Tunisian cuisine

Tunisian cuisine – A complete guideline

Tunisian platter is a foodie’s heavenly platter. Call it the wanderlust in the saucepan, the typical Tunisian cuisine is a blend of best cuisines from all over the world. What makes it stand out is the addition of olive oil and special spices. Let’s indulge into some of the specialty dishes.

A dish of this, and a dash of that – from Arabic, Berber, European and Middle Eastern cuisines, added with the right drop of olive oil and perfect pinch of spices to bring you with the royal platter enriched with Tunisian cuisine. This special platter is cooked exclusively in olive oil, spiced with aniseed, coriander, cumin, caraway, cinnamon or saffron, the dishes are flavored majestically with mint, orange blossom or rose water. Among the must-accompaniments is the harissa, a spicy chilli and garlic condiment.

Specialties of Tunisian cuisine:

  • Couscous: Ground semolina served with meat, fish or vegetable sauce
  • Harissa: A hot and spicy paste made from chilis, tomatoes, spices, garlic and olive oil
  • Salade mechouia: Roasted vegetable salad, particularly peppers, sometimes topped with slices of boiled eggs
  • Tajine: A variety of spiced quiche, served cold
  • Brik: The Tunisian version of Turkish borek which is a deep-fried filled pastry cooked with tuna, egg, onions, capers and parsley
  • Merguez: A heavily spiced beef sausage
  • Filfilmahshi: Peppers stuffed with beef and harissa
  • Lablabi: Chickpea soup with lashings of garlic and cumin
  • Marqa: Stew, slowly cooked with meat and vegetables like tomatoes and olives
  • Ojja: Scrambled eggs, specialty of Tunisian food, served with harissa, tomatoes, peppers and meat

Highlights of Tunisian platter:

  • Tunisian cuisine has its roots in the years of the French colonial era.
  • Influences of neighboring food culture are noticeably prominent, where countries like Turkey, Arabia, Italy and France play major roles.
  • The most prominent meat in Tunisia is lamb, followed by beef and veal, and sometimes camel. Poultry includes chicken, turkey and ostrich as the most common ones, along with a wide consumption of fish, especially tuna.
  • Grain is the most important staple food. The wheat bread, semolina, and pasta made from it are the basis for many Tunisian dishes.

Few main recipes of Tunisia:

  • Cauliflower pasta with Harissa and Feta:

Cooked with cauliflower broken in small florets, onion, pasta shells tossed in Extra Virgin olive oil pure olive oil, with two pinches of saffron threads, minced garlic, parsley and Harissa.

  • Brushetta Mashwiya

Sliced baguette cut and tossed in olive oil, topped with Mashwiya on both the sides, and garnished with slices of hard boiled eggs, sprinkle of tuna, and drizzle of olive oil.

The last two dishes are staple recipes of Fafani Foods where the Harissa and the extra virgin olive oil are our specialties. You may order these from http://fafanifoods.com or by calling at 844-232-1411. Get rocking with the exotic Tunisian cuisines, enjoy.

extra-virgin-olive-oil

Olive oil health benefits

Experiencing olive oil in its most organic form is not just a tasty affair but healthy too.

Tunisia still holds on to its age old practice of picking olives with bare hands, collecting them on nets and pressing them on stones. This is, what many experts would like to believe is the stark reason that differentiates from the rest of the world.

extra-virgin-olive-oil

The production of organic olive oil has grown significantly and so has the demand for the oil increased in all parts of the world.

Benefits of olive oil

Touted as one of the major ingredients of all sorts of world class cuisines, the following are the health benefits of extra virgin olive oil: Fatty acids are the most important component of olive oil.

  • Squalene and ß-carotene are the chief hydrocarbons present in the oil
  • ß-carotene adds to the characteristic color of the oil
  • Ketones, aldehydes, thiols, acids are the other volatile components which adds to its characteristic flavor
  • It also serves as an antioxidant during storage
  • Tocopherols in the olive makes it a vital source of vitamin E

Four main types of olive oil

  • Pure form: Although in its rawest form, it is basically the lowest quality of olive oil available which is refined and filtered to counterbalance the strong acid content. Given its quality, it is the least expensive of all the other olive oils in the market.
  • Virgin olive oil: this form is made without the use of any chemical additives and the acidic content is less than 2%.
  • Extra virgin: as the name suggests, it has the exact balance of aroma, flavor and acidic content and is commonly used in salad dressings and marinades
  • Cold pressed: made from the olive paste, this is made with a second pressing however, it still has the authentic taste.

Fafani foods have been involved with the manufacturing and production of Tunisian food for the last two decades. To get in more information, you can reach them at 844-232-1411 or visit their website at http://fafanifoods.com/

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