Breakfast
Merguez Shakshuka
Merguez browned first, then eggs poached in a tomato and pepper sauce built on harissa and caraway. Hotter and…
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Tunisian recipes
Harissa, eggs and pastry folded around both. 39 tested Tunisian recipes, from the everyday to the ambitious.
Tunisian recipes — all 39 recipes
Appetizers
Tunisian Brik
A sheet of malsouka pastry folded around tuna, capers, parsley and a whole raw egg, then deep fried so the yolk is…
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Healthy
Salade Méchouia
Tunisian grilled salad: peppers, tomatoes, onion and garlic charred over flame, peeled and chopped rough with…
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Appetizers
Harissa
Dried chillies rehydrated and pounded with garlic, caraway and coriander seed into a coarse red paste. Nothing like…
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Breakfast
Lablabi
Chickpeas in a cumin and garlic broth poured over torn stale bread, with a raw egg cracked in and stirred through…
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Appetizers
Slata Tounsia
Tomato, cucumber, pepper and onion cut very small and dressed with olive oil and lemon. The Tunisian cut is finer…
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Appetizers
Omek Houria
Carrots boiled soft, crushed with harissa, garlic and caraway, and eaten cold with bread. The name means "your…
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Lunch
Kafteji
Peppers, tomato, courgette, potato and onion fried separately, then chopped together on a board with fried eggs…
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Appetizers
Salata Blankit
Warm potato salad with harissa, capers and olives and no mayonnaise anywhere. Dressed while hot so the potato takes…
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Appetizers
Doigts de Fatma
Fatma's fingers: malsouka pastry rolled around cheese, parsley and meat and fried into crisp cigars. The same pastry…
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Lunch
Chorba Frik
Lamb and freekeh soup thickened by the grain itself, sharpened with harissa and finished with a great deal of…
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Lunch
Hlelem
A thick soup of hand-broken noodles, three kinds of bean and a lot of greens, red with harissa. Winter food from the…
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Breakfast
Bsissa
Roasted barley and chickpea flour with fennel and coriander seed, stirred into oil and water or milk. Eaten for…
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Desserts
Mhalbiya
Rice-flour pudding scented with geranium water rather than rose, which is the Tunisian signature. Set in glasses and…
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Dinner
Couscous Tunisien
Lamb and vegetables in a red harissa broth, with the couscous steamed over the pot so it takes the vapour. The…
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Quick Meals
Ojja
Eggs broken into a fierce harissa and tomato sauce with merguez and left barely set. Fifteen minutes, one pan, and…
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Dinner
Marqa Hlouwa
Lamb stewed with quince, prunes and cinnamon into something sweet against the harissa. Made for Eid, and the…
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Dinner
Kamounia
Liver or beef stewed slowly with an aggressive quantity of cumin — kamoun — until the sauce is dark and thick. One…
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Dinner
Mermez
Lamb and chickpeas in a thin red broth with a lot of onion, poured over bread or couscous. The plainest of the…
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Dinner
Tajine Tunisien
Nothing like a Moroccan tagine: this is a baked omelette thick with chicken, cheese and parsley, cut into squares…
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Dinner
Felfel Mahchi
Long green peppers stuffed with spiced meat and rice and braised in a red sauce until the skins blister and slip…
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Dinner
Kabkabou
Fish braised with preserved lemon, olives, tomato and saffron, from the coast. The sauce is finished around the fish…
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Dinner
Complet Poisson
The Tunisian fish plate: grilled fish with fried peppers, potatoes, a salad, tastira and harissa, all on one dish…
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Dinner
Hout Mechoui
Whole fish grilled over coals with nothing on it but oil and salt, served with tastira and lemon. The restraint is…
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Dinner
Rouz Jerbi
The rice of Djerba: steamed rather than boiled, mixed through with lamb, herbs and spinach until it is green and…
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Dinner
Osbane
Sausage casings filled with rice, offal, herbs and a great deal of chard, simmered and then sliced into a stew. The…
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Dinner
Berkoukes
Hand-rolled semolina pearls the size of peppercorns, cooked in a lamb and vegetable broth. Larger than couscous…
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Lunch
Fricassé
A small fried bread roll split and packed with tuna, potato, olives, egg and harissa. Sold everywhere, eaten…
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Baking
Mlawi
A layered square flatbread folded with oil and cooked in a dry pan, so it separates into leaves. Sold from stalls at…
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Baking
Khobz Tabouna
The semolina country loaf baked against the wall of a clay oven, and the everyday bread of rural Tunisia. A hot tray…
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Breakfast
Ftair
Rings of yeasted dough fried until they blister and puffed hollow, then dusted with sugar. Breakfast, and best eaten…
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Dinner
Madfouna
Lamb and chard buried under a lid of dough and baked, so the meat steams in its own juices. Madfouna means buried…
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Desserts
Makroudh
Semolina diamonds filled with a date paste scented with orange and cinnamon, fried and dipped in honey. Kairouan…
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Desserts
Bambalouni
A single large ring doughnut fried to order and handed over in paper with sugar on it. Sidi Bou Said sells them by…
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Desserts
Samsa
Triangles of pastry filled with ground almonds and sesame, fried and soaked in a lemon syrup. Not the Central Asian…
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Desserts
Zlabia
Batter piped into hot oil in loops and spirals, fried crisp and dropped into saffron syrup. Sold in coils a foot…
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Desserts
Assidat Zgougou
A dark pudding made from Aleppo pine seed, layered with cream and nuts. Made for the Prophet’s birthday, tastes of…
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Desserts
Masfouf
Couscous steamed and then worked with butter or oil, sugar, raisins and nuts — the sweet version, eaten for…
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Drinks
Thé aux Pignons
Green tea boiled hard with mint and sugar and poured over a spoonful of pine nuts sitting in the glass. The nuts…
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