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    Search Results for: Libya

    Libyan M'battan (Fried Potato wedges with Minced Meat)

    June 16, 2016 By Darlene at International Cuisine

    Libyan M'battan is a specialty dish that is loved. It has several different names like mubattan, m'battan or batata mbatna.  It is made with potatoes that are sliced in such a way that they become a vessel for the delicious minced meat stuffing. I used a combination of lamb and beef for the filling. They are a special treat made often during Ramadan. They are a bit labor intensive to make but worth it for the meat and potato lovers out there.  Sometimes they are additionally baked in some spicy tomato sauce. We enjoyed them hot out of the fryer.

    Libyan mbattan

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    5 from 5 votes

    Libyan M'battan (Fried Potato wedges with Minced Meat)

    Course Appetizer
    Cuisine Libyan
    Prep Time 30 minutes minutes
    Cook Time 45 minutes minutes
    Total Time 1 hour hour 15 minutes minutes
    Servings 24
    Author International Cuisine

    Ingredients

    • 4 medium size potatoes
    • Vegetable oil for frying
    • Meat Stuffing:
    • 2 lbs minced beef or lamb or combination of both.
    • 1 finely chopped medium onion
    • 2 cups finely chopped parsley
    • 1 finely grated garlic cloves
    • 1 finely chopped chili pepper optional
    • 1 teaspoon each: black pepper cinnamon, ginger
    • 1 tablespoon salt
    • 1 beaten egg
    • 2 tablespoons breadcrumbs
    • 2 tablespoons butter
    • 1 cup boiling water
    • Coating:
    • 4 tablespoons fine breadcrumbs
    • 4 tablespoons white flour
    • 2 large beaten eggs

    Instructions

    • Prepare the stuffing. Put 2 tablespoons butter in the frying pan, add the minced meat and cook on medium heat.
    • Do not cover and stir occasionally until it releases its own liquid, when the minced meat has dried, add 1 cup of boiling water, the chopped onion, all the spices and cook on medium heat for 20 minutes.
    • Reduce the heat, add the chopped parsley.
    • Uncover and cook for another 10 minutes until the excess liquid evaporates.
    • Remove from the heat, add the beaten egg and 3 tablespoons breadcrumbs and set aside.
    • The hardest part about making mbattan is cutting the potato. Cut a thin slice width-ways which stops three quarters of the way down. Then cut the second slice the whole way, so you end up with a potato slice which opens like a sandwich. Place the sliced potatoes in water while you work.
    • Mix breadcrumbs and flour in a bowl.
    • In another bowl, beat the two eggs and set aside.
    • Open the wedge and fill it with the mixture, pressing in firmly with your finger along the exposed edges.There should be no gaps, and the sandwich should not be too full either.
    • Take the filled wedge, holding it from the joined end, and cover just the filling with the breadcrumbs and flour mix.
    • Once you have dipped each mbattan piece in flour, set them aside on a plate until you are ready to fry them.
    • Dip each one in egg just before placing it in the frying pan.
    • Place the mbattan in a deep frying pan, and fry on medium-high heat until golden brown, or you can use a deep fryer.
    • The filling is cooked so frying mbattan is like frying thick potato slices. Put as many pieces into the frying pan as possible to keep the oil from overheating so the potatoes have time to cook through.
    • Remove the mubattan when golden brown, place them on tissues and pat away excess oil. The wedges are now ready to eat.
    • If your potatoes are sliced too thick, a trick is to fry them for colour and then cover the mubatan with foil to finish cooking in the oven. Some people pour a spicy tomato sauce over the mbattan before placing them in the oven, but I like them best plain.

     

     

     

     

     

    Filed Under: Appetizer, Libya, Recipes

    Libyan Salad (Salata Arabiya bil Tufah Albaladi)

    June 16, 2016 By Darlene at International Cuisine

    Libyan salad is a typical Arab style salad but with the lovely addition of apples.Crab apples grow wild in some parts of Libya and are the inspiration for this salad.  It is made with fresh tomatoes, grated cucumber, olives and apples.  It also has some onion, parsley and cilantro.  This salad is often served as a meal by adding a can of tuna to it.  The dressing is made with the pulp of the tomato, some lemon, salt and olive oil  for a lovely dressing. We enjoyed it with a bit of Libyan bread called khubzit howsh which is very similar to a pita bread with a pocket.

    Libyan salad

     

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    5 from 1 vote

    Libyan Salad (Salata Arabiya bil Tufah Albaladi)

    Course Salad
    Cuisine Libyan
    Prep Time 15 minutes minutes
    Total Time 15 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 3 to matoes
    • 1 crab apple diced I used a granny smith
    • 1/2 medium onion or 2 spring onions chopped
    • 1/2 cup parsley and cilantro combined
    • 1/2 cup grated cucumbers
    • For the dressing:
    • 3 to mato pulps
    • 1/4 cup olive oil
    • Salt and lemon juice to taste
    • For garnish:
    • 1/4 cup pitted black olives
    • extra apple slices
    • 1 can of tuna Optional

    Instructions

    • Cut the tomatoes in half and squeeze the pulp out into a bowl
    • dice the tomatoes
    • peel, core and dice the apple but save a few slices to garnish with.
    • dice the onion or chop the spring onion
    • chop the fresh parsley and cilantro
    • grate the cucumbers
    • combine the ingredients all the ingredients together in a bowl other than the pulp.
    • Using the bowl that the tomato pulp is in, add in the olive oil, salt and lemon juice to taste. Whisk all together and pour over the salad. Or serve the dressing on the side
    • Garnish with the olives and apple slices and can of tuna if using
    • Enjoy with some Libyan bread!

     

    Filed Under: Libya, Recipes, Salad, Vegetarian

    Libyan Bread ( Khubzit Howsh)

    June 16, 2016 By Darlene at International Cuisine

    Libyan bread called khubzit howsh is very similar to pita.  It  has a pocket and makes a perfect scoop to enjoy any Libyan cuisine. Libyans often eat with their right hand sitting at a low table with cushions. Having a piece of Libyan bread makes that task a little easier if you are not used to using you hand as a utensil.  We enjoyed it with the salad as well as the main dish of poached eggs in tomato sauce called shakshuka.  It is a quick and very easy bread to make to use for just about anything.  Enjoy!

    Libyan Bread

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    5 from 1 vote

    Libyan Bread ( Khubzit Howsh)

    Course Bread
    Cuisine Libyan
    Prep Time 1 hour hour
    Cook Time 6 minutes minutes
    Total Time 1 hour hour 6 minutes minutes
    Servings 12
    Author International Cuisine

    Ingredients

    • 2 cups bread flour
    • 2 cups whole wheat flour
    • 1 packet yeast
    • 2 teaspoons sugar
    • 1 teaspoon salt
    • 3/4 cup warm + 2 +/- cups (water room temp)
    • Olive oil

    Instructions

    • What to do:
    • In a big, deep bowl add 3/4 cups warm water, yeast and sugar and mix together.
    • Leave for 10 mins and let the yeast ''activate.''
    • Add wheat and white flour and salt to bowl.
    • Mix together to incorporate the salt into the dough.
    • Slowly add water to dough as kneading
    • Knead for 10-15 mins to build the gluten. When the dough forms a ball, sticks together, and the edges of the bowl are ''clean'' you know you are done. Alternatively you can let your kitchen aid mixer and dough hook knead it for you. It is done when smooth Cover with a towel and let rest for 20 mins
    • The dough will have risen. Punch down and knead again for an addition 5-8mins. Cover again and let rest for 30mins.
    • The dough will rise, Make sure you use a big enough bowl.
    • Clean your counter top very well. Cover in a layer of olive oil for the bread to rest on
    • Preheat oven to 500 degrees or the highest temperature allowed.
    • Pinch dough into balls and let rest on counter top.
    • Make sure to pat the top of each dough mounds with olive oil. It keeps it moist and adds flavor. Leave mounds for 15mins to rest.
    • Covering hands in olive oil, pick up a piece of dough flatten in hand before placing on stone
    • Place on stone and in a fanning motion spread dough to make a circle. about 3-4 inches round
    • Allow to bake for 2-3 mins till the edges begin to brown and it puffs up, flip it over for another couple minutes and remove, it will deflate once you remove it from the hot oven.
    • Enjoy!

     

     

     

    Filed Under: Bread, Libya, Recipes

    Libyan Shakshuka (Eggs Poached in Tomato Sauce)

    June 16, 2016 By Darlene at International Cuisine

    Libyan Shakshuka is a dish of eggs poached in a spicy tomato sauce.  We enjoyed this dish as the main course of our Libyan meal with some Libyan bread.  I don't know why we don't eat eggs for the main meal of the day more often. I always have an abundance of eggs thanks to our four Buff-Orphington chickens who lay beautiful brown eggs nearly every day.  This dish is awesome and could be enjoyed for any meal of the day.  We loved it, I hope you do to!

    Libyan Shakshuka

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    4.67 from 3 votes

    Libyan Shakshuka (Eggs Poached in Tomato Sauce)

    Course Main Dish
    Cuisine Libyan
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 3 jalapeños stemmed, seeded, and finely chopped
    • 1 small yellow onion chopped
    • 6 cloves garlic crushed
    • 1 tsp. ground cumin
    • 1 tbsp. paprika
    • 1 28-oz. can whole peeled tomatoes, undrained
    • 8 eggs
    • 1 ⁄2 cup crumbled feta cheese
    • 1 tbsp. chopped flat-leaf parsley
    • Warm Libyan bread Khubitz howsh for serving
    • 1 ⁄4 cup extra-virgin olive oil
    • Salt to taste

    Instructions

    • Heat oil in a 12" skillet over medium-high heat.
    • Add chilies and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes.
    • Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
    • Put tomatoes and their liquid into a medium bowl and crush with your hands or a wooden spoon.Add crushed tomatoes and their liquid to skillet along with 1⁄2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 20 minutes.
    • Season sauce with salt.
    • Crack eggs over sauce so that eggs are evenly distributed across sauce's surface.
    • Cover skillet and cook until yolks are just set, about 5 minutes.
    • Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk.
    • Sprinkle shakshuka with feta and parsley and serve with Libyan bread, for dipping.

     

     

     

    Filed Under: Libya, Main Dish, Recipes

    Libyan Watermelon (Batikh)

    June 16, 2016 By Darlene at International Cuisine

    Libyan watermelon called Batikh is often served as dessert.  It is found on roadside stands and at open air markets throughout Libya especially during the very hot arid months of summer.  It was served sliced like a pizza pie, was drizzled with a bit of date syrup, and garnished with some salty black olives.  The combination of flavors was great.  I especially liked the date syrup which added a savory sweetness to the juicy watermelon. It hits all the notes and makes for a lovely dessert on a hot summer day!

    Libyan Watermelon

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    5 from 1 vote

    Libyan Watermelon topped with Date Syrup and Olives (Batikh)

    Course Dessert
    Cuisine Libyan
    Prep Time 5 minutes minutes
    Total Time 5 minutes minutes
    Servings 2
    Author International Cuisine

    Ingredients

    • 1 small seedless watermelon
    • 8 black olives pitted
    • Date syrup or molasses to taste

    Instructions

    • Cut the watermelon into a slice about 1 inch thick
    • Place the slice on a plate and cut it into slices like a pizza
    • garnish the watermelon slices each with a black pitted olive
    • Drizzle some date syrup over the slices
    • Serve chilled for dessert on a hot summer day.

     

     

    Filed Under: Dessert, Libya, Recipes, Vegetarian

    Our Journey to Libya

    June 16, 2016 By Darlene at International Cuisine

    About food and culture of Libya

    Libya gets its name from the ancient Greeks who called the people who lived on the land, Libu. The land itself was called Libya.  Located in Maghreb region of North Africa, Libya is bordered by the Mediterranean Sea to the north, Egypt to the east, Sudan to the southeast, Chad and Niger to the south and Algeria and Tunisia to the west.  A large portion of Libya is part of the Sahara dessert.

    Some of the first known inhabitants were Berber tribes from the late Bronze Age.  Phoenicians then colonized the eastern portion of Libya in the seventh century B.C. and called it Cyrenaica, while the Greeks colonized the western portion and called it Tripolitania.  In the first century B.C., the area became part of the Roman Empire, until it was invaded by Arab forces where the empire met its demise.  In the early 16th century, Libya became part of the Ottoman Empire.  Following hostilities between Italy and Turkey in 1911, Italy occupied Tripoli and then took over most of the land by 1914.  Libya was involved in fierce desert fighting during World War II, and Tripoli fell in 1943 when it came under Allied Administration control, after the war.  Libya finally became the United Kingdom of Libya when it was granted full independence on December 24, 1951.

    King Idris was the first and only king of Libya.  He had helped the Allies by providing tribes to fight against the Axis of Evil, as well as offering valuable intelligence on German and Italian troop movements during the war.  He was responsible for uniting Libya.  During his reign, oil was discovered in 1958.  In the late 1960s while he was in Greece for medical treatment, and in failing health, he was deposed by a military coup d’état, led by Muammar Gaddafi.  The monarchy was abolished in September of 1969 and a republic was proclaimed.  Idris went into exile in Egypt, where he later died.  Despite most Libyans being born after King Idris’ reign, many demonstrators opposing Gaddafi during the Revolution would hold up pictures of the king to exalt their revered, overthrown leader.  The tri-colored flag that was used during the era of his monarchy was also used during the revolution and later re-adopted by the National Transitional Council as the official flag of Libya.

    Muammar Gaddafi ruled Libya as an Islamic Arabic Socialist “Mass State.”  Colonel Gaddafi aligned himself with other dictators and fostered anti-western terrorism.  He was highly controversial and an extremely divisive world figure.  He had particularly hostile relationships with the USA and the United Kingdom.  He was blamed for the Lockerbie bombing of Pan-Am Flight 103 which killed 270 civilians.  Gaddafi accepted responsibility for the bombing and paid compensation to the families of the victims, although he maintained he had never given the order for the attack, which was carried out by two Libyan nationals.  Gaddafi ruled from 1969 until the Arab Spring Revolution when he was captured and killed in 2011, by rebel forces.   At the time of the Arab Spring, there was widespread dissatisfaction with corruption and the unemployment rate had soared to about 30 %.  The UN and NATO were very much involved with the demise of Ghaddafi and supported the rebel forces as well as an interim government known as the National Transitional Council.  Unfortunately there was not a good plan for what happened next.

    Today, after the revolution, Libya is seeking to find its way through some very difficult circumstances.  In 2012, there was a deadly attack on the US embassy in Benghazi, where four Americans, including the Ambassador, lost their lives.  There have been over a thousand terrorist attacks in Libya since the fall of Gaddafi.  There is a fierce power struggle happening and ISIS/ ISIL now have a stronghold there, along with several other terrorist groups.  There are basically two governments that do not see eye to eye, so in essence there is no government.  The people who fought for freedom in the revolution, certainly did not prepare for this type of fight.  Many report that life is far worse in Libya after the fall of Gaddafi but they remain committed to fight for a free Libya.  During Gaddafi’s reign, the people received free health care, free education, free housing, free electricity and very cheap gas, yet the people were not free.  A fight for freedom and human rights is what the Arab Spring was all about.

    There are many places in Libya which hold historical significance.  There are many UNESCO sites, like Tripoli’s ruins of “Leptis Magna”, where the Emperor of Rome, who was Libyan, was born.  Some say it is one of the best preserved ruins of that era and was once considered the most beautiful Roman city.  The site is large with imposing public monuments.  It has a harbor, a market place, houses, shops and residential districts.  Another impressive site in Libya is the old town of Ghadames.  This is one of the oldest, traditional, pre-Saharan cities, also known as the “Pearl of the Desert” for its stark white façade.  Built vertically, in an oasis, its ground floor was used to store supplies, another floor was for the family and then there were overhanging alleyways which created an underground network of passageways.  At the top were open air terraces that were reserved for the women.  Other UNESCO sites in Libya include the Site of Cyrene, a colony of the Greeks of Thera, with over 1000 years of history.  The Site of Sabratha, is a Phoenician trading post that was rebuilt in the second and third centuries AD.  The oldest site is the Rock Art Sites of Tadrart Acacus, located on the border with Algeria.  This site has thousands of cave paintings dating from 12,000 BC to 100 AD.  Unfortunately, this site has been struck by vandals and while UNESCO, along with key Libyan and international partners, are doing what they can to preserve the Libyan cultural, heritage site, it is a challenge in the midst of chaos and war.

    As we look into the cuisine of Libya, it is a culmination of Mediterranean, North Africa and Middle Eastern cuisines.  The Italians, who only ruled briefly, left Libya with pasta, which is still loved today, especially in the west; while rice is a staple in the east.  Dried beans and grains are a fundamental part of the food of Libya.  Chickpeas are often cooked with tomato and meat sauces for couscous and often added to pasta sauce.  A thick, very spicy soup, known as Arabian soup, is widely popular, usually containing lamb or chicken.  Pork consumption and alcohol are forbidden, as Libya is nearly one hundred percent Muslim, (mostly Sunni).  The capital city of Tripoli contributes the Mediterranean influence and many seafood dishes abound.  Southern Libya leans toward Arab and Berber cuisine.  Fruits and vegetables are found in the many open air markets. There, figs, dates, oranges, apricots, watermelon and olives are abundant.  Bazin, or bazeen, is considered to be the national dish of Libya and consists of a rounded, smooth dome made of flour and water that is placed in the middle of the dish, then surrounded by tomato sauce made with mutton and generously seasoned, along with hard boiled eggs for garnish.  The dish is eaten with the right hand only, using the bazin to scoop the sauce.   

    So let’s experience a Libyan meal.

    The Menu

    Starter

    M’Battan (Fried Potato with Minced Meat)

    Libyan mbattan

    Salad

    Salata Arabiya bil Tufah Albaladi (Tomato, Cucumber, Olive and Apple Salad)

    Libyan salad

    Main Course

    Shakshuka (Eggs Poached in Tomato Sauce)

    Libyan Shakshuka

    Served with Khubzit Howsh (Libyan Bread)

    Libyan Bread

    Dessert

    Batikh (Watermelon with Date Molasses & Olives)

    Libyan Watermelon

    We set the table with the colors of the re-adopted, tri-colored flag; red, black and green.  (The flag during Gaddafi’s regime was a solid green, the only one in the world that had only one color.)  We placed an oil can on the table to represent this oil rich nation (80% of their GDP.)  We added citrus fruits and dates, as they grow there abundantly.  To signify their love for racing we added a formula one car and a horse, as both car racing and horse racing are important events in Libya.  The Tripoli Grand Prix was held there beginning in 1925, until 1940, during the Italian rule.  An Arab coffee pot and little Arabian cups, rounded out the setting.

    Our first course was a Libyan specialty, called m’battan.  These little treats were fried potatoes, stuffed with flavored, minced meat; a combination of lamb and beef.  They were kind of like little tacos with the potato serving as the taco shell.  This was a meat and potato lovers’ delight.

    Next we enjoyed a delicious salad called, Salata Arabiya bil Tufah Albaladi.  It was made with tomato, cucumber and olives but the delicious twist for this Libyan salad was the apple.  Even the dressing was made with apple and it was simply scrumptious.  This salad is often served with a can of tuna and would make a lovely, light lunch, on its own.

    For the main course, we had shakshuka, a poached egg dish in a spicy tomato sauce.  (Eggs for dinner, such a concept.)  They were awesome and we scooped up those perfectly cooked, poached eggs with an “easy to make” flat bread, similar to  a pita, called Khubzit Howsh.  This meal could be enjoyed any time of day.  We savored it!

    For dessert, we had a simple slice of watermelon.  This is a much treasured fruit, especially in the scorching, hot months in Libya.  Watermelons are found at road side stands and at open air markets.  We served the watermelon ice cold, with a few bits of salty olive and a little sweet and savory, date molasses.  A nice refreshing way to end our Libyan meal.

