Sassi Jbeil (Tunisia)
“Ain Sabnioura” (Spanish eye), “Rakaib al-Azouzah” (the old man rode), “Tagine Fatarish”, “Barzaqan” and “Shakhchokha” and other Arabic names for Tunisian dishes or refer to Berbers, Spaniards, Italians and French languages, where whenever a civilization has passed and left traces on more than one level, including types of dishes. it, as Tunisian cuisine is one of the most diverse ancient cuisines that has culinary culture, history and origin.
Also, Tunisian cuisine is not just a large group of different dishes, but rather a summary of the fertilization of cultures and an address of love and convergence between religions and civilizations, to be unequivocally like language, present as a means of expression culture and is more than a biological necessity, but rather a highly symbolic cultural artifact.
Among these foods we find “Ain Sabniora” (meaning the Spanish eye), which Zahra Al-Lafi, the chef, said in a restaurant in the antiques market: He is an Arab Tunisian. That is why the Tunisians called him “Ain”. Sabinooria ”because of the beauty of the eyes of Spanish women.
“Rakaib Al-Azouzah” is similar to the “Al-Azouzah” meal, I also talked about another meal called “Rakaib Al-Azouzah” and it is one of the sweets of Andalusian origin and a kind of dough that is mixed. with all the ingredients indicated by the chef and possibly oil, sugar and some dried fruit paste, which are placed in a large container A and stir well before dividing the dough into two parts and leave. a plate with a little flour, to stand out like the knee of an old woman (old woman), then heat the oil in the pan and then the beginning is to fry the pieces of dough until they turn golden.
As for “Tagine Sheikh Fatarish”, the flower of the chef said: This type of food is with barberry roots, where we put in a pot a handful of parsley, potatoes, carrots and chicken breast, add water, add a little salt and black pepper. and let the ingredients simmer over medium heat.
And for “Fatima Fingers”, the flower is said to be of Maltese origin, as many of them lived in Tunisia, and is a “brik” meaning a slice of dough in which the ingredients of minced meat, potatoes, Eggs, onions and spices they are placed inside and placed in the shape of fingers, which led the chefs to call them “Fatima Fingers”, probably because a woman named Fatima was the one who made this type of food, or because they resembled fingers.
As for the “salad with your mother’s mermaid”, it is a carrot paste, a mixture of garlic, onion, olive oil and some other spices that give flavor to the food. In some neighboring countries it is called “carrot salad”. a legacy of Italian cuisine.
“Sharmoula” is a dried fish that is said to be of Greek origin, as the sea threw a Greek named “Charmoula” into the Sfax Sea, in the center of the east of the country. Mushrooms, which are prepared especially for this occasion, with added oil olive, garlic and onion, so that the eater agrees to drink plenty of water and it is a custom inherited from father to grandfather in the town of Sfax.
“Al-Burqan”, or rather “Al-Barzaqan couscous”, symbolizes the celebration of the last days of cold and heavy snow that characterize the northwestern region of Tunisia, and the celebration of the arrival of spring and the arrival of the harvest. season in the region, and its roots go to the “Amazighs”, who, according to rumors, celebrated the creation of their state in the lands of the city of El Kef, preparing a dish, “couscous Al-Borzkan”.
Among the legends that accompanied this dish and that the inhabitants of El Kef province circulate to this day, is that the villagers gathered workers and offered them this food consisting of meat and couscous, as well as forest herbs such as wreaths, dates, etc. other spices, as a way to express their gratitude to them for their kindness and generosity.
As for “Shakkokha”, chef Zahra said that it is of Berber origin and is very tasty, as it is placed during cooking in a bowl containing dough ingredients, to which water is gradually added before the cooking process. . 20 minutes until the dough becomes homogeneous and soft.
It is then formed into small balls, left for 20 minutes, then each ball of dough is individualized before baking in an oiled pan until golden brown and then placed on a napkin and set aside to prepare the sauce. .
The chicken is also fried with onions, spices, tomato paste and oil and a cup of water is added with constant stirring until the meat is fried, then two cups of water and chives are added and then left on the fire. until the sauce is coherent and then the vegetables are added and the dough rings are cut into small chips and placed in the serving dish after we throw the sauce over the sauce and garnish it with meat and eggs.