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Usban

Usban is a North African sausage made from the parts of a sheep that a whole animal butchery yields and nothing else does: the stomach, the liver, the lungs and the heart, chopped and mixed with rice, herbs and spices, sewn into pouches and cooked in a sauce. It is eaten in Tunisia, Algeria and Libya, and it is written both usban and osban. Its occasion is Eid al-Adha, and the connection is structural rather than customary. The festival involves the sacrifice of an animal and the use of all of it, and usban is what the offal becomes. It cannot be made casually because it requires a quantity of organ meat that only arrives when a whole sheep is broken down at home. Tunisian households make it on the day of Eid despite the considerable labour, and the effort is part of what the dish means. The work is real. The stomach must be scrubbed, blanched, scraped of its lining until it turns white, cut and sewn into pouches by hand with a needle and butcher's twine, then filled and sewn shut. Usban is documented in Tunisian references as far back as the 13th century, and it is held up as a demonstration of skill: proof that a cook can use every part of the sacrifice properly. It is served alongside rice or couscous.

Highest Rated

1 hr 30 minHardTunisia

Recipe by Blessing · Africook

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Tunisian Couscous

Couscous is the national dish of Tunisia, and it is also the national dish of Algeria, Morocco, Mauritania and Libya, which tells you something about how the Maghreb understands itself. The same steamed semolina appears across all five countries under names that shift with the language: kousksi in Tunisia, taam or kesksu in Algeria, seksu in Morocco, and cuscusu in Sicily, where it crossed the water. The Tunisian version is distinguished by its heat and its colour. Harissa goes into the broth rather than being offered alongside it, and the finished couscous runs orange to deep red depending on how much broth and harissa it has taken up. Caraway is the other Tunisian signature, appearing in a quantity that Moroccan and Algerian couscous would not use. What goes with it depends on the coast. In Sfax and the other coastal cities, couscous is made with fish. Inland it more often carries lamb, sometimes with dried fruit. Turnip, carrot, courgette, potato, pumpkin and chickpeas are the usual vegetables, cooked in the broth and removed as each becomes ready. The word itself is traced either to the Arabic kaskasa, to pound small, or the Amazigh seksu, meaning rounded or well rolled, and both derivations describe the grain rather than the dish.

Highest Rated

2 hrMediumTunisia · north african

Recipe by Blessing · Africook

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Tarb (Grilled Kofta Wrapped in Lamb Fat)

Tarb is kofta wrapped in caul fat and grilled, and the caul is what the dish is named for. Tarb is the Egyptian word for the lacy membrane of fat that surrounds a lamb's stomach, and wrapping seasoned minced lamb in it produces something that ordinary kofta cannot: the fat renders during cooking, bastes the meat from the outside in, and crisps to a golden shell. Its occasion is Eid al-Adha, the festival of sacrifice, and the connection is direct rather than customary. Eid al-Adha involves the slaughter of an animal and the distribution of its meat, and caul fat is one of the parts that becomes available when a whole lamb is broken down at home. A dish built on caul is a dish that belongs to the moment when a whole animal is being used, which is why tarb appears then and rarely otherwise. Kofta itself runs across Egypt and the whole Middle East, minced meat with onion, parsley and spices, formed and grilled. Tarb is the version that takes it somewhere richer, and Egyptians treat it as a heavy dish for a family celebration rather than everyday food. It is found in the grilled meat restaurants that specialise in kofta, kebab and grilled chicken across Egypt, served with rice or pasta.

Highest Rated

1 hr 55 minMediumEgypt

Recipe by Blessing · Africook

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Rishta (Libyan-Style Pasta)

Rishta is Libyan pasta, and the important thing about it is that it is steamed rather than dropped into water. Fresh noodles are cut fine, set in a couscoussier over a sauce, and cooked in the rising steam, which is the same method Libya and the rest of the Maghreb use for couscous. That single decision separates rishta from every Italian pasta it superficially resembles. The sauce beneath is busla, built on a large quantity of onion cut into thin wings, cooked down with chickpeas, cinnamon and cloves. Lamb goes in with tomato paste and a warm spice mix of turmeric, ginger, cinnamon, black pepper and chilli. In Tripoli, where the dish is most closely associated, it appears under the names rishdat cascas and rishda imbaukha, meaning steamed rishda. The wider North African context is worth knowing. Dry meat called gedid, salted and sun cured, is used across the region to give dishes a smoky depth, and its use is generally traced to Amazigh practice. Rishta is also easily confused with makaruna imbaukha, another Libyan steamed pasta, which is made with dry angel hair rather than fresh cut noodles. The two look similar on a plate and are made from different things.

Highest Rated

HardLibya

Recipe by Blessing · Africook

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