    As we say goodbye to Libya, in the midst of all that is happening across the world, we can only hope that somehow, peace, love and freedom, will ultimately prevail.

    I leave you with a few Libyan proverbs:

    Murder rectifies nothing.

    Maliciously acquired gold never lasts long.

    And

    Silence is the door of consent.

    Until next time.

    Warmest regards,

    Darlene

     

     

     

     

     

     

     

     

     

    Filed Under: Featured

    Our Journey to Tunisia

    June 15, 2023 By Darlene at International Cuisine

    Symbols of Tunisa, the flag, citrus, dates, jasmine, camels

    How did Tunisia get its name?

     It was called Africa by the Romans around 264-146 BC. This is what they named their first African colony which today is Tunisia.  In the early centuries of the Islamic period Tunisia was called Ifriqiyyah.

    The name Tunisia is believed to stem from the Berber word Tunis meaning “to lay down” or “encampment”. Tunis is the name of Tunisia’s modern capital city and urban center.  Over time Tunisia came to be used for the entire country, which gained independence from France in 1956.

    Where is Tunisia Located?

    Tunisia is the northernmost country on the continent of Africa and part of the Maghreb region. It is bordered by Algeria to the west and Libya to the east.  It borders the Mediterranean Sea and has about 1100 kilometers of coastline and shares a maritime border with Italy. It is also only about 70 km from Southern Italy.

    A Brief History of Tunisia

    The history of Tunisia dates to ancient times, with evidence of human habitation dating back to the Paleolithic era. The region was later inhabited by the Phoenicians, who founded the city of Carthage in the 9th century BC. Carthage became a powerful city-state and a major center of trade in the Mediterranean, but it was eventually conquered by the Romans in the 2nd century BC. Today Carthage is an important UNESCO world heritage site which is located on the outskirts of Tunis.

    After the fall of the Roman Empire, Tunisia was ruled by a series of Arab and Berber dynasties, including the Aghlabids, Fatimids, and Zirids.  In the 16th century, Tunisia became part of the Ottoman Empire, which ruled the region until the late 19th century.

    In the late 19th and early 20th centuries, Tunisia was colonized by France, which established a protectorate over the country in 1881. During this time, Tunisia underwent significant modernization and development, but also experienced political repression and economic exploitation.

    In the mid-20th century, Tunisia became a center of nationalist movements, and in 1956, it gained independence from France. Habib Bourguiba became the country's first president, and he implemented a series of reforms aimed at modernizing the country and improving the lives of its citizens.

    In the decades that followed, Tunisia experienced political instability and economic challenges, but it also made significant progress in areas such as education, healthcare, and women's rights.

    In 2011, Tunisia was at the forefront of the Arab Spring, a series of protests and uprisings that swept across the Middle East and North Africa. The protests led to the ouster of longtime dictator Zine El Abidine Ben Ali and the establishment of a democratic government.

    Today, Tunisia is a democratic country with a diverse culture and a rich history. It is known for its beautiful beaches, ancient ruins, and vibrant cities, and it is a popular destination for tourists from around the world.

    Tunisian Culture

    Tunisia is a country with a rich and diverse culture that reflects its long history and the influence of various civilizations. The country's culture is a blend of Arab, Berber, and Mediterranean influences, and it is characterized by its music, art, cuisine, and traditions.

    The official language is Arabic. Although, most of the population speak what is known as Tunisian Arabic that has been heavily influenced by Berber, French and other languages.  French is also widely spoken and considered a second language followed by English.

    One of the most distinctive aspects of Tunisian culture is its music. Traditional Tunisian music is a blend of Arab and Berber styles, and it is characterized by its use of percussion instruments, such as the darbuka and the bendir, as well as stringed instruments like the oud and the kanun.

    Tunisian music is often accompanied by dance, and there are many different styles of dance that are popular in the country, including the chaabi, the mezoued, and the stambali.

    Tunisian culture is also known for its art and architecture. The country is home to many beautiful mosques, palaces, and other historic buildings, many of which date back to the Islamic Golden Age.

    Tunisian art is characterized by its use of bright colors and intricate patterns, and it is often inspired by the country's natural landscapes and traditional motifs.

    Tunisian culture is a vibrant and diverse mix of traditions and influences that reflects the country's long and rich history.

    Tunisian Cuisine

    Tunisian cuisine is a blend of Mediterranean and North African flavors, and it is known for its use of spices, herbs, and fresh ingredients. The cuisine is loved for its bold and complex flavors. 

    One of the most popular Tunisian dishes is couscous, a staple food made from semolina wheat that is steamed and served with a variety of vegetables, meats, and spices. Another popular dish is brik, a type of savory pastry that is filled with egg, tuna, or meat and then fried until crispy. Tajine, a slow-cooked stew made with meat, vegetables, and spices, is also a popular dish in Tunisia.

    Tunisian cuisine is also known for its use of spices, such as cumin, coriander, and harissa, a spicy paste made from chili peppers. Harissa is a key ingredient in many Tunisian dishes, and it is often used to add heat and flavor to stews, soups, and sauces.

    Seafood is also an important part of Tunisian cuisine, thanks to the country's long coastline. Some of the most popular seafood dishes in Tunisia include grilled fish, seafood couscous, and seafood tajine.

    Finally, Tunisian cuisine is also known for its sweets and desserts. Some of the most popular Tunisian sweets include baklava, a sweet pastry made with layers of phyllo dough and honey, and makroudh, a sweet pastry made with semolina, dates, and honey. Yoyos are also beloved basically a Tunisian donut.

    Tunisian cuisine is a delicious and diverse mix of flavors and ingredients that reflects the country's long and rich history. Whether you're trying traditional dishes like couscous and tajine or exploring the country's sweets and desserts, there is always something new and exciting to discover in Tunisian cuisine. 

    So Let’s enjoy a Tunisian Meal:

    The Menu

    Famous Condiment

    Harissa (North African Chili Paste)

    A Bowl full of Harissa surrounded by the ingredients

    First Course

    Mechouia Salad

    a plate of Mechouia salad topped with tuna and capers, surrounded by hard boiled eggs and French bread.

     

    Main Course

    Tunisian Lamb Couscous

    A plateful of Tunisian lamb couscous

    Dessert

    Yoyo’s (Tunisian Donuts)

    We set the scene with the colors of the Tunisian flag; red and white. We placed symbols of Tunisia, dates as Tunisia have fifty percent of the worlds date palms, citrus as it is another important export. We also placed a photo of some camels as the dromedary camel that has only one hump is the national animal.  Jasmine was added as it the national flower.

    We began our meal with “bil hana wa shifa” which means “may it be with pleasure and health”. As the hostess, I took the first bite which is customary there.  We also ate with our right hand as the left is considered to be unclean and should not be used to eat or pass food.

    Our first course was an amazing salad called Mechouia. This salad is made with roasted red peppers and a few hot ones along with tomatoes and onion. It has a wonderful dressing made with roasted garlic, coriander, caraway, olive oil and lemon. The salad was topped with tuna, olives and giant capers. Hard-boiled eggs were served alongside with some French bread. It was delectable and so flavorful.  We simply devoured it.

    The main course was a lamb couscous considered to be the national dish of Tunisia.  It is loaded with flavor and has hearty vegetables in it like carrots, zucchini, and potatoes.  It is also made with Tunisia’s famous harissa, a sauce made from chilies. This dish was so filling and delicious it is an easy one pot meal you will want to make again and again.

    For dessert, we savored the delicious yoyo’s which are a Tunisian donut dipped in a sugar syrup flavored with orange, lemon, and honey.  They were topped with some crushed pistachios.  Truly, A heavenly bite.  

    As we say goodbye to this beautiful African country, I leave you with a couple inspiring quotes from a couple famous Tunisians:

    "The best way to predict the future is to create it." - Habib Bourguiba, Tunisia's first president and a key figure in the country's struggle for independence.

     "The pen is mightier than the sword." - This famous quote, often attributed to Tunisian writer and   philosopher Ibn Khaldun, emphasizes the power of ideas and the importance of intellectual pursuits.

    “Until Next time”,

    “Ila liqa fi marra okhra”

    Darlene

    Filed Under: Featured

    Our Journey to Sudan and South Sudan

    July 2, 2020 By Darlene at International Cuisine

    How did Sudan and South Sudan get their names?

    The name Sudan comes from Arabic, “Bilad as Sudan” or “Land of the Blacks.”  This name refers to the area south of the Sahara.  South Sudan was named when it became independent of Sudan on July 9, 2011.  It is officially the Republic of South Sudan.  South Sudan is the most newly recognized nation in the world, and joined the United Nations just a few days after Independence, on July 14, 2011.

    Where are Sudan and South Sudan located?

    Sudan is located in east, Central Africa.  It has many neighbors and borders:  Egypt to the north, the Red Sea to the northeast, Eritrea and Ethiopia to the east, South Sudan to the south, Central African Republic to the southwest, Chad to the west and Libya to the northwest.  The Nile River is the dominant geographic feature of Sudan.

    South Sudan is a landlocked country, also with many neighbors:  Sudan to the north, Ethiopia to the east, Central African Republic to the south, Democratic Republic of the Congo to the southwest, Uganda to the south and Kenya to the southeast.

    Prior to the split of the two countries, Sudan was the largest country in Africa and in the Arab world.

    A Brief History of Sudan and South Sudan

    The earliest civilizations began in Sudan along the Nile, which grew into the Kingdom of Kush during the eighth century B.C..  Kush conquered Egypt and adopted many facets of Egyptian culture.  Sudan actually has more pyramids than Egypt in the area of Meroe.  The area is a UNESCO World Heritage Site.  The region converted to Christianity in the sixth century A.D., and then to Islam in the 14th century.  Egypt conquered Sudan in the 1820s, turning the country into a slave market.  It administered Sudan jointly with Britain who was keen to control the area around the newly built Suez Canal. 

    For a time the Sudanese Mahdist armies managed to kick out Egyptian and British forces holding the capital city of Khartoum, until the British re-conquered the territory in 1898.  By the mid-20th century, the Sudanese wanted independence, which was granted in 1956. 

