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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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Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
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.
Spring is the time for new resolutions and to make the best of fresh and new ingredients. Spring lamb and fresh rhubarb are at their best now and these two classic recipes show off these ingredients at their best. Here you will see some of the best of traditional British cookery that will allow you to make a spectacular meal from these ingredients.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
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.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
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.
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.