Food on the Move Tips | Page 25 of 66
Tunisian Beer
In Tunisia, alcohol consumption is restricted, but beer is still officially produced. You can find it in specialized sections of larger supermarkets or enclosed bars in major cities. The most well-known Tunisian beer brands are Celtia, Stella, and Golden Brau.
Tunisian Olive Oil
Tunisia, the world's fourth-largest producer of olive oil, has a millennia-old tradition of cultivating olive trees and producing this liquid gold. Olive oil is an integral part of Tunisian cuisine and represents a significant portion of the country's exports. The main varieties grown are chemlali and chetoui, used primarily to produce high-quality extra virgin olive oils.
Marché Central de Tunis: Central Market in Tunis
The Central Market in Tunis, built in 1891 during the French protectorate, combines elements of Arabic style and art deco. Today, it is divided into three sections: the fish market with the fresh catch of Tunisian fishermen, the central hall offering meat, olives, cheeses, and traditional specialties like harissa, and the fruit and vegetable section, where seasonal produce like dates and pomegranates are available. In spring, the market is fragrant with bitter orange and geranium flowers. A highlight for me was having the purchased fish prepared directly at the market.
Marché de Kairouan: Kairouan Markets
Kairouan, a historic city founded in 670, is one of Tunisia’s treasures and a UNESCO World Heritage Site. The local markets, raw and entirely authentic, transport visitors into the everyday lives of the locals, perhaps back hundreds of years. The alleys are filled with fresh produce - fruits, vegetables, meat, fish, dates, and spices, which form the basis of Tunisian cuisine.
Tandyr Nan: Traditional Central Asian Bread
Tandyr nan is a traditional bread with a history spanning thousands of years, originating from Central Asia and surrounding regions. It is baked in a unique clay oven called a tandyr. In Kyrgyzstan, tandyr nan is a staple food and a symbol of hospitality. Made daily, it is often adorned with patterns and served with every meal. The bread is never cut with a knife but torn by hand, and placing it on the ground is considered disrespectful, reflecting the deep reverence locals have for it.
Plov: A Signature Rice Dish of Central Asia
Plov is a famous Central Asian dish made from rice, meat, and carrots, traditionally cooked in a pot called a kazan. Originally from Persia, this dish has become a symbol of hospitality across Central Asia. Preparing plov is considered an art, requiring skill and experience.
Shashlik: Grilled Meat on a Skewer
Shashlik, a traditional dish of grilled meat, traces its origins to the nomadic peoples of Persia, the Caucasus, and Central Asia. Its history stretches back centuries, closely linked to the pastoral lifestyle. In Kyrgyzstan, shashlik has become an integral part of the local cuisine. It is typically made from lamb or mutton, marinated in onions and spices, then skewered and grilled over glowing charcoal.
Naryn: A Festive Kyrgyz Dish
Naryn, a traditional and popular dish throughout Central Asia, holds special significance in Kyrgyzstan as a symbol of hospitality and family values. It is made from boiled horse meat cut into thin strips, served with cold noodles and hot broth. Naryn is often prepared for festive occasions as a sign of respect for guests. Although it is a Kyrgyz specialty, the dish is also enjoyed in other Central Asian countries.
Samsa: Traditional Central Asian Filled Pastry
Samsa is a traditional Central Asian pastry filled with meat, onions, and spices. It is a popular street food in Uzbekistan, Kazakhstan, Kyrgyzstan, and Tajikistan. It is baked in clay ovens called tandyr. If you travel to Central Asia, don't miss the opportunity to try freshly baked samsa straight from the tandyr - its taste is unforgettable.
Chalap: Traditional Fermented Dairy Drink
Chalap, a traditional Central Asian fermented dairy drink, is especially popular in Kyrgyzstan during the summer months. It is made from a thick fermented dairy product called "süzmö." Chalap is known for its beneficial effects on digestion. Its flavor is mildly sour and refreshing. The origin of this drink dates back to nomadic times, when people knew how to prepare it to last even in harsh conditions.