    Resenting the political domination of the north, the mostly Christian and animist southerners launched a fight against the Khartoum government.  This was the trigger for a civil war conflict that raged on and off for more than 50 years and claimed an estimated two million Sudanese lives.

    President Nimeiri ended the first civil war in 1972, granting the south considerable autonomy.  His plans to bring back the economy went bad and after pressure from the north, they rescinded the autonomy agreement with the south.  Civil war returned, along with an army coup.  These cycles of wars and coups have shaped much of Sudan’s post-independence history. 

    In 1989, General Omar al-Bashir seized power.  He introduced hard line Islamic views, although Sharia (Islamic canonical law) was already instituted in 1980.  It wasn’t until the change of geopolitics, brought about by 911, that Sudan started to shift from its Islamist position.  Sudan saw prosperity from its new oilfields and sought peace with the south, which became independent in July 2011, although clashes continue.  The South fared far worse since Independence, as there has been a constant battle for power between the tribes of this new nation.

    As if this were not enough pain for both of these countries, a struggle for resources in Darfur sprang into a full rebellion.  The repression from Bashir led the president to become the first head of state to be indicted by the International Criminal Court for crimes against humanity.  He was finally overthrown in April 2019 by a military coup.  Although there is now some hope for a new leader in a pro-democracy movement, it remains to be seen how it will shake out.  The military are currently running the country, and there will, no doubt, be a new power struggle in their future.

    Sudanese Culture

    Sudan has a population of about 45 million people.  About 70 percent of the population is Sudanese Arab, with the balance being black ethnic groups like: Fur, Beja, Nuba and Fallata, to name a few.

    The population of South Sudan is about 11 million and home to about 60 indigenous ethnic groups. The largest is the Dinka people, followed by the Neur and the Shiluk.

    In Sudan, Arabic and English are the official languages.  In Sudan however, many indigenous languages are spoken.  In South Sudan, English is the official language however, most speak their indigenous languages as well.

    In Sudan, Sunni Muslim is the main religion in the country. The country goes by Sharia law.  There are still indigenous tribes who practice animism, (a belief that all objects, such as trees and rivers, have a spirit.)  There is also a very small Christian minority left in Sudan.  Most Christians have since fled to the south.  The religious makeup in South Sudan is 60 percent Christian, 33 percent African religion (animism) and seven percent Islam.

    In Sudan only about 30 percent of the population live in the urban areas; most are nomadic or live rural.  South Sudan is even less urban, at about 20 percent.  In Sudan, some 80 percent of the labor force works in agriculture.  Cotton is Sudan’s primary export, although the crop is vulnerable to drought.  Livestock, sesame, groundnuts, oil and gum Arabic are other important exports.  The country is poor and half of the population lives in poverty. 

    In South Sudan the main export is petroleum followed by foraged corps and raw cotton, gold and dried legumes.  South Sudan is even poorer than its northern counterpart, with 80 percent living on less than $1 a day.  It is one of the most impoverished countries in the world.  Constant war has taken its toll on both of these nations.

    Sudanese Cuisine

    Sudan and South Sudan share many common dishes.  Sudanese food is inspired by colonial rule.  The most important ingredient in the cuisine is porridge, called dura, a starch, typically made from millet, wheat or corn.  The cuisine is also regional with fish being popular along the Nile.  In Sudan, lamb, chicken and beef are the most prevalent meats.  Being a strict Islamic state, pork and alcohol are strictly forbidden.

    Typically, Sudanese food is meat heavy, interspersed with vegetables.  Stews, called mullah, are very popular.  Peanuts or ground nuts are also prevalent in Sudanese dishes. Ful Medames is a popular dish made of beans, usually fava beans and some consider it to be the national dish.  On a very sad note, there is a dish called Bush, a poor man’s ful, which is served using the bean water left in the gidra (the pot the beans are cooked in) and sopped up with onions and bread.  It gets its name from the first Bush president who cut aid to Sudan in the early 1990s in response to the Sudanese government’s support of Saddam Hussein in the first Gulf War.  Falafels, made from chickpeas are a popular street snack but not served with the normal accompaniments that you might expect.  Generally speaking, the dishes do not use too many spices or seasonings, but they do like to add dried fruits, especially apricots.

    So let’s enjoy a Sudanese Meal:

     

    The Menu

    Appetizer

    Salata Aswad be Zabadi (Eggplant Dip)

    A platefu of eggplant dip garnished with cilantro and flat bread in the background.

    Main Course

    Ful Medames (Sudanese Fava Beans)

    Served with

    Shata (Spicy Sauce)

    A little dish filled with shata a spicy hot sauce from Sudan that has hot pepper, lemons and garlic in the mix.

    Dessert

    Ful Sudani (Peanut Macaroons)

    A plate full of Sudanese peanut macaroons.

    Served with

    Shai (Sudanese Cinnamon Tea)

    A couple of cups of Sudanese cinnamon tea with sugar

    For our Sudanese meal we began with a handwashing.  We would eat sitting on the floor with a communal dish and use only our right hand, as would be customary in both Sudan countries.  Flat bread was a big help in scooping up the food. 

    Our first dish was a delicious, fried eggplant dip, made with yogurt and peanut butter and tomatoes.  We absolutely loved the combination of flavors.  Typically, this would be served with fermented sorghum flat bread called, kisra.  I tried to make it but it was a failure, so naan would have to be my substitute.

    For the main course, we thoroughly enjoyed the national dish called, Ful Medames.  This dish is very popular in many other countries as well.  It is a vegetarian, protein rich, dish that is garnished with onions, tomatoes, arugula, feta cheese, boiled eggs and sesame oil.  Honestly, this dish was perfectly delicious and filling.  It was served with a spicy hot sauce called shata, which is also very popular.

    For dessert, little peanut meringue cookies were served that went perfectly with a cup of black tea, spiced up with cinnamon.  In Sudan, they love to enjoy their tea with lots of sugar.

    As we say goodbye to the Sudans', I must be honest and say that although we thoroughly enjoyed our International Cuisine meal, we did so with a heavy heart.  Both of these countries are in awful shape, with way too many of their people living in extreme poverty and war.  We ended our meal with a simple prayer for those people.

    I leave you with a couple Sudanese proverbs:

    "Empty stomachs have no ears."

    "No one likes to eat crumbs from a feast; everyone likes to sit at a table."

    "Better a meal of vegetables, where there is love than a fatted ox, where there is hatred."

    Until next time,

    Warmest regards,

    Darlene

     

    Filed Under: Featured

    Our Journey to Niger and Nigeria

    August 31, 2017 By Darlene at International Cuisine

    About food and culture of Niger and Nigeria

    Both Niger and Nigeria get their names from the magnificent, River Niger.  How the river got its name, remains a mystery.  It is a very unusual and most important river to both countries.  The Niger River is the third largest in Africa, after the Nile and the Congo.  It is nearly 2600 miles long.  What makes the river so unusual, is its route.  The river’s source is only 150 miles from the Atlantic Ocean in the ancient rock of the Guinea Highlands, but instead of heading toward the ocean it flows away from the sea, into the Sahara Desert.  It is a crescent shape and makes its turn near the ancient city of Timbuktu, in Mali.  It then flows south, though Niger, Benin and Nigeria, where it finally ends, at the Niger Delta, in the Gulf of Guinea of the Atlantic Ocean.  It also floods each year along its route, making a marsh area that is valuable for farming, fishing and wildlife.  The river is known to be clear, with very little silt.

    Both countries are located in West Africa.  Niger has seven neighbors: Libya to the northeast, Chad to the east, Nigeria and Benin to the south, Burkina Faso and Mali to the west and Algeria to the northwest.  The country is landlocked, with eighty percent of the land, covered by the Sahara Desert.  The land area of Niger is the largest in West Africa, however, most of the population lives in the far west and south of the country.  The country’s nickname is “The Frying Pan of the World.”  Yes, with its subtropical climate, it is one of the hottest countries in all the world.

    Niger gained Independence from France in 1960 and has since had five constitutions and three periods of military rule.  Since a coup in 2010, Niger has become a democratic, multi-party, state.  The population, of nearly 19 million, lives in rural areas.  The capital city, is now Niamey, located in the southwest corner of the country.  Prior to 1926, Zinder was the capital city.  The economy is based on subsistence crops, livestock and uranium mining.  Niger’s population is made up of several ethnic groups. The three largest are: the Hausa, Zarma-Sonrai and the Tuareg.  The Tuaregs are often referred to as the” Blue people”, for the indigo, dye-colored clothes they wear, which stains their skin.  They have been one of the ethnic groups that have been historically influential in spreading Islam to the region.  Islam is the prevalent religion of Niger with eighty percent Islam and the balance mostly Christians.  French is the official language, along with ten others commonly spoken.  Most of the population speaks their indigenous language as their first language.

    Unfortunately, Niger faces extreme challenges.  Aside from being one of the poorest nations on earth, it has one of the highest birthrates in the world.  Each Niger woman has on average, seven children.  The median age of the population is a very young, 15 years.  The literacy rate is only 28 percent; one of the lowest in the entire world.  Poor education, lack of healthcare, environmental degradation, overpopulation and drought all add to these challenges.  Most recently the government has had to also deal with the Islamic terrorist, jihadist group called, Boko Haram that is wreaking havoc on its border with Nigeria.  The country, in its landlocked position, faces additional challenges from turmoil all around it.  While the country does get some assistance from other nations, much work needs to be done to pull its citizens out of poverty.

    Despite all the hardships that the people of Niger face, they go about their daily life and have celebrations and festivals that are deeply rooted in their histories.  Nearly every ethnic group in the region comes from an empire that ruled the area at one time or another.  They have many traditions.  The Salt Cure Festival and Guerewol Festival are two important ones in the country.

    Niger also has some very important national parks; one in the north called, Air and Tenere National Nature Reserve and one in the south, where the W National Park has the most important population of the rare, West African lion, and the one of the last populations of the Northwest African cheetah.  Other wildlife includes elephants, buffaloes, antelopes and warthogs.  The Niger River is also home to the endangered, West African Manatee, as well as 250 fish species; twenty of which are found nowhere else on the planet.

