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Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs. [2] Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from ...
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous , pastilla , tajine and shakshouka .
Vegetable dishes of Tunisia (2 P) W. Tunisian wine (1 P) Pages in category "Tunisian cuisine" The following 50 pages are in this category, out of 50 total.
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Orange and molded in wax or vacuum sealed, Tunisian bottarga is made from mullet eggs and is known as a sought-after product. Initially a feature of the Judeo-Tunisian cuisine, it was introduced in Tunisia by Jews from Constantinople during Ottoman rule, as early as the 16th century. [14]
Bsisa Tunisian Bsisa of Msaken with grilled wheat, olive oil and dried fruits. Bsisa (Arabic: بسيسة, Berber aḍemmin, Hebrew: בסיס) is a typical Mediterranean food, based on flour of roasted barley which dates back to Roman times. [1] [2] Bsisa is a variety of mixtures of roasted cereals ground with fenugreek and aniseed and cumin and ...
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. This food is quite popular in the Maghreb. It is conventional to consume the mesfouf during the holy month of Ramadan. It is served at traditional celebrations or ...
Mechouia salad (Tunisian Arabic: سلاطة مشوية, romanized: slata meshwiya, "grilled salad") is a Tunisian salad.A very popular first course dish from Tunisia, a country in North Africa that appreciates spiciness, it is especially consumed in the summer.