Tunisian cuisine is a blend of European, Oriental and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking by what locally made pots and pans they could carry with them. A tagine is really the name of a conical-lidded pot, although today the same word is applied to what is cooked in it.

Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood (a wide range of fish) and meat from rearing (lamb).

Unlike other North African cuisine, Tunisian food is spicy hot. A popular condiment and ingredient which is used extensively Tunisian cooking, harissa is a hot red pepper sauce made of red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wife's tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like harissa or chili peppers, the tomato is also an ingredient which cannot be separated from the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which are featured prominently in Tunisian cooking.

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Do you have some tunisian recipes? :)

Do you have some tunisian recipes? :)

yes I do !!!!

what are looking for exactly Redalinho ?:)

Wow! Delicious meal.

I can remember something like that plate of couscous with dates in it - it often doses me off whenever I eat it. It`s resfreshing.

Wow! Delicious meal.

I can remember something like that plate of couscous with dates in it - it often doses me off whenever I eat it. It`s resfreshing.

Right !!!

Well what i love about our cuisine is the blend it can be very rich in theiwnter and outrageously fresh and light in the summer!!!

The diversity is alos a main key in our cuisine and each area has it s own speciality :)

more to come I m getty hungry !!!!!!!!!!!!!!

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Keep them coming! I am, hungry!

isn't that Ghraybe?

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isn't that Ghraybe?

Actually these are sweet made from Almonds powder, ground sugar and oranges flower water ..

Tunisia was colonized by the Turkish and their influences in our cuisine specially in the big cities and in the capital is predominant .

In some families they make special dishes from Anatolia in the same way as they still do it now in Turkey !!:)

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This bread is called tabouna and this is how they cook it ... freshly coing out from the 'oven' this bread is delishhhhhhhhhhhhhhhhhhhhhh

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This is what i call Fresh products .. look at the eyes of the fish you can't have something more fresh that this !!

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I like it so much when it`s fresh.

The food alone makes me wanna go to Tunisia :eat:

I knew some Tunisian guys , they are quite tall- so I didn't expect huge amount of seafood menus in Tunisian cuisine!

let me tell you a secret . The Tunisian cuisine is good because of them :

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Mimmétna :) Rabbi Ifadhel8omelna !!!!!!!!

Our mummies :) may God Bless them

Now let`s go back to the food ...

Enjoy!!!! :cheers:

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One can not really compare mother`s cook to a street food!

that is true !!!1 nothing is better that my mom's food

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TUNISIAN CARROT SALAD


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INGREDIENTS:

1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
3 tablespoons olive oil
2 1/4 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 cup water
3 tablespoons white wine vinegar
1/3 cup chopped fresh cilantro

DIRECTIONS:
Cook carrots in medium saucepan of boiling salted water until crisp-tender, about 8 minutes. Drain well. Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic,about 30 seconds. Add carrots, then 1/2 cup water and vinegar. Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in cilantro. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

How many people would this one serve?

How many people would this one serve?


Right sorry I forgot to mention that : for 4 people!

Beef And Parsley Tagine


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Description
Ingredients

* 1/4 Cup White Beans -- soaked overnight
* 8 Ounces Lean Beef -- cubed
* 1/2 Teaspoon Salt
* 1/2 Teaspoon Black Pepper
* 2 Tablespoons Olive Oil
* 1 Small Onion -- finely chopped
* 2 Teaspoons Tomato Paste
* 1/4 Teaspoon Cayenne
* 3 Cups Parsley -- chopped
* 1/2 Cup Soft Bread Crumbs
* 1 Ounce Parmesan Cheese -- grated
* 3 Ounces Gruyere Cheese -- cubed
* 1/2 Teaspoon Rose Water
* 6 Large Eggs
* 6 Medium Lemon Wedges

Directions Cover beans with fresh water and cook until half done about 30 minutes. Meanwhile, toss beef with salt and pepper. Heat 1 tablespoon of olive oil in a skillet. Add onion and cook until soft. Add meat and saute for 5 minutes. Cover the skillet and cook over low heat for 10 minutes. Add tomato past and cook stirring until the lamb cubes are well coated. Add cayenne, beans and about 1 cup of the bean cooking liquid or water. Cover and cook for 20 minutes. Remove from heat and allow to cool. Preheat oven to 350 degrees. In mixing bowl, combine the contents of the skillet, parsley, 1/3
cup of bread crumbs, and cheeses. Mix well. Season with salt and pepper and pour in the rose water. Beat the eggs to a froth and add to the mixture. Use remaining oil to coat the bottom of an ovenproof baking dish. Place mixture in dish and sprinkle with remaining bread crumbs. Bake for 12 minutes. Raise oven heat to highest temp and bake for 8 more minutes. Serve hot.
Serves 8

