Celtnet Tunisian Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the North African country of Tunisia. Here you will find all the recipes from Tunisia on this site all gathered into one place. I have attempted to gather together here as many Tunisian recipes as possible in one place. The current collection represents the largest gathering of Tunisian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Tunisia given below.)

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Please not that your donations keep this site going and they keep me motivated to add more and more content to the site as well.

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Tunisia and its Cuisine

Tunisia ((Arabic: تونس‎ Tūnisiyya); officially: الجمهورية التونسية‎ al-Jumhūriyya at-Tūnisiyya; [The Tunisian Republic] It is the northernmost African country and the smallest of the nations situated along the Atlas mountain range. Tunisia is the land of the famous Phoenician city of Carthage, which after its conquest and utter destruction became the 'African Province' of Rome and Rome's bread basket. The majority (98%) of modern Tunisians are Arab, and are speakers of Tunisian Arabic. However, there is also a small (1% at most) population of Berbers located in the Jabal Dahar mountains in the South East and on the island of Jerba. The Berbers primarily speak Berber languages, often called Shelha. The other long-established community in the country is Jewish (today mainly in the capital Tunis and on Jerba), much reduced in number since independence from France.

Along with Morocco and Algeria, Tunisia forms part of the Maghreb region of North Africa and the basis for Tunisian cookery is Maghrebi cuisine. However, Tunisian cuisine has been significantly influenced by Mediterranean cookery. Through the use of spices and seasonings, Tunisians give their dishes a certain distinctive flavor that may be traced to the neighboring cultures. Tunisia is culinarily rich and fresh fish, lamb, couscous and olives form a significant part of the diet. Spices and peppers tend to play a very central role in overall cuisine. In this respect, Tunisian food is much like other North African cuisines; it is quite spicy and hot. Hot peppers play a key role in tying a meal together; a bland meal is considered by most Tunisians to be a bad one. Also, most dishes are heavily spiced with a variety of seasonings such as bay leaves, cumin, caraway, saffron, cumin, cinnamon, and mint. In the eyes of Tunisians, usage of seasonings in meals adds to its flavor and overall quality.


The alphabetical list of recipes from Tunisia follows (limited to 100 recipes per page). There are 86 recipes in total:


