Tunisian Cuisine

Tunisian cuisine is the cuisine of the Tunisian people, mainly in Tunisia, a Mediterranean country in northern Africa.

Tunisian culture has Berber roots and historic influence from Roman and Arab cultures. It is related to other northern African cuisines, especially Algerian and Moroccan cuisines, and it has some connections with Sicilian cuisine.

Tunis is a cultural center.

Sometimes foods are cooked and served on an earthenware dish called tajin(طاجين).

Ingredients

Wheat is a staple food, particularly durum wheat. It is used to make kuskus(كُسْكُس) or couscous as well as breads.

Chickpea is common.

Rose petals are sometimes used for flavoring.

Coriander seeds are often used as well as cumin and caraway, all generally ground into powder. Coriander powder is known as tabil(تابل), which also refers to a spice mixture of coriander powder and additional ingredients like caraway powder, cumin powder, crushed dried herbs, and even rose.

Capers and olives are often used pickled. Olive oil is also common.

Chili was introduced to the region hundreds of years ago. It is used for harissa(هريسة), a widely popular Tunisian condiment. A variety of chili called baqluti(بقلوطي) is grown, which is related to cayenne.

octopus, squid

fish

Dishes

• kuskus(كُسْكُس): tiny steamed round semolina pasta
• berkoukes: steamed round semolina pasta, similar to kuskus but larger
• harissa(هريسة): smoked chili condiment
• tajin(طاجين): thick stew served in an earthenware dish also called tajin
• lablabi(لبلابي): chickpea stew with garlic and cumin, usually served over bread
• masfuf: sweet couscous, sometimes with raisins or other additions