Rouina is one of the popular Algerian dishes whose name is associated with times of need and difficult times. It does not need many ingredients in some regions and it also fills hunger. Some call it slaket lamhain in Algerian colloquial words (savior in times of adversity).
The preparation of the "Rawina" dish differs from one region to another, and perhaps the most famous one is the one known as the Algerian middle, which consists of a single ingredient, which is "the finest whole wheat," but its preparation varies according to what is present in the house and the need as well.
Its history
Some regions of eastern Algeria call “Sweika, Sweika” after “Ruwina,” after the invasion of “Suwaiq,” which, according to historical books, was named with this name in relation to the supplies that Aba Sufyan abandoned during his escape from the Prophet, may God bless him and grant him peace.
Abu Sufyan and his men were forced to throw the "roasted and milled wheat" that they were relying on during their outings in the invasion, after they learned that the Muslim army had joined and that they were unable to face it.
The affluent are called "the people of white cakes" in Arabic, and the poor are called "the people of the black souq."
The philosopher Abu Hayyan al-Tawhidi says in his book “Al-Mutaa` and Al-Moasasa”: Feed the cake and the souqa.
It means treat the rich and those in need with justice.
Food of the Mujahideen and their savior
Media specialist in cultural affairs, Mahdi Darban, said in his statement to Al-Jazeera Net, "Rawena was the food and savior of the Algerian mujahideen, especially when the siege of the French colonialist intensified on them."
Darban added, "Rawina is the best type of supplies and supplies, as it can be stored for long periods and is easy to carry."
Some Algerians still take it to the Hajj, as they used to do in the past because it shortens them with many dishes, and it does not take long to prepare.
How to prepare it
The names of "Rouina" in Algeria, methods of preparing it and its ingredients, and the original recipe remain "wheat" mixed with honey, butter and water, and the people of the south call it "zareer" after mixing it with some ingredients such as dry dates and mint.
It is introduced by the Java regions and they call it "Sufof" as others call it "Busaissa" after adding honey to it.
Algerian heritage ambassador Nawal Kadi says to Al-Jazeera Net: Many of our young people may not know Ruwaina today, for it is "an easy-to-prepare, complete and very nutritious dish. It was in the past Anis Al-Ra'i and Zad Al-Musafir. It was served at events and when receiving guests and in the spring."
And she assures Al-Jazeera Net that "Ruwaina is a dish recommended by doctors for children and for those who exercise, for pregnant and postpartum women, as well as for those who want to gain weight."
Nawal tells about the story of the popular proverb that says, "Good is a woman, and evil is a woman", where the Sultan's wife was able - in the legend - to correct the poor man's view of women, when she taught his wife how to prepare a routine and save on household expenses to help her husband.
Healthy eating is back
With the spread of the culture of healthy eating in recent years, the "Rawena" dish has returned as one of the recipes provided by sports coaches and dietitians, and it has also become easy to obtain after its raw material has spread in various stores to increase the demand for it.
The spread of traditional restaurants in the capital and major cities contributed to their return to the tables they were absent from, at a time when they were presented in tourist restaurants and some high-end hotels.
He specializes in diversifying its preparation and presenting it in modern ways by trained cooks. Nuts and raisins are added to it and mixed with hot honey and butter. And from what was said in “Al Rawinah” “The blessings of good food, if you are hungry, catch them.”