Tunisian

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Tunisia- Cooking and Food

Overview of Tunisian Cuisine History
Consisting of a blend of Mediterranean, North African, and traditional Arabian cooking, Tunisian cuisine is the culmination of many, many generations of culinary excellence. Tunsians, generally speaking, pride themselves in having refined and particular tastes and reflect this through the careful preparation of all dishes. Through the use of spices and seasonings, Tunisians give their dishes a certain distinctive flavor that may be traced to the neighboring cultures. And because of its location, Tunisians enjoy all types of foods including succulent lamb and couscous dishes, delectible fish and olive oil dishes, and wonderful traditional pastry dishes. And it goes without saying that the vast assortment of foods is complemented only by a wide collection of locally produced beverages. Tunisia produces many fine wines, beers, brandies, and liquers that many would agree go well with any meal.

Cuisines of Tunisia
Tunisian cuisine can easily be seen to have distinct influences from many of the surrounding cultures. Heavily influenced by Mediterranean cultures, many of the dishes heavily incorporate foods such as tomatoes, olive oil, and fresh bread. This is not to say that these are the cornerstones of Tunisian cuisine. By far, the undisputed foundation of Tunisian cuisine is couscous. Dating back two to three thousand years to the Tunisian ancestors, the Berbers, couscous is dish made from coarsely ground semolina pasta. Usually, this is combined with a variety of meats and vegetables as well, including lamb and poultry. Also, it is not uncommon for Tunisian couscous to be combined with a variety of sauces, usually a sauce known as Harissa, a traditional spicy red pepper sauce made from a combination of tomatoes, olive oil, peppers, and spices. In fact, use of Harissa is so commonplace that many Tunisians will eat it alongside a serving of bread and olive oil, or even on a sandwich in place of mayonnaise.

Spices and peppers tend to play a very central role in overall cuisine. In this respect, Tunisian food is much like other North African cuisines; it is quite spicy and hot. Hot peppers play a key role in tying a meal together; a bland meal is considered by most Tunisians to be a bad one. Also, most dishes are heavily spiced with a variety of seasonings such as bay leaves, cumin, caraway, saffron, cumin, cinnamon, and mint. In the eyes of Tunisians, usage of seasonings in meals adds to its flavor and overall quality.

Tunisian meals are typically family style meals, usually lasting very long periods of time with numerous amounts of guests. Dinner usually proceeds with generous servings of appetizers including various soups, vegetables and salads. The main entree is usually a dish consisting of couscous, a variety of meats, and an assortment of vegetables. To complete the meal, Tunisians will usually enjoy coffee, tea, fruits, and pastries.

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Tunisian Food Glossary
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Preparation Methods for Tunisian Cooking
Great care is taken when preparing a traditional Tunisian meal. The focus of Tunisian meals is less concerned with visual preparation, and more with the overall quality of the food itself. Generally, the spicier the food, the better the quality. Therefore, Tunisians will only select the foods known to produce the spiciest flavor. Harissa is usually prepared along with the meal, as its usage is quite common. Couscous, the cornerstone of all Tunisian meals, is usually prepared in conjunction with the main meat or vegetable dish, as this helps to retain the flavors trying to escape from the food.

Special Equipment for Tunisian Cooking
One of the most important things in making a great Tunisian meal as opposed to a decent one is the usage of fresh spices. For this purpose, it is generally recommended to use to spice or coffee grinder to grind the spices just before cooking. Doing so releases oils within the spices, further enhancing the quality of a meal. Special equipment is also used to prepare traditional couscous. In order to prepare couscous in a typical Tunisian way, one must use a special kind of boiler known as a couscousiere. A couscousiere is a combination boiler, which is used to prepare meat and vegetables, and a steamer, used to cook the couscous. This is not the only method of preparing couscous, but it is generally favored, as the steaming process allows flavors escaping from the meat to remain within the couscous.

Tunisian Food Traditions and Festivals
Holidays are a very special time in Tunisian cuisine. Typically, the meals on holidays are very strictly traditionaly and are rarely open to alteration or creatitivity. Just as normal meals, holiday meals are large, social events, lasting quite a long time and consisting of many courses. One particular traditional holiday meal is zgougou, which is a type of pudding made with pine seeds and topped with a vanilla spread. Aside from preparing and consuming traditional Tunisian foods on holidays, relatives will often visit with each other to participate in common Tunisian traditions. For example, after the fast of Ramadan, relatives will get together to enjoy company and to exchange plates of delicious Tunisian pastries and treats.

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