Photo by babeltravel/FlickrCC
Unless you're Tunisian or have spent much time with Tunisian food, you've probably never heard of zdir. But it's one more of the many really great dishes I tasted and learned to cook last winter when I went to Tunis to visit Majid Mahjoub and the Moulins Mahjoub. The trip has definitely influenced my eating; we've been bringing in and selling ever growing numbers of their products (just got samples of three new ones—all excellent, and details to come).
Anyways, on to the zdir. Given the current lower than low temperatures, this is the perfect time to be making a great soup like this one. The quickest way I think I'm going to get this one across is that zdir could be to Tunisians sort of what really good homemade cream of tomato soup is here. Except in this case, it's Tunisian so ... it's not just tomatoes. And oh yeah, for the dairy-free amongst you, there's no cream. There's also no meat. It does use semolina, so if you have a wheat allergy this one's out (though, that said, you could certainly sub in rice flour and it would be great anyways). The main thing is that it's easy to make, and, I think, very delicious.
Zdir grows ever dearer to me the more I make it. Whether you're up for soup for dinner or soup for soup's sake, it's worth making. As with pretty much everything I say or write about food, the quality of the dish depends a lot on the quality of what you put in it. Fortunately we have the benefit of working with Majid Mahjoub's marvelous stuff, so if you stick to that, you're covered for sure.