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Bejma-the Tunisian Friday-Night Bread
A bread made with lukewarm water, eggs and flour, baked in the oven.
Eastern Maghreb coastal cuisine distinguished by spicy chili harissa, crisp deep-fried pastry brik, and seafood couscous.
Tunisian culinary heritage combines ancient Punic and Roman olive agriculture with Berber semolina techniques, Arab spice mastery, and Mediterranean seafood harvests.
Crisp paper-thin malsouka pastry folded around a whole runny egg, parsley, capers, and tuna, flash-fried until golden.
Hearty garlic chickpea soup ladled over crusty torn stale bread, garnished with cumin, harissa, olive oil, and soft-boiled egg.
Authentic dishes and home cooking from Tunisian & Sahel.
A bread made with lukewarm water, eggs and flour, baked in the oven.
Gently simmered couscous, red bell pepper and raisins, warmed with harissa and cumin, a Tunisian side dish. It's finished with cilantro leaves.
Tunisia's national snack and a test of nerve: a crisp malsouka triangle enclosing tuna, parsley, capers, and a whole egg, fried so the shell shatters and the yolk runs. Eating one cleanly is a national sport.
Prawns, lemon wedge and coriander come together in this dish, fragrant with cumin and ginger and grilled. It comes to the table with lemon wedges.
Spicy skillet of eggs poached in a simmering sauce of ripe tomatoes, garlic, peppers, harissa, and sliced merguez sausage.
Semolina couscous steamed over a spicy tomato and cumin fish broth, topped with fresh catch of the day and sweet bell peppers.