#arab cuisine

[send-up-my-heart-to-you]

imagine being an arab who doesn’t like waraq enab

[mashounen1945]

Traducción al castellano / Spanish translation:

@spaceshipsandpurpledrank:

[Posteó un video de TikTok hecho por "zestyz_official", mostrando en proceso de preparación de kofta de carne en pan de pita [link: https://www.tiktok.com/@zestyz_official/video/7134374274067959082]. El texto del video dice "Punto de vista: le pediste hamburguesas a tu madre árabe".]

@cannibalfilmphd:

Eso de ahí es una muy buena hamburguesa con el intrigante agregado de especias de Medio Oriente 👀👀👀 (y como todos sabemos, la variedad es el sabor de la vida, y el sabor es la variedad de la comida). También me intriga cómo puso la hamburguesa dentro del pan de pita (¿Es eso pan de pita?), lo cual lo convierte en una especie de "panini de hamburguesa". Tiene buena pinta, voy a tener que probarlo.

@raindearreindeer:

Quiero hacer esto para mi familia, pero mi mamá sospecha bastante de la carne si no está bien cocida (es decir, ridículamente seca), así que me pregunto cómo cocinarla lo suficiente sin quemar el pan.

@vergess:

Puedes cocinarlo en un pan de pita muy fino con una fina capa de carne picada -ya sea de ternera o de cordero- para que la carne se cocine completamente en solo 1 minuto por lado. Pero además, la carne roja queda "bien cocida" a 72 grados Celsius (o 160 grados Fahrenheit); para la carne blanca, la temperatura es 75 grados Celsius (o 165 grados Fahrenheit). En cuanto al pan, en realidad ni siquiera se tuesta hasta los 123 grados Celsius (o 255 grados Fahrenheit). Entonces, si preparas estas hamburguesas de tamaño completo en una sartén a fuego medio-bajo, o en un horno a 150 grados Celsius (o 300 grados Fahrenheit), tardará unos 20 minutos en cocinarse en vez de tardar sólo 3 minutos, pero definitivamente no quemará el pan y la carne quedará muy bien cocida. Aquí está la receta al horno que sugerí en otra parte del post: https://www.tasteofbeirut.com/kafta-in-pita/

@devilsuncomet:

Tengo curiosidad por saber cuáles son las especias/condimentos para la carne, tengo tantas ganas de hacer esto yo mismo.

@vergess:

Siempre tiene perejil fresco y el "sabaa baharat", la mezcla de siete especias libanesa. En el vídeo de TikTok, también hay cebolla, ajo y jalapeño. Mucha gente también le pone tomate o pasta de tomate. Mi mezcla favorita de siete especias tiene canela, pimienta negra, comino, clavo de olor, cilantro, pimienta de Tabasco o nuez moscada, y jengibre o cardamomo, todo en partes iguales. Pero a decir verdad, siempre y cuanto tenga los primeros cuatro, los demás pueden depender de ti. Hay quienes usan pimentón y cúrcuma, hay quienes usan zumaque y menta... Es algo muy variable. Además, si no quieres hacer la mezcla vos mismo, un buen "garam masala" (otra mezcla de especias, pero del Sudeste Asiático en vez de Medio Oriente) tendrá todas estas especias y algunas más, y es un excelente sustituto listo para usar.

@earhartsease:

Téngase en cuenta que acá se habla de las semillas del cilantro, no sus hojas: la semilla de cilantro es increíble, huele como un Paradise Lemon y queda muy bien con las gachas y con la avena. Somos parte de la gente que no puede consumir las hojas, pero las semillas son realmente deliciosas y fragantes.

@agnesmontague:

"Internet Shaquille" hizo un video súper accesible acerca de cómo hacer esta comida, incluida la mezcla de especias y qué usar si no puedes acceder a los ingredientes exactos. Este es el link: https://www.youtube.com/watch?v=1K45Fr4gXyM Tiene consejos bastante similares a lo que otros usuarios acá dijeron anteriormente, salvo que todo está en un único video útil como referencia.

[thejoyofseax]

Why We Can't Have Medieval Food

I noted in a previous post that I'd "expand on my thinking on efforts to reproduce period food and how we’re just never going to know if we have it right or not." Well, now I have 2am sleep?-never-heard-of-it insomnia, so let's go.

