A mountain recipe to pass on
Tunisian borzgan is a generous combination of meat, cereal, milk and dried fruits. This version has been rewritten and structured for contemporary family cooking, while retaining the products, proportions and gestures that give the dish its identity. The milky and spicy broth combines the lamb with the dates while the toasted nuts add depth to each bite. Setting up takes a few minutes: weigh the cereals, prepare the vegetables and gather the spices before starting. The process thus becomes smoother and cooking remains easy to control.
The gestures that build flavor
Boil the milk separately before adding it and then keep the heat low to preserve a smooth sauce. Respect the resting times and especially observe the texture: a cereal must remain distinct, a dough must become supple without being worked roughly, and a broth must simmer rather than boil violently. Taste at several stages, then gradually adjust the salt, acidity or spices. This attention gives a more regular result than simply following the timer and allows the recipe to be adapted to the power of the fire or the size of the ingredients.
Service, balance and conservation
Arrange in layers on a large dish and serve very hot, with the finest dried fruits visible on top. The quantities indicated can be adjusted with the portion selector on the sheet, maintaining the same proportions. Calories and nutritional values are estimates per serving: they vary depending on the product, the amount of fat actually absorbed and the service. Keep refrigerated for two days, semolina and sauce separated, then reheat slowly to prevent the milk from sticking. Serve the dish in simple and generous dishes, so that its colors, grains and garnishes remain the center of attention.
Source and credits: recipe adapted from Traditional Mountain Recipes Cookbook - More than 50 recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon (2025), MountainHER project, by Josipa Liker and Leopold Jurković, under the editorial direction of Filippo Bassi and Rachid Mrabet. Rewritten text, nutritional structuring, editorial verification and original photography: My Delice Recipes.
