Tunisian cuisine is a true flavor laboratory, as evidenced by the abundant use of “faeh” (spices in French) in our dishes. With the help of Fahmi AJIMI, a master spice merchant practicing his art at “Les épices de Lotfi Chelbi” in Nabeul, today, we bring you various tips and spice combinations for seasoning your recipes, especially your meat (red or white). Let’s take a closer look!
It must be said that in Tunisia, our ancestors knew the importance of spices for the success of each recipe. To enhance beef or lamb, our grandmothers, like Marie Curie in her laboratory, relied on instinct to offer us impeccable spice blends like the famous Ras el-Hanout (the head of the spice shop), also known as “Tabel mfaoueh” (spiced coriander), or Indian curry, which they used for seasoning various dishes. Let’s discover the composition of each spice blend based on the type of meat used, including one for “chorba” (a traditional North African soup).
FISH Composition of the spice blend (100 g):
- 25 g ginger
- 25 g cumin
- 25 g rosemary
- 25 g thyme
BEEF Composition of the spice blend (100 g):
- 25 g coriander
- 25 g ginger
- 25 g mild red chili
- 25 g caraway
MUTTON Composition of the spice blend (100 g):
- 20 g coriander
- 20 g caraway
- 10 g rosemary
- 10 g thyme
- 20 g ginger
- 20 g mild red chili
CHICKEN Composition of the spice blend (100 g):
- 25 g turmeric
- 25 g ginger
- 25 g rosemary
- 25 g thyme
“RAS EL-HANOUT,” ALSO KNOWN AS “TABEL MFAOUAH” Composition of the spice blend (100 g):
- 25 g caraway
- 25 g coriander
- 25 g mild red chili
- 25 g garlic
CHORBA Composition of the spice blend (100 g):
- 25 g “Ras el-Hanout,” also known as “Tabel mfaouah”
- 25 g ginger
- 25 g mild red chili
- 25 g cinnamon