At the fundamental level, this is the idea that you can't step in the same river twice. You can put your foot down at the same point in space, and it'll go into water, but that's different water, and the bed of the river has inevitably changed, even a little, from the last time you did so.

Our ingredients have changed. This is not just because we can't get the fat from fat-tailed sheep in Ireland, or silphium at all anywhere, although both of those are true. But the aubergine you buy today is markedly different to the aubergine that was available even 40 years ago. You no longer need to salt aubergine slices and draw out the bitter fluids, which was necessary for pretty much all of the thing's existence before (except in those cultures that liked the bitter taste). The bitterness has been bred out of them. And the old bitter aubergine is gone. Possibly there are a few plants of it preserved in some archive garden, or a seed bank, or something, but I can't get to those.

We don't really have a good idea of the plant called worts in medieval English recipes. I mean, we know (or we're fairly sure) it was brassica oleracea. But that one species has cultivars as distinct as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan (list swiped from Wikipedia). And even within "cabbage" or "kale", you have literally dozens of varieties. If you plant the seeds from a brassica, unless you've been moderately careful with pollination, you won't get the same plant as the seeds are from. You can crossbreed brassicas just by planting them near each other and letting them flower. And of course there is no way to determine what varietal any medieval village had, a very high likelihood that it was different to the village next door, and an exceedingly high chance that that varietal no longer exists. Further, it only ever existed for a few tens of years - before it went on cross-breeding into something different. So our access to medieval worts (or indeed, cabbage, kale, etc) is just non-existant.

Some other species within the brassica genus are as varied. Brassica rapa includes oilseed rape, field mustard, turnip, Chinese cabbage, and pak choi.

We have an off-chance, as it happens, of getting almost the same kind of apple as some medieval varieties, because apples can only be reproduced for orchard use by grafting, which is essentially cloning. Identification through paintings, DNA analysis, and archaeobotany sometimes let us pin down exactly which apple was there. But the conditions under which we grow those apples are probably not the same as the medieval orchard. Were they thinned? When were they harvested? How were they stored? And apples are pretty much the best case.

Medieval wheat was practically a different plant. It was far pickier about where it would grow, and frequently produced 2-4 grains per stalk. A really good year had 6-8. In modern conditions, any wheat variety with less than 30 grains per stalk would be considered a flop.

Meats are worse. Selective breeding in the last century has absolutely and completely changed every single species of livestock, and if you follow that back another five centuries, some of them would be almost unrecognisable. Even our heritage breeds are mostly only about 200 years old.

Cheese, well. Cheese is dependent on very specific bacteria, and there are plenty of conditions where the resulting cheese is different depending on whether it was stored at the back or front of the cave. Yogurts, quarks, skyrs, etc, are also live cultures, and almost certainly vary massively. (I have a theory about British cheese here, too, which I'll expand on in a future post)

So, even before you go near the different cooking conditions (wood, burnables like camel and cow dung, smoke, the material and condition of cooking pots), we just can't say with any reliability that the food we're making now is anything like medieval people produced from the same recipe. We can't even say that with much reliability over a century.

Under very controlled conditions, you could make an argument for very specific dishes. If you track down a wild mountain sheep in Afghanistan, and use water from a local spring, and salt from some local salt mine, then you can make a case that you can produce something fairly close to the original ma wa milh, the water-and-salt stew that forms the most basic dish in Arabic cookery. But once you start introducing domestic livestock, vegetables, or even water from newer wells, you're now adrift.

It is possible that some dishes taste exactly the same, by coincidence. But we can't determine that. We can't compare the taste of a dish from five years ago, let alone five hundred, because we're only just getting to a state where we can "record" a taste accurately. Otherwise it's memory and chance.

We've got to be at peace with this. We can put in the best efforts we can, and produce things that are, in spirit, like the medieval dishes we're reading about. But that's as good as it gets.

[morethansalad]

Panjiri / Punjabi Wintertime Dessert (Vegan)

[indischwindisch]

Mussakhan (The national dish of Palestine)

Oven roasted chicken with lots of onion and olive oil, served on a bed of flatbread. This recipe is a sure crowd pleaser, that's not only pleasing to the eye but a treat for the tastebuds as well.

