ENTER A PRODUCT: Submission #40
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Submission information
Submission Number: 40
Submission ID: 46
Submission UUID: ba01add1-9ad5-4936-8536-b67a45f63e36
Submission URI: /slowfood/form/segnala-un-prodotto-bk1
Created: Wed, 03/22/2023 - 13:15
Completed: Wed, 03/22/2023 - 13:16
Changed: Tue, 09/19/2023 - 13:00
Remote IP address: (unknown)
Submitted by: admin-form
Language: English
Is draft: No
Current page: Complete
Webform: ENTER A PRODUCT
| Product name | Jardkaa | ||
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| Geographic area | Geographic area: Sfax, Tunisia Latitude: 34.739822 Longitude: 10.7600196 Location: 34.739822,10.76002 Formatted Address: Sfax, Tunisia Locality: Sfax State/Province: Governatorato di Sfax Country: Tunisia Country Code: TN |
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| Product description | Jardkaa is a unleavened bread made with barley flour, popular in Sfax city because of the importance of barley culture in the region. | ||
| Gastronomic use | ardkaa bread has a brown color, characterized by a thickness of a few millimeters (3-4 mm) and a stiff texture, due to the fact that it is unleavened. Thus, it is eaten generally after immersion in a liquid soup prepared generally with fish. Traditionally, Jardkaa is prepared with any other ingredients apart from barley flour. Barley flour is putted with warm water in a deep bowl, and leave for a period of time until the barley absorbs the water and becomes wet, add salt and water gradually, and knead the ingredients with the rub until they are homogeneous with each other. Bread is cooked over a wood fire in a bowl designated for it called “bread tagine”. It is usually eaten with fish soup or “mselliالمسلي ” a kind of dried meat grilled in oil. Thanks to the barley flour, Jardkaa is good for digestion, because of its curative properties and nutritional elements ( mineral salts, polyphenols, slow sugars, etc.). |
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| Relationship with the local ecosystem and processing | . | ||
| What are the conservation risks? | The farmers keep it for their self-sufficiency. They sell a small quantity on demand to people in Sfax. | ||
| IS IT PRODUCED BY AN INDIGENOUS PEOPLE / COMMUNITY? | NO | ||
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| SUMMARY | Jardkaa is a unleavened bread made with barley flour, popular in Sfax city because of the importance of barley culture in the region. Jardkaa bread has a brown color, characterized by a thickness of a few millimeters (3-4 mm) and a stiff texture, due to the fact that it is unleavened. Thus, it is eaten generally after immersion in a liquid soup prepared generally with fish. Traditionally, Jardkaa is prepared with any other ingredients apart from barley flour. Thanks to the barley flour, Jardkaa is good for digestion, because of its curative properties and nutritional elements ( mineral salts, polyphenols, slow sugars, etc.). The farmers keep it for their self-sufficiency. They sell a small quantity on demand to people in Sfax. Barley flour is putted with warm water in a deep bowl, and leave for a period of time until the barley absorbs the water and becomes wet, add salt and water gradually, and knead the ingredients with the rub until they are homogeneous with each other. Bread is cooked over a wood fire in a bowl designated for it called “bread tagine”. It is usually eaten with fish soup or “mselliالمسلي ” a kind of dried meat grilled in oil. |