CHAKCHOUKA

http://www.mediterrasian.com/graphics/blog/chac.jpg

Ingredients

* 2 Medium Bell Pepper -- finely chopped
* 6 Medium Roma Tomato -- finely chopped
* 2 Small Onion -- finely chopped
* 1/2 Pound Ground Meat -- beef, pork, lamb
* 3 Cloves Garlic -- finely chopped
* 1 Ounce Butter
* Salt And Pepper -- to taste
* 1/2 Teaspoon Caraway -- crushed
* 2 Medium Eggs -- beaten

Directions Saute pepper, tomato and onion in butter until golden brown. Add beaten eggs slowly. Stir constantly. Add meat and cook and stir for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve with rice or bread.

Serves 4

TUNISIAN CHICKPEAS

http://www.betterhealth.vic.gov.au/bhcv2/bhcattach.nsf/images/Tunisian-ChickpeasB.jpg/$File/Tunisian-ChickpeasB.jpg

Ingredients:
3/4 cup dried chickpeas, soaked in cold water overnight
1 bunch silverbeet, washed and stems discarded
3 cloves garlic, crushed
1 teaspoon coriander, ground
1 teaspoon tumeric
1/2 teaspoon cumin, ground
2 teaspoons chilli paste
1 tablespoon olive oil
1 brown onion, peeled and finely chopped
1 tablespoon tomato paste
1/2 lemon, juiced
Tunisian chickpeas with silverbeet

Method:
1. Half fill a large saucepan with water, bring to the boil and add the drained chickpeas, reduce heat and simmer for about 40 minutes or until tender.
2. Drain the liquid.
3. Roughly chop the silverbeet leaves into large pieces, and steam for 1-2 minutes or until tender.
4. Allow the cooked silverbeet to cool a little and then squeeze out excess moisture.
5. Combine garlic, ground coriander, turmeric, cumin and chilli paste in a small bowl until a smooth thick paste forms.
6. Heat the olive oil in a large frying pan
7. Add onion and cook over medium heat until pale golden.
8. Add the garlic chilli paste and the tomato paste. Cook stirring frequently, for 1 minute.
9. Add the silverbeet, cooked chickpeas, lemon juice and ½ cup of water if necessary. Cook for about 7-10 minutes stirring occasionally - avoid letting the mixture get too wet and soupy.

Notes: Accompany with steamed rice as a main meal or serve as a vegetable side dish.

CHAKCHOUKA

http://www.mediterrasian.com/graphics/blog/chac.jpg

Ingredients

* 2 Medium Bell Pepper -- finely chopped
* 6 Medium Roma Tomato -- finely chopped
* 2 Small Onion -- finely chopped
* 1/2 Pound Ground Meat -- beef, pork, lamb
* 3 Cloves Garlic -- finely chopped
* 1 Ounce Butter
* Salt And Pepper -- to taste
* 1/2 Teaspoon Caraway -- crushed
* 2 Medium Eggs -- beaten

Directions Saute pepper, tomato and onion in butter until golden brown. Add beaten eggs slowly. Stir constantly. Add meat and cook and stir for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve with rice or bread.

Serves 4

CHAKCHOUKA, c'est aussi algerien mais nous on bat les oeufs avec le reste des ingredients, en tous cas super bon.

nous aussi on bat les oeuf sa ca sapelle 3ijja

nous aussi on bat les oeuf sa ca sapelle 3ijja

Mais sans les poivrons et les tomates ;-)

Stuffed calamari couscous

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Ingredients:

