Category: Cooking

The Story of Couscous: A Culinary Journey Through Time

Couscous, a staple of North African cuisine, boasts a history as rich and intricate as its flavor. Its origins are deeply rooted in the Maghreb region, particularly among the Berber people, who are credited with its creation centuries ago. The earliest evidence of couscous dates back to the 13th century in North Africa, though some historians suggest its existence even earlier. Initially, it was a humble, nourishing dish, crafted from durum wheat semolina, a testament to the ingenuity of a people who transformed readily available grains into a versatile and satisfying meal.

As Arab conquests swept across North Africa, couscous began its journey beyond its Berber heartland. The dish traveled with merchants and conquerors, finding new homes and interpretations in various cultures. It reached Andalusia in Spain during the Moorish rule, and from there, its influence spread to Sicily and parts of Portugal. Each region adapted the basic recipe, incorporating local ingredients and culinary traditions, leading to the diverse array of couscous dishes we see today.

The preparation of traditional couscous was, and often still is, a labor of love. The semolina is rolled and steamed multiple times, a process that yields the light, fluffy texture for which couscous is renowned. This meticulous method, often carried out by women, was a cornerstone of communal life, passed down through generations. The couscoussier, a specialized two-tiered steamer, became an essential kitchen tool, symbolizing the heart of North African hospitality and family gatherings.

Today, couscous is not just a regional delicacy; it has earned its place on the global culinary stage. From quick-cooking varieties found in supermarkets worldwide to elaborate, slow-cooked preparations served in upscale restaurants, its versatility and wholesome appeal continue to captivate palates. It represents a vibrant culinary heritage, a comforting reminder of home for many, and an exciting discovery for those embarking on a flavorful journey through North African gastronomy.

Moroccan Couscous with Almonds and Raisins: A Sweet and Savory Delight

This recipe for Moroccan couscous with almonds and raisins offers a beautiful balance of sweet and savory flavors, typical of festive Moroccan dishes. The plump raisins add a touch of sweetness, while the toasted almonds provide a delightful crunch. This dish can be served as a side to tagines or grilled meats, or even enjoyed as a light vegetarian main course.

Yields: 4-6 servings Prep time: 20 minutes Cook time: 30 minutes

Ingredients:

• 2 cups medium-grain couscous
• 2 cups hot vegetable or chicken broth (or water)
• 1/2 cup golden raisins
• 1/4 cup slivered almonds
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• Pinch of saffron threads (optional, dissolved in 1 tablespoon hot water)
• Salt and freshly ground black pepper to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1/ Prepare the Raisins and Almonds: Place the golden raisins in a small bowl and cover with warm water. Let them soak for about 10 minutes to plump up, then drain. In a dry skillet over medium heat, toast the slivered almonds, stirring frequently, until golden brown and fragrant. Be careful not to burn them. Set aside.

2/ Sauté Aromatics: In a large pot or deep skillet with a tight-fitting lid, melt the butter with the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, cinnamon, ginger, and saffron threads (if using), and cook for another minute until fragrant.

3/ Combine and Cook Couscous: Stir in the couscous, coating it well with the butter and spices. Pour in the hot broth or water. Add the drained raisins. Season with salt and pepper to taste. Bring to a gentle boil, then immediately reduce the heat to low, cover the pot tightly, and cook for 5 minutes

4/ Fluff and Serve: Remove the pot from the heat and let it sit, still covered, for another 5-10 minutes. This allows the couscous to absorb all the liquid and become perfectly tender. Uncover and fluff the couscous with a fork. Stir in the toasted slivered almonds.

5/ Garnish and Enjoy: Transfer the couscous to a serving dish. Garnish generously with fresh chopped parsley or cilantro. Serve warm as a fragrant and flavorful accompaniment to your favorite Moroccan dishes, or as a delightful stand-alone meal.