    The main staple crops are millet and sorghum.  These are made into stiff porridges and enjoyed alongside sauces, soups and stews.  Rice is also available and grown in the marshes.  The soups and stews are typically made of vegetables and peanuts, as meat is somewhat scarce.  The river provides fish as a needed protein and beans are also popular.  Like many African countries they like a bit of spice in their cuisine.

    Nigeria also gets its name from the River Niger.  Aside from Niger to the north, its neighbors are: Chad to the north, Cameroon to the east, Benin to the west and the Atlantic Ocean to the south.  Unlike its neighbor Niger, it is one of the wealthiest countries, due to oil and other mineral resources.   It is part of OPEC and the twelfth largest producer of oil in the world.  It accounts for 85 percent of the government’s revenue. Despite its richness, 62 percent of the population lives in poverty.  This is due to mismanagement and corruption.

    Nigeria is the most populated country in all of Africa and eighth most populated in the world.   It is home to nearly 190 million people.  It is believed that one of five Africans, is of Nigerian descent.  Its nickname is “The Giant of Africa.”  The population of Nigeria is made up of more than 250 ethnic groups.  The largest and most politically influential are:  the Hausa, the Fulani and the Yoruba.

    English is the official language, as they gained Independence from Britain in 1960.  However, more than 500 languages are also spoken.  The religious makeup is: 50 percent Muslim, who live mostly in the north, and 40 percent Christians, who call the south home, and the balance is a mix of indigenous beliefs.

    The divide between the north and south continues to be a problem for the government.  The current president, Buhari, a northerner, elected in 2015, has spent two long stents out of the country on medical leave.  He has recently returned and is hoping to calm political disputes that have escalated in his absence, along with making good on his promise to face the war with Boko Haram.  The country has made strides to take territory back from the Jihadist group but are now facing terror threats on soft targets.  Boko Haram is using children as suicide bombers in crowded market places.  You may remember hearing about the young school girls who were kidnapped by the Boko Haram in 2014.  Some have been found but many are still missing.  With the country in recession, the government must work quickly to make opportunities for its young population, to keep them away from religious divides and civil war.  The population average in Nigeria is also a very young, 18 years of age.

    There is much work to do in Nigeria especially in regards to infrastructure, power supply, sanitation and clean water.  If the president makes good on his promises to curb and squash corruption, there should be plenty of money to be used on these most important projects.   There are other opportunities in the large cities.  For example, “Nollywood” as it is called, is the second largest producers of movies behind India’s Bollywood.  Telecommunications, along with finance and information, are growing industries in Nigeria.  Many of these growing industries are located in Lagos, the largest city in all of Africa.  It is the financial hub and commercial capital of the country.  Lagos used to be the capital city, which was moved to Abuja in 1991. Lagos sits on the Atlantic coast, has many beaches, including the Ancient Slave Port of Badagry, which was also known as, “The Point of No Return.”  Today the area serves as an important place for reflection.

    As we look into the cuisine of these two West African countries, they are very similar to the region as a whole.  They both use millet, sorghum, cassava, corn and rice as staple ingredients. Protein sources, like meat and chicken, are available to the wealthier people in the countries.  Fish from the River Niger, like carp, Nile perch and catfish, are all loved by all.  Melon seeds, which come from a gourd, somewhat shaped like a watermelon, called egusi, are a source of protein as well.  They are not only delicious, when toasted, but are used as a thickener in soups and stews.  Fruits, like mangoes, pineapple, oranges, melons and bananas, are available in the tropical areas.  Yams are an important crop in the eastern areas.  Peanuts are also a common ingredient in the cuisine, as is spice; they like it hot.  Alcohol is not consumed in the Muslim areas of the countries but local beers are enjoyed in the South of Nigeria.  Palm oil is the most used cooking oil in the region.

    So let’s enjoy a Nigerien/Nigerian Meal

    (just click the name or picture for the recipe)

    The Menu

    Starter

    Suya (Grilled Spicy Meat)

     

     

    Served with

    African Pepper Sauce (Habanero Sauce)

    Main Course

    Egusi Soup (Melon Seed Soup)

    Egusi Soup Recipe

    Jollof Rice (Spicy Tomato Rice)

    Ghana jollof rice

    Dessert

    Tropical Fruits (Mango and Pineapple)

    Fresh Pineapple and Mango Dessert

    We set the scene with the colors of the two nation’s flags; green and white, which they both share, plus Nigeria also has orange in the mix.  Millet and melon seeds, representing their staple ingredients were added and cotton and peanuts, as they are important export crops.  A canoe was placed to represent the importance of the River Niger, for trade, and transportation.  An oil can was included to represent the wealth of Nigeria.  A few African animals joined the scene for the important reserves in both countries and to promote their protection.  Lastly, a soccer ball was placed, as it is the national sport of both nations.

    We sat down at our low table and began with suya , which is a well-loved street food in the Hausa regions of both countries.  It is incredibly popular all over West Africa and I have made it, with both beef and chicken, for two other West African countries; Cameroon and Ghana.  When I am asked “what is one of my favorite dishes, I have cooked so far?, this one will always be on the list.  It is definitely spicy, but you can make it to meet your heat tolerance.  Served alongside was the African pepper sauce; simply heaven!  I was thrilled to make it again and included a video to show you how quick and easy it is to make.

    For the main course I used a new ingredient to me, called egusi seed.  This seed looks most like a pumpkin seed but perhaps a bit smaller and has a wonderful, nutty flavor.  I love to eat them straight from the jar.  I also bought a jar of grounded egusi seed that I used in the recipe.  It is called a soup, however, it is more like a thick stew or sauce that is typical in African cuisine and to be enjoyed alongside fufu, or rice.  We absolutely loved it.  I was able to get smoked catfish from my African market, which added a remarkable, smokiness to the dish.  It also had beef pieces in it.  The soup, as they call it, also has a ton of either bitter leaves or spinach in it.  The egusi soup, with rice, is a well rounded and delicious meal.

    I have included here the recipe for jollof rice.  I did not make it for this particular meal but since it is considered to be the national dish of Nigeria, I wanted to make sure to include it.  It is a spicy dish of rice, stewed in a flavorful, tomato broth.  It is often eaten as a main dish.

    For dessert, fresh mangoes and pineapple, were a perfect ending to the spicy West African flavors that we have learned to love.

    As we say goodbye to these countries that both face so many challenges, we do so with a prayer for their impoverished people, that life, somehow gets a little bit easier and the governments work harder to do the right thing for their people.  And also, that somehow they can end the terrorism of the Boko Haram and live in peace.

    Until next time,

    Warmest regards,

    Darlene

     

     

     

     

     

     

     

     

     

    Filed Under: Featured

    Our Journey to Malta

    September 29, 2016 By Darlene at International Cuisine

    About the food and culture of Malta

    Malta is sometimes called “The Land of Honey” and may have received its name from the Greeks, who called it melite, which means, honey or sweet.  It is believed, it was given this name because of the honey bees that are endemic on Malta.  Another theory is, the name came from the Phoenician word maleth, meaning haven or port.  The origin of Malta’s name still remains a mystery.

    Malta is an archipelago in the Mediterranean Sea.  Only three, of the eighteen islands, are inhabited.  The largest island is Malta and home to the capital city of Valletta.  Gozo is also inhabited but is much more rural than Malta.  Comino is a tiny island that is mostly a nature preserve.  Malta lies about 50 miles south of the Italian island of Sicily and 176 miles east of Tunisia and 207 miles north of Libya.  The whole area combined is only 121 square miles.  It is one of the smallest countries in the world, yet has a population of 450,000.  This makes Malta the eighth, most densely populated, country in the world and the fourth in Europe.

    The spectacular, rugged, uninhabited islands, lie on the Malta plateau, which used to be part of a land bridge between Sicily and North Africa.  They became separated when the sea rose, after the last Ice Age.  Malta has significant history dating back to the 5200 BC.   It is home to some of the oldest free standing buildings in the world, dating back to 3500 BC; all of which are UNESCO World heritage sites.  Its location, in the Mediterranean Sea, has made it a strategic port, naval base and has been a target for takeovers by foreign powers for millennia.  The Phoenicians, Carthaginians, Romans, Moors, Normans, Sicilians, Spanish, Knights of St. John, French and British, have all ruled the islands.  Malta gained independence from the United Kingdom in 1964 and is a current member state of the Commonwealth of Nations.  It is a member of the UN and the EU and became part of the Eurozone in 2008.

    In 1942, King George VI awarded the George Cross to Malta, in recognition of the country’s support and bravery during World War II.  The George Cross is proudly displayed on the nation’s flag.   Malta has a rich history as one of the oldest, Christian communities in the world.  Malta is claimed to be an Apostolic see, according to the Acts of the Apostles.  Paul, the Apostle, was shipwrecked on Malta in 60 AD, and spread Christianity.  Saint Paul is memorialized throughout the island. The spot where most believe Paul’s ship ran aground some 2000 years ago, is a popular tourist spot.  Catholicism is the official religion of Malta and a significant part of everyday life and holidays.  If you visit Malta in the summer, every town and village has at least one feast (or festa’) dedicated to a Saint.  The feast lasts for one week, and each village is decorated with ornaments, works of art, statues and painted tapestries.  The festa’, typically culminates in a celebratory, fireworks display on a Saturday night.  There are 75 of these feasts between June and September.  The Maltese people also have many unique customs to celebrate Christmas on the islands.  One of them is to serve a popular dessert called, Qughaq ta’ l-ghasel, which are pastry rings, filled with their special Malta honey.

    Malta is home to more than 360 churches.  The parish church is the architectural and geographical focal point of every Maltese town or village.  The Mosta Dome is one of Malta’s largest churches, known for its dome shaped roof, which is the third largest, unsupported church dome in all of Europe.  On April 9th, 1942, during World War II, the Germans dropped a bomb weighing 500 kg, which broke through the ceiling while some 300 parishioners were awaiting mass.  Miraculously, the bomb did not detonate when it hit the floor, sparing the church and all the worshipers.  A replica bomb is on display in the back of the church.

