This page to discover Tunisia

TUNISIA

Between modernity and tradition...

One of the big advantages with a country like Tunisie, is its proximity to Marseille, so by plane in an hour or two, you are already there.

The embarrassment of choice is only where to stay: Djerba or Hammamet, we opted for the second less touristy, but by the sea....

Details of the stay

Why Hammamet?

Hammamet ( Icone ) was rediscovered by Western travelers and artists at the beginning of the last century, it then became a popular destination where beautiful villas were built combining Western and Moorish architecture.

Its mild and sunny climate and its long beaches along the Mediterranean Sea make it an increasingly popular seaside resort.

To take the pulse of the place, start by going to the Kasbah , the fortress from where you can contemplate the bay of Hammamet and the entire city.

Obviously, the souk deserves a visit for its colors, smells and shops, but it is confined to a single artery, you will quickly have gone around it.

Our tour operator advised us of an excellent hotel complex comprising 3 hotels of different classes and a thalassotherapy center (why not??) which seems to be the common point of all these groups by the sea, the location and the price being very attractive , we did not hesitate.

The Orangers group, in addition to providing accommodation, food and medical care, also offers excursions within a radius of around one hundred kilometres.

The city

We were therefore profitable there to visit in first the city with its Médina of the old city, the theatre of full-air, the souk, the citadel and échoppes and stores.

For purchases, it is necessary to take time to see, to haggle, otherwise they come back with a huge not always useful surplus and nécéssaire, but they find something always unfortunately to bring back and in our case, it was a very nice very well finely wrought vase.

Nabeul

They can leave Hammamet and visit Nabeul ( Icone ) which is irrefutably the capital of trade in Tunisia and has the right has several nicknames.

The sweet-scented because unique centre of distillation of the flowers of orange trees and jasmine.

The colouring by the enamel of its so renowned potteries where blend in all tones of the most modern rainbow, by shades adorned with his coverages and traditional woolen carpet and by his weekly market of Friday, true multicoloured field of vases, amphorae, plates, basins, braids, carpet where mix easygoing natives and tourists being very fond of of regional charm in front of even-tempered camels and horsemen's numbers acrobats.

The serene finally because the lovers of nature will be able to dream in the shade of the bright and calm gardens of the big de-luxe hotels or at the edge of km of beaches of fine sand on which slowly comes to "lap « an emerald green Mediterranean Sea, far from the tourist crowds of his neighbour Hammamet.

Impressions

They are accepted with a lot of personnel skilled, but good there in 7 days, results are insignificant...

But we shall come back surely there, but to visit the country more in depth and leave beaches a bit!!

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Details of circuit

In 2011, finally, us decides to make a circuit in this nice country, it will be from the East in West and return, of Djerba towards Tozeur and the desert for small week.

Arrival is made in Djerba ( Icone ) by air directly since The airport of Marseille where a shuttle recovers us for our first night in the country.

Médénine

The following day, it is departure in 4x4 for the city of Médénine ( Icone ) by the Roman putting on on which it is forbidden to stop make photographs for a question of security of circulation.

The ancient village strengthened by Medenine is adjacent to the modern city, located in height, it is composed of ghorfas or lofts which are organized around two main places and these warehouses could also act as houses.

There was until 6 000 at the beginning of the century and forms then superstructures which attained six floors.

Their characteristic rounded up silhouettes and their small openings give the impression of piled tunnels which would have taken the colours of the desert.

Tataouine, Chenini and Ksar Ghilane

After this, it's direction south for Tataouine ( Icone ), a city full of charm, where the women wear magnificent and very colorful veils.

In continuity, we go to visit the small town of Chénini ( Icone ) located in a natural amphitheater and there are also magnificent ruins on the heights and the whole dates from Roman times.

We then take the track to reach Ksar Ghilane ( Icone ) , a magnificent oasis which marks the beginning of the Sahara and the night will be spent in tents as the inhabitants of this region do: the Berbers.