Conclusion: A Taste of Moroccan Hospitality

This Moroccan couscous with almonds and raisins is more than just a dish; it’s an invitation to experience the warmth and generosity of Moroccan cuisine. The interplay of aromatic spices, sweet raisins, and crunchy almonds creates a symphony of textures and flavors that is both comforting and exotic. Whether shared with loved ones or savored in quiet contemplation, this couscous embodies the spirit of gathering and the rich culinary heritage that makes Moroccan food so beloved worldwide. Enjoy this delightful journey for your senses!

The story of couscous is as rich and ancient as the North African landscapes from which it hails. This humble grain, made from steamed semolina, has been a staple food for centuries, deeply woven into the culinary and cultural fabric of countries like Morocco, Algeria, Tunisia, and Libya. Its origins can be traced back to the Berber people, indigenous to North Africa, who are believed to have first developed couscous as early as the 11th century. Originally, the preparation of couscous was a laborious, communal effort, with women gathering to roll the tiny grains by hand, a practice that highlights its significance as more than just a meal, but a social ritual.

Couscous gained prominence and spread beyond North Africa through various historical avenues. With the expansion of trade routes and empires, it traveled across the Sahara, into the Middle East, and eventually made its way to Europe, particularly France, through colonial ties. In many cultures, couscous became synonymous with hospitality and celebration. It’s often served during religious holidays, family gatherings, and special occasions, symbolizing togetherness and abundance. The way it’s prepared and served can vary greatly from region to region, with each community adding its unique touch to this versatile dish.

The traditional method of making couscous involves steaming it multiple times over a simmering stew, allowing the grains to absorb the fragrant vapors and flavors. This process, known as “tfaya” in some regions, results in light, fluffy, and separate grains that are a delight to eat. The accompanying stews are typically rich with vegetables, meats (such as lamb, beef, or chicken), and a complex blend of aromatic spices like turmeric, ginger, cumin, and saffron. The art of balancing these flavors and achieving the perfect texture of the couscous is passed down through generations, making each pot of couscous a testament to culinary heritage.

Beyond its culinary appeal, couscous holds a symbolic value. It represents sustenance, community, and the comforting warmth of home. For many in the diaspora, a plate of couscous can evoke powerful memories of childhood and family traditions. It’s a dish that connects people to their roots, offering a taste of history and a link to a vibrant cultural identity. In recent years, couscous has also found its way into international cuisine, celebrated for its healthy properties and its ability to absorb a myriad of flavors, making it a beloved ingredient for chefs and home cooks worldwide.

Moroccan Couscous with Seven Vegetables: A Culinary Journey

This recipe will guide you through creating a classic Moroccan couscous dish, often served on Fridays or for special occasions. It’s a flavorful and aromatic one-pot meal, perfect for sharing.

Ingredients:

• For the Couscous:
  • 2 cups medium-grain couscous
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1.5 cups hot water (or vegetable broth)
• For the Stew (Tagine):
  • 1.5 lbs lamb or beef, cut into 2-inch pieces (or chicken thighs/drumsticks)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2-3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon saffron threads, crushed (optional, but recommended)
  • Pinch of cayenne pepper (optional, for a little heat)
  • 1 (14.5 ounce) can crushed tomatoes (or 2-3 fresh tomatoes, chopped)
  • 6 cups water (or vegetable/chicken broth)
  • 1 cup cooked chickpeas (canned, rinsed)
  • Vegetables (choose 7 from this list, or adapt to your preference):
    • 2 carrots, peeled and cut into large chunks
    • 2 zucchini, cut into large chunks
    • 1 cup pumpkin or butternut squash, peeled and cut into large chunks
    • 2 turnips, peeled and quartered
    • 1 cup green cabbage, cut into wedges
    • 1 sweet potato, peeled and cut into large chunks
    • 1 cup green beans, trimmed
    • 2-3 small potatoes, peeled and halved
    • Small bunch of fresh cilantro and parsley, tied together (bouquet garni)
  • Salt to taste

Equipment:

• Couscoussier (a special steamer pot for couscous, highly recommended) or a large pot with a steamer basket
• Large pot or Dutch oven

Instructions:

Step 1: Prepare the Meat and Aromatic Base

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the lamb or beef pieces and brown them on all sides. This adds depth of flavor. Remove the meat and set aside.

Once the meat is browned, add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ginger, turmeric, cumin, black pepper, saffron (if using), and cayenne pepper (if using). Cook for another minute until fragrant, allowing the spices to bloom.

Once the meat is browned, add the chopped onion to the same pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic, ginger, turmeric, cumin, black pepper, saffron (if using), and cayenne pepper (if using). Cook for another minute until fragrant, allowing the spices to bloom.

Step 2: Simmer the Stew Base

Return the browned meat to the pot. Add the crushed tomatoes and 6 cups of water or broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for at least 1 hour (for lamb/beef) or 30 minutes (for chicken) to tenderize the meat and develop flavors.

Step 3: Prepare the Couscous (First Steaming)

While the stew simmers, prepare the couscous. In a large bowl, combine the couscous grains, 1 tablespoon of olive oil, and 1 teaspoon of salt. Use your fingertips to gently rub the oil into the couscous, ensuring each grain is lightly coated. This prevents clumping.

Set up your couscoussier. The bottom pot will contain the simmering stew. Place the couscous in the top steamer basket of the couscoussier. Make sure the holes are not blocked. Place the steamer basket over the simmering stew, cover, and steam for 15-20 minutes.

Step 4: Add Vegetables to the Stew

After the meat has simmered for its initial time, add the harder vegetables first (carrots, pumpkin/squash, turnips, sweet potato, potatoes, cabbage). Continue to simmer for another 15-20 minutes, or until these vegetables are starting to tenderize. Add the bouquet garni (cilantro and parsley tied together) and the chickpeas.

Step 5: “Work” the Couscous (Second Steaming)

Carefully remove the couscous from the steamer and transfer it back to the large bowl. Pour 1.5 cups of hot water (or broth) over the couscous. Using a fork, fluff the grains and let them absorb the liquid for about 5 minutes. Then, using your hands (once cool enough to touch), gently break up any clumps, rubbing the grains between your palms to ensure they are light and separate.

Now, return the fluffed couscous to the steamer basket and place it back over the simmering stew. Cover and steam for another 15-20 minutes.

Step 6: Finish the Stew and Couscous

After the second steaming of the couscous, add the quicker-cooking vegetables (like zucchini and green beans) to the stew. Continue to simmer for 10-15 minutes, or until all the vegetables are tender but not mushy. Remove the bouquet garni. Taste the stew and adjust salt as needed.

The steamed couscous should now be light and fluffy. Transfer it to a large serving platter, known as a “tagra” or “gsaa.” Make a well in the center of the couscous mound.

Tunisian Baklava: A Sweet Symphony of History and Flavor

Baklawa, a pastry synonymous with rich flavors and intricate textures, holds a special place in Tunisian culinary traditions. While its origins are widely debated, with claims from the Ottoman Empire, Greece, and even ancient Assyria, the version found in Tunisia has evolved to reflect local tastes and ingredients. This delightful dessert is more than just a sweet treat; it’s a testament to centuries of cultural exchange, a reflection of the diverse influences that have shaped Tunisian identity. From the bustling souks of Tunis to family gatherings in the smallest villages, baklawa is a staple, often prepared for celebrations, religious holidays, and as a gesture of hospitality.

The journey of baklava to Tunisia is a fascinating tale woven through the fabric of history. During the Ottoman rule, which spanned over three centuries, many culinary traditions were introduced and adopted into the local cuisine. Baklawa, with its layers of thin dough, nuts, and syrup, quickly became a beloved delicacy. However, Tunisians, with their ingenious culinary spirit, adapted the original recipe to incorporate local ingredients and preferences. This resulted in a unique Tunisian baklava, often characterized by the use of semolina in the dough, a generous amount of local nuts like almonds and pistachios, and a fragrant orange blossom water syrup.

Beyond its delectable taste, Tunisian baklava carries a deep cultural significance. It is not merely a dessert but an expression of generosity, a symbol of joy and togetherness. Preparing baklava is often a communal activity, especially among women, who gather to meticulously layer the dough and nuts, sharing stories and laughter as they work. This tradition reinforces family bonds and preserves culinary heritage across generations. The act of offering baklava to guests is a profound gesture of welcome and respect, embodying the warmth and hospitality for which Tunisian culture is renowned.

While the fundamental elements of baklava – dough, nuts, and syrup – remain constant, Tunisian variations can be quite diverse. Some families prefer a very fine, almost powdery nut filling, while others opt for a coarser texture. The shape can also vary, from diamond-cut pieces to elaborate rolls and even individual nests. Regardless of the specific rendition, the essence of Tunisian baklava lies in its balance of sweetness, the satisfying crunch of nuts, and the delicate aroma of orange blossom. It is a dessert that truly encapsulates the heart and soul of Tunisian gastronomy.

Tunisian Baklawa Recipe: A Step-by-Step

This recipe will guide you through creating a traditional Tunisian baklawa, a labor of love that is incredibly rewarding.

Ingredients:

For the Dough:

• 3 cups fine semolina
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted and cooled (plus extra for brushing)
• 1/2 cup water, approximately (or more as needed)

For the Filling:

• 3 cups blanched almonds, finely ground
• 1 cup pistachios, finely ground (optional, for color and flavor)
• 1 cup granulated sugar
• 2 tablespoons orange blossom water

For the Syrup:

• 3 cups granulated sugar
• 2 cups water
• 1/4 cup lemon juice
• 2 tablespoons orange blossom water

Step 1: Preparing the Dough

In a large bowl, combine the fine semolina, all-purpose flour, and salt. Gradually add the melted butter, rubbing it into the semolina mixture with your fingertips until it resembles coarse crumbs. This step ensures the butter is evenly distributed.

Step 2: Kneading the Dough

Gradually add water, a little at a time, mixing until a firm but pliable dough forms. You might not need all the water. Knead the dough for about 10-15 minutes until it is smooth and elastic. Cover the dough with a clean cloth and let it rest for at least 30 minutes at room temperature. This resting period is crucial for the dough to relax, making it easier to roll out thinly.

Step 3: Preparing the Filling

While the dough is resting, prepare the nut filling. In a separate bowl, combine the finely ground almonds, optional pistachios, granulated sugar, and orange blossom water. Mix well until everything is evenly combined. The mixture should be moist but not wet.

Step 4: Rolling the Dough

Preheat your oven to 350°F (175°C). Lightly grease a large baking pan (approximately 13×9 inches or a round pan of similar size). Divide the dough into two equal portions. On a lightly floured surface, take one portion and roll it out as thinly as possible. The thinner the layers, the flakier the baklava. You can use a rolling pin or even a pasta machine if you have one.

Step 5: Assembling the Layers

Carefully transfer the rolled-out dough sheet into the prepared baking pan, allowing any excess to hang over the edges. Brush the entire surface generously with melted butter. Spread half of the nut filling evenly over the buttered dough. Roll out the second portion of dough as thinly as possible and place it over the nut filling. Brush this layer with more melted butter. Spread the remaining nut filling on top.

Step 6: Adding the Top Layers and Cutting

Now, roll out several more thin sheets of dough (you can either prepare more dough or cut the initial portions into smaller pieces for easier handling). Layer these sheets on top of the nut filling, brushing each layer generously with melted butter. Aim for at least 6-8 top layers for a truly flaky baklawa. Once all layers are assembled, trim any excess dough from the edges of the pan. Score the top layers into diamond or square shapes using a sharp knife. Do not cut all the way through to the bottom. This scoring helps the syrup penetrate later. You can decorate each piece with a whole almond or pistachio if desired.

Step 7: Baking the Baklawa

Bake the baklawa in the preheated oven for 45-60 minutes, or until the top is golden brown and crispy. Keep an eye on it to prevent burning. If the top starts to brown too quickly, you can loosely cover it with aluminum foil.

Step 8: Preparing the Syrup

While the baklava is baking, prepare the syrup. In a saucepan, combine the sugar, water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer for 10-15 minutes until the syrup thickens slightly. Remove from heat and stir in the orange blossom water. Let the syrup cool completely to room temperature. It’s crucial that one component (either the baklava or the syrup) is hot and the other is cold for best absorption and flakiness.

Step 9: Pouring the Syrup

Once the baklava is out of the oven and still hot, immediately and slowly pour the cooled syrup evenly over the entire surface. You will hear a satisfying sizzling sound as the hot baklava absorbs the cold syrup.

Step 10: Resting and Serving

Let the baklawa cool completely in the pan, preferably overnight, to allow the syrup to fully absorb and for the flavors to meld beautifully. Once cooled, cut along the scored lines all the way through.

The Heart of Tunisian Homes: The Story of Macrouna

Tunisian Macrouna, a dish deeply embedded in the country’s culinary soul, is far more than just pasta with sauce; it’s a vibrant tapestry woven from history, culture, and familial love. Its origins are as rich and complex as its flavors, reflecting Tunisia’s strategic position at the crossroads of civilizations. While pasta itself has a long history spanning various cultures, the Tunisian interpretation of macrouna distinctly showcases influences from across the Mediterranean. From the hearty, slow-cooked meat sauces reminiscent of Italian traditions to the aromatic spices and sometimes fiery heat reflecting North African and Middle Eastern palates, macrouna is a true testament to Tunisia’s diverse heritage.

The term “macrouna” itself is a local adaptation of the Italian “maccheroni,” hinting at the profound impact of Italian culture on Tunisian cuisine, particularly during the colonial era and through centuries of trade and migration. Italian immigrants brought with them their pasta-making traditions, which were enthusiastically embraced and transformed by Tunisian cooks. However, Tunisians quickly made it their own, introducing local ingredients like harissa, chickpeas, and a wider array of meats beyond the typical Italian beef and pork. This fusion created a unique dish that speaks to both shared Mediterranean roots and distinct Tunisian identity.

Beyond its historical origins, Macrouna holds a special place in Tunisian social life. It’s a dish often prepared for family gatherings, celebrations, and Friday lunches after prayer, symbolizing warmth, generosity, and togetherness. The aroma of the slow-simmering sauce filling the kitchen is a familiar and comforting scent in many Tunisian households, signaling that a communal feast is in the making. Grandmothers pass down their specific techniques and secret spice blends to their daughters and granddaughters, ensuring that each family’s unique Macrouna legacy lives on.

Today, Macrouna continues to evolve, with variations emerging from different regions of Tunisia, each boasting its own subtle twist on the classic. Whether it’s a fiery lamb Macrouna from the south, a milder chicken version from the north, or a seafood Macrouna enjoyed along the coast, the essence remains the same: a comforting, deeply flavorful dish that brings people together. It’s a culinary anchor, connecting generations and celebrating the rich, multifaceted story of Tunisia itself.

Tunisian Macrouna Recipe

Tunisian Macrouna is a delicious and hearty pasta dish, often made with a rich tomato sauce and meat. Here’s how you can make it:

Yields: 4-6 servings Prep time: 20 minutes Cook time: 1.5 – 2 hours

Ingredients:

• 500g short pasta (penne, rigatoni, or macaroni)
• 500g meat (lamb, beef, or chicken – cut into medium pieces)
• 1 large onion, finely chopped
• 4-5 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 1 tablespoon harissa (adjust to your spice preference)
• 1 teaspoon caraway powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1 cup canned chickpeas (optional)
• 2-3 green chili peppers (optional, for garnish and extra heat)
• Fresh parsley or cilantro, chopped (for garnish)
• Water or chicken/beef broth

Instructions:

Step 1: Prepare the Meat and Aromatics In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meat pieces and brown them on all sides. This helps seal in the juices and adds flavor.

Once the meat is browned, add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 2: Build the Flavor Base Push the meat and onions to one side of the pot. Add the tomato paste and harissa to the open space and cook for 2-3 minutes, stirring constantly, to deepen their flavor and remove any raw taste. This step is crucial for a rich sauce.

Once the tomato paste and harissa are cooked, stir them together with the meat and onions. Add all the spices: caraway, coriander, turmeric, black pepper, and salt. Mix well to coat everything evenly.

Step 3: Simmer the Sauce Pour enough water or broth into the pot to just cover the meat. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer.

Cook for at least 1.5 to 2 hours, or until the meat is very tender and the sauce has thickened and reduced. Stir occasionally to prevent sticking. If using, add the chickpeas about 30 minutes before the end of the cooking time.

Step 4: Cook the Pasta While the sauce is simmering, cook the pasta according to package directions in a separate pot of salted boiling water until al dente.

Drain the pasta, reserving about 1/2 cup of the pasta water
.

Step 5: Combine and Serve Once the sauce is ready and the meat is tender, add the drained pasta directly into the sauce.

If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency. Add the green chili peppers (if using) and stir gently to combine everything well, allowing the pasta to absorb the rich flavors of the sauce for a few minutes.

Step 6: Garnish and Enjoy Serve the Tunisian Macrouna hot, garnished with fresh chopped parsley or cilantro.

Tunisian Macrouna is often served in a large communal dish, inviting everyone to share in the delicious feast. Enjoy your taste of Tunisia!

Conclusion:

Tunisian Macrouna is much more than a simple pasta dish; it is a profound expression of Tunisian history, culture, and hospitality. Its journey from Italian maccheroni to a distinctly Tunisian staple reflects the country’s rich tapestry of influences and its unique ability to adapt and enrich culinary traditions. Each spoonful offers a taste of slow-simmered passion, aromatic spices, and the warmth of family gatherings. Preparing Macrouna is an act of love, and sharing it is an invitation into the heart of a Tunisian home. It stands as a testament to the enduring power of food to connect people, preserve heritage, and tell a compelling story across generations.

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

That’s a fantastic idea! Tunisian Assida, especially the hazelnut version, is a delicious and culturally significant dish. Here’s a comprehensive article with a recipe and steps, complete with image placeholders:

The Story of Tunisian Assida: A Taste of Tradition

Assida, a creamy, pudding-like dessert, holds a revered place in Tunisian culinary traditions, particularly during religious festivals and family gatherings. Its roots stretch back centuries, deeply intertwined with the agricultural cycles and spiritual beliefs of the region. Originally, Assida was a simple, nourishing dish made from semolina or flour, water, and olive oil, often consumed as a staple food by rural communities. Its simplicity belied its importance, providing sustenance and comfort during harsh winters or times of scarcity. Over generations, it evolved from a humble meal into a celebratory dessert, imbued with symbolic meaning and rich flavors.

The most prominent occasion for Assida is Mawlid al-Nabi, the birthday of the Prophet Muhammad. During this holy time, families across Tunisia prepare various types of Assida, with the most iconic being Assidat Zgougou (pine seed pudding) and Assidat Bidh (white pudding, often flavored with rose water). These preparations are not merely about food; they are acts of devotion, community, and sharing. Neighbors exchange bowls of freshly made Assida, symbolizing goodwill and strengthening communal bonds. The act of preparing Assida for Mawlid is a cherished ritual, passed down from grandmothers to mothers to daughters, ensuring the continuity of cultural heritage.

While Assidat Zgougou often takes center stage during Mawlid due to its unique flavor and elaborate preparation, other variations like Assidat Boufriwa (Hazelnut Assida) have carved out their own special place. Hazelnut Assida, with its rich, nutty profile, offers a delightful alternative or addition to the festive table. It embodies a similar spirit of indulgence and celebration, often enjoyed by those who prefer its distinct taste or as a way to diversify the dessert spread during special occasions.

