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Unlike other North African cuisines, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of ground chili peppers, garlic, and caraway [5] or spices commonly sold together as a paste. It is usually the most important ingredient in different sauces and gravies.
Lablabi or lablebi (لبلابي) is a traditional Tunisian dish based on chickpeas in a thin garlic- and cumin-flavored broth, served over small pieces of stale crusty bread. [1] It is a staple comfort food in Tunisia and is also found in variations in Iraq and other parts of the Middle East.
In Maghrebi cuisine, the most common staple foods are wheat (for khobz bread [7] and couscous [8]), [9] fish, seafood, goat, [10] lamb, [10] beef, [10] dates, almonds, olives and various vegetables and fruits. Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced. [11]
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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 ...
Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. [11] [12]: 250 It was integrated into French and European cuisine at the beginning of the twentieth century, [13] through the French colonial empire and the Pieds-Noirs of Algeria. [14] [15] [16]