticks), or 500g lamb stew meat
- 2 large onions, finely chopped
- 4-5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon harissa (adjust to your spice preference)
- 1 teaspoon paprika
- 1/2 teaspoon caraway powder
- 1/2 teaspoon turmeric
- 1/4 cup olive oil
- 1 bell pepper (green or red), diced (optional)
- 1 can (400g) crushed tomatoes or 3-4 fresh tomatoes, grated
- 1 liter hot water or chicken/lamb broth
- Salt and black pepper to taste
- Fresh parsley or coriander, chopped, for garnish
Equipment:
- Large mixing bowl
- Rolling pin
- Sharp knife or pasta cutter
- Steamer (couscoussier is ideal)
- Large pot or Dutch oven
Instructions:
Step 1: Preparing the Nwasser Dough In a large bowl, combine the semolina flour and salt. Gradually add warm water, mixing until a shaggy dough forms. Add the olive oil and knead the dough on a lightly floured surface for about 10-15 minutes until it is smooth, elastic, and no longer sticky. Cover the dough with a clean kitchen towel and let it rest for at least 30 minutes.
Step 2: Rolling and Cutting the Nwasser Divide the rested dough into smaller, manageable portions. On a lightly floured surface, roll out each portion very thinly, aiming for a thickness similar to lasagna sheets. The thinner the better, as it will be steamed later. Once rolled, cut the dough into small squares, approximately 1×1 cm. You can use a sharp knife or a pasta cutter.
Step 3: Drying the Nwasser Spread the cut Nwasser squares in a single layer on a clean kitchen towel or baking sheets to dry slightly for about 1-2 hours. This prevents them from sticking together during steaming.
Step 4: Steaming the Nwasser Bring a pot of water to a boil. Place the Nwasser in the top part of a steamer (or a colander lined with cheesecloth over a pot of boiling water), ensuring it doesn’t touch the water. Steam for about 20-25 minutes, or until the Nwasser is tender but still has a slight bite (al dente). Once steamed, transfer the Nwasser to a large bowl and drizzle with a little olive oil to prevent sticking.
Step 5: Preparing the Sauce In a large pot or Dutch oven, heat the olive oil over medium heat. If using merguez, prick them with a fork and brown them lightly, then set aside. If using chicken or lamb, brown the meat on all sides. Add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 6: Building the Sauce Flavor Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor. Add the harissa, paprika, caraway, and turmeric, stirring well to combine with the onions and tomato paste. If using, add the diced bell pepper. Return the browned merguez or meat to the pot.
Step 7: Simmering the Sauce Pour in the crushed tomatoes (or grated fresh tomatoes) and the hot water/broth. Season with salt and black pepper. Bring the sauce to a boil, then reduce the heat to low, cover, and let it simmer for at least 45 minutes to 1 hour (longer for lamb or tough cuts of chicken) until the meat is very tender and the flavors have melded. Adjust seasoning as needed.
Step 8: Combining Nwasser and Sauce Gently add the steamed Nwasser to the simmering sauce, stirring carefully to coat all the pasta. Allow it to cook together for another 5-10 minutes, so the Nwasser can absorb the delicious flavors of the sauce.
Step 9: Serving Serve the Tunisian Nwasser hot, garnished generously with fresh chopped parsley or coriander. Enjoy this comforting and flavorful dish with your loved ones!
Nwasser is a dish that beautifully encapsulates the essence of Tunisian home cooking—hearty, flavorful, and steeped in tradition. While the process of making nwasser from scratch can be a labor of love, the reward is a deeply satisfying meal that offers a true taste of Tunisia. Whether enjoyed during a festive occasion or as a comforting weeknight dinner, nwasser continues to be a cherished culinary experience, connecting diners to the rich heritage and vibrant flavors of North Africa. This recipe invites you to embark on your own culinary journey, discovering the warmth and hospitality embedded in every square of this delightful Tunisian pasta. Sources