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Tunisia ((Arabic: تونس Tūnis); officially: الجمهورية التونسية‎; Al-Jumhūriyyah at-Tūnisiyyah; [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. |
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The alphabetical list of recipes from Tunisia follows (limited to 100 recipes per page). There are 54 recipes in total:
| Ajlouke de Carottes (Carrot Starter) Origin: Tunisia | Kabaar (Baked Potato Omelette) Origin: Tunisia | Sweet and Hot Pepper Tamarillo Relish Origin: Tunisia |
| Ajlouke et Potiron (Pumpkin Dip) Origin: Tunisia | Kefta de la Ghriba (Synagogue Koftas) Origin: Tunisia | Tabil Spice Origin: Tunisia |
| Almond and Sesame Pastries Origin: Tunisia | Keleya Zaara (Tunisian Lamb with Saffron) Origin: Tunisia | Table Harissa Sauce Origin: Tunisia |
| Brik Dannouni (Stuffed Lamb Turnovers) Origin: Tunisia | Lablabi Origin: Tunisia | Tagine Betinjal (Egg and Aubergine Tagine) Origin: Tunisia |
| Broudou bil Hout (Tunisian Fish Soup) Origin: Tunisia | Maacouda with Potatoes (Baked Potato Omelette) Origin: Tunisia | Tajin Chermoula bil Hoot (Fish Tagine with Chermoula) Origin: Tunisia |
| Chakchouka Origin: Tunisia | Marka bil Hout (Fish in Tomato Sauce) Origin: Tunisia | Tajin d'Artichauts Tunisienne (Tunisian Artichoke Tagine) Origin: Tunisia |
| Chorba Origin: Tunisia | Markit Ommalah (Chickpea and Lentil Stew) Origin: Tunisia | Tajin Sibnekh (Chicken and Egg Tagine) Origin: Tunisia |
| Chorbah (Lamb and Vegetable Soup with Vermicelli) Origin: Tunisia | Massems (Little Fingers) Origin: Tunisia | Tfina Aricha (Beef and Wheat Stew) Origin: Tunisia |
| Couscous Stew Origin: Tunisia | Merguez Sausage Origin: Tunisia | Tfina Camounia (Potatoes and Bean Stew) Origin: Tunisia |
| Farka (Couscous Breakfast) Origin: Tunisia | Meshwiya Origin: Tunisia | Tourchi Batata (Potato Salad with Cumin) Origin: Tunisia |
| Gâlat dagga (Tunisian Five Spice) Origin: Tunisia | Meshwiya 2 (Sweet and Hot Pepper Tomato Relish) Origin: Tunisia | Tourchi Batata (Potato Omelette) Origin: Tunisia |
| Gambry à la Gabesienne (Gabesian Shrimp Stew) Origin: Tunisia | Mzoura (Tunisian Spiced Parsnips) Origin: Tunisia | Tunisian Byesar (Broad Bean Dip) Origin: Tunisia |
| Griddled Squid with Tabil Origin: Tunisia | Poulet aux Haricots (Chicken and Haricot Beans) Origin: Tunisia | Tunisian Harissa Origin: Tunisia |
| Haraimi 2 (Fish in Spiced Sauce) Origin: Tunisia | Poulet Meshi (Tunisian Roast Chicken) Origin: Tunisia | Tunisian Lentil Soup Origin: Tunisia |
| Hassoo (Tunisian Meatball Soup) Origin: Tunisia | Ragout de Petits Pois (Beef and Pea Ragout) Origin: Tunisia | Tunisian Meatballs Origin: Tunisia |
| Hlalem (Pasta with Beans) Origin: Tunisia | Salade de Zaalouk (Salad of Cooked Vegetables) Origin: Tunisia | Tunisian Scented Couscous with Vegetables Origin: Tunisia |
| Hlalem bil Lahm (Pasta and Chickpeas with Lamb) Origin: Tunisia | Salata Méchouia Nablia (Grilled Red Pepper, Chilli and Tomato Salad) Origin: Tunisia | Tunisian Spiced Lamb Balls Origin: Tunisia |
| Hout Makli (Fried Fish) Origin: Tunisia | Sauce Kerkennaise Origin: Tunisia | Tunisian Vegetable Couscous Origin: Tunisia |
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A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.