Tunisian Terabilesi

This is the bread from 2-21-2008.

This week’s effort is Tunisian Terabilesi Bread, from The World Religions Cookbook by Schmidt and Fieldhouse. It is a leavened bread from northern Africa, and purportedly the recipe dates from the Roman occupation of Carthage.

Founded by settlers from Tyre in one of the most fertile river valleys of Northern Africa, the city-state of Carthage was one of the great naval powers of the Mediterranean for centuries. Through its colonies, Carthage produced silver, tin, the highly-sought after purple dye, textiles, pottery, wine, horses, olives, and grain. At its greatest point, the empire encompassed most of the northern coast of Algeria, southern Spain, Sardinia, Sicily, the Balearic Islands, and some of Libya’s western coast. Their trade network included Greece, Rome, the British Isles, the Canary Islands, Persia, the African interior, and Asia Minor.

Millet has been the primary grain crop in most of Africa for centuries, due to its hardiness and resistance to drought, but in the northern river deltas it was possible to grow wheat and other grains. Olives also flourished near Carthage, but their trade networks would have made importing olives from Greece or the Iberian Peninsula possible as well. Leavened breads were common well before 146 BC, when Carthage fell to Rome in the 3^rd Punic War. Clay ovens were also extremely common, so the baking method is legitimate. From a historical perspective, it is not impossible that this recipe has survived intact from the Classical era.

Recipe:

1. Combine 2 cups whole wheat flour, 2 cups all-purpose flour, 2tsp dry yeast, 1 ½ tsp salt, 2c lukewarm water until blended

2. Knead on floured surface until smooth.

3. Wrap dough in plastic and let rise 1 hour at room temperature.

4. To make glaze, combine water (I used 4 tbsp) and 1tbsp flour in a saucepan and bring to a boil, stirring continuously. Set aside to cool.

5. Knead dough again on floured surface.

6. Divide dough into two pieces and form into tight balls. Set on baking sheet (greased next time) and let rest 30 minutes.

7. With knife, make 4 cuts on top of each loaf and brush with cooled glaze. Sprinkle with sesame seeds. (I omitted sesame seeds, because I don’t like them.)

8. Bake at 400F for 50 minutes.

The World Religions Cookbook, p156