Page 1 of 1



Ajlouke de Carottes
(Carrot Starter)
     Origin: Tunisia
Hlelim
(Pasta, Meat and Vegetable Soup)
     Origin: Tunisia
Ragout de Petits Pois
(Beef and Pea Ragout)
     Origin: Tunisia
Ajlouke et Potiron
(Pumpkin Dip)
     Origin: Tunisia
Hout Makli
(Fried Fish)
     Origin: Tunisia
Salade Blankite
     Origin: Tunisia
Almond and Sesame Pastries
     Origin: Tunisia
Hsou
(Onion and Celery Soup)
     Origin: Tunisia
Salade de Zaalouk
(Salad of Cooked Vegetables)
     Origin: Tunisia
Barkoukech de Printemps
(Springtime Barkoukech)
     Origin: Tunisia
Kabaar
(Beef and Potato Meatballs)
     Origin: Tunisia
Salade Michwiya
(Michwyia Salad)
     Origin: Tunisia
Blanquette de Veau Tunisienne
(Tunisian Veal in White Sauce)
     Origin: Tunisia
Kefta de la Ghriba
(Synagogue Koftas)
     Origin: Tunisia
Salata Méchouia Nablia
(Grilled Red Pepper, Chilli and Tomato Salad)
     Origin: Tunisia
Borghol
(Bulgur Wheat Soup)
     Origin: Tunisia
Keleya Zaara
(Tunisian Lamb with Saffron)
     Origin: Tunisia
Sauce Kerkennaise
     Origin: Tunisia
Borghol bil Allouche
(Bulgur Wheat and Lamb Stew)
     Origin: Tunisia
Khobz Tunis
(Almond and Orange Blossom Cake)
     Origin: Tunisia
Tabil Spice
     Origin: Tunisia
Boulettes aux Sardines
(Sardine Meatballs)
     Origin: Tunisia
Lablabi
     Origin: Tunisia
Table Harissa Sauce
     Origin: Tunisia
Brik Dannouni
(Stuffed Lamb Turnovers)
     Origin: Tunisia
Le Mermez
     Origin: Tunisia
Taboulé de Riz
(Rice Tabbouleh)
     Origin: Tunisia
Broudou bil Hout
(Tunisian Fish Soup)
     Origin: Tunisia
Maacouda with Potatoes
(Baked Potato Omelette)
     Origin: Tunisia
Tadjine Jben
(Cheese Tagine)
     Origin: Tunisia
Broudou Khodra
(Vegetable and Lemon Soup)
     Origin: Tunisia
Marka bil Hout
(Fish in Tomato Sauce)
     Origin: Tunisia
Tadjine Sfarjel
     Origin: Tunisia
Chakchouka
     Origin: Tunisia
Marka Hloua
(Lamb and Fruit Stew)
     Origin: Tunisia
Tagine Betinjal
(Egg and Aubergine Tagine)
     Origin: Tunisia
Chakchouka de Matin
(Breakfast Sauce)
     Origin: Tunisia
Markit Ommalah
(Chickpea and Lentil Stew)
     Origin: Tunisia
Tajin Chermoula bil Hoot
(Fish Tagine with Chermoula)
     Origin: Tunisia
Chorba
     Origin: Tunisia
Masfouf bin Narine
(Couscous and Nut Dessert)
     Origin: Tunisia
Tajin d'Artichauts Tunisienne
(Tunisian Artichoke Tagine)
     Origin: Tunisia
Chorba Frik
(Green Wheat Soup)
     Origin: Tunisia
Masfout de Tunis
(Tunisian Sweet Snack)
     Origin: Tunisia
Tajin Sibnekh
(Chicken and Egg Tagine)
     Origin: Tunisia
Chorbah
(Lamb and Vegetable Soup with Vermicelli)
     Origin: Tunisia
Massems
(Little Fingers)
     Origin: Tunisia
Tajine Kaftaji
     Origin: Tunisia
Couscous à l'Agneau
(Lamb Couscous)
     Origin: Tunisia
Mayeena
(Matzoh and Potato Bake)
     Origin: Tunisia
Tbikha
(Pumpkin Tagine)
     Origin: Tunisia
Couscous Stew
     Origin: Tunisia
Merguez Sausage
     Origin: Tunisia
Tfina Aricha
(Beef and Wheat Stew)
     Origin: Tunisia
Croquettes de Boeuf
(Tunisian Beef Patties)
     Origin: Tunisia
Meshwiya
     Origin: Tunisia
Tfina Camounia
(Potatoes and Bean Stew)
     Origin: Tunisia
Dourade en Croute de Sel
(Bream in Salt Crust)
     Origin: Tunisia
Meshwiya 2
(Sweet and Hot Pepper Tomato Relish)
     Origin: Tunisia
Tourchi Batata
(Potato Salad with Cumin)
     Origin: Tunisia
Farka
(Couscous Breakfast)
     Origin: Tunisia
Molokheya au Poulet
(Chicken Molokhia)
     Origin: Tunisia
Tourchi Batata
(Potato Omelette)
     Origin: Tunisia
Gâlat dagga
(Tunisian Five Spice)
     Origin: Tunisia
Mouloukhia
(Melokhia Soup)
     Origin: Tunisia
Tunisian Byesar
(Tunisian Broad Bean Dip)
     Origin: Tunisia
Gâteau aux Amandes et aux Agrumes
(Almond and Citrus Cake)
     Origin: Tunisia
Mzoura
(Tunisian Spiced Parsnips)
     Origin: Tunisia
Tunisian Harissa
     Origin: Tunisia
Gambry à la Gabesienne
(Gabesian Shrimp Stew)
     Origin: Tunisia
Ojja aux Boulettes
(Ojja with Meatballs)
     Origin: Tunisia
Tunisian Lentil Soup
     Origin: Tunisia
Griddled Squid with Tabil
     Origin: Tunisia
Ojja Merguez
     Origin: Tunisia
Tunisian Meatballs
     Origin: Tunisia
Haraimi 2
(Fish in Spiced Sauce)
     Origin: Tunisia
Ommek Houria
(Tunisian Carrot Salad)
     Origin: Tunisia
Tunisian Scented Couscous with Vegetables
     Origin: Tunisia
Hassoo
(Tunisian Meatball Soup)
     Origin: Tunisia
Poulet aux Haricots
(Chicken and Haricot Beans)
     Origin: Tunisia
Tunisian Spiced Lamb Balls
     Origin: Tunisia
Hlalem
(Pasta with Beans)
     Origin: Tunisia
Poulet Meshi
(Tunisian Roast Chicken)
     Origin: Tunisia
Tunisian Vegetable Couscous
     Origin: Tunisia
Hlalem bil Lahm
(Pasta and Chickpeas with Lamb)
     Origin: Tunisia
Poulet Tunisienne
(Tunisian Chicken)
     Origin: Tunisia

Page 1 of 1



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The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

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