Tunisian food

Splendid fare made by ourselves, or learning to cook in Tunisian style

This merry and exciting competition can be organized on the beach of a desert island, not far from the Friguia Park - in the shadow of olive and almond trees or even in the silent sands of Sahara.

The general task for all the participants is to cook a splendid fare containing meals on the ancient receipts of Tunisian cuisiniers. Besides, all the meals should be made without modern technical equipment - that is with those ways which have been used since old times and even now have been being used in the distant mountainous villages of Tunisia.

Each team is to cook one meal. Possible tasks are: to bake home bread, to make spicy soup of shorba and royal couscous, to grill mutton and to cook exquisite Tunisian sweets, to make special Eastern coffee and so on (a quantity of meals depends on the quantity of teams). Each team works with 3-4 specialists who describe a receipt in details and show its cooking technology for a team. Organizers guarantee two specialists speaking on the language of the specific team for each group.

To bake home bread means that participants should mill and bolt flour, make dough and then bake round cakes on carbons in an earth oven. To grill mutton means to cut lambs correctly, to make a fire, to grind spices and then to roast meat till the appetite crust. To cook the royal couscous which is by right called a treasure of any feast table in Tunisia means to sort out wheat, to choose the best parts of mutton and the most fresh vegetables, to select and grind necessary spices, to make a fire and then to make this tasty mix till it is ready. And to offer guests correctly made Eastern coffee it is necessary to select the best coffee-beans, to grind them, to choose and to grind spices - cardamom, cloves and cinnamon, to make an essence from the flowers of citrus plants which should be added to the coffee later, to warm sand, to clean small djezvas up to shining and, at the end, to cook this divine beverage following the rules.

Other meals also demand concentration, attention, skills and even culinary courage from the participants; and it is for sure that the process takes them with its diversity from common modern cooking.

If the competition is organized on the beach of a desert island, one of the necessary meals are seafruits which should be caught first of all.

A logical result of this competition is a merry feast accompanied with excellent Tunisian wine. As an entertainment there will be riding show, fire-eaters show, eastern dances and so on. Every participant has a chance to try himself (or herself) in camel riding. Culinary competition and the following party may be filmed with digital camera. Organizers guarantee professional shooting and montage. Also, it is possible to make copies of DVD-disks in Tunisia according the quantity of participants of the tour.

Minimal quantity of participants is 50 persons; maximal one is not limited. Participants are to be divided into optimal number of teams, not less than 15 persons in a team.

The total price of each tour is calculated depending on the included options and on the quantity of participants.