    There are two official languages of Malta, Maltese and English, which was imposed by the British after 1800.  Maltese is a Semitic language that is a combination of Arabic, Sicilian, and Italian, with a little French and English mixed in.  The alphabet consists of 30 letters and is based on the Latin alphabet.  One hundred percent of the population speaks Maltese, 88 percent speak English, 66 percent speak Italian and 17 percent speak French, making Malta one of the most multilingual countries in the European Union.  Malta is home to only one university, the Maltese Cross, which was founded in 1592, making it the oldest university in the Commonwealth, outside of Britain.

    In 1530, Charles V of Spain, gave control over Malta to the Knights of St. John of Jerusalem, also known as the Knights of Malta.  They are most remembered for successfully defending the island against the Ottomans during the Great Siege of 1565.  The eight point Crusade cross, often associated with the Knights of Malta, later became known as the Maltese cross and is one of the nation’s most important symbols.  The Grand Master of the Order of Saint John Jean Parisot de Valette, was the Order’s hero, commanding the resistance during the Great Siege.  He laid the foundation for Malta’s capital city, Valletta.

    The economy of Malta is growing and has changed dramatically over the centuries.  Today Malta’s major resources are limestone, its desirable geographic location and their productive labor force.  The economy is dependent on foreign trade, mostly serving as a freight trans-shipment point, manufacturing of both electronics and textiles and tourism.   The country has been successful in attracting film production, the gaming business, aircraft and ship registration, as well as credit-card bank licenses. They are also looking at petroleum exploration of the continental shelf, between Malta, Libya and Tunisia.  The country is listed as an advanced economy according to the IMF.  It does face issues, as it only produces about 20 percent of its food needs.  It also has very limited freshwater supplies, due to drought in the summertime. Additionally, there are no rivers or lakes, so they have to rely more and more on the expensive alternative of desalinization plants.

    As we look into the cuisine of Malta, it clearly reflects its rich history.  Some of the most prevalent influences are Sicilian and English, with Spanish, French, Maghrebin and Mediterranean cuisines, thrown in the mix.  The result is uniquely Maltese.  Their national dish is called stuffat tal-fenek, a rabbit, stewed in wine and spices.  They often utilize the flavorful broth from the stew to serve as a first course with pasta. They are famous for their Gozitan cheeselet, called gbejna, which is used in multiple dishes, as well as their crusty bread called hobz biz-zejt.  They make a dip called bigilla, which is made from dried, broad beans that are cooked and mashed with anchovies, garlic and hot pepper.  Another treasure from Malta is a sweet tasting, tomato paste called Kunserva, which is also used in many dishes and often times spread on crusty bread, topped with capers, tuna, anchovies, olives and then drizzled with olive oil.  They may be most famous for their golden filled pastries found on every street corner, called pastizzi.

    So let’s enjoy a Maltese meal:

    The Menu

    Starter

    Zebbug Mimli (Stuffed Olives)

    Maltese stuffed olives

    Served with

    Pastizzi (Curried Pea and Ricotta Stuffed Pastries)

    Maltese Pastizzi

    Salad

    Maltese Insalata (Garden Salad)

    Maltese garden salad

     

    Main Course

     Bragioli (Beef Olives)

    Maltese Bragioli

    Served with

    Froga-Tat-Tarja (Cheesy Pasta Omelette)

    Maltese pata omelette

     Dessert   

    Maltese Gelat (Ice Cream)

    Maltese ice cream

    We decorated with the county’s flag colors, of red and white.  We adorned candles with the Malta cross, added ships to represent their port industry and a tennis ball, as some may consider it to be their national sport.  Pictures of Mdina, a fortified city of antiquity, were placed, as well as Comino’s famous blue lagoon.   We sat back and imagined the beautiful rugged beaches, spectacular churches, fortresses and especially the strong character of the Maltese people, as we enjoyed our first course.  We ate continental style, which is customary there.

    We began with two snack foods; the first was colossal olives stuffed with a mixture of anchovies, tuna, and garlic.  They did not last long!  We also enjoyed the extra stuffing mixture on crackers.  These little treats are often served with cheese, salami and wine and would be outstanding for any occasion.  We served ours alongside the national treasure snack, called pastizzi.  These are golden puff pastries: stuffed with cheese in one and stuffed with curried mashed peas in the other.  We loved them both.

    Next was a simple inslata, or garden salad, made with fresh ingredients right from our International Cuisine garden.  It consisted of romaine lettuce, cucumber, sweet peppers, red onion, carrots, tomatoes then garnished with fresh basil and thyme.  It was lightly dressed with olive oil  a few drops of white vinegar, minced garlic and a touch of ground pepper.  A lovely salad indeed.

    For the main course, we had Bragioli, or beef olives, as they are often called.  But don’t let the name fool you; there are no olives in the dish.  This is a very popular dish in all of Malta.  It is made with thinly sliced beef, rolled and stuffed with bread crumbs, bacon, garlic, parsley and hard-boiled egg.  The beef olives are garnished with sauteed onions, carrots and a bay leaf,  then slowly, braised in a red wine.  The broth is often times used with pasta, as a first course and although we did not do that, I am sure it would be delicious.  We did enjoy it alongside an outstanding, cheesy, pasta omelette.  It is a wonderful way to use left over pasta and is definitely a keeper.  The cooked pasta noodles are lightly coated with cheese, egg, parsley and garlic, along with a little salt and pepper and fried until golden brown, just like an omelette.  Ingenious!

    For dessert,  we served a simple gelat, or vanilla ice cream, made with a bit of cream, evaporated milk and gently flavored with a hint of lemon and cinnamon.  This , topped with a sprinkle of roasted almonds, was a lovely end,to our most satisfying Maltese meal.

    As we say goodbye to the beautiful treasure of Malta, I leave you simply with a few words from the letter that King George wrote. “ To honour her brave people, I award the George Cross to the Island Fortress of Malta, to bear witness to a heroism and devotion that will long be famous in history.”

    And a quote widely used by the Maltese people.

    “Tuna I-pastizzi ha mmutu zghar!” this simply means, “For the Maltese, food is a way of life.”

    Until next time,

    Warmest regards,

    Darlene

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Filed Under: Featured

    Our Journey to Egypt

    May 21, 2015 By Darlene at International Cuisine

    about food and culture of egyptEgyptians, along with the rest of the Arab world, call their country Masr. The full name in Arabic is JuMhuriyat Misr al-Arabiyah, which means, the Arab Republic of Egypt. Egypt is a transcontinental country. Most of the country lies in North Africa but it also spans to the southwest corner of Asia via a land bridge formed by the Sinai Peninsula. It is bordered by the Mediterranean Sea to the north, the Gaza strip and Israel to the northeast, the Red Sea to the east, Sudan to the south and Libya to the west. The location puts Egypt at a strategic crossroads between Africa, Asia and Europe.

    Egypt has a rich history and is home to thousands of years of recorded civilization. There have been numerous invasions, battles and victories, dating back to the Pharoranic Era, from 3100 B.C. to 332 B.C. That era was followed by the Greek Era, the Roman Era, the Coptic Era, and the Islamic Era. Then Ottoman rule came, invasions by the French, and ultimately she was colonization by the British, until a revolution in 1952. After that, Egypt became somewhat independent in 1954 when the last British soldiers left, although there were several other times of significant warfare. One in particular happened in 1967 and was called the Six-Day War. This was when Egypt was defeated by Israel, leaving the Sinai Peninsula occupied. Unlike most other countries, there is not a clear moment when Egypt became “Independent.” Some argue the process continues to this day.

    Most recently in 2011, after 30 years of rule, there was another revolution in Egypt prompting Hosni Mubarak to step down as president. Unfortunately since the ousting of Mubarak, the country faces new obstacles and many would say that life is far worse and more oppressive than during the Mubarak years. Today the current leader is Abdel Fattah al-Sisi, a former army chief. Protesters are being prosecuted and there are serious questions about basic human rights, especially freedom of speech. Others claim an iron fist is necessary to keep out the extremists, as the country is surrounded by other countries in conflict.

    The vast majority of the people are ethnically Egyptian, Bedouins and Berbers. The minorities are Greek, Nubian, Armenian and other European nationalities. The official religion is Islam (mostly Sunni) with a small Christian population, at around six percent. Christians are referred to as Coptic, although other forms of Christianity are also practiced. For the past 13 centuries, Arabic has been the official language of Egypt. Prior to that, Coptic was the language spoken, which descended from Ancient Egyptian. Egypt is the most populous country in the Arab world and Cairo is the largest city in all of Africa and all of the Arab nations.

    With hardly any rainfall to speak of, the Egyptians are blessed with the longest river on the planet. Egypt’s gift is the river Nile, alongside of which, 94 percent of the population reside. Egypt is mostly desert, except for the fertile valleys surrounding the Nile, as the river delivers rich, dark, Ethiopian soils to nourish her valleys. The Nile runs north, flowing over 4000 miles and ends in the Mediterranean Sea. Wooden sail boats, called feluccas, are the mode of transportation along the Nile, as it has been for centuries. Diversion of the river and controlled flooding have been done secretly since the days of Pharaohs. The fertile soil bestows an abundance of fresh produce. In fact, food production is the number one industrial output in Egypt. Egyptian cotton is the number two export. It is famous for its long fiber that softens and strengthens over time. It is commonly used in luxury bedding and if you have never slept on a set of high thread count, Egyptian cotton sheets, well, you should!

    Egypt’s greatest treasures have to be the antiquity and well preserved buildings and temples from ancient Egypt. The most well-known symbol of Egypt is the Great Pyramids of Giza. The largest pyramid, called Khufu, is the oldest of the seven wonders of the ancient world and the only one to remain largely intact. Egyptologists believe that is was built as a tomb for the Egyptian Pharaoh named Khufu and was built over a 10 to 20 year period of time, concluding around 2560 BC. Initially built to a height of 481 feet, it was the tallest man-made structure in the world for over 3800 years. The structure is constructed of 5.5 million tons of limestone blocks, 8000 tons of granite and 500,000 tons of mortar. There is also the Valley of Kings which was a great burial ground for the Pharaohs. With over 60 tombs and 100 chambers, it is where the Tomb of Tutankhamun, a.k.a., King Tut, was discovered in 1922 and it was found untouched by thieves and vandals. The tomb was packed with amazing artifacts including King Tut’s mummy, a gold mask and a solid gold inner coffin, just to name a few.

