World Flavors Cookbook

Tunisia Recipes

Tunisian cuisine is a fiery and aromatic fusion of Berber, Arab, Mediterranean, and Turkish influences. It is distinguished by its bold use of harissa (hot chili paste), olive oil, and seafood from its extensive Mediterranean coastline. From slow-steamed couscous to crispy brik pastries, it reflects a history of trade and cultural exchange at the heart of North Africa.

Recipes from Tunisia

• Couscous Tfaya

  A sophisticated sweet and savory couscous dish topped with caramelized onions, raisins, and tender lamb.

• Brik à l'Oeuf

  Crispy, paper-thin pastry pockets filled with a whole egg, tuna, and fresh herbs.

• Lablabi (Chickpea Soup)

  A hearty and spicy chickpea soup served over chunks of stale bread, a quintessential Tunisian street breakfast.

• Merguez Sandwich

  Grilled spicy lamb sausages served in a fresh baguette with harissa, salad, and fries.

• Tunisian Shakshouka

  The original North African egg dish: poached eggs in a vibrant sauce of peppers, tomatoes, and spicy harissa.

• Kamounia (Cumin Lamb Stew)

  A rich and aromatic stew of lamb and liver, heavily flavored with cumin and simmered in a thick tomato sauce.

• Makroudh

  Diamond-shaped semolina cookies filled with sweet date paste and drenched in scented honey.

• Sfenj

  Light and airy fried dough rings, crispy on the outside and soft inside, perfect with mint tea.

• Tajine Mqualli (Tunisian Egg Tajine)

  Unlike Moroccan stews, a Tunisian Tajine is a thick savory cake of eggs, meat, and cheese.

• Salade Méchouia

  A smoky and spicy salad made from grilled peppers, tomatoes, and garlic, pounded together with olive oil.

• Ojja with Merguez

  A quick and fiery tomato and pepper sauce with sliced merguez sausages and poached eggs.

• Kafteji

  A vibrant medley of fried seasonal vegetables, coarsely chopped and seasoned with harissa and olive oil.

• Assidat Zgougou

  A luxurious dark pudding made from ground Aleppo pine nuts, topped with custard and dried fruits.

• Fricassé

  Small savory fried donuts filled with tuna, potatoes, olives, harissa, and boiled eggs.

• Mloukhia (Jute Stew)

  A deep dark green, slow-cooked stew of powdered jute leaves and tender beef, known for its unique earthy flavor.

• Tunisian Spicy Pasta

  A uniquely Tunisian take on pasta: incredibly spicy, tomato-rich, and topped with tender lamb.

• Masfouf (Sweet Couscous)

  Fine couscous steamed and tossed with butter, sugar, dates, pomegranate seeds, and nuts.

• Tunisian Harissa

  The soul of Tunisian cooking: a smoky and fiery chili paste with garlic and spices.

• Grilled Seabream (Daurade)

  Whole Mediterranean seabream grilled with cumin and lemon, served with spicy accompaniments.

• Shorba Hout (Fish Soup)

  A spicy and aromatic Mediterranean fish soup flavored with tomato, cumin, and fresh cilantro.

• Khobz Tabouna

  Traditional Tunisian bread baked against the walls of a traditional clay oven (tabouna).

• Kaak Warka

  Elegant ring-shaped cookies made with a silky dough and filled with a fine almond paste, flavored with rose water.

• Tunisian Mint Tea with Pine Nuts

  Strong green tea brewed with fresh mint and served with a handful of toasted pine nuts at the bottom.

• Roz bil Khalta

  Spiced rice steamed with lamb, raisins, and nuts, a rich and festive centerpiece.

• Slata Tounsia

  A finely diced refreshing salad of cucumber, tomato, onion, and mint, dressed with lemon and olive oil.

• Tajine Maadnous (Parsley Tajine)

  A classic Tunisian savory cake dominated by the fresh flavor of parsley, meat, and eggs.

• Borghol (Spiced Bulgur)

  Hearty broken wheat cooked in a spicy tomato and meat broth, a rustic and filling meal.

• Ghraiba (Chickpea Cookies)

  Meltingly soft cookies made from roasted chickpea flour and butter, traditionally shaped into cylinders.

• Lablabi Sandwich

  A modern street food twist on the classic soup: all the lablabi components stuffed inside a crusty baguette.

• Tunisian Citronnade

  A refreshing and creamy lemonade made by blending whole lemons with sugar and water.