Barkoukech
Casse-croute Tunisien
Couscous Djerbien
Doigts de Fatma (Swabaa Fatma)
Tunisia / South & Djerba

South & Djerba

8 dishes · 44 ingredients · 6 techniquesReference
←Tunisian

The Pantry

HarissaHarissaOlive OilOlive OilOnionOnionSemolinaSemolinaCuminCuminEggEggTomato PasteTomato PasteTomatoTomato
See all 44 ingredients›

Proteins

Canned TunaCanned TunaLamb ShoulderLamb ShoulderEggEggChickenChickenRabbitRabbitGrouperGrouperSheep LiverKaddid

Vegetables

HoneyHoneyPotatoPotatoTomatoTomatoOnionOnionSwiss ChardSwiss ChardGreen Bell PepperGreen Bell Pepper

Fruits

LemonLemonBlack OlivesBlack Olives

Herbs & Spices

CuminCuminTurmericTurmericParsleyParsleyGarlicGarlicCinnamonCinnamonCarawayCarawayRas el HanoutRas el HanoutOrange PeelOrange PeelGround CorianderGround Coriander

Grains & Staples

SemolinaSemolinaChickpeaChickpeaAll-Purpose FlourAll-Purpose FlourSugarSugarBaguetteBaguetteDurum Wheat SemolinaDurum Wheat SemolinaWarqa PastryWarqa PastrySesame SeedsSesame SeedsLong Grain RiceLong Grain Rice

Dairy & Fats

Olive OilOlive OilVegetable OilVegetable Oil

Sauces & Condiments

HarissaHarissaCapersCapersTomato PasteTomato PasteOrange Blossom WaterOrange Blossom WaterBaking PowderBaking PowderSaltSaltDry YeastDry YeastWarm WaterWarm Water

How They Cook

Techniques that define this cuisine

01

Pan-frying

Mlaoui (Tunisian)Mtabga
02

Kneading

BarkoukechMlaoui (Tunisian)Mtabga
03

Deep Frying

Casse-croute TunisienDoigts de Fatma (Swabaa Fatma)Yoyo
04

Steaming

Couscous DjerbienRouz Jerbi
See 2 more techniques›
Simmering
Boiling

Kindred Kitchens

Cuisines built on the same signature ingredients

AlgerianNorth Africa — Maghreb
via Harissa, Semolina, Tomato Paste, Cumin
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Southeast TurkishTurkey / Southeast Anatolia (Gaziantep, Şanlıurfa, Mersin)
via Tomato Paste, Cumin
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OdiaIndia / Odisha
via Semolina, Cumin
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KabuliAfghanistan / Kabul (Pashtun-Tajik capital)
via Tomato Paste, Cumin
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AfghanAfghanistan — Central Asia / Hindu Kush
via Tomato Paste, Cumin
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MoroccanNorth Africa
via Semolina, Cumin
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Other regions

Siblings within Tunisian — each its own tradition.

Tunis & North
50

The refined cooking of the capital and the north — Ottoman and Andalusian influence, brik, slata mechouia, and the koucha roasts of Tunis, Cap Bon and Bizerte.

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.

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 (8)

Browse all 8 dishes›