Tunisian cuisine

Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Turkish, French, and the native Berber people. Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood and meat (primarily lamb).

Asida – Arabic Boiled Flour Pudding

An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

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Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

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Chermoula Spice Blend

Chermoula is a North African spice blend which, when sprinkled onto chicken and lamb (grilled, barbecued and roasted meat) before cooking, gives a spicy Moroccan flavour.

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Harissa – Hot Chilli Sauce

Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

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Houria – Tunisian Spicy Cooked Carrot Salad

Cooked carrots, hard-boiled eggs, and olives are combined with olive oil and spices to make a delightfully spicy side dish.

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Kerkénaise Sauce

Tunisian Prawns with Kerkennaise Sauce

This is a traditional Tunisian recipe for a classic tomato and white wine sauce with spices, garlic, parsley and chillies that’s typically served as a dipping sauce for prawns (shrimp).

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Qâlat Daqqa – Tunisian Five Spice

Qâlat daqqa (also spelled gâlat dagga), or Tunisian Five Spices, is a spice blend originating from the North African nation of Tunisia. It is made of cloves, nutmeg, cinnamon, peppercorns, and grains of paradise mixed and ground to a fine powder. It is most often used to spice meats and vegetable dishes. The flavour of the mixture is described as being sweet and warm.

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Shakshuka – Poached Eggs in Tomato Sauce

Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.

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Tabil Spice Mixture

Tabil (Arabic: تابل‎) is an Algerian and Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chilli powder.

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Tastira – Sauteed Peppers, Tomatoes and Eggs

A hot and spicy Tunisian specialty of sauteed chilli peppers and tomatoes with other ingredients to make the perfect accompaniment to your next BBQ fish meal.

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Tunisian Cuisine

Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers’ culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled the land now known as Tunisia

Continue reading »

Tunisian Egg Briks

Brik or Brick is a Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

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Yoyos – Tunisian Orange Flavoured Doughnuts

North African flavours are alive with these Tunisian yoyo doughnuts soaked in lemon syrup and honey with the fragrance of orange blossom water.

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