We will write about Tunisian food with the best 44 Tunisian dishes. The Tunisian cuisine is great and we will tell you some dishes are authentic traditional food in Tunisia and drinks in Tunisia!
Tunisian cuisine is the Mediterranean in nature. It consists of beef, chicken, lamb, veggies, cereals, lentils, and a variety of flavorful fresh herbs and spices, and also a large variety of olive oil. Tunisian cuisine is full of little, delectable dishes with an unusual combination of ingredients, forms, colors, and tastes.
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TUNISIAN FOOD: 44 BEST TUNISIAN DISHES AND TRADITIONAL FOOD IN TUNISIA TO TRY
TUNISIAN DISHES: TRADITIONAL FOOD IN TUNISIA
1. LABLABI (CHICKPEA SOUP)
Lablabi is cheap, fast to cook, satisfying, and widely available in low-cost restaurants. It’s a hot spicy meal with garlic, cumin, and harissa as the main seasonings. Lablabi normally serves with olive oil drizzle over stale crusty bread slices.
2. HLELEM (TUNISIAN SOUP)
Hlelem is a vegetable and bean soup from Tunisia. Tomatoes, swiss chard, garbanzo beans, white beans, and thin pasta were all used in this meal. Hlelem ideally serves with a baklava slice.
Chorba is a vermicelli soup with a strong taste from spices including turmeric, ginger, and paprika. It has a pleasant flavor thanks to the infusion of wild mint. Chorba is a great soup to make during cold weather.
Brik is a famous pastry of flaky breadstuff with savory fillings. To obtain a crispy, layer texture, this produces layers of fold pastry. Often, a raw egg place on top of the tuna filling, the brik is wrapping delicately, and the egg fully cook inside the flaky brik.
Couscous was comprising of many tiny, light, soft grains which are organized in a pyramid shape. The term semolina alludes to the entire meal and the microscopic semolina grains. Couscous was serving for lunch every Fridays when entire families gather for the week’s major important meal.
Shakshouka is a delectable dish of omelets in a spicy tomato sauce. This is often cooking in a skillet with onions, tomatoes, and spices simmer until a tasty tomato sauce forms. Shakshouka is thought to originate in Tunisia, and it is well and widely consume throughout North Africa and the Middle East.
Tajines are omelet-like meals made with eggs and loaded with a variety of meats, veggies, and spices. It is a meal consisting of chicken, flat-leaf parsley, potatoes, cheese, and a spice blend made from scratch. Tajines are lightweight and tasty than the usual tajines.
Masfouf is a sweet couscous with exceptionally fine grains from Tunisia. This is traditionally preparing for Suhur during the holy month of Ramadan. Masfouf from Tunisia is nutritious, invigorating, and vitamin-rich.
Kafteji is a Tunisian meal consisting of frying vegetables. Eggplants, bell peppers, potatoes, tomatoes, zucchinis, and pumpkins are common vegetables to use in this meal. Kafteji is also famous in Tunisian cuisine, and that sometimes serves with a baguette.
A fricassee is a sandwich that is high in calories, full of flavors, and tasty. Flour, eggs, oil, salt, water, and yeast are used to create the base. Fricassee was mold circular or elongated rolls and full with tuna, hummus, eggs, capers, olives, harissa, and roast potatoes before cooking it in hot oil.
Osban is a Tunisian food that is the same as haggis. This is a typical Maghrebi sausage pack with a blend of rice, herbs, lamb, slice liver, and heart. Osban was frequently served with rice or couscous as a main course on special events.
Houria is salad produce with carrots, harissa, garlic, vinegar, olive oil, caraway seeds, and salt. This Tunisian salad is indeed affordable and basic to prepare. Houria serves as an appetizer or side dish.
13. ROUZ JERBI
Rouz Jerbi, a Tunisian dish with rice and tomato sauce, is a versatile meal. The meal is compose of a variety of vegetables, meats, spices, and herbs that change with the weather. Rouz Jerbi appeals to a wide range of palates.
