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.
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Tastira
Fried green peppers, tomato and garlic scrambled with egg. Ready in 20 minutes prep and 30 minutes cooking. Serves 4.…
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Testouri
Firm salty sheep’s-milk cheese, sliced and grilled or eaten with olives. Ready in 1 hour prep and 30 min cooking.…
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Thibarine
Amber date and herb liqueur drunk as a digestif. A wine & spirit recipe from Tunisia.
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Tunisian salad
Diced cucumber, tomato, onion and apple with tuna and mint. Ready in 20 minutes prep and none cooking. Serves 4.…
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Yo-yo
Orange-scented doughnut rings fried and soaked in honey syrup. Ready in 30 min prep and 30 min cooking. About 20.…
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Zrir
Sesame, honey and nut paste eaten by the spoonful from a glass. Ready in 30 minutes prep and 20 minutes…