كسكروت عياري عند عصفور

الكسكسي -  couscous - “kosksi”

                      The common dish to Tunisians is the “kosksi”, even if it’s not a typical Tunisian dish. In fact, the kosksi is the national dish of Tunisia, Algeria and Morocco and its origin dates back to North Africa Berber’s roots.

                    People here eat it almost every week, especially on Sundays, and in all celebrations (happy events like success and weddings or sad ones like funerals). It can be cooked with vegetables (all sorts of vegetables), meat (lamb or beef), chicken, fish, octopus or squid. But, there are some typical ingredients that make the Tunisian kosksi particular: the “Osben” and the “Kadid” which are generally prepared in the “Eid essghir” (Religious Muslim feast) and in “Ras el Am” (the last day of the “Hajir” year in the Muslim calendar). The “kosksi bil osben’ is a Typical Tunisian preparation of the kosksi; it’s made with the lamb tripes filled with vegetables and offal. The “kadid” is also typical of Tunisia; it’s dried and cured lamb meat. The preparation of the kosksi is also special; it is cooked in a particular steamer made of a large bottom pot to cook the sauce and a separate steamer portion at the top to steam the kosksi. When the vegetables and the meat are nearly cooked, the kosksi is steamed. When both are cooked, we wet the grains of semolina with the sauce.

                   The kosksi is dressed in a bowl and garnished with the vegetables and/or the meat.

writtten by Samia Kharroubi

كسكسي بالكلمار المحشي kosksi with Kalamar

كسكسي عياري kosksi Ayari

كسكسي بالحوت " مناني " 

الطريقة الصاقسية