My outfit deets:
Blazer and pants: Zara
Top and bag: PRIMARK
Ons’s outfit deets:
Blazer: Maison de glamour
Shoes and Backbag: ALDO
Pink is such a perfect colour for sunny days!! Especially when it’s combined with frills. I felt so comfortable with this outfit while feeling lost in the beautifull streets of Sidi Bousaid. Not to forget the warm welcoming you get just by stepping in the town. Even tho sometimes they ask too much haha but it still feels nice and good.
I also loved having my Henna|Harkous on the go even that I am not a big fan of it but it looked beautiful and I loved it even more because it reminds of my beautiful origins.
The blue and white monochrome makes even perfect to just relax and sip a special Tunisian Tea in the Cafe des delices and contemplating the beach and boats.
The peace and joy one gets from the sweet smells, the lightness of the air, and the captivating, other-worldly beauty of nature. I will miss my afternoons in this place!!
Top and shoes: Primark
Watch: Daniel wellington
Tunisia’s version of a hearty breakfast is a bowl of bsissa, a simple, delicious and nutritious dish.
It’s hard to put your finger on what b’sissa tastes like; it is both sweet and bitter. The texture is a bit like liquid sandpaper — in a pleasant way.
To prepare this traditional dish, various grains and dried vegetables are ground together into a powder. The bsissa powder is then mixed with sugar and either water or olive oil. I personally like it with olive oil. The watery-method mix is runny and can be served as a drink. The liquid version is better during summer; bsissa with cold water and ice cubes quenches thirst and boosts energy levels to fight the heat. The olive oil-blend is gummy and eaten with a spoon.
Bsissa is typically eaten in the morning to kickstart the day, but can be a dessert.
It is humanly impossible to eat more than one bowl of olive oil bsissa because of its richness.
Bsissa is prepared casually as breakfast or for special occasions. Often, the dish is served to new mothers who just gave birth or to grooms-to-be for its nutritious qualities. Guests visiting a newborn are also usually presented with bsissa. And for me, it is a Ramadan must have.
Although preparing bsissa power takes some patience, once done it can be stored somewhere dry for a long time. If you’re in Tunisia, your local spice grinder (tahouna) can grind your ingredients into a powder for you. If you’re making it at home, use a blender and give yourself plenty of time.
3 kilograms wheat grains
3 kilograms dry chickpeas
1 kilogram dry lentils
1 kilogram dry fava beans
100 grams fennel grains
100 grams green anise grains
A pinch of salt
One tablespoon dried orange peels (optional)
Two tablespoons fenugreek (optional)
From the large pile of wheat, chickpeas, lentils, and beans, take out anything that you don’t want to eat. Sometimes small pebbles or other undesirables sneak in. Then, rinse everything under water thoroughly.
Once clean, lightly toast the dry material over a stove top in a pot.
Once you’ve toasted all the dry material, use a blender to grind.
Now, take your powder and mix with sugar and water or olive oil. For water, add to taste. Some prefer to drink their watery bsissa, others like it a little thicker. For olive oil, add until you get a gummy, thick consistency. Garnish the later with nuts and Tahini-based halva (Chamiya).