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The tunisian

Tunisian cuisine incorporated the culinary traditions of Arabs and Berbers, and also experienced the influence of Mediterranean, Turkish and French cuisine.Read more about Tunisian cuisine...Tunisia's national cuisine is rich in a wide variety of dishes, some found only in this North African country. In Tunisia, they know how to cook meat: lamb, goat, chicken and beef. And in some places they even cook camel. Meat is used to prepare national dishes such as meshui and kamuniya. As well as Tunisian keftas - meat meatballs in sauce.

Tunisian meat dishes are usually very spicy, Tunisian recipes generally use spices everywhere. The number one sauce in Tunisia is harissa based on a spicy paste of grated red pepper with olive oil, garlic and various spices.

As in other Maghreb countries, couscous in Tunisia is almost the most popular dish. Each province and city has its own couscous recipes. From the first courses, shorba soup is most often prepared, which there are many varieties and recipes. There are many recipes for Tunisian soups with tomatoes. Soups and other Tunisian dishes are eaten with French baguettes and tabuna cakes. Salads are usually made with fresh vegetables: tomatoes, cucumbers, sweet peppers, eggplant, onions, lemon. These are, for example, Tunisian salad, Sfak salad and others. Also in this hot country, with deserts and oases, dates and olives are widely used for food. Tunisian dishes are generally unthinkable without olive oil. Various fruits are also grown in Tunisia: peaches, grapes, melons, apricots, pomegranates.

Beans, such as beans, are used to make snacks and side dishes, as is the case with tamiyah. And also semolina, Fig.

Tunisia is a maritime country, and Tunisian national cuisine is rife with seafood recipes. Here you have shrimp, mussels, and octopuses with squid. And of course - fish dishes. Tuna, mullet, sardine, sultanka, dorada, sibas are grilled or deep fried, used to make salads and snacks.

A sweet version of couscous, mesfouf, is often served for breakfast in Tunisia. Brik is a Tunisian pie or cheburek with potatoes, fish or meat. Chakchuk scrambled eggs (chakchuko) or tagine is a very satisfying omelet with many ingredients.

Tunisia is a country of oriental sweets. Turkish onion, rfis, makrud cookies, debla, baklava, samsa brushwood are the most popular sweet dishes of Tunisian cuisine. Desserts here are very sweet and fragrant, the recipes use honey, rose water, cinnamon, ginger and many other spicy ingredients. In Tunisia, they drink a lot of coffee, especially in Turkish, which is a legacy of the rule of the Ottoman Empire. But there is also an option: Tunisian coffee. They like to cook a tonic milk drink salep and, of course, the famous Tunisian tea with mint, pine nuts or almonds.