LOCAL FOODIES TUNE INTO TUNISIA
In their endless quest for new flavor and cultures, American foodies have apparently decided that the north African country of Tunisia is the hot new thing, palettewise.
Last Thursday night, several dozen of them turned out for an invite-only tasting of Tunisian condiments and a full meal prepared with Tunisian ingredients in the greenhouse at Sickles Market in Little Silver.
Call it the other Mediterranean cuisine.
The occasion was the local rollout of a line of jarred and canned products, nearly all of them originating from the vast Tunisian farmlands of Les Moulins Mahjoub run by an old-line farming family (not unlike the Sickles clan).
General manager Abdelmajid Mahjoub was present to talk about the goodies, which include pickled lemons, black olive spread, orange marmalade and sundried harissa, a mild chile that, in combo with olive oil, serves numerous roles in Tunisian cuisine.
The Mahjoub line is marketed in the U.S. as the Rogers Collection.