Tunisian Tagine & Cultural Travel

My last post included the
surprise of how different Tunisian Tagine (Tajine طاجين ) is from the 'real' thing in Morocco. The name is the problem, I conclude and would like to see an innovative name for the delicious meal that conjure up the correct mental images. The earthenware pot called tagine is the origin of the name. In Morocco the same pot yields a different result which is more known than its flat Tunisian name-sake. Perhaps it should be called Tunisian Pizza? no. What about Tunisian Savoury Slice?. Oh that a name project appropriate emotion and mental picture. Savoury slice will do in my estimation.

One of the things that I love to do with special cultural visitors is to get them into the homes of the locals. The program is set in a traditional home or as it called here a houch (hoosh) with an enclosed courtyard and low furniture. After greeting the hosts a language lesson is presented. Nothing deep, just the normal greetings and some lessons in Tunisian etiquette. Armed with pen, notebook and a thousand 'whats?, say that again!', the tourist students are serious at best. To utter the gutturals release laughter instead. Mentally tired (or challenged) and bemused the guests ready themselves for a meal while seated on flat mattresses. All sorts of food come out in waves with our local guest explaining origin and use of each dish. When in cross-legged position for longer than normal some feel that they could never get up in a dignified manner, but then the 'old-school' photo albums come out to boast weddings, children and deceased parents.

Emerging from the cultural setting, my guest inevitably recount the 3 hours as the highlight of their Tour to Tunisia.