Bezguene is a sweet saffron couscous, originated from Béja, in the North-West of Tunisia. It is prepared with lamb, and presented with nuts and dates.
The Berzguene (from Béja) is often confused with the Borzguene (from Kef). They may visually look alike, but they remain very different in terms of flavour, given the difference in the ingredients.
- Bring the saffron to a boil with 1 cup of water.
- Put 1 tbsp of olive oil and 50g of the butter in the lower part of the couscoussier and add the lamb.
- Filter the saffron water and add it to the lamb.
- Add salt and pepper, then add boiled water until it completely covers the lamb.
- When the water starts to boil, put the couscous grains and the cinnamon stick to steam on the upper part of the couscousier for 30 to 45 minutes.
- Add some of the sauce to the couscous grains - about 1 cup. Mix well then put back to steam for another 45 minutes.
- When the lamb is cooked, add sugar and let simmer for 10 minutes.
- Remove the lamb meat, and add milk. Let boit for 5 minutes.
- Place the couscous in a large bowl and remove the cinnamon stick.
- Add the remaining butter (200g), cut into cubes, to the hot couscous and mix until completely melted.
- Add the sauce to the couscous gradually and mix.
- The berzguene is ready. Decorate with nuts and dates when presenting.