A FOOD TRADITION
Tunisian Cuisine
Tunisian cuisine combines wheat-based staples, olive oil, seafood, vegetables, legumes, aromatic spices, and North African cooking traditions.
Dishes linked to this cuisine
1–12 of 38
Assida
A Tunisian boiled wheat-flour porridge typically served warm with water, salt, olive oil, and sometimes honey or sugar.
Assidat Zgougou
A Tunisian sweet pudding made from ground Aleppo pine seeds and sugar, commonly thickened with flour and finished with a milk-based custard and nut garnishes.
Bambalouni
A Tunisian ring-shaped doughnut made from yeasted wheat dough, deep-fried in oil, and coated with sugar.
bazeen
Explore the dish and its connections.
Bouza
A Tunisian sweet pudding traditionally prepared by simmering milk with ground hazelnuts, sesame, flour, and sugar until thick and creamy.
Brik
A Libyan fried pastry filled most characteristically with egg and often savory minced meat, potato, onion, and herbs.
Bsissa
A Tunisian roasted flour mixture made from grains and legumes, commonly seasoned with fennel and coriander and mixed with olive oil, water, sugar, or honey.
Chorba Frik
Chorba Frik is a traditional Algerian soup of cracked green durum wheat simmered with tomato, onion, celery, chickpeas, herbs, and commonly lamb.
Dolma Tunisienne
Tunisian dolma consists of vegetables or leaves wrapped around a savory filling of seasoned minced meat, rice, and onion, then cooked until tender.
Felfel Mehchi
Tunisian stuffed peppers typically filled with seasoned minced meat, rice, onion, and sometimes egg before being baked or simmered until tender.
Fish Couscous
A Tunisian steamed semolina couscous served with fish and a seasoned vegetable and tomato stew.
Ghraiba Droo
A Tunisian crumbly shortbread cookie made chiefly from sorghum flour, sugar, and fat and baked until tender.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.