|
Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians, French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. A tagine in Tunisia, is very different from the Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah. Pork is not traditionally used since its consumption is forbidden in the Sharia, the religious laws of Islam. The openness to trade and tourism also brought international cuisines, like the Chinese, Indian, japanese cuisine, or fast-food. Moreover, the intensification of commercial exchanges with Europe and the rest of the world, makes available products until then, unknown or unusual. Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood and meat. ==Ingredients== Unlike other North African cuisine, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of spices commonly sold together, a paste containing the same spices, or the most important ingredient in the sauce which takes its name from the spices used. Westernised harissa almost always uses red chilies because of the trouble obtaining "black cumin" which is significantly different from standard cumin. Black cumin is readily available in the mediterranean and middle east and there are many people that say harissa is only "real" if it contains black cumin rather than chilies, which are not native to the region.〔(【引用サイトリンク】 title=Capsicum annuum (chilli pepper) )〕 Other common spices include cumin or cumin seeds, garlic, caraway seeds, coriander seeds, and paprika or smoked paprika. A recipe for the sauce includes red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However, when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like harissa or chili peppers, the tomato is also an ingredient integral to the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which feature prominently in Tunisian cooking. Tunisian culinary ingredients include the following typical elements: * Condiments and flavorings: ''harissa'', rose water, orange blossom water, jasmine water and geranium water. * Eggs. * Farm animals: lamb, veal, beef, camel and chicken. * Fish and seafood: tuna, squid (calamari), octopus, anchovies, eel, sardines, mackerel, red snapper, sea bream, sea snails and sea bass. * Fruits: lemon, oranges, figs, dates, olives, apricots, pomegranates and quince. * Herbs: parsley, cilantro, mint, basil, rosemary, oregano, bay leaves and thyme. * Nuts: hazelnuts, almonds, chestnuts, pine nuts and peanuts. * Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves. * Vegetables: onions, bell peppers, carrots, chickpeas, tomatoes, capers, celery, turnips, potatoes, chili peppers, cucumbers and eggplants. * Other popular ingredients: honey. Tunisians also produce grapes, wheat, barley and orchard fruits, which made into wines (Chateau Mornag of the Tunisian wines), beers (Celtia, Berber or the Stella brand - now owned by Heineken of the Netherlands), brandy (Boukha - fig liqueur, Tbibanine - herbal date liqueur, or other liqueurs made from pomegranates, dates, lotos (jujube), carobs or prickly pears), and apple ciders. Scented waters with dark rose or blossom petals, similar to agua fresca with flowers, have been called "scents from heaven". Tabil, pronounced "table" is a word in Tunisian Arabic meaning "seasoning " (similar to 'adobo' in Spanish) and now refers to a particular Tunisian spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is one of the spice mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada. Today, tabil, closely associated with the cooking of Tunisia, features garlic, cayenne pepper, caraway seeds and coriander pounded in a mortar, then dried in the sun. It is often used in cooking beef, veal and game. Thanks to its long coastline and numerous fishing ports, Tunisia offers an abundant and varied selection of fish. Most diners in Tunisia are also content to have their fish fillet simply fire-grilled and seasoned with olive oil, a lemon squeeze and salt and pepper to taste. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). Squid, cuttle fish, and octopus are served in hot crispy batter with slices of lemon, in a cooked salad, or stuffed and served with couscous. Tunisians also love fire-grilled stuffed vegetables: tomatoes, potatoes, eggplants, bell peppers, squash and turnips. Although Tunisians do consume dairy products such as milk (hlib), buttermilk (lban), yoghurt (yaghurt) and soft cheeses (jban), these dairy products are never used as ingredients in national dishes. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Tunisian cuisine」の詳細全文を読む スポンサード リンク
|