Thé aux pignons, or tea with pine nuts, is a traditional Tunisian beverage that combines the flavors of green tea, mint, and pine nuts. It is available in cafés and restaurants across Tunisia, and locals enjoy it at any time of the day.
Ojja is a Tunisian dish made from tomatoes, peppers, onions, and eggs, all enhanced with spicy harissa. Merguez sausages, seafood, or meatballs can also be added. It is simple to prepare but delivers fantastic results. Ojja is served with fresh bread.
Madfouna is a traditional Tunisian dish with roots in Jewish cuisine. Its name refers to the slow-cooking method of preparing beef under a layer of Swiss chard. This prolonged simmering process gives the dish an intense and concentrated flavor. Minced beef balls with mint and white beans are added toward the end of cooking. Madfouna is one of the most authentic dishes in Tunisian cuisine.
Lablabi is a traditional Tunisian dish made from chickpeas and stale bread, originally popular among people doing physical labor. Today, it is enjoyed by people across all social classes. This dish, served in ceramic bowls, typically consists of pieces of stale bread soaked in aromatic chickpea broth, complemented by harissa, olive oil, garlic, and a soft-boiled egg.
Kamounia is a traditional North African dish, especially common in Tunisia, Algeria, and Egypt. It is made with stewed meat, often accompanied by liver or other offal, cooked in a sauce with a strong cumin flavor, which is essential to the recipe. The flexibility of the recipe allows for the use of various types of meat, from beef and lamb to seafood like shrimp or octopus.
Bsissa is a traditional Tunisian mixture made from roasted grains, legumes, and aromatic spices. The mixture is ground into a fine powder and mixed with olive oil, water, honey, or sugar before consumption. It becomes a highly nutritious dish that, in the past, served as a durable food supply for long journeys. Bsissa is an integral part of Tunisian cuisine and traditions, prepared during holidays and religious ceremonies and remaining a popular breakfast choice to this day.
Riz djerbien, also known as rouz jerbi, is a traditional Tunisian dish originating from the island of Djerba. The base of the dish is long-grain rice, which is steamed together with ingredients such as spinach, peas, carrots, potatoes, chickpeas, and spices (turmeric, coriander, black pepper, saffron). It often includes meat (chicken, lamb, beef) or seafood, but vegetarian versions also exist. The unique preparation method, where all the ingredients are steamed together, ensures a light and fluffy texture.
Mlewi is a traditional Tunisian flatbread with a typical layered structure. It serves as the base for the sandwich of the same name. The sandwich is filled with ingredients such as tuna, eggs, cheese, or fresh vegetables. Thanks to its easy preparation, filling variety, and practical serving, mlewi is very popular.
Chapati tunisien is a popular Tunisian street food that combines the simplicity of leavened flatbread with a wide variety of fillings. It is filled with ingredients typical of Tunisian cuisine, such as egg omelette, cheese, harissa, tuna, grilled meat, fresh vegetables, and different dressings. The result is an affordable sandwich full of flavors. Chapati tunisien is an ideal choice for a quick lunch or dinner.
The name of the traditional Tunisian dish sahfa thoum translates to "a bowl of garlic," and that’s exactly what it offers - a paste made from garlic mixed with olive oil, topped with a soft-boiled egg and additional ingredients. The result is a warming and nourishing dish where the bold flavor of garlic is perfectly balanced with the runny egg yolk and local olive oil. Sahfa thoum is served with crispy baguette and is a favorite winter dish.