Douz, the gateway to the desert

After this night at the nomad, we leave via the oasis of Bir Soltane , a bar à la Bagdad café!! ( Icone ), for the city of Douz ( Icone ), the great 'gateway to the desert', which continues to jealously guard the habits and customs of the semi-nomadic populations.

On the spot, a walk in a palm grove which would contain 100,000 date palms which are ready to be harvested for export and always on our cart continuing on the moving dunes of the Grand Erg which surround the city.

Le grand sud: Tozeur et Nefta

The road to Tozeur ( Icone ) , gateway to the great south, will be through the Chott El Jarid, a huge salt lake.

In the city, they can discover the facades of houses covered with crude bricks forming splendid drawings.

In quoted by this city, Nefta ( Icone ) famous for its Corbeille , a vast basin located north of the city.

It is vaguely shaped like a triangle, the north side of which measures some six hundred meters.

The other two sides come together without touching each other, creating a meandering corridor to reach the palm grove and these walls are steep and arid, about thirty meters high.

At the bottom, many springs spring from which grows a luxuriant vegetation of tall palm trees sheltering beautiful orchards.

Break in Tozeur

Return to Tozeur for the endless Berber evening for tourists, interesting thanks to demonstrations by riders, a few craftsmen at work and scenes of everyday life, otherwise a meal and music to hear and dancers to see, nothing more.

Luck continuing to elude us, the museum is closed for restoration and the hotel staff on strike... But hey, we're on vacation!!

The mountain: Chebika and Tamerza

Depart the next day for the mountain oases of Chebika and Tamerza.

Chebika, a former Roman guard and observation post is also a charming village nestled in the hollow of the Djebel.

The oasis of Tamerza ( Icone ) , protected behind a granite mountain range, really offers a grandiose landscape and beautiful waterfalls.

Gabes and Matmata

It is necessary to think of the return and it will be done by the city of Gabes ( Icone ), palm grove of great fame: visit of the spice market 'La Jarra' where multiple smells and colors rub shoulders.

From there, continue to Matmata ( Icone ), located near the gateway to the sandy desert, this troglodyte village is still occupied by many families.

These invisible villages are made up of several troglodyte dwellings buried underground. A land similar to lunar soil, riddled with giant holes and each crater is actually a house. A tunnel provides access to a sort of 'well', a veritable circular funnel that cuts through the top of a hill and around which the living and storage rooms are excavated.

The return by the track and the seaside

Return to the island of Djerba by the track of Toujane, a hamlet overlooked by the ruins of a ksar, is inhabited by Berbers.

This village is made up of dry stone houses whose numerous terraces offer a breathtaking panorama over the plain that stretches towards the sea.

The crossing will be by ferry, then by road to our hotel for a short stay of 2 days by the sea.

The stay will be sunny to discover the few rare wonders of this seaside resort.

And to finish, back to France tired, but happy!!

Weather report

TUNIS WEATHER

Latest news

INFORMATION27 janvier 2022
Increase in cases of bacterial diarrhea
A resurgence of cases of bacterial diarrhea (Shigella sonnei bacteria), mainly in children, has been reported by the Tunisian authorities.
Shigellosis is a disease causing abdominal pain and diarrhea accompanied by fever, presenting a risk of dehydration, especially in young children. Severe forms are possible.
To limit the risk of contamination, it is recommended to inquire locally about the evolution of the situation and to apply the recommendations of the local authorities, namely: Read more (in french)...

What there is to know

History

The history of Tunisia is that of a nation of independent North Africa since 1956. But it registers beyond to cover the history of the Tunisian territory since the prehistoric period of Capsien and ancient civilization of the Punic, before the territory passes dominated by the Romans, Vandals then of the Byzantine. The VIIth century marks a decisive turn in the route of a population which Islamizes and arabise little by little under the reign of various dynasties which face up the resistance of the berber populations.

