Tunisia recipes
Recipes from Tunisia: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
How to Make Brik: Tunisian Fried Pastry with an Egg Inside
Brik is a Tunisian dish of tuna, potato, capers, and an egg wrapped in thin malsouka pastry and fried. How to leave a soft yolk, substituting spring roll wrappers, the heat of harissa, storage, and safe eating, shaped so you do not get lost in a home kitchen. With the local table, regional differences, and what to buy.
Chakchouka: Tunisian Eggs Poached in Spicy Tomato and Pepper Sauce
Chakchouka, Tunisia's national breakfast: eggs poached in a pepper and tomato sauce, finished in a single skillet. How it differs from shakshuka, how to use harissa and caraway, and tips for a perfectly soft yolk.
Fricassé Recipe: Tunisia's Fried Bread Sandwich
A recipe for Tunisian fricassé made with small fried bread, harissa, tuna, potato, egg, and olives. Covers fermenting the dough, oil temperature, how to fill the bread, substitutes, storage, and why things go wrong.
Kafteji Recipe: Tunisian Fried Vegetables Chopped and Mixed with Egg
A recipe for kafteji, loved in Tunisian homes and canteens, made with bell and green peppers, tomatoes, squash, and eggs. Covers why the vegetables are fried separately, how to peel roasted peppers, how finely to chop, how to cook the egg, the difference between Kairouan and Tunis versions, and how to scoop it up with bread.
Lablabi Recipe: Tunisian Chickpea Soup Over Torn Bread
Tunisian lablabi, in which stale bread is loosened by a thin chickpea soup. Covers the heat of cumin and harissa, canned versus dried chickpeas, a weeknight method with canned chickpeas, how to top it with egg or tuna, how to recover if the bread falls apart, storage and reheating, and how to set the heat bowl by bowl.
Makroud: Tunisian Date-Filled Semolina Pastry
A recipe for makroud, the North African pastry known from Kairouan, made with a date filling and semolina dough. Shaped into diamonds, fried, and dipped in a honey and orange flower syrup. Covers the grain of the flour, resting time, frying versus baking, easy substitutions and storage, for a texture that holds up against the sweetness.
Mesfouf: Tunisia's Sweet Couscous with Dates
Mesfouf is a sweet Tunisian couscous with dates and raisins. Its Ramadan table and regional differences, plus a 4-serving recipe using quick-hydrating couscous: fluffing the grains, choosing flower water, serving dairy, fixes for stickiness, variations, and refrigerator storage.
M'soki Recipe: Tunisian Jewish Spring Vegetable Stew
M'soki (Msoki) is a spring vegetable and meat stew that Tunisian Jewish families make for Passover. Covers fava beans, artichokes, greens, herbs, how matzo is used, a pressure-cooker option, substitute ingredients, and storage, organized for the home kitchen.
Ojja: Tunisian Harissa Eggs with Merguez
Tunisian ojja made with merguez and harissa: how thick to reduce the tomato and pepper sauce, cooking the eggs, the aroma of caraway, how it differs from shakshuka, the coastal table, substitutes, storage and adjusting the heat, in a form you can judge in a home pan.
Tunisian Fish Couscous (Couscous au Poisson): A Harissa-Scented Coastal Family Dish
Tunisian coastal fish couscous, where the grains drink up a fish broth, made in a home kitchen: choosing between cod and sea bream, how much harissa and caraway, steaming the grains versus rehydrating them in hot broth, how far the vegetables cook, storage, and regional differences, with the judgment calls that connect to a Tunisian table.
Slata Mechouia: Tunisian Roasted Pepper and Tomato Salad
Slata mechouia is a Tunisian salad of roasted peppers and tomatoes, chopped and dressed with spices and olive oil. How to peel and drain the vegetables and use caraway, differences between Tunisian households, choosing ingredients, adjusting the heat, eating it with bread, and making it ahead and storing it.