Menzel (Djerba)

"villa"; pronounced in Modern Standard Arabic as "manzul") is a type of dwelling and agricultural property typical of the Tunisian island of Djerba.

Some scholars suggest that the basic floor plan of the menzels may have originated from the Roman limes forts (fortified frontiers) that existed in southern Tunisia, what is now the province of Tataouine.

The windows usually open into an inner courtyard, around which are two to four dwelling blocks (dar) of varying size,[3] usually covered by vaults and domes, which provide very effective thermal insulation against heat.

[7] Access to the ghorfas is by a rigid internal staircase without handrail,[6] under which there may be a deep niche (el-mkhaba) where the et-tass was kept, a small amphora with a wide neck where barley flour used as a base for zammita (or zommita),[2] one of the most traditionally eaten dishes in Djerba, especially at breakfast.

They are the only parts of the menzel that have small openings facing outward, judiciously oriented so as to capture the sea breeze, which cools the interior.

Food reserves were kept in large baked clay pots (khabia, tass, zir or sefri), manufactured centuries ago in the village of Guellala, which is also the source of all the traditional dishes of Djerba.

[nt 2][10] In view of the low rainfall (less than 250 mm per year) and the consequent lack of drinking water, the Djerbans have gained the habit of building cisterns to collect and store rainwater through impluviums.

[9] The majen and feskia collect the rainwater that falls on the roof of the dwellings, terraces and courtyards, which are whitewashed with quicklime (jir) every year before the wet season in order to ensure some hygiene.