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News website Tunisia Live with a section on Tunisian Cuisine Archived 2017-07-01 at the Wayback Machine; Tunisian cuisine at Tourism Tunisia; Focus on Tunisia - Cuisine; les jasmins de la tunisie Archived 2010-02-10 at the Wayback Machine; les recettes des plats tunisiens Archived 2016-08-21 at the Wayback Machine
Bambalouni (Arabic: بمبالوني), also referred to as bambaloni, is a sweet Tunisian donut.It can be made at home or bought from fast food shops. It is prepared with a flour dough fried in oil.
Tunisian-style mesfouf. Mesfouf or masfouf (Arabic: مسفوف) is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil.
The whey is heated at 80-90 °C to coagulate the proteins (albumins and globulins), the result is then drained in small traditional straw baskets, a clean fabric, or a perforated recipient made of plastic or metal.
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
The name of the condiment comes from the Arabic verb harasa (Arabic: هرس) meaning "to crush" or "mash", hrous means literally "what is mashed".. The two types of Tunisian hrous differ from the Tunisian harissa, because harissa is prepared using dry peppers (instead of fresh ones) and some spices but never includes onions (unlike the hrous from Gabes).
Malsouka (Arabic: ملسوقة, also malsouqa) or warqa (Arabic: ورقة), also known as brik sheets (Arabic: ورق البريك, French: feuilles de brick) or bourek sheets (ورق البوراك) or dioul (Arabic: ديول), is a Maghrebi pastry sheet that resembles filo.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine