Proper consumption of cousa
Tunisia is considered the most European full of Maghreb countries. However, no new-fashioned European trends were able to change the eastern nature of Tunisian cuisine: the most delicious dishes here are still those prepared by old Arab recipes.
One of the most common and favorite eats of Tunisians – BRIC, externally very resembling Caucasian Chebureks. It is fried in boiling oil flat pies with an appetizing crispy crust, which are sold at every turn. Most often, inside the brick, the egg is labeled in a tuna or potato. Depending on the region, shrimps are added to the BRIC (in the north of the country washed by the sea) or chicken meat (in the south). Tunisian Chebureks are usually eaten with tomato sauce or chariss – acute local seasoning, resembling Caucasian Adzhik to taste, but without salt. Serve it in a sauce along with olive oil. Harissa eat and like an independent dish, loyering pieces of bread. Interestingly, food sharpness depends on piping of the fingers of consumer and trajectory of the hand. It is considered to be the stronger than push, and the trajectory is longer, the sharper Harisa. In Tunisian restaurants, it is often possible to catch a fun picture: French or German tourists under the leadership of waiters train in "Throwing" Bread pieces with Charissa. The sharpering the portion, the better the physiognomy of the consumer, and some flow tears – rather from diligence than from joy.
For holidays and weekends in Tunisian families traditionally served a brand – chicken or meat chowing with vegetables, spices and a large dry pea. He loves to cook and treat them his family Elena Gerasimov, executive director of the metropolitan company "Ariadne". But to the most famous Tunisian treat – Couscus – Ms. Gerasimova refers to calmly. Maybe because it is more difficult to cook it. Tourists with collective visits "Tunisian night" Usually show how local women are long and diligently sifted wheat flour through a sieve so that the very balls of the magnitude of no more grain millet make up the basis of the right cousa. Serve these balls to vegetables or meat, watering spicy sauce. In one Tunisian cookbook, this is described as a ritual of eating Couscous: "Guests are sitting around a low table, fed to themselves. On the table rises a wooden bowl with couscous. Everyone in his right hand is a long wooden spoon, which he is, not offended by a neighbor, because he is doing the same. You will have to eat too. In addition, you can drink it from time to time this dish with milk or water, and bread does not have".
Foreigners, resting at the marine resorts of the country, fascinate the poetic names of local dishes. The menu may include "Pigeons with flowers of oranges", "Raga from lamb with ginger and mint", "Chicken with artichokes and cinnamon" or "Couscous with almonds and raisins", However, they are not connected with the traditional Tunisian cuisine and are explained by simply desire to attract the attention of visitors. Most often under these colorful names are hidden enough simple dishes that do not become less delicious. Tunisians are perfectly preparing meat, like everywhere in the East, mainly beef or lamb.
Something, especially in the south, closer to Sugar, you can try and camel. It can be bought directly on the road, seeing his head "Ship desert", Introduced in meat shop. Practically for all meat dishes is prepared by pieces on a spit, skewers or on the grid. The only crushed meat dish is widespread in the east kebab. In Tunisia, you must definitely try fish or seafood – they are especially tasty here. Cheapest Sea Given – Tuna, Sardines and Mackerel. Acne, shrimps and mollusks are more expensive, and octopus meat or cuttlefish is considered a delicacy. In most local restaurants, they have good wines of local production: White Califa or Red Houses de Bir Kassaa. For dessert, tourists usually offer a Messelman – North African cookies, which is preparing from flour, honey and almond nuts.
