Two African culinary specialties and one Arabic make their debut

Two culinary traditions from Africa and one Arabic have entered the list of world cultural heritage for the year 2021-2022. One of the specialties is typically Tunisian.

The Tunisian Harissa, the Senegalese Thieboudiène also called “thiep” and the Khawlani coffee beans from Saudi Arabia, have been included this year on the list of culinary traditions and gastronomic know-how.

The Harissa can now be officially and globally recognized as Tunisian despite variations in North Africa. This very spicy red paste, which spices and flavors many Tunisian dishes, was registered in the category of “Knowledge, skills and culinary and social practices”, after its registration by Tunisia.

The Senegalese Thiep, a rice and fish dish, was listed under the culinary art of Ceebu Jen, and the Saudi Khawlani under “knowledge and culture” of this type of coffee.

In total for 2002, 13 culinary practices were recorded, including the famous French baguette, the tea ceremony in China, the culture of tea in Turkey and the search for and extraction of truffles in Italy.

Other lesser-known specialties and know-how have also joined this list, such as the culture of preparing Borscht in Ukraine, a soup consumed both in Ukraine and in Russia, the preparation and use of Slijvovica, a Serbian spirit plum base or the cultivation and preservation of bees in Slovenia.

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