By its strategical site in the middle of the Mediterranean basin, Tunisia becomes the stake of the rivalry of successive potency, Spain of Charles the Fifth, young Ottoman Empire then France, which takes the control of the Ottoman province to outstrip his Italian rival. Marked by deep structural and cultural transformations, Tunisia sees becoming apparent fast a nationalist movement which concludes with protecting potency agreements leading to independence in 1956. Since, the country is driven to step forced towards modernization and economic incorporation at the instigation of a political party remained predominant.

Policy

The policy in Tunisia registers in a republican regime. While of numerous ONG qualify the regime of Zine el-Abidine Ben Ali as authoritarian, its fall in the context of Tunisian revolution and transition which puts on then in place should drive towards a change of regime.

Géography

The geography of Tunisia is characterized by the regional contrasts. Tunisia is the country most north of the Africain continent. It is separated from Europe by 140 kilometres at the level of the channel of Sicily and attached in Maghreb from which it is the smallest State.

Having an area of 163 610 km21, the country is restricted by Algeria on the West (965 kilometres of common border), in the southeast by Libya (459 kilometres) and in the north and in the East by the Mediterranean Sea (1 298 kilometres of coasts).

Tunisia stretches between degrees of latitude 31 ° and 37 ° north and between degrees of longitude 8 ° and 11 ° north-south than on the axle is and thinks it is more stretched on the axle is west. In effect, most distant both places according to the first axle, White cape and Borj el-Khadra, are distant of 1 200 kilometres while the medium breadth, according to the second axle, is 280 kilometres. The country is entirely on the spindle per hour UTC+1.

Économy

The economy of Tunisia is inscribed in a process of economic reforms and liberalization since 1986 after three decades of planned economy and participations of the State in economy. With, from January 1st, 2008, the opening in worldwide competition by the coming into force of the agreement of free trade concluded with the European Union in 1995, Tunisian economy faces up challenges of bet at level of whole sections of its economy while benefiting from an annual economic fast growth supported in the order of 5 % per year since a dozen years.

The economy of Tunisia is historically linked to agriculture (wheat, olives, dates, citrus fruit and products of the sea), in mines and in energy (big producer of phosphates and in a lesser measure of hydrocarbons), in tourism (6,5 million tourists in 2006) and in manufacturing industries (textile industries, food processing industry and electromechanical engineerings) in a perspective extravertie (big number of completely or partly exporting industrial firms).

Source : Wikipedia

Additional information

When to leave?

Tunisia enjoys a Mediterranean climate in the north and along the coasts. The time is there sunny and temperatures are very nice throughout the year.

Transports

No particular problems, certain roads and behaviours oblige in alertness.

Sleep / Eat

The Tunisian traditional kitchen is first of all Mediterranean. It is a kitchen of sun and fragrances, based on the quality of the local products. Very well equipped of 5* in the room in a guest house.

Purchase

Ceramics, leather, jellabas, potteries, objects in olive tree, etc.. It is your suitcase which will say stop!!

Yeast soup

Ingredients
1/2 teaspoon of baker's yeast 2 cloves of garlic 2 tablespoons of olive oil 1 tablespoon of tomato purée 1 teaspoon of Harissa 1/2 tablespoons of red pepper 1 /2 tablespoons Caraway A few dried mint leaves Salt
Preparation
Heat the oil and brown the crushed garlic. Add the tomato puree, harissa, caraway, salt and ground red pepper. Brown everything for about 5 minutes before covering with a cup of water and boiling. Dissolve the yeast in a liter of water and pour this mixture into the sauce. Cook for 15 to 20 minutes, stirring occasionally to avoid lumps forming. Sprinkle the dried mint leaves. Check the salt and mix. Serve hot.