Oven roasted chicken with lots of onion and olive oil, served on a bed of flatbread. This recipe is a sure crowd pleaser, that’s not only pleasing to the eye but a treat for the tastebuds as well. I first made Mussakhan on my birthday a few months ago as a part of the Palestinian menu that I put together for my friends. Palestinian cuisine has always fascinated me, but when things got ugly in…

[beta-lactam-allergic]

I've seen Arabs try to claim that Jewish people stole Hummus from them even though the evidence says otherwise. I don't think there's anything wrong with adding parts of other people's cuisines into your own. Who cares if purists call it "cultural appropriation". Every ethnic group borrows new foods from other people, every culture's cuisine would be poorer without the back & forth borrowings over hundreds, even thousands of years. I dare the purists to look at the embrace of potatoes, sweet potatoes, chilli, capsicum & tomatoes by Old World cuisines from Ireland to China & then tell me again why they think cultural exchange of food is a bad thing. I just don't like Arab hypocrisy on this front. You can enjoy food & have it in your cuisine without claiming to have invented it.

The dish was present in the Levant well before the Arab invasions. We know the Arameans, Phoenicians, Jews, Greeks & Copts were all eating Hummus before the Arab Invasions. The only questions are (1) Which of these groups invented it & (2) Which group did the Arabs acquire it from. No matter the answer to these questions, Jewish people couldn't have stolen it from the Arab world as they began eating it centuries before Arabs did.

I'm not going to speculate on Question 1 as there isn't enough information left to even make an educated guess. Pick a group & you have a 20% chance of being right & an 80% chance of being wrong.

Question 2 we can narrow down to either the Arameans or Jewish people. The Arabic word "hummus" is a borrowing from Aramaic, which rules out the Greeks (the former Seleucid colonies that became the Decapolis were still mostly Greek-speaking at the time of the Arab invasions, so we couldn't use modern linguistic geography to rule Greeks out), Copts & Phoenicians. It doesn't rule out Jews as Hebrew had already become a mostly liturgical language & a trade language between different Jewish communities rather than an everyday language by that point. The Jewish people in the Levant at that time were mainly Aramaic Speakers & I wouldn't be surprised if the Jewish tribes in the Hejaz during the time of Mohammed also used Aramaic in addition to Arabic & Mishnaic Hebrew.

Once again there's nothing bad about the Arabs gaining hummus from another culture. The only thing here I disagree with is the sheer chutzpah they have in claiming to have invented it & telling Israelis that they aren't allowed to enjoy it

the most devastating thing about the rhetoric a lot of gentiles use saying israeli jews “have no culture” or are “stealing” culture/music/food/etc from the surrounding countries is that for a lot of these jews that is their last connection to the places they lived for thousands of years. these jews didn’t “steal” anything, they were eating hummus and using the maqam system and speaking arabic alongside their arab neighbors for millennia and simply took it with them when those neighbors violently expelled them. like what did you expect them to do?

because i think the answer is that you believe jews never truly had a claim to any of that. you think we are (at best) guests (and at worst leeches) wherever we go. perpetual strangers who come from nowhere and belong nowhere. perhaps you’ll be gracious enough to let us live in your guest room for a while, maybe even a few generations, cook us food, sing music with us, (maybe it’s by choice, a cultural exchange, but maybe it’s that you won’t let us cook our own food or sing our melodies) but if one of us in a completely different house does something you don’t like, you drag us out the front door by the hair, keep all our stuff, and ban us from your house. we move onto the next house. now the recipes our kids know are the ones we made with you, the melodies we know are ones we sang with you, and maybe the next house who lets us stay there allows us to make that food and sing those melodies. and maybe there are other people there who know variations of those recipes and melodies. what right do you have to barge into our new house and tell us to stop singing and making food?

we are from everywhere and nowhere. we are supposed to be everywhere but where we are, doing and eating and singing everything but what we are. your holy books (that you got from us) teach you to love the stranger. but we are not strangers to you. we are you. we are a reflection of you, of everything you don’t like about you, and that’s why we don’t belong anywhere. that’s why we can’t have what you think is rightfully yours, because if we don’t have it anymore then maybe we won’t look so much like you and it’ll be easier the next time you have to drag us out by the hair.

[philoursmars]

Une longue série sur la bouffe, deuxième service ! Passons aux spécialités. Ici la cuisine d'Afrique du Nord.