The provenance of Assida, therefore, is not just about its ingredients but about its journey through time and culture. It represents resilience, tradition, and the warmth of family and community. Each spoonful of Assida carries with it the echoes of history, the spirit of celebration, and the comforting taste of home. Now, let’s dive into making a delightful Tunisian Hazelnut Assida!

Tunisian Hazelnut Assida (Assidat Boufriwa) Recipe

This creamy, nutty pudding is a wonderful treat, perfect for special occasions or simply to enjoy the rich flavors of Tunisia.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• 200g raw hazelnuts
• 1 liter (4 cups) milk
• 100g granulated sugar (adjust to taste)
• 50g cornstarch (Maizena)
• 1 tablespoon rose water or orange blossom water (optional)
• Pinch of salt
• For decoration: crushed hazelnuts, pistachios, slivered almonds, dried fruit, edible silver dragees (optional)

Equipment:

• Blender or food processor
• Fine-mesh sieve or cheesecloth
• Heavy-bottomed saucepan
• Whisk

Instructions:

Step 1: Preparing the Hazelnut Paste Start by blanching your raw hazelnuts. Bring a small pot of water to a boil, add the hazelnuts, and let them boil for about 2-3 minutes. This will help loosen their skins. Drain the hazelnuts and immediately rub them vigorously with a clean kitchen towel to remove the skins.

Step 2: Roasting the Hazelnuts Spread the blanched and skinned hazelnuts on a baking sheet. Roast them in a preheated oven at 160°C (325°F) for 10-15 minutes, or until they are lightly golden and fragrant. Be careful not to burn them. Allow them to cool slightly.

Step 3: Making the Hazelnut Milk Once cooled, place the roasted hazelnuts in a blender or food processor with about 250ml (1 cup) of the milk. Blend on high speed until you get a very fine paste. The longer you blend, the smoother your Assida will be.

Step 4: Straining the Hazelnut Milk Pour the hazelnut mixture into a fine-mesh sieve set over a bowl, or use a cheesecloth. Press down firmly with a spoon or squeeze the cheesecloth to extract as much liquid (hazelnut milk) as possible. You should be left with a concentrated, flavorful hazelnut milk. Discard the remaining pulp (or save for another use, like baking).

Step 5: Combining Ingredients In a heavy-bottomed saucepan, combine the strained hazelnut milk with the remaining 750ml (3 cups) of milk, granulated sugar, cornstarch, and a pinch of salt. Whisk everything together until the cornstarch is fully dissolved and there are no lumps.

Step 6: Cooking the Assida Place the saucepan over medium heat. Cook, stirring continuously with a whisk, especially scraping the bottom to prevent sticking. The mixture will gradually thicken. Continue cooking for 15-20 minutes after it starts to thicken, ensuring the cornstarch is fully cooked out and the Assida reaches a rich, creamy consistency. It should be thick enough to coat the back of a spoon. If desired, stir in the rose water or orange blossom water during the last minute of cooking.

Step 7: Serving and Decorating Pour the hot Assida into individual serving bowls or a large communal dish. Allow it to cool slightly at room temperature, then chill in the refrigerator for at least 2-3 hours, or until fully set.

Step 8: Final Decoration Before serving, decorate your Assida generously. You can create beautiful patterns with crushed hazelnuts, pistachios, slivered almonds, dried apricots, raisins, or even edible silver dragees for a festive touch. Get creative!

Conclusion: A Sweet Link to Heritage

Tunisian Hazelnut Assida is more than just a dessert; it’s an edible testament to the country’s rich culinary history and vibrant cultural practices. Each step, from the careful preparation of the hazelnuts to the meticulous decoration, reflects a deep appreciation for tradition and the joy of sharing. Whether prepared for a religious observance like Mawlid or simply as a comforting treat, Assida connects us to generations past and to the warm hospitality that defines Tunisian culture. Enjoy this delightful pudding, and savor a taste of Tunisia’s sweet heritage