Mesfouf Traditional Tunisian Dish

Mesfouf: A Tunisian Delight

Mesfouf traditional Tunisian dish showcases North Africa’s rich culinary heritage. Families prepare this beloved dish for festive occasions, especially Ramadan and gatherings. Mesfouf traditional Tunisian dish is simple yet flavourful, Mesfouf offers a unique take on sweetened couscous.

Light and Fluffy Couscous

Couscous, a staple in Tunisia, forms the base of Mesfouf. Steaming the semolina wheat multiple times creates its signature light and airy texture. Fluffing the grains between each steaming keeps them separate and soft.

Sweet and Nutty Additions

Dried fruits like raisins, dates, and figs bring natural sweetness. Soaking them in water or orange blossom water softens their texture and enhances their flavour. Ground almonds or other nuts add a satisfying crunch and richness.

Aromatic Seasoning

Sugar and cinnamon infuse Mesfouf with warmth and sweetness. A drizzle of olive oil or butter enhances the flavour. Some variations include orange blossom or rose water, adding a fragrant aroma. Chickpeas occasionally appear in the dish, balancing the sweetness with a subtle savoury touch.

How to Enjoy Mesfouf

Mesfouf tastes best when served warm but works well at room temperature too. Many enjoy it with laban (fermented milk) or a glass of mint tea. The creamy or refreshing pairing complements the sweetness, creating a perfectly balanced Tunisian treat.

Here’s a simple recipe to make Mesfouf:

Ingredients:

2 cups fine couscous
1/4 cup unsalted butter or olive oil
1/2 cup raisins or sultanas
1/4 cup blanched almonds, toasted and chopped
1/4 cup pine nuts or pistachios, toasted
2 tablespoons sugar (optional, adjust to taste)
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1-2 tablespoons orange blossom water (optional)
1 cup milk or water (for steaming)

Instructions:

Prepare the Couscous:

Place the couscous in a large bowl, and sprinkle it with a little water to moisten (about 1/4 cup).
Rub the couscous grains between your hands to separate them. Let it sit for about 10 minutes to absorb the water.

Steam the Couscous:

Use a steamer or a couscoussier. Fill the bottom part of the steamer with water and bring it to a boil.
Place the couscous in the top part of the steamer (make sure it’s perforated) and steam for about 20-25 minutes, until the couscous is fluffy. You can add the raisins to the couscous during the last 5 minutes of steaming to soften them.

Fluff the Couscous:

Once steamed, transfer the couscous to a large bowl.
Add the butter (or olive oil) to the hot couscous and mix well until the butter is melted and the couscous is well-coated.
If using, sprinkle the sugar and cinnamon over the couscous and mix thoroughly.

Add Flavourings:

Stir in the toasted almonds, pine nuts, or pistachios.
If using, drizzle the orange blossom water over the couscous and mix again.

Serve:

Mesfouf is typically served warm. You can add a little more butter or olive oil before serving if desired.
It’s often accompanied by milk or buttermilk on the side.

Enjoy your Mesfouf as a sweet breakfast treat or a festive dessert!