    We owe a lot to the ancient Egyptians, especially for their inventions and technology which helped to shape many civilizations to come. One of the most important inventions was writing. They wrote in hieroglyphics, which allowed them to keep accurate records and control their empire. The English language has only 26 letters but the ancient Egyptians had over 700. Thanks to the discovery of the Rosetta stone, we found the key to unlock our modern understanding of the ancient Egyptian hieroglyphics. Egypt also gets the credit for the invention of paper; basically durable sheets of parchment made from the papyrus plant. They kept the production process a secret so that they could sell their parchment to other countries. Clearly the Egyptian understanding of geometry, structural engineering and architecture allowed them to build the impressive pyramids. They also created make-up and even the men wore it. The substance was called kohl and it was made from soot and other minerals. Aside from creating a fashion statement, it helped to protect their skin from the hot desert sun. Oh and they invented the toothbrush and toothpaste out of necessity, due to the bread having so much grit and sand in it. (Could that be how the sandwich got its name?)

    Speaking of bread, today it is subsidized by the government. For generations the government has fed the public by distributing flour to bakeries, which in turn sells bread for as little as five piasters a loaf; less than one U.S. cent. The system turned Egypt into the largest consumer of wheat, draining the government’s foreign reserves. Cairo spends $3 billion a year on this subsidy. Reform has been difficult since the nearly 90 million Egyptians that rely on the bread are living in poverty. They call their bread aish, which also means life and it is used like a spoon to scoop up food.

    As we look into the cuisine of this ancient land, it is as diverse and fascinating as its past. Cairo has the oldest spice market in the Middle East, dating back to 2000 BC. Giant burlap sacks filled with every spice imaginable from India, Asia, Africa and Europe are all traded through Cairo.Originally spices were a necessity to preserve food but now spices offer a world of culinary possibilities and they use them generously in their cuisine. Cardamom, coriander, cumin and cinnamon are just a few of the favorites.

    There are a couple of dishes that I did not choose to make but must mention as part of our journey, due to their huge popularity. One is called “Koshari.” It has been served for over one thousand years however, it actually originated in India. It is a dish with pasta, lentils, chickpeas, rice and seasoned with a tomato garlic and cumin sauce and served with fried onions. It is said that every woman should know how to make a great Koshari to be worthy as a wife. Another is a breakfast food called “ful medames”, which is a dish of mashed fava beans. Egyptian cuisine makes heavy use of legumes and vegetables as they are so plentiful from the rich Nile valleys. Garlic and onions are also essentials in their everyday dishes. Lamb is a much loved meat for kebabs, along with chicken and beef. Pork is not eaten for religious reasons nor is alcohol consumed.

    So let’s eat Egyptian style:

    The Menu
    Starter
    Ta’amiyas (Fava bean falafel)

    egypt ta'amiyas
    Served with
    Baladi Aish (pita bread) with Tahina (Sesame seed sauce)

    Egypt baladi aish and tahina
    and
    Egypt Arabic salad (Tomato and cucumber salad)

    egypt arabic salad
    Soup
    Molokhia (Jute leaf soup)

    egypt molokhia

    Main
    Hamam Mahshi (Stuffed squab)

    egypt squab
    Dessert
    Basbousa (Semolina cake)

    egypt basbousa

    We found some lovely and provocative Arabic music to play in the background as we decorated the table in the colors of the Egyptian flag: red, white and black. We placed lotus flowers (water lilies) all around, as they are the national flower. We also decorated with renderings of ancient Egyptian hieroglyphics and of course a picture of the famous pyramids. For this meal we invited our two cats to join us, since feline ancestry (through DNA) has been traced back to the cats of ancient Egypt that were called “mau.” Cats were treasured and worshiped by Egyptians for they kept the vermin and snakes at bay.

    To begin our meal we said “Sahtain”, which is basically the equivalent of “bon-appetit.” Our first course was the famous falafel, called Ta’amiyas. This much loved appetizer or snack, is made of fava beans, versus others varieties, which are made from chick peas. They were served with fresh pita bread and garnished with cucumber and tomatoes and topped with the lovely tahini sauce, which is delicious on everything. These dishes, (cucumber and tomato salad, tahini and fresh bread), are left out on the table for enjoyment throughout the meal.

    The next course was an ancient dish made from jute leaves, called Molokhia. It is a soup that is served with rice and chicken or rabbit. I made ours with chicken and the flavor was awesome. However, the jute leaf has a gelatinous texture when cooked, similar to okra and it takes a bit of getting used to. I served it as a soup portion, for a starter, although it is usually served as the main course. The jute leaf is packed with all sorts of wonderful nutritional value.

    For the main course, I just had to make stuffed pigeon, called hamam mahshi. Egyptians have kept pigeons or squab since ancient times. Today their mud brick lofts dot the skyline all along the countryside. The pigeons were stuffed with cracked green wheat, called freekeh (but bulgur or rice is also commonly served) and seasoned with all the classic spices. These birds are small and usually served in pairs. They were simply out of this world; crispy skin and the incredible flavor of the rich dark meat combined with the spicy, wheat stuffing, delicious. Pigeons are commonly served on wedding nights, as they are thought to be an aphrodisiac.

    For dessert, we made room for the scrumptious basbousa. This is a semolina, cake-like desert that has the signature sugar coating and is flavored with lemon and rosewater. It was cut into diamond shapes and topped with a single, whole almond. This was the perfect complement to our Egyptian meal, served with a hot cup of mint tea. It is customary to say “Daimah” at the end of the meal, which means “may there always be plenty at your table.”

    I leave you with a few proverbs found in the temples of Luxor:

    If you search for the laws of harmony, you will find knowledge.
    True teaching is not an accumulation of knowledge; it is an awaking of consciousness which goes through successive stages.
    and
    Seek peacefully, you will find.

    Until next week,
    Warmest regards,
    Darlene

    Filed Under: Featured

    Our Journey to Chad

    January 8, 2015 By Darlene at International Cuisine

    About food and culture of ChadChad, a landlocked country right in the heart of Africa, gets her name from Lake Chad, which means “large expanse of water.” This lake is located on the western border of the country and serves as a fresh water source to 30 million people in several countries including, Cameroon, Nigeria, and Niger. Chad also shares borders with Libya to the north, Sudan to the east and Central African Republic to the south. The people are called Chadians and the country is home to 200 ethnic groups. One can imagine with so much ethnic diversity, the native music, dance and traditions are rich and distinctive. The official languages are French and Arabic although hundreds of other indigenous languages are also spoken.

    The north, east and center of the country are home to nomadic groups that graze their livestock across large swaths of land. This area of the country is harsh and known as the Saharan North; a desert climate that gets very little rainfall and has temperatures ranging from 90 degrees Fahrenheit in the winter to an average of 113 degrees in the summer. Islam is the majority religion and widely practiced among these nomadic groups. It was brought to them by Arab traders and merchants dating back to the 11th century. In 2002, an important discovery was made in Chad in the study of evolution. A hominid skull was found and dated to be seven million years old; the oldest discovery made anywhere in the world. Also discovered there are the “round head” rock paintings that depict images of man and creatures from the early beginnings of evolution.

    About half of the population lives in the fertile, tropical, south part of Chad. The country was previously a French Colony and the French invested most of their resources in this southern area where many converted to Christianity. Chad gained independence from France in 1960. Since independence, Chad like many other countries in this area of Africa has suffered from ethnic divide and conflict, especially between the north and south. Today Chad is one of the poorest nations on earth, with over 60 percent of the population living in poverty. The literacy rate is a sad 26 percent and life expectancy is only 50 years of age.

    The capital city N’Djamena is a relatively new city, founded by the French in 1900. It suffered tremendous damage during the years of civil war and has seen a huge influx of refugees from surrounding countries. You may remember hearing in the news of the Darfur province in Sudan, from there Chad took in 200,000 Sudanese refugees. Then a recent flood of refugees trying to escape the atrocities in Central African Republic fled to Chad. Although the city tries to accommodate the refugees, they unfortunately don’t have the proper infrastructure to support such an influx and must resort to massive tented camps which have their own set of issues.

    Another major problem for Chad is their disappearing lake. The United Nations’ Food and Agriculture organization calls the situation an “ecological catastrophe”. The lake’s water level has shrunk by more than 90 percent from what it was in 1960; from 25,000 square kilometers to 1350 square kilometers today. This diminishing, life supporting resource has led to a humanitarian crisis and created massive social conflicts in the area. The World Bank and other organizations are looking into how best to support the government in dealing with this crisis as the desert continues to encroach on what was once one of Africa’s largest body of water. The problem is blamed on climate changes, increasing the evaporation rates and population growth.

    Agriculture and animal husbandry employs 85 percent of the population. Cotton, introduced by the French, along with cattle and gum Arabic, provide most of Chad’s export revenue. Chad is the second largest producer of gum Arabic, which is tapped by small scale harvesters from wild acacia trees throughout the Sahel region. Gum Arabic is exported mainly to the USA and Europe and is used in soft drinks, pharmaceuticals and many other products. Farmers, mainly in the south, produce several subsistence crops for domestic consumption. These include grains, oilseeds (like groundnuts, peanuts and sesame), tubers, and leafy vegetables. Millet and sorghum are major staples in the Chadian diet along with tubers, manioc and sweet potatoes. The grains are used to produce bili-bili and arghi, two popular alcoholic drinks in the south.

    The cuisine in Chad is quite different from the north to the south. Fish are abundant around the areas of Lake Chad. In the North, the nomadic Arabs rely upon foods from livestock, mainly dairy products. Southern Chadians have many more options, especially near the capital city where there is subsistence farming.

