Winter warm menu
This menu is selected since it has very similar points with Japanese cuisine. It is eaten mostly in Winter. Samusa and soup are also famous during Ramadan.
It is among the first dishes I learned in my life. I selected this dish because although it has the same name of the Indian salty Samusa, the preparation and the taste is different.
【レシピ】
=== Mermaid mother salad(にんじんのサラダ：オッミク・フリヤ)
ニンジンを沸騰させた後、チュニジアのスパイスを加えて打ち砕きます。これは、チュニジアで冬に食べる典型的なのサラダです。
Carrots are boiled and then smashed with Tunisian spices. This is a typical winter salad in Tunisia.
=== Bird tongue soup(鳥舌のスープ：チョルバ・リセヌ・アスフル)
パスタのスープです。小さなパスタは、鳥の舌の形をしています。このスープは、トマトソースや鶏肉や魚のいずれかで作ります。チュニジアではほとんどの人が作ります。このスープの面白いところは、一番目に特別なパスタを準備することと、二番目に名前が面白いところだと思います。
It is a pasta soup. The tiny pasta has the shape of bird tongue. It is made of tomato sauce and either chicken or fish. Almost all Tunisian cook this soup.I think this soup is interesting first because it is an original way to prepare pasta and second the name is funny.
=== Djerbian steamed squid(ジェルバ島の蒸しイカ：カラマ・フィル・ケスケス)
The squids are mainly filled with rice and parsley and then steamed. This dish is famous in my home island Djerba. This dish fits Japanese taste since it contains sea food and rice.
=== Tunisian Samusa(チュニジアのサムサ)
このお菓子は、アーモンドや他のナッツをブリック生地や春巻き生地に巻き、揚げます。揚げた後にシロップでコーティングします。このデザートは、主にラマダン、断食の間に食べます。これは私の人生で最初に学んだ料理です。インドのおいしいサモサと同じ名前を持っていますが、準備と味が違うので、私はこの料理を選びました。
Those sweets are prepared using brik paper or Harumaki paper filled with almond or other nuts, then fried and finally coated in syrup. This dessert is mainly eaten during Ramadan, the fasting month.