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Couscous au Poisson
Iconic steamed semolina served with fish and vegetables in a spicy tomato-based broth.
The must-try food that defines Tunis, TN's culinary culture
Iconic steamed semolina served with fish and vegetables in a spicy tomato-based broth.
A thin, crispy pastry shell traditionally filled with a whole egg, tuna, and parsley, then deep-fried.
A hearty street food made from chickpeas, garlic, and cumin served over pieces of stale bread with harissa.
A spicy grilled salad made from charred peppers, tomatoes, and onions, often topped with tuna and eggs.
A thick, dark green stew made from powdered jute leaves, slow-cooked with beef until tender and fragrant.
A savory, thick frittata-like cake made with eggs, meat, potatoes, and cheese, distinct from the Moroccan version.
A vibrant dish of fried peppers, tomatoes, pumpkin, and potatoes, roughly chopped and mixed with fried eggs.
Small, savory fried doughnuts stuffed with tuna, boiled potato, olives, harissa, and hard-boiled egg.
A spicy tomato-based sauce with peppers and poached eggs, typically featuring spicy lamb sausages.
A traditional Tunisian sweet doughnut, deep-fried and dusted with sugar, famous in the village of Sidi Bou Said.
A rich meat and liver stew seasoned heavily with cumin and cooked in a thick tomato-based sauce.
Diamond-shaped semolina pastries stuffed with date paste, deep-fried, and soaked in honey or scented syrup.
A traditional tomato-based soup made with cracked green wheat, vegetables, and meat, commonly served during Ramadan.
A fresh, finely diced salad of cucumbers, tomatoes, and onions, dressed with olive oil and dried mint.
A delicate, crumbly shortbread cookie typically made from chickpea flour, butter, and powdered sugar.
A traditional crusty flatbread baked against the walls of a cylindrical clay oven, offering a smoky flavor.
A rich dessert cream made from Aleppo pine seeds, layered with vanilla custard and decorated with nuts.
A comforting, slow-cooked stew made with green peas and meat in a spiced tomato and onion sauce.
Layered phyllo pastry filled with almonds and pistachios, soaked in a fragrant rose or orange blossom syrup.
Small, spicy red lamb sausages seasoned with harissa and garlic, a staple protein in many Tunisian dishes.