Tastira is just a mince green pepper, egg, and cook tomato concoction. The combination is garnishing with olive oil and lemon juice and put a little salty on it. Tastira can prepare with steam or grill vegetables.
Madfouna is a commonly serve by Tunisian Jews during Sabbath meals. It is a Tunisian capital specialty made primarily of herbs, meat, chard, beans, and spices.
16. ASIDA (TUNISIAN PORRIDGE)
Asida is a Tunisian breakfast that serves at home every Sunday. This was composed of semolina and white flour and is quite filling and tasty. Asida was recognized as one of the most favorite snacks and traditional foods.
Mechouia is a Tunisian salad compose of coarsely chop onions, peppers, tomatoes, and garlic which has been grill and spice with caraway, salt, and black pepper. Eggs, olives, or tuna are added directly to the salad. In Tunisia, mechouia was serving as part of a larger appetizer platter in eateries.
Bsisa is a traditional Mediterranean delicious dish from roast barley flour that goes back to the Roman era. That’s a blend of cumin and sweetener, roast cereals ground with fenugreek and star anise. Bsisa is well-known in Tunisia and Libya.
Merguez is a crimson, spicy fresh sausage prepare from sheep or beef. It has been famous since the 20th century due to the significant Algerian communities in England and France. Merguez stuff lamb intestine sausage prepare with raw lamb, beef, or a combination.
20. TUNISIAN OLIVES
Tunisia is an olive-growing country, where the olive tree has become interwoven in the country’s people, economy, food, customs, rhythms, and seasons over millennia. Tunisian olive growers have been able to improve their yields and oil quality.
Kamounia is a popular food that’s a part of Tunisian, Egyptian, and Sudanese cuisine. Beef, liver, and cumin were includes in this substantial stew. Whether on top of it or side, rice is served with kamounia.
Muloukhia is a common dinner meal and thus considers one of the most popular meals. Contrary to belief, the dish origins in Egypt. Muloukhia was only available to royalty until the Ottomans discovers it and brought it to Tunisia.
23. MARKAT GNAWIA
Markat Gnawia is a common dish found in Asia, Africa, and, in particular, Tunisia. Due to its sticky mucous, the West rejects it and has only recently begun to enjoy it.
MORE TUNISIAN FOOD: TUNISIAN CUISINE SNACKS AND DESSERTS TO TRY
24. TABOUNA BREAD
Tabouna bread is flatter and spherical craft bread baked on the sides of a clay oven known as a gouja. The Arabic term taboun, which signifies hearth, originates the name tabouna. Semolina, wheat, or barley flour were use to make tabouna bread.
Makroudh is a popular Tunisian delicacy that provides a combination of a sweet date filling sandwich between two layers of semolina bread. Baking or frying before being drench in lime or orange syrups is adviseable. Makroudh would be a typical dessert serve at many festive and celebratory events.
Msemen is a bread compose of flour, semolina, sweetener, salt, yeast, lukewarm, oil, and butter, among other ingredients. The dough kneads until it is flat and soft and slice into tiny squares. Msemen is Tunisian sourdough bread with semolina flour even without yeast.
27. BAMBALOUNI (TUNISIAN DOUGHNUTS)
Bambalouni are Tunisian donuts that are common in Sidi Bou Said. Flour, boiling water, yeast, and salt to use to make them. Bambalouni was best to serve with coffee for breakfast or as a snack.
Harissa is a Tunisian spicy paste with a long history. The major element in the spicy paste was roasting red peppers, that combines with olive oil and flavorings like cumin, coriander, caraway, and garlic. Soups can also to use from the addition of harissa.
Youyous dough is form into circular shape and it has a mild. Hand-shaping or using two separate cookie cutters are both options. Youyous are best to eat when dipping it in honey syrup.