Tunisian lamb chorba

Ingredients
500 g Lamb meat 2 Chopsticks 1 Onion 1 bunch of Parsley 2 stalks of Celery with their leaves 1 Lemon 1 Egg 1 knob of Butter Ground black pepper Salt
Preparation
Season the meat with black pepper and salt and cut into small pieces parts. Fry them in butter for 5 minutes. Slice the onion and finely chop the parsley and celery. Put everything in a pot with 2 tablespoons of olive oil and tomato puree. Cover with two liters of water and simmer over low heat until the meat is cooked (about 1 hour 45 minutes). 5 minutes before the end of cooking, sprinkle with lemon juice and add the egg yolk. Cut the bread into 2 cm slices and toast them. Check the salt and serve with the slices of bread.

Hessa' al samid

Ingredients
200 g Cut the dried meat or qadid into pieces. Heat the oil and sauté the crushed garlic, caraway, coriander and harissa in the hot oil. Add the tomato puree, the pieces of meat and salt. Dilute this sauce with a liter of water and cook over low heat. At the start of boiling, pour in the semolina and add the capers, the diced brine lemon, the mint leaves, chopped beforehand, and continue cooking for 15 to 20 minutes. At the end of cooking, sprinkle with lemon juice and check the salt.

Lablabi

Ingredients
500 gr. Chickpeas 1 dl Olive oil 1 tablespoon Harissa 1 tablespoon Cumin Salt 1/2 Lemon Dry bread Tuna in oil Eggs
Preparation
Wash the chickpeas and soak them for a whole daytime. Drain the chickpeas and cook them in two liters of water for an hour and a half. Add lemon juice and season with salt and cumin. On a plate, crumble the dry bread, drizzle with the chickpea soup and add the harissa. Season with olive oil, cumin. Add your choice of tuna and a soft boiled egg

Mdamès

Ingredients
2 kg of green beans 1 dl of olive oil 1 clove of garlic 1 tablespoon of Harissa Cumin Salt
Preparation
Wash the beans and shell them. In a pot, cook the beans in two liters of water with ½ tablespoon of salt and lemon juice. At the end of cooking, add the harissa and cumin and drizzle with olive oil.

Starters

Slatet loubiya khadhra

Ingredients
500 g green beans 50 g black olives 3 fresh tomatoes 2 eggs 4 tablespoons olive oil 2 tablespoons vinegar
Preparation
Remove the stems from the green beans and cut them in half. Steam them for 10 minutes or boil in salted water for 20 minutes. Once cooked, drain the beans and put them in a bowl with the tomatoes previously cut into slices or quarters. Season the salad with salt and pepper. Drizzle with olive oil and vinegar and mix. Add the olives, slices of hard-boiled eggs and serve.

Slatet blankit

Ingredients
Grilled salad 100 g of tuna in oil 100 g of white cheese 50 g of black olives 2 baguettes from the day before 4 eggs 4 tablespoons of olive oil 2 tablespoons of vinegar 1 tablespoon of 'Harissa Salt
Preparation
Prepare the grilled salad (slata mechouia) and keep it cool. Take two baguettes from the day before and cut them into medium slices of 2 cm. Crumble the tuna and pit the olives. In a bowl, mix the oil, harissa, vinegar and a little water. Salt to taste. Dip the bread slices in the mixture and line them up in a dish. On each slice of bread, place a tablespoon of grilled salad. Decorate with tuna, pieces of cheese (your choice), an olive and a wedge of hard-boiled egg.

Salatit batata

Ingredients
8 Potatoes 2 Eggs 100 g of Tuna in oil A few sprigs of Parsley 1 dl of Olive oil
Preparation
Peel the potatoes and cut them into cubes. Cook everything in boiling water with a tablespoon of olive oil and salt. Once cooked, drain the potatoes. Put them in a salad bowl and sprinkle them with salt, pepper and finely chopped parsley. Season with olive oil and vinegar. Add your choice of tuna in oil and quarters of hard-boiled eggs.

