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
25–36 of 38
Ojja Merguez
A Tunisian skillet dish of merguez sausage simmered in a tomato, bell pepper, garlic, and harissa sauce with eggs cooked into the mixture.
Ommek Houria
A Tunisian carrot salad made with cooked carrots, harissa, garlic, caraway, and olive oil, often garnished with tuna, egg, or olives.
Samsa
Samsa is a baked Kyrgyz pastry filled typically with seasoned lamb and onion inside wheat-flour dough.
Shakshouka
An Egyptian skillet dish of eggs gently cooked in a spiced tomato, onion, pepper, and garlic sauce.
Slata Mechouia
A Tunisian salad of charred peppers, tomatoes, onion, and garlic dressed with olive oil and often finished with tuna or egg.
Slata Tounsia
A fresh Tunisian salad combining tomato, cucumber, onion, green pepper, herbs, lemon, olive oil, and optional tuna or egg garnishes.
Tunisian Baklawa
A layered Tunisian pastry of thin wheat pastry sheets, nut filling, butter, and sweet syrup, often scented with orange blossom water.
Tunisian Chapati
A griddled Tunisian stuffed flatbread commonly filled with egg, tuna, potato, onion, and harissa.
Tunisian Couscous
A steamed semolina couscous served with a savory stew of vegetables, chickpeas, and commonly lamb or another protein.
Tunisian Fricassé
A Tunisian fried bread sandwich filled with potato, tuna, hard-boiled egg, olives, and harissa.
Tunisian Harira
Tunisian Harira is a hearty tomato-based soup thickened with legumes and grains or pasta, commonly flavored with onion, celery, herbs, and spices.
Tunisian Vegetable Stew
A savory Tunisian stew of assorted vegetables simmered with tomato, onion, garlic, olive oil, and warming spices 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.