    So let’s begin:

    The Menu
    Starter
    Salade du Tchad (Chadian salad)

    Chad Salad
    Main Dish
    Poulet Rôti Tchadienne (Chadian-style roast chicken)

    Chad style roast chicken
    Served with
    Courgette with Peanuts (Zucchini with peanuts)

    Chad Zucchini with peanuts
    Dessert
    Jus de Fruit (Fruit drink)

    Chad Jus de Fruit

    For our Chadian meal we set a mat on the floor with colors of the flag; blue, red and yellow. We began the meal with a delicious, healthful salad that clearly had an Arabic influence, with rice, raisins, bananas, cucumber, almonds and a hint of spice, lemon and honey.

    For the main course we enjoyed the Chadian-style, roasted chicken with mashed zucchini and peanuts. Honestly, I had never thought about mashing zucchini before and it was superb. (When our garden is in full bloom, zucchini is always in abundance. We are constantly looking for new ways to enjoy them, so thank you Chad!) The chicken was perfect; light, crispy skin on the outside and succulent and tender meat on the inside.

    For dessert we enjoyed a simple drink made of pineapple, mango and milk, flavored with some cardamom and nutmeg. This drink, called Jus de Fruit, is sold by vendors on almost any street corner in the city. One can appreciate the cool refreshment it imparts on a sweltering, African, summer day.

    It would be customary to eat with only your right hand in Chad. You likely would sit on a mat on the floor and you must make certain that your feet don’t point at anyone or at the food. It is best to tuck them away to the side, if possible. Also, never give eggs to children. It is taboo in Chad to do so, as they believe it will cause their child to grow up to be a thief!

    As we say goodbye to this country called Chad, I can’t help but look for some hope for this poor nation. As it turns out, it may be oil. They have completed a pipeline across Chad to transport oil through Cameroon. Although the price per barrel of oil has plummeted recently, we can only hope that it will serve to provide a revenue source to improve the lives of the people who call Chad their home.

    And some more food for thought, a few Chadian proverbs:
    If you always walk down the same path, you’ll go where you’ve already been.
    Every closed eye is not sleeping, and every open eye is not seeing.
    Your heart must be peaceful to hear song in the leaves of the trees.

    Until next week,
    Warmest Regards,

    Darlene

    Filed Under: Featured

    Our Journey to Algeria

    May 15, 2014 By Darlene at International Cuisine

    About food and culture of Algeria

    Algeria is the 11th largest country in the world, located in northwestern Africa and spreads some 920,000 square miles. It gets its name from the capital city “Algiers” located on the Mediterranean Sea. Algeria's history goes back more than 1.8 million years. The indigenous people, called Berbers, were pushed away from the coastline by their frequent invaders. She was occupied by the French in 1830 and only gained independence July 5th of 1962. Algeria's enticing neighbors include; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.

    Algerian cuisine, known for its flavorful and often spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian essentials include “ras el honout”, a North African spice mix that can contain from 8 to 100 spices and varies by region. Other common spices include saffron, ginger, cinnamon, turmeric, cumin, cilantro or coriander, garlic, onion and mint.

    Most of Algeria is a vast expanse of drifting sands in the Saharan Desert. Eighty percent of the population is Arab while the remainder is Berber. The population is predominantly Muslim, so pork is not consumed, nor is alcohol.

    Couscous is considered the national dish of Algeria. In Arabic is it pronounced “Kuskusi”. It is commonly mistaken as a grain but it is actually a pasta made with granules of durum wheat called semolina and water. The dough is pressed through a sieve to create tiny pellets. Making it from scratch is becoming a lost art, as it is easily found packaged. In Algeria they have a special cooking vessel called a Quadra el ta’am or a Couscousier. This special pot consists of two compartments, the bottom section is used to cook the sauce, meat and vegetables. The upper portion is like a colander which allows the steam to permeate the couscous, infusing the flavors of the sauce and meat below.
    Lamb is the meat most often consumed in Algeria. The most popular Algerian recipe is merguez, a special handmade spicy lamb sausage that originated along the Atlas Mountains and has worldwide notoriety.

    Another cooking apparatus used is the tadjine, handmade in parts of Algeria. It is used to cook their many specialties, especially in the western part of the country. The Algerian tadjine is different than the Moroccan tagines as it is a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use decorative tagines that look similar to the Moroccan versions but are glazed to showcase their vibrant culinary creations.

    The chosen flavors of Algeria….

    The Menu
    Appetizer
    Hmiss  (Roasted Pepper Dip)

    Algerian Red Pepper DipKesra Rakhis (Algerian Flat Bread)

    Algerian flat bread

    Soup
    Chorba/Shorba (Chicken and Chickpea Soup)

    Algerian chicken and chickpea soup
    Main Course
    Lahm Lhalou (Lamb Stew with Prunes)

    Algerian lamb and couscous

    Dessert
    Maltši Tamr (Stuffed Dates)

    Algerian stuffed dates

    For the setting, I chose the coffee table. In Algeria you would likely eat at a low to the ground table called a tbla or mida. I placed a copper basin of perfumed water on the table to wash our hands. In Algeria , the food is eaten with the thumb, forefinger and middle finger of the right hand, as the left hand is considered unclean. One should never use more than three fingers; that is considered rude and a sign of overeating. Food is always passed to the right.

    The meal began with the crispy flat bread and roasted red pepper dip, reminiscent of chips and salsa. It was refreshingly spicy. Next we tried the chicken and chickpea soup. I loved both the texture and flavors of this unique soup. Our main course was lamb stew and prunes served over couscous. We savored each sumptuous bite. We finished our meal with stuffed dates and a hot mint tea; a perfect ending to an outstanding and exotic meal.

    I leave you with a couple of Algerian proverbs:

    Lahna yegleb laghna which means, peace wins over wealth

    and

    Ki nchouf ham el nass nansa hami – When I think of the others misfortunes, I forget mine.

    Warmest regards, Darlene

    Filed Under: Featured

    Journey by Country

    Journey by country: The list of  countries we have explored in our journey. Click on highlighted link for the featured post and recipes for that country.

    Afghanistan                    Denmark

    Albania                            Djibouti

    Algeria                             Dominica

    Andorra                           Dominican Republic

    Angola                              East Timor

    Antigua and Barbuda    Ecuador

    Argentina                         Egypt

    Armenia                            El Salvador

    Australia                           Equatorial Guinea

    Austria                               Eritrea

    Azerbaijan                         Estonia

    Bahamas                            Ethiopia

    Bahrain                              ESwatini

    Bangladesh                        Fiji

    Barbados                            Finland

    Belarus                               France

    Belgium                              Gabon

    Belize                                  Gambia

    Benin                                  Georgia

    Bhutan                               Germany

    Bolivia                                Ghana

    Bosnia                                Greece

    Botswana                           Grenada

    Brazil                                  Guatemala

    Brunei                                Guinea

    Bulgaria                             Guinea Bissau

    Burkina Faso                        Guyana

    Burundi                                  Haiti

    Happy Spring

    Cambodia                               Harvesting Hope

    Cameroon                             Honduras

    Canada                                    Hungary -Inside the Roma Kitchen by Dale Beebe-Farrow

    Happy Thanksgiving

    Cape Verde

    Central African Republic     Hungary

    Chad

    Chile                                       Iceland

    China                                        A taste of India by Eliot Beebe

    Colombia

    Comoros                                  India

    Congo, Democratic Republic of

    Congo, Republic of                Indonesia

    Costa Rica                                Iran

    Cote D' Ivoire                          Iraq

    Croatia                                      Ireland

    Cuba                                          Israel

    Cyprus                                       Italy

    Czech Republic                       Jamaica

    Winter Solstice                       Japan

                                                        Jordan

    Kazakhstan

    Kenya

    Kiribati

    Korea, North

    Korea, South

    Kosovo

    Kuwait

    Kyrgyzstan

    Laos

    Latvia

    Lebanaon

    Lesotho

    Liberia

    Libya

    Liechtenstein

    Lithuania

    Luxembourg

    Macedonia

    Madagascar

    Malawi

    Malaysia

    Maldives

    Mali

    Malta

    Marshall Islands

    Mauritania

    Mauritius

    Mexico

    Mexico Part 2

    Micronesia

    Moldova

    Monaco

    Mongolia

    Montenegro

    Morocco

    Mozambique

    Myanmar

    Namibia

    Nauru

    Nepal

    Netherlands

    New Zealand

    Nicaragua

    Niger & Nigeria

    Norway

    Oman

    Pakistan

    Palau

    Panama

    Papua New Guinea

    Paraguay

    Peru

    Philippines

    Poland

    Portugal

    Qatar

    Romania

    Russia

    Rwanda

    Saint Kitts & Nevis

    Saint Lucia

    Saint Vincent & the Grenadines

    Samoa

    San Marino

    Sao Tome and Principe

    Saudi Arabia

    Senegal

    Serbia

    Seychelles

    Sierra Leone

    Singapore

    Slovakia

    Slovenia

    Solomon Islands

    Somalia

    South Africa

    Spain

    Sri Lanka

    Sudan

    South Sudan

    Suriname

    Swaziland

    Sweden

    Switzerland

    Syria

    Taiwan

    Tajikistan

    Tanzania 

    Thailand

    Togo

    Tonga

    Trinidad and Tobago

    Türkiye

    Turkmenistan

    Tuvalu

    Uganda

    Ukraine

    United Arab Emirates

    United Kingdom

    Unites States of America

    Uruguay

    Uzbekistan

    Vanuatu

    Vatican City

    Vietnam

    Yemen

    Zambia

    Zimbabwe

     

    Welcome to Internationalcuisine.com! thank you for stopping by!

    I'm thrilled to share my passion for food, travel, and cultural exploration with you. My name is Darlene Longacre and I am a culinary enthusiast turned global nomad.

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    Featured Posts

    A colorful bowl of Turkmenistan Fried Eggplant Salad

    Turkmenistan Fried Eggplant Salad Recipe

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    Ichlekli Recipe - The National Dish of Turkmenistan

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    Darlene holding a dish made with Mama Naz and her daughter in law, in Arusha, Tanzania

    Welcome to International Cuisine

    Hello my name is Darlene and thank you for stopping by!

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