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Tunisia Dinner

Nabeul, January 31, 2012

The Bailliage of Tunisia organized a dinner at the Restaurant "Slovenia" in Nabeul, owned by our good friend, Rafik Tlatli, Conseiller Culinaire.

Nabeul - city of potters, embroidery and mats. Nabeul - city of citrus fruits, tomatoes, peppers, fennel. Nabeul - city of spices and harissa. Rafik Tlatli, Maître Cuisinier of Tunisia, writer of cookbooks and a cooking show presenter on TV and radio, is one of the few who ventures to enthuse about Tunisian food which is so little known internationally.

We tasted dishes based on his research of "Cross Kitchen" fusion cooking, a combination of Tunisian, Asian and Indian cuisines. Chef Tlatli created some great food using local Tunisian produce but with a different taste and other flavours which in short were a delightful revelation.

The dinner began with a crème brûlée of "hergma" (a Tunisian stew using cow’s head). We then moved on to the hors d'oeuvres dubbed “from Africa to Asia” and comprising maki[1] of m’hammas[2] with salmon, a grilled oyster and a small glass filled with prawns, guacamole and ricotta.

 

This starter was followed by a filo pastry parcel filled with seafood and confit of lemon, served with a curry-flavoured sabayon.

The fillet of beef, which had been marinated Asian-style (using sesame oil, olive oil, ginger and soy sauce), was garnished with a mixture of black mushroom, oak leaf lettuce, rocket and croquettes filled with ham and cheese.

This delicious menu was lusciously concluded by an iced chocolate log and pineapple baked with orange juice.

The accompanying wines were Kalicia white and a red from Domaine Kurubis.

Ezzedine Chaieb
Bailli Délégué


[1] makizushi (often abbreviated as maki) is a speciality Japanese food in the form of a roll

[2] m’hammas is made from semolina and is used in the same way as for couscous except that the grain is three times larger. It is cooked, steamed like a couscous or in the same way as a paella.

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