Mesfouf

Mesfouf, also known as masfouf, is a cherished traditional dish from Algeria, Morocco, and Tunisia. Imagine it as a delightful variation of classic couscous, made with finely rolled semolina and either butter or olive oil. This dish is a staple in the Maghreb region, especially during the holy month of Ramadan and at family gatherings or celebrations.

In Algeria, mesfouf often takes center stage as a main dish, typically accompanied by peas and beans. It's lighter than traditional couscous, so it's often recommended to pair it with whey or yogurt to aid digestion. The beauty of mesfouf lies in its versatility—there are countless regional recipes, ranging from savory to sweet.

Some versions are hearty, featuring vegetables and meat, while others are sweet, incorporating ingredients like peas, dried grapes, almonds, dates, and various dried fruits such as pistachios and hazelnuts. In some areas, milk and sugar are added to transform mesfouf into a sweet, cereal-like dish, often mixed with dried grapes or dates.

Each region has its own unique take on mesfouf. For instance, in Tunis, the capital of Tunisia, mesfouf is typically made with peas and dried grapes. Meanwhile, in Sfax, another Tunisian city, people enjoy their mesfouf topped with almonds, dates, dried fruits, and even custard. The Djerbian version is a bit spicier, incorporating peppers, dried meat, and a blend of herbs like garlic, fennel, and lavender.