Slata Mechouia

Ingredients
1dl olive oil 150g tuna in oil 2 eggs 5 green peppers 2 red peppers 2 onions
Preparation
Roast the tomatoes, peppers, seeded peppers and peeled onions in the oven until soft . the skin is blistered. Let cool and remove skin from tomatoes, peppers and peppers. In a salad bowl, crush the garlic and add all the vegetables. Chop them with a knife or pass them quickly in a blender. Season with caraway powder, pepper and salt. Drizzle the salad with olive oil and lemon juice. Decorate the plate with the olives, the pieces of tuna and the slices of hard-boiled eggs. Check the salt and serve.

Slatet khobbiza

Ingredients
500 gr of Mallow leaves (khobbiza) 100 gr of Black Olives 2 cloves of Garlic 1 Lemon 1 dl of Olive oil 1/2 tablespoon of Caraway 1/2 tablespoon of Coriander 1/2 tablespoon Red and black pepper Salt
Preparation
Sort the mallow leaves. Remove the stems and large veins and wash the leaves carefully. Cook them in boiling water for 20 minutes. Drain and chop finely. In a mortar, pound the garlic cloves with the salt, coriander, caraway, black and red pepper. Add olive oil and lemon juice and mix. Season with chopped mallow leaves. Decorate with olives and serve.

Slata tounsia

Ingredients
200 gr of tuna in oil 4 fresh tomatoes 3 fresh peppers 3 cucumbers 1 onion 2 hard-boiled eggs Black or green olives 2dl of olive oil 2 tablespoons of vinegar 4 dried mint leaves Salt Ground black pepper
Preparation
Peel onion and cucumbers. Seed the tomatoes and peppers. Dice the vegetables and put them in a salad bowl. In a small bowl, combine the vinegar, oil, salt and pepper. Dress the salad with the vinaigrette and the mint leaves. Decorate the salad with the hard-boiled eggs cut into quarters, the crumbled tuna and the pitted olives.

Omek houria

Ingredients
100 gr. Cottage cheese 1dl Olive oil 5 Carrots Black or green olives (your choice) 1 clove Garlic 1 tablespoon Harrisa 2 tablespoons Vinegar 1/2 teaspoon Caraway Salt
Preparation
Peel the carrots and cook them in boiling water. Once cooked, mash them. In a salad bowl, put a little water, harissa and garlic previously crushed. Add the carrot puree, mix and season with salt and caraway seeds. Drizzle with vinegar and olive oil. Decorate the plate with olives and cottage cheese cut into sticks or cubes.

Dishes

Trilia malfoufa

Ingredients
1 kg of red mullets 3 cloves of garlic 1.30 dl of olive oil ½ tablespoon of Harissa ½ tablespoon of cumin Salt
Preparation
Scale the red mullets, empty them, wash them, trim them and drain them in a strainer. Season the red mullets with a mixture of crushed garlic, harissa, cumin and salt. Coat them with flour and leave to rest for 5 minutes. In a frying pan, heat the olive oil and fry the red mullet on both sides. Serve them hot with fried potatoes.

Market Khodhra

Ingredients
500 g of mutton 500 g of chard 250 g of spinach 100 g of soft chickpeas 2 onions 1 bunch of parsley 1 artichoke stalk 2 tablespoons of tomato purée 1/2 tablespoon of harissa red pepper ground black pepper Salt
Preparation
Cut the mutton into regular pieces. Season them with black pepper and salt. Heat the olive oil and brown the pieces of meat. Add the chopped onions, tomato puree, harissa, soft chickpeas and red pepper. Sort the chard and the spinach and cut them into strips. Scrape the artichoke, wash it and cut it into slices. Chop the parsley. Add everything to the pot and cook for about 1 hour 30 minutes. Halfway through cooking, add a glass of water. Check the doneness of the meat and adjust the salt. Serve hot.

