Tunisian cuisine
16 entries in the Tunisian Cuisine compendium.
Tunisian cuisineTunisian cuisine blends Berber, Arab, Mediterranean, and Ottoman influences.Assidat zgougouTunisian Mawlid dessert made from Aleppo pine seeds.BaghrirA spongy Maghrebi pancake with honey-butter and Ramadan traditions.Berkoukes (dish)Traditional North African large-grain semolina pasta dish.CaponataSicilian sweet and sour eggplant stew with Jewish heritage.ChermoulaA North African marinade and relish used on fish and meats.CouscoussierDouble-chambered steamer for couscous in North African cuisine.FazuelosThin fried rolled pastries with Spanish and Sephardic roots.GhoribaShortbread biscuits found across Arab, Balkan, and Ottoman cuisines.HrousTunisian chili paste with two regional varieties.MesfoufA Maghrebi couscous variant served during Ramadan and celebrations.Oudnin el kadhiTunisian fried pastries known as 'ears of the judge'.Preserved lemonFermented lemon condiment used in global cuisines and folk remedies.Rosette (fritter)Crispy, lacy fritters made with iron molds across many cultures.Stuffed squidA Mediterranean and North African dish with diverse regional stuffings.Tunisian tagineTunisian baked egg dish with meat and cheese.
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