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Mesfouf: A Tunisian Delight
Tunisian Mesfouf showcases North Africa’s rich culinary heritage. Families prepare this beloved dish for festive occasions, especially Ramadan and gatherings. 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.
Kufta bil batinjal Libyan Dish Recipe
Ingredients:
Meatballs (Kufta):
Ground beef or lamb
Onion (finely chopped)
Garlic
Fresh parsley or coriander
Spices: cumin, cinnamon, paprika, salt, and pepper
Batinjal (Eggplant):
Eggplants (sliced and roasted or fried)
Tomato Sauce:
Tomatoes (fresh or canned)
Tomato paste
Onion
Garlic
Spices: cumin, coriander, paprika, and cinnamon
Olive oil
Preparation:
Kufta (Meatballs): The kufta mixture begins with ground meat, usually beef or lamb, seasoned with garlic, finely chopped onion, fresh herbs (parsley or coriander), and a blend of fragrant spices such as cumin, cinnamon, and paprika. After mixing, the meat is shaped into small meatballs and either grilled or pan-fried until golden brown.
Batinjal (Eggplant): The eggplants are sliced into rounds or long strips and then fried or roasted until tender and slightly caramelized, enhancing their natural sweetness.
Tomato Sauce: The sauce is made by sautéing onions and garlic in olive oil until soft, followed by adding tomatoes, tomato paste, and spices. This forms a rich, flavourful base for the dish.
Once the tomato sauce is ready, the cooked kufta and eggplant are added to the sauce, allowing the flavours to meld together. The dish is simmered until everything is tender and infused with the aromatic spices. Kufta bil Batinjal is often served with rice or flatbread, making it a satisfying and delicious meal.
This Libyan classic is a perfect example of the country’s culinary traditions, combining simple ingredients with bold, rich flavours.
