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By Alan Davidson

Published 1981

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This dish is a speciality of Bizerta, and is remarkably similar to a Roman dish described by Apicius – the main differences consisting in the introduction by Tunisians of the red pepper (unknown to the Romans) in the form of harissa; the substitution of onions for dates; of ordinary salt for garum and the disappearance of silphium, a plant which is no longer available.

Monsieur Gobert has described this recipe in his book