Sunday, July 14, 2013

Tunisian charcoal grilled fish

implicity in food never fails to beat all tricks and gimmicks. I simply had to know how that magically tasty grilled fish in a Kerouan roadside eatery was marinated. The shopkeepers were happy to share: ground cumin, salt, plain sunflower oil and finely chopped onions. A dash of lemon juice and a sprinkle of chopped coriander once done. Tuna steaks are notoriously easy to botch. Those were well done, yet I'd never had juicier and flakier ones - and that on the edge of the Tunisian desert! Truly, truly, miracles abound.

Tuesday, July 2, 2013

Tete de mouton: sheep's head Tunisian style

hen in Rome, do as Romans do. It took me a bit of effort to follow that rule this time. Boiled with something reminiscent of curry and somewhat on the salty side, sheep's head neither looked nor tasted very appetising. At 20 dinar a plate, this was the most expensive item on the menu of a roadside cafe in very rural Tunisia. However, the most precious thing in life is experience: it's good to try everything at least once. For some, you fancy repeats. If it never happens again for Tunisian tête de mouton, it will be too soon.