Douai, resto "Le Baloua" : tajine

Martigues : le tajine de mon frère (et, encore une fois, comme on est d'origine espagnole pied-noir d'Oran,....)

voir 1, avec Angela et Isa, très satisfaites de leur tajine !

idem, mais tajine poulet-amandes

Bondues (Nord), chez ma cousine (explication ? voir 2 !) : tajine avant mon hospitalisation pour ma prothèse de genou

de nouveau, au "Baloua", Angela coupe une pastilla au pigeon !

voir 2 : mais cette fois, mon frère présente sa pastilla !

[mycolourfullworld]

Here are some facts about the Moors in Europe: They ruled Spain and Portugal 754 years before the fall of the Mali Empire.

1. The Moors brought a wide variety of new fruits and vegetables to Europe.

The Moors brought many new fruits and vegetables to Spain and Europe that were considered exotic novelties at the time. These products included pomegranates, peaches, lemons, oranges, saffron, cotton, rice, silk, sugar cane, and a variety of other fruits and vegetables. Even though they are commonplace today, the Spanish at the time considered these objects to be almost alien. Several centuries later, they are still important components of Spanish food and production.

2. The Moors Developed Far More Rapidly Than Medieval Europe

The Arabs had an advanced civilization known for its architecture, science, mathematics, and exploration when they conquered the Iberian Peninsula. When the Moors arrived in Spain, they brought with them architectural innovations that astounded European stonemasons. The Alhambra, a fortress and palace complex in Granada, Spain, is one of the most stunning examples of Moorish architecture. Its construction started in 1238, and its grandeur and beauty far outstripped those of any comparable palace. It is still one of the palaces of the Islamic world that has been preserved the best today.

3. Chess Became Popular Across Europe Because of the Moors

Chess has been played for more than 1,500 years, but the Moors brought the game in its present form to Europe. The Moors brought chess to Spain after it had spread from India to the Arabic world. It spread through Europe's courts and society very quickly after it gained popularity. Chess was a well-liked game of strategy and endurance in medieval Spain. Chess was first mentioned in writing in Spain in the Catalan Testament in 1010 AD.

4. The Moors Took Their Hygiene Very Seriously.

A Moor, according to a catchphrase, "would rather go without bread than without soap." The Moors were known for their love of cleanliness. Due to their customs and the demands of their religion, the Moors valued cleanliness and often bathed; in the Moorish town of Cordoba, there were about 900 public baths. This made it possible to maintain proper hygiene at a time when plumbing and running water were still uncommon. Some sources also assert that the Moors introduced some kind of soap to Europe, ushering in a new era of hygiene.

5. The Moors Placed a High Value on Education

The Moors placed a high value on education and made sure that everyone in their realm had access to it. This was in stark contrast to medieval Europe, where education was only available to the richest nobles and clergy and where 90% of the populace was still illiterate. In fact, there have even been instances of European Kings who are illiterate. The Moors founded 17 prestigious universities in Spain, including ones in Cordoba, Malaga, Granada, Seville, Toledo, and Almeria.

6. Many Moorish Words Are Still Used Today in Spanish and English

The Moors introduced new ideas and words to Europe after they arrived, and these quickly assimilated into the common language. Up to 4,000 words in the Spanish language have Arabic roots, including algebra, checkmate, and influenza. Cipher, alcohol, chemistry, typhoon, orange, alkaline, cable, and nadir are additional examples.

7. The Moors Were Very Resourceful

The old Roman irrigation systems that the Moors discovered in Iberia had great potential, so they quickly adopted, improved, and revived them. This increased agricultural productivity and boosted the economy. Additionally, they were able to grow new crops they had brought, including figs, dates, apricots, lemons, and oranges. Thanks to the Moors' creative irrigation methods, Spain quickly rose to become one of Europe's top producers of crops.

8. The Moors brought significant Changes to Spanish Cuisine

For Europeans, spices were an uncommon commodity, and their cuisine was frequently regarded as bland. By bringing over hundreds of unusual spices, fresh recipes, and cutting-edge cooking techniques, the Moors altered that. We still eat a variety of wonderful dishes as a result of this culinary revolution. The spice markets of the Moors were renowned for their variety and provided options for chefs of all types. These medieval markets must have had the most amazing sights and smells.

[fieryfunkiman]

Jordanian of Palestinian origin here, and I’mma just say maftoul with chicken and those hummuses(?) (Idk how to do their plural in English lol) is something amazing in winter times when it’s cold as can be outside. Just wanna share positive food takes

Israeli couscous is actually different from Palestinian couscous (maftoul) in that they make it from wheat whereas we make it from bulgur. Actually maftoul is ONLY made by palestinians, not by any other group of people, not even within the levant, and we have hand mills that's used to make the maftoul.