Marquit zitoun

Ingredients
1 chicken, plucked and gutted 1 onion 1 clove of garlic 1 dl olive oil 200 g green olives 300 g caster sugar 1 tablespoon tomato purée 1 pinch of saffron red pepper ground black pepper salt
Preparation
Cut the chicken into pieces and season with salt and black pepper. Heat the oil, brown the chicken pieces in it with the crushed garlic and the minced onion. Add the tomato puree, red pepper, saffron, mix and cover with water. Bring to a boil, reduce the heat and simmer for about an hour. Halfway through cooking, add the green olives (pitted or not). Check the cooking of the chicken, correct the salt and serve hot.

Mrouziya

Ingredients
500 g of mutton 1.5 dl of olive oil 300 g of almonds. 300 g raisins 300 g caster sugar 1 pinch of saffron salt ground black pepper
Preparation
Cut the meat into regular pieces and season with pepper, salt and saffron. Heat the oil and brown the meat in it for 5 to 6 minutes. Cover with water, bring to a boil and simmer for one hour over low heat. Toast the shelled almonds and add them to the preparation with the previously washed dried grapes and the sugar. Thin the sauce with a glass of water, mix and cook for about 25 minutes.

Tastira

Ingredients
5 fresh hot peppers or sweet peppers 4 eggs 3 fresh tomatoes frying oil 2 clove of garlic ½ tablespoon of caraway salt
Preparation
Cut the tomatoes and the peppers in half. Seed them and fry them in oil for a few minutes. Drain the vegetables, put them in a deep plate and chop them using two knives, cutting simultaneously in the opposite direction. Add crushed garlic and season with caraway. Salt. Fry the eggs in oil, chop them and add them to the preparation. Mix and drizzle with a little olive oil.

Rouz ahmer

Ingredients
500g lamb meat 500g rice 50g chickpeas 3 green chillies 1 onion 2 cloves garlic 4 tbsp olive oil ½ tbsp harissa 2 tbsp concentrate of tomato 1 pinch of saffron black pepper red pepper Salt
Preparation
Season the lamb meat with salt and pepper and cut it into regular pieces. Fry them in olive oil with a sliced onion and crushed garlic. Add the tomato paste, harissa, red pepper, saffron, bay leaf and chickpeas. Check the salt, cover with water and cook for 30 minutes. Remove the pieces of meat and reserve them. Add a liter of water to the sauce. Wash the rice and put it in the top of the couscoussier. Adapt the latter to the pot, cover and leave to steam for 1 hour, stirring the rice occasionally. Strip the couscous and pour the rice into the broth. Continue cooking until the liquid is absorbed. 10 minutes before the end of cooking, add the stemmed and seeded peppers. Decorate the rice with the pieces of meat and peppers.

Bnadek

Ingredients
500g minced beef 2 onions 5 tbsp olive oil a few sprigs of parsley ½ tbsp harissa 1 tsp coriander 1 tsp ground cinnamon black pepper
Preparation
Mix in a terrine, minced beef, minced onion, chopped parsley, and ground mint leaves. Season with pepper, salt and coriander. Mix everything together and form balls the size of a hazelnut. Heat the oil and brown the meatballs. Add the harissa, cover with water and cook over low heat for 45 to 60 minutes.

Desserts

Khobza Bourdgen

Ingredients
5 eggs 1 packet of yeast 150 g caster sugar 150 g flour 50 g fresh butter 6 tablespoons orange juice 1/2 peeled orange
Preparation
Beat the whole eggs with the caster sugar until let the mixture whiten and make the ribbon. Add butter, flour, baking powder and mix. Cut half the orange into small pieces and gently fold them into the mixture. Pour everything into a buttered and floured cake tin. Bake in a moderate oven at Thermostat 6 with 10 minutes of preheating. Once cooked, unmold the mold onto a fairly large dish and drizzle the cake with a sugar-based syrup and orange juice. Cut into slices and serve.

