We were invited to sample some of their dishes for the Tunisian fest, a first for me.
Tunisian cuisine is a blend of Mediterranean and desert-dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Turkish, French, and the native Berber people (reference Wikipedia). Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood and meat (primarily lamb).
We were first served Amouse bouch-feta cheese wrapped in a paper thin beetroot slice. It looked like a piece of art and tasted amazing. The pita breads with yogurt sauce followed suit.The sauce was out of the world.
We were then served the starters the veg one being solanum brik (Baked Pastry filled with and Mediterranean spiced creamed potato) it was so soft, the covering was a like a sheet of silk, the filling was potato with spices.
The non veg starter was a sea food starter called Fatmas finger,it was a pastry filled with sea food,mushroom and garlic.Crispy on the outside with a seafood filling made an interesting starter.
The soup was a chick pea soup called Lablabi soup, I quite like the name :) it was basically a soup with a blend of chick pea with a tinge of garlic and a piece of chicken,quite interesting again.The soup was creamy infused with texture and subtle flavor of chick pea.
The main course has Marqa for the vegetarians and Phoenician spicy grilled chicken for non vegetarians. Marqa is basically a tomato stew with broccoli, zucchini, artichoke and bell peppers. The grilled chicken was a leg piece stuffed with couscous, very tender and delicious.
Taj Club House Hotel,
Club House Road,