Sweet Paprika with Meski Pepper Sun Dried

Sweet pepper of a typically Tunisian variety, Meski peppers, picked by hand when ripe and then cleaned by hand to keep only the fruits. They are then dried slowly in the sun. The cultivation of chilli was introduced in Tunisia in the 16th century. It was quickly appreciated by all and spread in Tunisia. It now occupies the 3rd rank of market gardening. Cap-bon in the north-east of Tunisia nevertheless remains the favored region for this spicy fruit. The artisans who prepare this A7mer felfel (paprika) are also in Korba, nicknamed the red city because of its chili cultivation. Today more than 34 varieties of peppers in Tunisia including the famous Meski, Baklouti and Beldi. Moreover, it is the Meski variety that is used by artisans. With a very slightly sweet taste, it will go well in all kinds of dishes, from fish to meat, including vegetables and cheeses.