Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines.

Examples
Berber cuisine
traditional North African cuisine
Characteristic parts
Asida
Arabian and Indonesian pudding
Bachkoutou
Baklava
Layered pastry dessert from eastern Mediterranean region
Bascoutou
North African sweet bread loaf with orange blossom
Beghrir
Pancake consumed in the Maghreb region
Börek
stuffed phyllo pastry
Bouscoutou
Brik
North African stuffed flaky pastry
Chermoula
Relish from North African cuisine
Couscous
North African dish of steamed semolina granules
Dolma
category of dishes of stuffed vegetables, fruits, seafood and flowers
Harissa
Tunisian hot chili pepper paste
Huevos a la flamenca
dish of eggs poached in a sauce of tomatoes, chili peppers, onions
Kamounia
beef and liver stew prepared with cumin
Lablabi
Tunisian dish based on chickpeas
Makroud
Semolina cookie with filling
Mdarbel
Algerian stew with eggplants, zucchini, meats, and peppers
Mechouia Salad
Tunisian salad
Mesfouf
Algerian and Tunisian couscous variant
Moghrabieh
North African dish
Orgeat
syrup made from almonds, sugar and rose water
Oshi toki
category of dishes of stuffed vegetables, fruits, seafood and flowers
Palm wine
Alcohol made from sap of palm trees
Preserved lemon
condiment in South Asian and North African cuisine
Rosette cookie
thin, cookie-like deep-fried pastry of Scandinavian origin
Semolina
Coarse, purified wheat middlings of durum wheat
Shakshouka
dish of eggs poached in a sauce of tomatoes, chili peppers, onions
Sibnekh
Tagine
traditional Berber stew named after the earthenware pot it was cooked in Maghreb
Usban
North African sausage
Yemista
category of dishes of stuffed vegetables, fruits, seafood and flowers
Zalabiyeh
deep-fried pastry common to the Near East and Indian subcontinent
Has characteristic parts: Asidaar Bachkoutou Baklava Bascoutoufr Beghrir Bouscoutou Brikar Börektr Chermoulaar Couscous Dolma Harissa Huevos a la flamenca Kamounia Lablabi Makroudar Mdarbelar Mechouia Salad Mesfoufar Moghrabieh Orgeat Oshi toki Palm wine Preserved lemon Rosette cookie Semolina Shakshouka Sibnekh Tagine Usbanar Yemista Zalabiyeh
Categories: Arabic cuisine Cuisine Mahgrebi cuisine Mediterranean cuisine North African cuisine
Subcategories: Berber cuisine
Also known as:
Wikidata ID: Q1328433
Wikipedia title: Tunisian cuisine
References:
Wikipedia article: Tunisian cuisine
Inbound Links
Berber cuisine
Chermoula
Kamounia
Mechouia Salad


Unlinked Mentions
Warqa

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
    ID: 17386