Rfisset Rouz

Ingredients
500 g rice 500 g caster sugar 250 g dates 100 g walnuts 50 g hazelnuts 50 g almonds 50 g butter
Preparation
Wash the rice and steam it for 30 minutes in a couscous maker suitable for a pot ¾ full of water. Reserve it. At the same time, prepare a syrup with one liter of water and powdered sugar. As soon as it begins to thicken, add the rice and continue cooking, stirring occasionally. Toast the almonds, walnuts and hazelnuts for a few minutes in the oven and crush them. Once the liquid has been absorbed, remove from the heat, add the butter, the dried fruits and the pitted dates

Guizata

Ingredients
1 kg ground almonds 750 g caster sugar 250 g flour 50 g pistachios 4 cl rose flower water 8 eggs 3 tablespoons olive oil 1 pinch of salt
Preparation
Put the flour in a container and make a fountain. Add the salt, the egg, the olive oil, 1 cl of rose flower water and mix. Gradually pour warm water while working the dough until it becomes elastic. Let stand 1 hour. With a rolling pin, roll out the dough very thinly on a floured table and cut it into slices with a round mold (6 cm in diameter) or with an upside-down glass. Spread the slices in small corrugated molds or in paper cases.
Filling : In a container, put the almond powder, 3 cl rose flower water, sugar and 7 eggs. Mix everything until you get a smooth and homogeneous almond paste. Make balls of equal size and set aside. Place a ball of marzipan in the middle of each slice and decorate with chopped pistachios. Line up the guizatas on a tray lined with glazed paper and bring to the oven preheated to 150°. Leave to cook for 20 to 25 minutes.

Balouza

Ingredients
1 L milk 200 g caster sugar 100 g starch 4 tablespoons rose water 50 g almonds 50 g hazelnuts 50 g pistachios 25 g pine nuts Cinnamon powder
Preparation
Toast the hazelnuts, almonds and pine nuts. Reduce them to powder, using a blender. In a saucepan, gradually dissolve the starch with the milk. Add the sugar and thicken over low heat, stirring constantly. 5 minutes before the end of cooking, add the crushed dried fruit, flavor with rose water and mix until the mixture thickens. Pour into glass cups and let cool. Place in the fridge for at least two hours. Before serving, sprinkle with cinnamon and pistachios.

Khobza droô

Ingredients
1 kg of sorghum flour 500 g of powdered sugar 250 g of raisins 50 g of sweet almonds 30 g of sesame seeds 25 cl of olive oil 1 sachet of yeast
Preparation
In a bowl, put the flour of sifted sorghum, sugar, oil, raisins and yeast. Mix everything gently to obtain a fairly thick cream. Pour the mixture into an oiled springform pan, sprinkle with sesame seeds and garnish with almonds. Bake for 30 minutes in a hot oven at thermostat 7 (with 10 minutes of preheating).

Ghraiba homs

Ingredients
2 kg of chickpea flour 1 kg of melted butter 1 kg of caster sugar 500 g of flour a little oil
Preparation
Mix the chickpea flour, the sugar and the flour and the melted butter. Work the mixture vigorously until you obtain a smooth paste. Take pieces of dough and roll them into baguettes 1 to 2 cm thick. Cut them with a knife into sticks 5 cm long and line them up on a greased baking sheet. Place in a hot oven and cook over very low heat (thermostat 3-4) for 15 to 20 minutes.

Drinks

Tunisian lemonade

Ingredients
1 beautiful organic lemon (yellow or green) 1 liter of water 5 tablespoons of sugar.
Preparation
Wash the lemon and cut it into 8 in a saucepan. Add water and cook for 15 minutes. Add the sugar and cook for another 5 minutes. Let cool. Mix with the foot mixer (immersion blender) with the skin. Pass through a sieve to remove the remains of the skin and bottle in the fridge. If no blender: squeeze as much as you can by hand to just remove the skin and keep the pulp. Serve with or without ice, diluted with still or sparkling water, with more sugar or not: it's like pizza, everyone puts in what they want (and like everything we make at home).