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Lablabi is a thick soup made with chickpeas and garlic Location of Tunisia. Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity.
At the end of the 19th century, Tamazight (or Berber) was apparently well established and spoken through the island. It was then possible to connect the dialect of Djerba to other Berber-speaking areas of Maghreb, and many orientalists like Adolphe de Calassanti Motilynski or René Basset (father of André Basset) were able to collect data, in particular tales and legends in vernacular.
A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2]
Tunisians (Arabic: تونسيون Tūnisiyyūn, Tunisian Arabic: توانسة Twènsa [ˈtwɛːnsæ]) are the citizens and nationals of Tunisia in North Africa, who speak Tunisian Arabic and share a common Tunisian culture and identity.
1992: El Douar , text by Abdelkader Jerbi and Hussein Mahnouch; 1993: El Assifa (The storm), text by Ahmed Ameur Tounsi and Abdelkader Jerbi; 1995: El Hassad (Desire) with Moncef Baldi and Abdelhakim Alimi; 1998–2001: Souloukiyet (Behavior) with Boubaker El Euch and text by Belgacem Thabet; 2000: Ya Zahra Fi Khayali (Oh!
Djerba (/ ˈ dʒ ɜːr b ə, ˈ dʒ ɛər b ə /; Arabic: جربة, romanized: Jirba, IPA: ⓘ; Italian: Meninge, Girba), also transliterated as Jerba [2] or Jarbah, [3] is a Tunisian island and the largest island of North Africa at 514 square kilometers (198 sq mi), in the Gulf of Gabès, [2] off the coast of Tunisia.
Official Journal of the Republic of Tunisia (الرائد الرسمي للجمهورية التونسية), also abbreviated JORT, is the official biweekly published by the Tunisian state in which are recorded all legislative events (laws and decrees), regulations, and official statements legal publications.
Albert Henri Roux OBE (8 October 1935 – 4 January 2021) was a French restaurateur and chef. He and his brother Michel operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars.