Cuisine in Tunisia

Couscous

Traditional staple pouring meat or fish stew over steamed semolina grain pasta.

• Region: Nationwide
• Main ingredients: Semolina, Lamb or fish, Chickpeas, Vegetables, Harissa

Brik

Appetizer frying thin wheat dough wrapped around egg, tuna, and parsley.

• Region: Coastal area
• Main ingredients: Warka dough, Egg, Tuna, Parsley, Spices

Lablabi

Common food dipping bread in warm chickpea and cumin soup adding harissa.

• Region: Capital region
• Main ingredients: Chickpeas, Cumin, Bread, Harissa, Olive oil

Harissa

Paste kneading dried chili, garlic, and cumin used in many dishes.

• Region: Nationwide
• Main ingredients: Chili, Garlic, Cumin, Coriander seeds

Tajin Jebeli

Quiche-style oven dish setting eggs and cheese.

• Region: Inland mountain area
• Main ingredients: Eggs, Lamb or chicken, Potato, Herbs

Ojja

Spicy stew simmering sausages or vegetables in tomato sauce dropping egg.

• Region: Sousse
• Main ingredients: Tomato, Merguez, Egg, Harissa

Sfax-style Fish Couscous

Coastal style topping spiced white fish stew.

• Region: Sfax
• Main ingredients: White fish, Couscous, Tomato, Garlic, Chili

Meshwi

Whole roasted lamb slowly grilled over charcoal. Served on feast days.

• Region: Nomadic areas
• Main ingredients: Lamb, Herbs, Salt, Cumin

Salad with Pickled Vegetables

Refreshing appetizer mixing chopped vegetables and olives with lemon.

• Region: Djerba
• Main ingredients: Tomato, Cucumber, Onion, Olive, Lemon

Bambalouni

Street pastry of round donuts dusted with powdered sugar.

• Region: Beach resorts
• Main ingredients: Wheat flour, Yeast, Sugar, Oil