Best Tunisian Food – 44 Best Tunisian Dishes And Traditional Food To Try

Best Tunisian Food – 44 Best Tunisian Dishes And Traditional Food To Try

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 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. Read here Tunisian breakfast

Read here best: Tunisia Sim Card for Tourist, how to get from Tunis airport to city center and What to Wear in Tunisia

WHERE TO STAY IN TUNISIA

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BEST TUNISIAN FOOD: 44 BEST TUNISIAN DISHES AND TRADITIONAL FOOD IN TUNISIA TO TRY

BEST 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.

3. CHORBA

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.

4. BRIK

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.

5. COUSCOUS

Couscous was comprised 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 served for lunch every Friday when entire families gather for the week’s major important meal.

6. SHAKSHOUKA

Shakshouka is a delectable dish of omelets in a spicy tomato sauce. This is often cooked in a skillet with onions, tomatoes, and spices simmering until a tasty tomato sauce forms. Shakshouka is thought to originate in Tunisia, and it is well and widely consumed throughout North Africa and the Middle East.

7. TAJINE

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.

8. MASFOUF

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.

9. KAFTEJI

Kafteji is a Tunisian meal consisting of fried 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.

10. FRICASSEE

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.

11. OSBAN

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.

12. HOURIA

Houria is a 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 composed of a variety of vegetables, meats, spices, and herbs that change with the weather. Rouz Jerbi appeals to a wide range of palates.

14. TASTIRA

Tastira is just a minced green pepper, egg, and cooked tomato concoction. The combination is garnished with olive oil and lemon juice and put a little salt on it. Tastira can prepare with steamed or grill vegetables.

15. MADFOUNA

Madfouna is a commonly served 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.

17. MECHOUIA

Mechouia is a Tunisian salad composed of coarsely chopped onions, peppers, tomatoes, and garlic which have been grilled and spiced with caraway, salt, and black pepper. Eggs, olives, or tuna are added directly to the salad. In Tunisia, Mechouia was served as part of a larger appetizer platter in eateries.

18. BSISA

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.

19. MERGUEZ

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.

21. KAMOUNIA

Kamounia is a popular food that’s a part of Tunisian, Egyptian, and Sudanese cuisine. Beef, liver, and cumin were included in this substantial stew. Whether on top of it or side, rice is served with kamounia.

22. MULOUKHIA

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. 

BEST 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 used to make tabouna bread.

25. MAKROUDH

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 drenched in lime or orange syrups is advisable. Makroudh would be a typical dessert served at many festive and celebratory events.

26. MSEMEN

Msemen is a bread composed of flour, semolina, sweetener, salt, yeast, lukewarm, oil, and butter, among other ingredients. The dough kneads until it is flat and soft and sliced 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 served with coffee for breakfast or as a snack.

28. HARISSA

Harissa is a Tunisian spicy paste with a long history. The major element in the spicy paste was roasting red peppers, which combines with olive oil and flavorings like cumin, coriander, caraway, and garlic. Soups can also to use with the addition of harissa.

29. YOUYOUS

Youyous dough is formed into a 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.

30. BAKLAVA

Baklava is a delectable treat compose of layers of thin phyllo dough entwin with nuts and drenched in a sweet, sticky syrup. Its appeal has transcended boundaries, regions, and ethnic communities to be a dessert. Baklava was prepared with paper-thin pastry sheets on the bottom, nut butter on top, and more pastry layers on top of that.

31. ZRIR

Zrir is a Tunisian desert filled 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.

33. KHOBZ

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 used in place of cutlery to scoop up sauces, dips, meat, and veggies in a variety of meals.

34. ZLABIA

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.

35. MLAWI

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 served 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.

38. COFFEE

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.

39. KABISA

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.

41. CELTIA

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.

42. BOUKHA

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.

43. THIBARINE

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.

44. CEDRATINE

Cedratine is a liquor produced 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.

Hope you liked our Tunisian food blog post. Let us know if we missed any food in Tunisia and which one is your favorite in the list of Tunisian dishes.

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