A meal for all occasions, especially the celebration of the new born in MENA
Al-Tamina .A- Bsissa . Al-Hsida . A-Zerire ....or whatever its name was
it is a delicious traditional meal that is unique to the people of North Africa and the Middle East. this meal is associated with all occasions, whether social or religious occasions.
Despite the simplicity of its components, it remains the lady of the table on occasions. it is closely related to the customs of the ancestors. it is not possible to imagine an occasion without the presence of this meal.
The main ingredients of the meal
The semolina ( flour ), ghee (butter) and honey are the main ingredients of the meal .the added ingredients vary from one region to another .
Add to it the (Date paste) ( Halva levantine ),( or the Turkish halva ) according to the different tastes of the peoples of the MENA and the availability of ingredients in the markets . finally it is garnished with nuts and candies of different colors, shapes and sizes .
This means that meal is rooted in the Middle East and North Africa, with its different name. its history goes back more than a thousand years.
The meal is more specially prepared for the newborn parties . celebration of the birth anniversary of the Noble Prophet , circumcision parties, wedding parties . university graduation parties .....
How to cook
At first, semolina is roasted well over a slow fire then add the ghee to it, stirring continuously, until the mixture becomes very light. then the mixture is removed from the fire and distilled into a piece of cloth and couscoussier overnight . in the morning, sugar is added and it is softened by rubbing by hands it well until the mixture becomes very soft .then you can add roasted and grated peanuts or raisins and mix it well then it is placed in plates and decorated with various nuts and bonbons .
Since the way to cook a meal for all occasions, especially the celebration of the newborn in the MENA, is different. We find some people prefer adding honey to the mixture instead of sugar. there are those who prefer to add the date paste to the roasted semolina, rub it well, then form small molds of different shapes and then cook them in specially made clay utensils . there are those who prefer not to roast semolina and keep it on its beautiful yellow color.there are those who add milk to the roasted semolina it should be noted that the natural ingredients that give a wonderful taste to the meal. like natural cow ghee،date paste، raisins،natural milk،saffron and the clay utensils for cooking .
The nutritional value of the meal and its importance to the peoples of the MENA
Despite the sweet taste of meal . however, it is considered a good food that makes you feel full . Especially if it is made of cow ghee and honey. it is rich in calories, which makes it a meal that provides the necessary energy. for a hard and tiring day
Our grandmothers told us in the old days that (tamina) was considered the breakfast of the morning for men. to give them the ability to withstand hard work throughout the day. especially with the poverty of families and the financial need for them . in light of the availability of the ingredients of the meal almost in every home. and the rural character prevailing in most families at that time .
Our grandmothers also tell us in the old days that the meal was prepared for young children. to satisfy their hunger. especially since it is easy to prepare. simple and available ingredients.. children are famous for their love of this food, especially as it tastes sweet. it was among the methods used to stop children from crying .
It is also a special meal for postpartum women. because they believe that it helps to produce milk .it gives them energy and extra weight .
Given its great importance and nutritional value, this is what makes it a meal for all occasions and days for the peoples of the MENA
preservation the meal edible
It should be noted that this food is not exposed to spoilage. its natural ingredients, especially, help it to stay the same for a long time. they are prepared in large quantities and stored when needed in the future. it is okay to prepare in advance if it comes to an occasion or a party.
At the present time, women's fingers in North Africa and the Middle East are creative in decorating (Al-Tamina) and giving it a modern character. and a beautiful picture. (blends ancestral heritage with a modern touch ). they also innovates in the way it is presented, which makes the guest feel appreciated by the owner of the house or the owner of the occasion. as long as this meal is associated with joy. and delights. and the fragrant smell of the past .
The spread of the name of the meal in the MENA
the meal is known as Al-Tamina or A-Zerire in North African countries in particular, and it is known as AL-Hsida in Yemen and the Arab Gulf countries in particular. As for A-Bsissa in North African countries and the Arab Gulf countries. just the difference in the ingredient or method of cooking gives a difference to its name in various countries of the MENA
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