Tunisian cuisine

Tunisian cuisine – A complete guideline

Tunisian platter is a foodie’s heavenly platter. Call it the wanderlust in the saucepan, the typical Tunisian cuisine is a blend of best cuisines from all over the world. What makes it stand out is the addition of olive oil and special spices. Let’s indulge into some of the specialty dishes.

A dish of this, and a dash of that – from Arabic, Berber, European and Middle Eastern cuisines, added with the right drop of olive oil and perfect pinch of spices to bring you with the royal platter enriched with Tunisian cuisine. This special platter is cooked exclusively in olive oil, spiced with aniseed, coriander, cumin, caraway, cinnamon or saffron, the dishes are flavored majestically with mint, orange blossom or rose water. Among the must-accompaniments is the harissa, a spicy chilli and garlic condiment.

Specialties of Tunisian cuisine:

  • Couscous: Ground semolina served with meat, fish or vegetable sauce
  • Harissa: A hot and spicy paste made from chilis, tomatoes, spices, garlic and olive oil
  • Salade mechouia: Roasted vegetable salad, particularly peppers, sometimes topped with slices of boiled eggs
  • Tajine: A variety of spiced quiche, served cold
  • Brik: The Tunisian version of Turkish borek which is a deep-fried filled pastry cooked with tuna, egg, onions, capers and parsley
  • Merguez: A heavily spiced beef sausage
  • Filfilmahshi: Peppers stuffed with beef and harissa
  • Lablabi: Chickpea soup with lashings of garlic and cumin
  • Marqa: Stew, slowly cooked with meat and vegetables like tomatoes and olives
  • Ojja: Scrambled eggs, specialty of Tunisian food, served with harissa, tomatoes, peppers and meat

Highlights of Tunisian platter:

  • Tunisian cuisine has its roots in the years of the French colonial era.
  • Influences of neighboring food culture are noticeably prominent, where countries like Turkey, Arabia, Italy and France play major roles.
  • The most prominent meat in Tunisia is lamb, followed by beef and veal, and sometimes camel. Poultry includes chicken, turkey and ostrich as the most common ones, along with a wide consumption of fish, especially tuna.
  • Grain is the most important staple food. The wheat bread, semolina, and pasta made from it are the basis for many Tunisian dishes.

Few main recipes of Tunisia:

  • Cauliflower pasta with Harissa and Feta:

Cooked with cauliflower broken in small florets, onion, pasta shells tossed in Extra Virgin olive oil pure olive oil, with two pinches of saffron threads, minced garlic, parsley and Harissa.

  • Brushetta Mashwiya

Sliced baguette cut and tossed in olive oil, topped with Mashwiya on both the sides, and garnished with slices of hard boiled eggs, sprinkle of tuna, and drizzle of olive oil.

The last two dishes are staple recipes of Fafani Foods where the Harissa and the extra virgin olive oil are our specialties. You may order these from http://fafanifoods.com or by calling at 844-232-1411. Get rocking with the exotic Tunisian cuisines, enjoy.