Brik à l'ŒufKaftejiLablabiMhalbiya Tunisienne
Tunisia / Tunis & the North

Tunis & North

50 dishes · 132 ingredients · 20 techniquesOverview
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The easiest way in

Slata Tounsia
Slata Tounsia
25m
Ojja Merguez
Ojja Merguez
40m
Shakshuka Tunisienne
Shakshuka Tunisienne
45m

The Pantry

Olive OilOlive OilOnionOnionEggEggHarissaHarissaGarlicGarlicSaltSaltTomato PasteTomato PasteCuminCumin
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Proteins

Hungarian SausageHungarian SausageSheep LiverLamb TripeLamb TripeCanned TunaCanned TunaHard-Boiled EggsHard-Boiled EggsTunaTunaChicken BreastChicken BreastLamb ShoulderLamb ShoulderGround LambGround LambEggEgg

Vegetables

Green PeppersGreen PeppersTurnipTurnipZucchiniZucchiniOliveOliveSpinachSpinachBell PepperBell PepperCeleryCeleryOnionOnionHoneyHoneyCarrotCarrot

Fruits

LemonLemonRaisinRaisinDatesDatesPumpkinPumpkinQuinceQuinceVanillaVanillaPomegranate SeedPomegranate SeedBlack OlivesBlack Olives

Herbs & Spices

TabilCarawayCarawayArtichokeArtichokeSweet PaprikaSweet PaprikaGround CorianderGround CorianderCoarse SaltCoarse SaltParsleyParsleyChili powderChili powderCuminCuminTurmericTurmeric

Grains & Staples

MatzoWarqa PastryWarqa PastryCouscousCouscousFava BeansFava BeansChickpeaChickpeaSemolinaSemolinaWhite BeansWhite BeansPistachioPistachioAlmondAlmondBreadBread

Dairy & Fats

Clarified ButterClarified ButterGruyere CheeseGruyere CheeseOlive OilOlive OilSunflower OilSunflower OilVegetable OilVegetable OilButterButterMilkMilkCheeseCheeseFeta CheeseFeta CheeseYogurtYogurt

Sauces & Condiments

HarissaHarissaOrange Blossom WaterOrange Blossom WaterDry YeastDry YeastCapersCapersTomato PasteTomato PastePowdered SugarPowdered SugarRose WaterRose WaterLemon JuiceLemon JuiceSaltSaltWaterWater

Other

Soapwort Root

How They Cook

Techniques that define this cuisine

01

Sofrito

Chraime
02

Kneading

Baklawa TunisienneBambalouniBoulou
03

Baking

Baklawa TunisienneBoulouGhraiba
04

Sauteing

BkailaChorba Frik (Tunisian)Chorba Lsan Asfour
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Deep Frying
Braising
Char Roasting
Simmering
Pounding
Emulsification
Roasting
Pickling
Poaching
Blanching
Steaming
Boiling
Curing
Grilling
Fermentation
Marinating

Kindred Kitchens

Cuisines built on the same signature ingredients

AlgerianNorth Africa — Maghreb
via Harissa, Orange Blossom Water, Semolina
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Fez & NorthMorocco / Fez + Meknes + Tangier + Tetouan
via Orange Blossom Water, Semolina, Powdered Sugar
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LebaneseMiddle East
via Orange Blossom Water, Semolina, Pistachio
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MoroccanNorth Africa
via Orange Blossom Water, Semolina, Almond
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MoravianCzech Republic / Moravia (Brno, eastern)
via Caraway, Powdered Sugar
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DominicanCaribbean / Dominican Republic
via Capers, Tomato Paste
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Other regions

Siblings within Tunisian — each its own tradition.

Sahel & Sfax
14

The olive-oil belt and fishing ports of the central-east coast — Sousse, Monastir, Mahdia and Sfax, home to Sfaxian charmoula, seafood couscous and kammounia.

South & Djerba
8

The date-oasis belt and desert Berber south — Gabes, Djerba, Tataouine and Tozeur, with island seafood, oasis dates and the spice-forward cooking of the Gulf of Gabes.

Northwest & Interior
6

The grain-growing highlands and Berber interior — Le Kef, Beja, Jendouba and Kairouan, source of couscous, mloukhia, game and the date-semolina makroudh of Kairouan.

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Signature Dishes (50)

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