Baklava is a delectable treat compose of layers of thin phyllo dough entwin with nuts and drench in a sweet, sticky syrup. Its appeal has transcended boundaries, regions, and ethnic communities to be a dessert. Baklava was preparing with paper-thin pastry sheets on the bottom, nut butter on top, and more pastry layers on top of that.
Zrir is a Tunisian desert fills with hazelnuts, sesame seeds, sugar, and butter. It’s a filling dish that’s been given to new moms in Tunisia for centuries to assist them to recover their energy. Zrir contains a high-calorie sesame cream that is exceedingly consistent.
32. DEGLET NOUR
Deglet Nour dates come from the oil palm Phoenix dactylifera, which has the botanical name of Phoenix dactylifera. These classify as semi-dry among the three types of dates, dry, semi-dry, and soft. Deglet Nour has a tiny crunch to them yet is still malleable.
Khobz is a classic bread that is formed into round, flat loaves and bakes till a crispy crust emerges. Wheat, bran, barley, and semolina are among the flours that can be used to make it. Khobz is frequently using in place of cutlery to scoop up sauces, dips, meat, and veggies in a variety of meals.
Zlabia, is a famous Tunisian delightful sweet treat. This produces by frying maida flour dough into a pretzel or round shape, then soaking it in sugar syrup. Warm or cold zlabia can be served.
Mlawi is a street snack in Tunisia, especially in the shape of sandwiches. It then wraps like a burrito with cheese, eggs, harissa, tuna, and other toppings. Mlawi was serving with butter, chamia, ricotta, or jam for breakfast.
DRINKS IN TUNISIA: TUNISIAN DRINKS
36. JOUAJEM DRINK
Jouajem drink is a fruit and ice cream concoction from Sfax, Tunisia’s southernmost city. It also becomes an important element of the city’s identity and a huge hit outside of the city. Jouajem drink is a popular dessert drink during Ramadan.
37. MINT TEA
Mint tea is by far the most popular term to use to denote the lavish sweets mixture of green tea and fresh spearmint. The tea leaves were washed before being brew with the tea spirit and water. The ultimate sign of hospitality is mint tea, which relates to social events.
Coffee is immensely famous in Tunisia, and it’s also very inexpensive! Tunisian cafés primarily serve espresso-based coffees. Coffee was first brought to Tunisia during the 16th century by the Ottoman administration.
Kabisa is a beverage in the country that can be available in almost any market. The drink is quite soothing, with a creamy, mildly fizzy flavor. Kabisa energy drink is also available in other countries including Africa.
40. TUNISIAN WINE
Tunisian wine, for most Mediterranean countries, has a lengthy history dating back to the Phoenicians and Carthage. The wines are unexpectedly good, more flavorful than fruity, and nutritious due to their crisp acidity, minerality, and robust tannins.
Celtia Beer is a Tunisian beer. Tunisian Beverage Manufacturing Company brewed this beer with an ABV of 4 to 6 percent. The beer is a pale golden color. Bright white head forms fast on top of the Celtia beer, quickly settling to a thin, soft layer.
Boukha is a colorless and clear Tunisian liquor that sweetens figs. Yaakov Bokobsa creates the drink for the first time in 1820. Boukha has a 37.5% alcohol by volume level.
Tunisian liquor Thibarine is sweet alcohol. Although it is sometimes asserted that it is built on dates, the specific components and formula remain unknown. Thibarine is a digestif that is sold at 40% alcohol by volume.
Cedratine is liquor produce from citrus fruits. It comes from Tunisia, where the majority of which is produced. Cedratine could consume straight from the bottle, at room temp or cold, or use as a base for a variety of drinks and fruit salads.
BEST TIME TO VISIT TUNISIA
In Tunisia, June to August are the summer months. November to February is the winter months, the temperature is mild. We believe the best time to visit Tunisia is from March to May during spring months when the days are fresh and sunny.
Hope you liked our Tunisian food blog post. Let us know if we missed any food in Tunisia and which one is your favorite one in the list of Tunisian dishes.
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