Tunisia Confirms its Status as a Global Leader in Dates
Tunisia has confirmed its position as a world leader in the production of dates. In its international ranking, "Best Dates in the World", the renowned gastronomic platform TasteAtlas has ranked Tunisia 5th globally, behind Saudi Arabia, Morocco, Iran, and just ahead of Jordan, Palestine, and Qatar. This recognition goes beyond the simple agricultural product and is rooted in a rich history, culture, and centuries-old expertise.
Allig, a Date from the Desert Shaped by Tunisian Oases
TasteAtlas describes the Allig date as a semi-dry variety primarily cultivated in the oases of southern Tunisia, particularly in Kébili and Tozeur, where the desert climate and long hot seasons provide ideal conditions for date palm cultivation. The fruit, which is small to medium in size, is distinguished by its elongated shape, dark brown to almost black color when ripe, and dense, slightly sticky flesh protected by a smooth, adherent skin.
Belonging to the same group of semi-dry cultivars as the Deglet Nour and Kenta, the Allig stands out for its deeper flavor and more intense color. This variety has been grown for generations in the oases of the Djérid region, where traditional irrigation systems, such as foggaras and deep artesian wells, allow for the maintenance of vast plantations in an arid environment.
A Variety Designed for Trade and Conservation
The Allig date is fully integrated into the development of Tunisia's date industry, which is oriented towards both the local market and export to North Africa, Europe, and the Middle East. The harvest typically takes place between late October and early November, when the fruit reaches full maturity and dries naturally on the palm tree without losing its shape.
After manual harvesting, the clusters are sorted, briefly dried in the sun to reduce moisture and concentrate the sugars, and then cleaned and calibrated before packaging. Unlike some treated varieties, the Allig is neither coated with syrup nor treated, preserving its fibrous structure and natural appearance. Its flavor is moderately sweet, with a subtle note of caramel, less pronounced than the Deglet Nour but more pronounced than the Kenta, making it a versatile and easy-to-preserve date at room temperature.
From Date to Dish: Borzgane
Beyond the fruit itself, TasteAtlas also highlights borzgane, a traditional dish from northern Tunisia, particularly in the regions of Béja and Kef. This sweet and savory couscous dish combines fine semolina, milk, lamb or mutton meat, dates, dried fruits, and nuts, reflecting an ancient agricultural and pastoral way of life where grains, livestock, and dried fruits structured the diet.
Historically linked to seasonal festivals, borzgane has a ritual dimension, particularly during the Mayou festival in Kef, which celebrates the spring renewal and new harvests. Through its composition and symbolism, this dish illustrates how dates are integrated into a cuisine of sharing, rooted in the territory and collective memory.
Maqroud from Kairouan
Another pillar of Tunisian culinary heritage referenced by TasteAtlas, the maqroud al-Qayrawan (Kairouan) embodies the encounter between dates and sophisticated pastry-making. Originating from Kairouan, a historic and spiritual city, this diamond-shaped cake made from semolina, filled with date paste, and then fried or baked before being soaked in perfumed orange blossom honey, symbolizes the art of transforming simple ingredients into exceptional products.
The result of Arab, Berber, and Mediterranean influences, maqroud is closely associated with festivals, hospitality, and family traditions. Even today, it remains a strong marker of Tunisian culinary identity, present in markets, pastry shops, and homes.
