Chris Taylor

“Charmula is one of numerous Tunisian examples of salt and sweet being used together. But Tunisians say that all these salt-and-sweet dishes are foreign imports brought from Spain in 1492 by expelled Muslims. The Affes family, which owns one of the two largest couscous factories in the world—the other is in Marseilles—is from Sfax. Here is Latifa Affes’s recipe for charmula: Salt any large fish. Poach it and serve with the following sauce: 1 kilo red onion, 1 kilo raisins, ½ liter olive oil, salt, black pepper (some use coriander powder but I do not). Mince onions and cook them slowly in olive oil for about two hours. Soften raisins in water and pass through a sieve to remove seeds. Add to olive oil mixture and cook on low heat for two days. Add salt and pepper.”
― Mark Kurlansky, Salt: A World History