[promoteme]

Discover the culinary wonders of Upland Bistro! From mouthwatering pasta to authentic Italian cuisine and savory Mexican dishes, we've got it all. Join us for a dining experience you won't forget. #UplandBistro #CulinaryExperience

[giorgio52fan]

HUMMUS - A Traditional Arabic Delicacy

HUMMUS - A Traditional Arabic Delicacy

Hummus, a creamy and flavorful dip, has gained immense popularity around the world in recent years. Originating from the Middle East, particularly from Arabic cuisine, hummus has become a beloved staple in many households and restaurants worldwide. In this article, we will delve into the rich history, ingredients, preparation, and cultural significance of hummus. Hummus, o baie cremoasă și…

[casablancacardiff]

Authentic Arabic cuisine Cardiff | casablancacardiff.com

Experience the Flavors of Morocco and the Mediterranean at Casablanca

Welcome to Casablanca, located at 159 City Rd, Cardiff CF24 3BQ, where we bring the vibrant flavors of Morocco and the Mediterranean right to your table. Whether you’re seeking a hearty breakfast, a traditional Moroccan feast, or a quick and convenient takeaway, Casablanca is your premier destination for authentic dining in Cardiff.

Authentic Moroccan Dining in Cardiff

At Casablanca, our menu celebrates the rich culinary traditions of Moroccan cuisine. From tender, slow-cooked tagines to perfectly grilled kebabs, each dish is prepared with authentic ingredients and techniques that transport you straight to the heart of Morocco. Enjoy bold spices, fresh herbs, and the unmistakable warmth of Moroccan flavors with every bite.

A Diverse Mediterranean and Middle Eastern Menu

We’re more than just a Moroccan restaurant. Our menu features a variety of Arabic, Lebanese, and Persian dishes, offering something for everyone. Savor classic Lebanese favorites like hummus, falafel, and tabbouleh, or try our Persian specialties such as saffron-infused rice and flavorful grilled meats. It’s a true celebration of Middle Eastern and Mediterranean cuisine in Cardiff.

Start Your Day with a Mediterranean Breakfast

Begin your morning with Casablanca’s unique Mediterranean breakfast options, featuring freshly baked breads, aromatic teas, and traditional breakfast dishes that are as satisfying as they are flavorful. Whether you’re searching for a quick breakfast or a relaxed Cardiff brunch spot, our menu promises a delicious start to your day.

Flexible Dining Options to Suit Your Lifestyle

Whether you’re dining in, grabbing a takeaway, or ordering delivery, Casablanca makes it easy to enjoy our dishes your way. Our convenient Moroccan takeaway in Cardiff and food delivery services ensure you can savor our cuisine wherever you are.

Why Choose Casablanca?

Authenticity: Every dish reflects traditional recipes and cooking methods from Morocco and the Middle East.

Diverse Menu: From Moroccan classics to Lebanese and Persian favorites, there’s something for everyone.

Convenience: Located on City Road, with options for dine-in, takeaway, and delivery.

Warm Hospitality: Our cozy atmosphere and friendly service bring the essence of Moroccan culture to life.

Casablanca: Cardiff’s Premier Destination for Moroccan and Mediterranean Cuisine

Whether you’re looking for a cozy Moroccan restaurant in Cardiff, authentic Lebanese dishes, or a unique Mediterranean breakfast experience, Casablanca is here to delight your senses. From family dinners to solo meals, we promise a memorable culinary journey every time you visit.

Join us at 159 City Rd, Cardiff CF24 3BQ, or place your order today for the best in Moroccan food delivery in Cardiff. Let Casablanca be your gateway to the flavors of Morocco and the Mediterranean.

[altamr]

Savor the Royal Taste of Mutton Noorani Kabab at Al Tamr

Indulge in the regal flavors of Mutton Noorani Kabab, a majestic addition to the culinary repertoire at Al Tamr in Howrah. Crafted with precision and passion, this dish embodies the opulence of royal Mughal kitchens, offering our guests a taste of history with every bite.

