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Traditionally, Tunisians exchange bowls of Assidat Zgougou among neighbors and family members on the Mūled, thus rendering decoration as important as the taste.Many use all sorts of seeds and nuts, ground or whole, to vary the forms and colors of the decoration.
Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.
Bambalouni (Arabic: بمبالوني), also referred to as bambaloni, is a sweet Tunisian donut. It can be made at home or bought from fast food shops. It is prepared with a flour dough fried in oil. The bambaloni is eaten sprinkled with sugar or soaked in honey. [1] It can be eaten at any time of day. [2]
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A recipe for asida that adds argan seed oil was documented by Leo Africanus (c. 1465–1550), the Arab explorer known as Hasan al-Wazan in the Arab world. [2] According to the French scholar Maxime Rodinson , asida were typical foods among the Bedouin of pre-Islamic and, probably, later times.
[5] [6] Some recipes, such as the BBC Good Food and Mary Berry recipe, top the cake with marzipan holly leaves and berries instead of marzipan fruits. [7] [5] An early recipe does not include the chocolate and marzipan topping. [8] The port city of Tunis was known for exporting North African fruits. [5]
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Fish couscous is a Tunisian specialty and can also be made with octopus, squid or other seafood in a hot, red, spicy sauce. Couscous can also be served as a dessert. It is then called Masfuf. Masfuf can also contain raisins, grapes, or pomegranate seeds.