Tunisian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.

Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

thumb|Individual portion of shakshouka

thumb|A Portuguese-made tagine pot A tagine or tajine, also tajin or tagin () is a Maghrebi dish, and the earthenware pot in which it is cooked. It is also called or .

Harissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped, fried eggplant and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce (sweet and sour) sauce.

Merguez ( ) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

culinary traditions of Tunisia

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan. On the 9th day of Ramadan, the Mozabite people of Algeria exchange bag

Msemmen () or rghaif (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria and Morocco, It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small msemmen pancakes are of Berber origin.

syrup made from almonds, sugar and rose water

Asida (, or Maghrebi ġsydë, ), a common dish in the Arab world, is a lump of dough made by stirring wheat flour into boiling water, sometimes with added butter or honey. Similar in texture to fufu, it is eaten mainly in Middle East and African countries. It is considered one of the best-known desserts and traditional dishes in many Arab countries.

Freekeh (sometimes spelled frikeh) or farik ( / ALA-LC: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.

Makroudh (), also spelled Makrout, is a cookie from the cuisine of the Maghreb. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape.

Tunisian salad

condiment in South Asian and North African cuisine

thin, cookie-like deep-fried pastry of Scandinavian origin

A fricasse () is a savory fried pastry often filled with tuna, hard-boiled egg, olives, harissa, preserved lemons, capers and mashed potato, with turmeric as a condiment. They are usually purchased from traditional Tunisian food vendors. They can be made at home or in fast food restaurants.

Lablabi or lablebi () is a traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread. It is a staple comfort food in Tunisia and is also found in variations in Iraq and other parts of the Middle East.

traditional North African cuisine by Amazighs

thumb|Tunisian-style mesfouf Mesfouf or masfouf () is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil.

thumb A couscoussier () is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous.

Bambalouni (Arabic: بمبالوني), also referred to as bambaloni, is a sweet Tunisian donut. It can be made at home or bought from fast food shops. It is prepared with a flour dough fried in oil. The bambaloni is eaten sprinkled with sugar or soaked in honey. It can be eaten at any time of day. It inspired the sfenj donut that is widely consumed throughout the Maghreb, which is also known as sfinz in Libya.

Kamounia (), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian, Algerian, Libyan and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

unleavened bread in Libyan cuisine

Matbucha (, maṭbūkhah; ) is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.

Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

traditional Maghrebi cookie made with almond paste and orange blossom water

Zalabiyeh () is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. Zalabiyeh differs from lokma in that it is made from batter rather than yeast dough, though the names are sometimes used interchangeably.

Tabil Ahammed () is a Tunisian spice mixture generally consisting of ground coriander seed, caraway seed, garlic or garlic powder, and chili powder. Other ingredients may also be included, such as rose flower powder, cumin, mint, laurel, cloves or turmeric. The word tabil means "seasoning" in Tunisian Arabic, and once referred to coriander by itself.

Tunisian dessert

thumb|right|Tunisian bsisa of Msaken with grilled wheat, olive oil and dried fruits Bsisa (, Berber aḍemmin, ), also known as bsissa, is a fine powder made from roasted barley and legumes, typical in North African cuisine, prepared and served either as a paste or drink. It dates back to Pharos times. Its history goes back a long way, and travellers and nomads used to take bsisa with them on their journeys since it was both full of nutritional value and easy to carry in its ground powder form.

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

thumb|right|250px|An Algerian man of Kel Ahaggar heritage cooks Taguella in hot ashes Taguella (tagǝlla) is a flatbread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire. The bread is then broken up into small pieces and eaten with a meat sauce.

Fazuelos, also known as fijuelas, hiuelas, deblas, and hojuelas are pastries of thin fried dough. A type of rolled pastry, their origins trace back to Spain, with references dating back to the late Spanish Middle Ages.

thumb|right|Mrouzia tajine Mrouzia (), is a dish of the Maghribi cuisine It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds.

traditional soup prepared in Algeria and Tunisia

dish

Msoki (Hebrew: מסוקי) is a Jewish soup traditional to Algerian and Tunisian Jews, and is most often eaten during feasts and in most, during the celebration of Passover.

name for meals

hot chili pepper used to flavor dishes

Kabkabou or Kabkabu () is a fish and tomato stew traditionally prepared in Tunisia. The dish consists of a sauce in which fish steak is cooked, and capers, olives and lemons are added. Many species of fish are used, such as grouper, angel shark, tuna or mackerel. The main ingredients used in the preparation are onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and saffron.

Tunisian dish

drink

a type of Maghrebian pastry

Tunisian spice blend

Tunisian dish

Rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja. The cheese is a close relative to the Italian ricotta and is made with the whey of Sicilo-Sarda sheep.