The Legacy of Mutton Noorani Kabab

Mutton Noorani Kabab is more than just a dish—it’s a celebration of rich flavors and aromatic spices. Traditionally reserved for special occasions in royal courts, this kabab is made from the finest cuts of mutton, marinated in a unique blend of herbs and spices that include saffron, cardamom, and cloves. The result is a tender, flavorful kabab that melts in your mouth and leaves a lasting impression.

Craftsmanship in Every Bite

At Al Tamr, the preparation of Mutton Noorani Kabab is an art. Each piece of meat is carefully selected and marinated for hours to ensure that the spices penetrate deeply and evenly. The marinated mutton is then skewered and cooked slowly in a tandoor, allowing the meat to cook perfectly while retaining its juiciness and absorbing the smoky flavors of the clay oven.

A Dining Experience Like No Other

Serving Mutton Noorani Kabab at Al Tamr is an experience designed to enchant. Presented on a sizzling platter with a garnish of fresh lime and onion rings, this dish not only satiates your hunger but also delights your senses. The rich aroma and the sizzle of the kabab as it arrives at your table set the stage for a memorable meal.

Perfect Pairings

To enhance your dining experience, pair the Mutton Noorani Kabab with a side of buttery naan or aromatic biryani. Complement your meal with a glass of our house red wine, which beautifully offsets the richness of the mutton.

Join Us at Al Tamr

We invite you to Al Tamr to experience the luxurious taste of Mutton Noorani Kabab. Whether it’s a celebration, a romantic dinner, or a desire to explore exquisite flavors, this dish promises to deliver a royal feast. For reservations, please call us at 91 9123608838 or visit our website at www.thealtamr.com. Delight in the opulence of Mughal dining at Al Tamr.

[sliceofspiceadilade]

Discover the Rich Flavors of Arabic Cuisine at Slice of Spice

Welcome to Slice of Spice, your go-to destination for an authentic and unforgettable Arabic culinary experience. Our restaurant is dedicated to bringing you the rich, diverse flavors of the Middle East, prepared with the finest ingredients and traditional recipes that have been passed down through generations.

A Culinary Journey Through the Middle East

At Slice of Spice, we pride ourselves on offering a menu that captures the essence of Arabic cuisine. Our dishes are a harmonious blend of spices, textures, and flavors that tell a story of a rich culinary heritage. From the moment you walk in, you'll be greeted by the inviting aroma of freshly prepared food and the warm, hospitable atmosphere that is synonymous with Middle Eastern culture.

Our Signature Dishes

- **Shawarma:** Our succulent shawarma is marinated in a blend of spices and slow-cooked to perfection, served with fresh vegetables and our homemade garlic sauce.

- **Kebabs:** Whether you prefer chicken, lamb, or beef, our kebabs are grilled to juicy perfection, seasoned with traditional herbs and spices.

- **Falafel:** Crispy on the outside and tender on the inside, our falafel is made from a blend of chickpeas and fresh herbs, perfect for vegetarians and meat-lovers alike.

- **Hummus and Baba Ganoush:** Our creamy hummus and smoky baba ganoush are the perfect starters, served with warm, freshly baked pita bread.

 An Authentic Dining Experience

At Slice of Spice, we believe that dining is not just about the food, but also about the experience. Our restaurant is designed to transport you to the Middle East, with traditional decor, ambient music, and attentive service that makes you feel right at home.

Join Us Today

Whether you're looking for a casual meal with friends or a special dinner with family, Slice of Spice offers a dining experience that is both authentic and memorable. Come and explore the rich, aromatic flavors of Arabic cuisine and let us take you on a culinary journey through the Middle East.

Visit us today at Slice of Spice and experience the true taste of Arabic hospitality. We look forward to serving you!

Contact Us

Address :-  67A Holbrooks Rd, Flinders Park SA 5025

Phone Number :-  0403 792 912

[les-delices-dorient]

Batbouts Poulet

Le batbout marocain font partie de ces pains intégrant de la semoule comme la galette kesra ou la crêpe baghrir (plus connu sous le nom de « 1 000 trous »). Simples à fabriquer, ils sont traditionnellement cuits dans un plat à tajine ou à la poêle, sans ajout de matière grasse. À la clef : un pain de table moelleux et savoureux, à déguster en version sucrée ou salée, à tout moment de la journée. Ils accompagnent parfaitement une soupe épicée comme la chorba, un tajine ou tout autre plat en sauce. En format individuel, ils s’utilisent comme des buns à garnir, façon chapati tunisien.