Some cool Tunisia images:
Messa el Khir (good evening)…Tunisian night,Sahara Beach Hotel,Skanes….الجمهورية التونسية Tunisia
Captured AS SEEN… came down for evening meal and the hotel were getting ready for a traditional Tunisian night from the food which was really yummy to the entertainment… certainly a super night to remember ….
Tunisian cuisine is a blend of Mediterranean cuisine and desert dweller’s culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Tunisian food uses a variety of ingredients and in different ways. The main dish that is served in Tunisia is Couscous, made of minuscule grains that are cooked and usually served with meat and vegetables. In cooking they also use a variety of flavors such as: olive oil, aniseed, coriander, cumin, caraway, cinnamon, saffron, mint, orange, blossom, and rose water.
Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is really the name of a conical-lidded pot, although today the same word is applied to what is cooked in it.
Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine", based mainly on olive oil, spices, tomatoes, seafood (a wide range of fish) and meat from rearing (lamb).
Assortment of Tunisian pastriesCouscous is the national dish of Tunisia and can be prepared in many ways, Its also known as the best couscous of North Africa. It is cooked in a special kind of double boiler called a kiska:s in Arabic or couscoussière in French. Meat and vegetables are boiled in the lower half. The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavour of whatever is below. The usual grain is semolina. To serve, the grain is piled in the middle of a dish, and the meat and vegetables put on top. A sauce can be then poured over before serving.
Like in the rest of North Africa, couscous is served on all occasions. It is traditionally eaten with lamb, the semolina must be very fine, and the vegetables (carrots, little white cabbages, turnips, chick peas) only lightly cooked. Depending on the season, the vegetables change: there may also be cardoons, cold broad beans, or pumpkin. Unlike Moroccan tajines, a tajine in Tunisia usually refers to a kind of "quiche" made from beaten eggs and grated cheese consisting of meat and/or various vegetable fillings, prepared like a large cake and cooked in the oven.
The most sought-after seafood speciality is poisson complet: the fish is prepared, fried, grilled or sautéed, accompanied by potato chips and either normal or spicy tastira, depending on the kind of peppers used in the dish. The peppers are grilled with a little tomato, a lot of onion and a little garlic, all of which is finely chopped and served with a poached egg.
Tunisia sunset !!
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Ello Ello ! Thanx for all your support !
I had a very pleasant holiday and a lot of fun too
I have decided from spring to go with my parents in Tunisia
There i started to photograph
Pleasy try viewing large on black on this one it makes a big difference.
Highest position on explore: 103 on Sunday, February 1, 2009
Originally posted 2010-12-27 18:29:41.