Saharian Cooking

Until the Fifties this area was difficult access. The first tarred road started in Gafsa i.e. 116 km from there. People of this region lived almost in autarky. They nourished only the EC what they cultivated under the date palms: spinaches, carrots, tomatos, peppers, marrows, salad, chickpeas, broad beans... They consumed the meat only at the time of the festivals and they are not numerous. To supplement their food needs they exchanged with the nomads coming from north Tunisia, their dates against olive oil and cereals, during the season of gathering of dates. Thus their food is healthy because it contains only natural foods. Most of the time these people are vegetarians without the knowledge.

It flat of every evening and all the social categories was the couscous with green vegetables. It is wise to know that the origin of the couscous is Berber. An authentic couscous can be furnished only with only one variety of meat at the same time bus differently the saveures of the meats mixes and gives an odd taste. It y' has even restaurants which propose merguez, but in, the Maghreb, countrie of the couscous, one does not do it.

For 6 people
6 fresh tomatos cut in small pieces
2 green peppers half-compartments in small squares
2 salted sweet peppers cut in small squares
1 chopped onion
50 G of parsley finely cut
3 hard-boiled eggs half-compartments in of four
1/2 spoon with paprika coffee
3 salt pinches
1 lemon
2 spoon with olive oil soup

Mix in a dish, tomatos, sweet peppers, onions, parsley, paprika, salt, and oil. Sprinkle with lemon and place the quarters of hard-boiled eggs at your suitability.

In spite of difficult conditions, the farm labourers, made desert, a small paradise.

For 6 people
500 G of fine couscous
2 kg of spinach
200 G of onions
6 potatoes
3 pumpkin zucchinis or 200g
200 G of soaked chickpeas
3 sweet peppers or peppers
4 fresh tomatos
1/2 spoon with paprika coffee
1 spoon with salt coffee
2 pepper pinches
4 spoons with olive oil soup
1/4 of liter of water

Heat oil in the pot of the couscoussier , add chopped onions and let cook during 1 minute, add crushed tomatos, spinaches, chickpeas, paprika, salt, pepper, and water.
Heat oil in the pot of the couscoussier , add chopped onions and let cook during 1 minute, add crushed tomatos, spinaches, chickpeas, paprika, salt, pepper, and water.
In a pot mix the couscous with 6 spoons of cold water, 2 spoons with olive oil, place it in the top of the couscoussier and make cook with average fire, during 30 minutes. Pour the couscous in a pot, gently crush it with a ladle or a spoon with wood, to run it with the hand in order to detach seeds well.
Add potatoes and zucchinis to other vegetables in the bubble, give the couscous in the top of the couscoussier and let cook with average fire during 30 minutes. Withdraw fire, let rest while you add sweet peppers in the pot. Mix the couscous with a pepper pinch, pour it in a dish, furnish it with vegetables and sprinkle it spinaches.
To be useful hot.