- For stuffed pockets: 2 large pockets trimmed calamari (tentacles cleaned) -100 g of rice cooked with water-the tentacles of squid cooked in boiling water and cut into small pieces-2cs of parsley and 1 cs chopped onion-harissa-1/2c of salt-pepper-Tabil
- For the sauce: 150 g of chickpeas already soaked (12h) - 1cs and 1 / 2 of tomato-concentrated 1oignon chopped very fine (you can grate) - 1cs de-harissa and paprika-salt-pepper
- For the meal: 400 g couscous An end-around bumper oil 5cl-1 glass of water where you can dilute 1 / 2 cs salt
Steps
- Prepare the sauce: Fry the grated onion in 20 ml oil a few minutes then add the tomato dissolved in a glass of water, harissa and paprika, simmer for a few minutes before adding the chickpeas and 'add water halfway up the pot. Cover and bring to a boil.
- Prepare the meal: In a large pot, add the semolina and oil. Mix. Add the equivalent of a glass of salt water gradually, mixing well to soak the semolina. Use fingers to mix the meal, scrape the walls, milling meal (take a handful of meal, break the fast by signs) until it becomes less rough to the touch and put it in the top of couscous . Cook for 10 minutes and the first steam bath.

- Prepare the stuffing squid in the mixture of ingredients listed. Close with toothpicks and make a few holes with toothpicks to avoid bursting pockets. Open the cooker and gently dip the stuffed pockets, correct the water level that will cover, close and cook for 20 minutes. Check the cooking calamari and consistency of the sauce, not too liquid nor too firm.
- Meanwhile, pay the meal and aerate with a fork. The spray with a little water and continue to aerate before being returned for a second cooking a quarter of an hour.
- Pay the meal cooked in the container and include a knob of butter, mix. Add broth slowly and mix as to obtain the desired consistency. Dresser decorating pockets cut in half or into thick slices (depending on size) and chickpea.

LABLABI !!!

http://www.harissa.com/D_bouffe/images/lablab4.jpg




For 2 people you need:
250 g chickpeas soaked (either by you since the day in water baking soda or purchased loans)
2 liters of water and a pinch of baking soda
bread dry before
three teeth of garlic, cumin (powder or seed), three cs of olive oil
a "kit" to draw from the following:
- Harissa (again!), Cumin (again!), A good bumper olive oil
- Idem neighborhoods with lemon confit "Limouna and olives
- Idem, but some would add an egg mollet
- My kit: a bit of harissa, a pinch of cumin, a good bumper olive oil, juice of half lemon, lemon confit neighborhoods, olives and capers, I know, I know it ' is too much but I take that twice a year!

1 / Put the water and chickpeas in a pressure cooker and cook for 10 minutes.
2 / During this time, 3 teeth crush garlic with cumin.
After the first ten minutes, add seasoning, salt and harissa.
3 / Allow to cook for another ten minutes.
4 / In a bowl, crumble the bread into tiny pieces and then sprinkle it in your soup, but just enough so that the bread can absorb. Add your personal kit, stir and enjoy.

Ommek Houria


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Ingredients: 250 g carrots, peeled and cut into pieces, 1 / 2 teaspoon of harissa diari, 1 / 2 cc caraway powder, salt, juice of half a lemon, olive oil to taste.
Cook carrots in water or steam until a knife easily pierces the. (cooking time depends on the quality and the size of carrots).
Carrots coarsely crush with a fork. Book. Mix the harissa, oil, lemon juice, caraway, salt and add to mashed carrots. Drizzle generously with olive oil and reserve in the fridge for an hour.

au contraire el 3ijja il ya les oeufs comme sa la chakchouka c est toujours melange et on met le tomate et tu peux mettre le poivron sauf que chakchouka il ya le oeuf comme sa

au contraire el 3ijja il ya les oeufs comme sa la chakchouka c est toujours melange et on met le tomate et tu peux mettre le poivron sauf que chakchouka il ya le oeuf comme sa

3ayari : dans la Ijja il n y a aucune tomate fraiche ni aucun autres legumes certains ajoutent des pommes de terre évidemment qu'il ya des oeufs dans la I3jja ...

Actually these are sweet made from Almonds powder, ground sugar and oranges flower water ..

Tunisia was colonized by the Turkish and their influences in our cuisine specially in the big cities and in the capital is predominant .

In some families they make special dishes from Anatolia in the same way as they still do it now in Turkey !!:)

You know, I have translated some of tunisian resipies and I put them on a romanian forum.:)

^^


Love this thread.....and thanks for the recipes....:cheers:

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yummy...is this brick au thon? :eat:

I love it...everytime I come to Tunisia I can't wait to have some...

Looks very delicious! I'll have to try some of these recipes.

Great to see some of your cuisines.:drool: