Baku Kitchen! An independent reference of traditional food

Tunisia

North Africa’s spiciest table: harissa-fired couscous, tuna-egg street snacks and grilled salads shaped by Mediterranean and Berber traditions. That is the short version of what Tunisia cooks. Look for Couscous (steamed semolina often crowned with fish, in harissa-red spicy broth), Brik (shatteringly crisp malsouka pastry around runny egg, tuna, capers and parsley) and Harissa (fiery sun-dried chili and garlic paste seasoning nearly every Tunisian dish). Tunisia joined Algeria, Morocco and Mauritania in the 2020 UNESCO listing of couscous knowledge; Tunisian versions are reddened with harissa and often built on fish. This atlas has 44 Tunisia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

44 dishes.

TabounaTabounachewy flatbread slapped onto the walls of a terracotta ovenTastiraTastirafried green peppers, tomato and garlic scrambled with eggTestouriTestourifirm salty sheep's-milk cheese, sliced and grilled or eaten with olivesThibarineThibarineAmber date and herb liqueur drunk as a digestifTorshiTorshisalt-brined turnips, carrots, limes and peppers, stained pink with beetrootTunisian saladTunisian saladdiced cucumber, tomato, onion and apple with tuna and mintYo-yoYo-yoorange-scented doughnut rings fried and soaked in honey syrupZrirZrirSesame, honey and nut paste eaten by the spoonful from a glass

  • Hrous

    Salted onion and dried-chili paste fermented for weeks, used like a stock. A fermented & pickled recipe from Tunisia.

  • Kaak Warka

    Delicate almond-paste rings scented with rosewater, the Tunis wedding pastry. Ready in 1 hour 30 minutes prep and 20 minutes…

  • Kaddid

    Mutton strips salted with coriander and chili, sun-dried and stored in fat. A charcuterie & cured recipe from Tunisia.

  • Kafteji

    Chopped fried peppers, tomatoes, squash and potato with egg. Ready in 25 minutes prep and 35 minutes cooking. Serves 4.…

  • Koucha

    Lamb shoulder baked in a clay dish with potatoes, turmeric and peppers. Ready in 25 min prep and 2 hours…

  • Legmi

    Date-palm sap, sweet when fresh and mildly alcoholic within hours of tapping. A wine & spirit recipe from Tunisia.

  • Madfouna

    Chard, white beans and meat stewed slowly with cumin and coriander. Ready in 30 min prep and 2 hours cooking.…

  • Makroudh

    Kairouan’s date-filled semolina diamonds, fried and soaked in honey. Ready in 1 hr prep and 30 min cooking. About 40.…

  • Marka hlowa

    Sweet lamb stew with quince, prunes or dried fruit and cinnamon. Ready in 30 minutes prep and 2 hours cooking.…

  • Mhamsa

    Large hand-rolled couscous grains simmered in a spicy lamb and chickpea broth. Ready in 1 hour prep and 1 hour…