PORTLAND, MAINE, June 18, 2018 -- The Mahjoub family has been holistically farming and producing Tunisian food under their brand “Les Moulins Mahjoub” (translation: the mills of Mahjoub) for three generations. Tunisia, which borders both the south Mediterranean Sea and the Sahara Desert, is known for its unique cuisine largely comprised of vegetables, whole grains, and extra virgin olive oil. At the Fancy Food Show at booth #2251 in New York City, Majid Mahjoub, the president of Les Moulins Mahjoub, and his wife Onsa will be cooking family recipes with their Les Moulins Mahjoub ingredients.
In the 15th century, the Mahjoubs’ ancestors were chased out of Andalusia, Spain and settled on the lands of the Berber tribe who were noted for their expertise in fruit tree cultivation. The Berbers and the Mahjoubs’ Andalusian ancestors integrated their agricultural and engineering skills to create flourishing farms in and around the lush and verdant lands of Tebourba, a town in Northern Tunisia.
To this day, the Mahjoub family holds onto a deep passion for farming and preparing foods in the traditional ways of the land that honor and support history, community and family--blending the Mahjoub’s Andalusian heritage with the history of the Berber tribe.
The Berber people were an ancient nomadic tribe who were vulnerable to attacks from other tribes. The Berbers had to stay on the move, heading to the protective mountains, to avoid attacks. Keeping light, small quantities allowed for swift travel. Sun-drying both reduced volume and concentrated flavor so a little food item went a long way, and the small, lightweight provisions could be easily hidden. So the sun-dried M’hamsa couscous, peppers, tomatoes, figs and apricots were bursting with flavor, yes, but also born from necessity. Sun drying and using brine allowed them to preserve the harvest and provide nourishment year round.
Visit this link to watch an artful video that truly captures the essence of Ancient Tunisian Olive Oil and cuisine, Berber tradition and the passion of Les Moulins Mahjoub https://youtube.com/c/RogersCollection
Les Moulins Mahjoub has an extensive line of high-quality products, but of course olive oil is at the core of the Tebourba region and traditions. Les Moulins Mahjoub uses hand-methods for their olive oil production dating back to Carthaginian times. The Chetoui olives are harvested just as they turn from green to black and then crushed in the family’s ancient stone mill in a genuine first cold pressing. Then the olive paste is layered in a vertical press between round natural fiber mats, or scourtins. Next, the oil is decanted by hand, a la feuille, rather than by suction or draining. The result is a delicious, apple-green, vegetal, unfiltered, soft clean olive oil–but more than just the olives go into the bottle.
It is the heart and soul of a community that has lived on that land for centuries. In each bottle–as with all of Les Moulins Mahjoub products–is a history of family, Berber culture, quality and tradition. Visit the Mahjoubs at booth #2251 to taste Tunisian cuisine. You won’t want to miss the artichokes from recent spring harvest, classic sun-dried/hand-rolled cous cous and so much more!
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Rogers Collection, based in Portland, ME, imports and distributes artisan products of distinctive quality created by authentic food-crafters from Europe, the UK, North and South Africa, and the Middle East. Thanks to Rogers Collection and their dedication to family-run and traditional products, these extraordinary ingredients are now being used in restaurants and home kitchens across America. Contact Carrie Blakeman at 207.828.2000; carrie@rogerscollection.us; visit rogerscollection.us