Tunisia

Assida is a smooth cooked semolina or wheat porridge sweetened with honey and topped with nuts in the Maghrebi tradition.

A Tunisian street pastry of soft leavened dough shaped into a ring, deep-fried until golden and puffy, then dusted with sugar and eaten hot.

Brik is a Tunisian deep-fried pastry in which a single paper-thin sheet of malsouka (warqa) is folded around a whole cracked egg, canned tuna, and flat-leaf parsley, then fried at high heat until the wrapper shatters and the yolk stays just runny.

A North African one-pan dish of whole eggs gently poached directly in a stewed sauce of tomatoes and sweet peppers seasoned with cumin and paprika.

A Tunisian coastal dish of hand-rolled or fine semolina couscous steamed in a couscoussier directly over a harissa-spiced fish and vegetable broth, then plated with the braised fish and broth ladled over.

A Tunisian feast dish of hand-rolled or dried semolina couscous steamed multiple times to lightness over a deeply spiced red-gold broth (marga) built on lamb or chicken, root vegetables, and harissa-forward aromatics — the grain and its broth arriving together as a unified plate.

A fried wheat‑dough roll stuffed with a spiced mixture of tuna, harissa, hard‑boiled egg, olives and boiled potato, characteristic of Tunisian street food.

Harissa is a traditional Armenian and Arab feast porridge of hulled wheat and chicken or lamb slow-cooked together for many hours until grains and meat dissolve completely into a dense, ropy, homogeneous mass, finished with a pour of melted butter.

A thin, drinkable Tunisian barley-flour porridge seasoned simply with olive oil and salt, traditionally drunk to break the fast during Ramadan.

A Tunisian street dish of assorted fried vegetables and egg chopped together on a board and seasoned, served in bread or on a plate.

A dense, round Tunisian semolina flatbread baked by slapping the dough onto the hot inner walls of a clay tabouna oven.

A Tunisian street-food soup of long-simmered chickpeas and their broth ladled over torn stale bread, built tableside with harissa, cumin, raw egg, olive oil, and a customizable array of garnishes.

A Tunisian semolina pastry filled with spiced date paste, fried or baked and then steeped in honey or sugar syrup.

A Tunisian tomato-based braise of lamb or beef cooked low with chickpeas and warm spices, given its character by harissa and a deep red, oily sauce.

A Tunisian chargrilled vegetable salad of flame-blackened peppers, tomatoes, onions, and garlic, peeled and roughly crushed, dressed with olive oil and lemon, traditionally topped with tuna, hard-boiled egg, capers, and olives.

A thin, deep-red fresh sausage of spiced lamb (often with beef), seasoned with harissa, garlic and cumin in a lamb casing, traditionally grilled.

A Tunisian dish of eggs poached in a spiced tomato and pepper sauce, commonly enriched with merguez sausage or seafood.

A thick baked egg-based casserole — closer to an Italian frittata or Spanish tortilla than a Maghrebi stew — bound with eggs and grated cheese and packed with meat, parsley, and spices, then cut into squares.