Welcome to the Celtnet Recipes Tunisian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the North African country of Tunisia. Here you will find all the recipes from Tunisia on this site all gathered into one place. I have attempted to gather together here as many Tunisian recipes as possible in one place. The current collection represents the largest gathering of Tunisian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Tunisia given below.)

Please note that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Tunisia and its Cuisine

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.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Tunisia follows (limited to 100 recipes per page). There are 54 recipes in total:


Page 1 of 1



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

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

This list of Tunisian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

West African Vegetarian Pepper Soup with Black-eyed Bean Cakes

By gwydion | Published 2008-02-05 20:12:08 | 2008 Recipes and Cookery Articles |

Recipe Information:

The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Great Desserts of Britain

By gwydion | Published 2008-09-15 16:27:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

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.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!


Advice Articles



Build a REAL business you can be proud of

Want to know more?


1. Take the tour
2. See the results
3. See the Proof
4. Take the Video Tour

Want to learn more? Talk to a real (and successful) SBI owner