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.


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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

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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

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

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.

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.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

Cooking with Beans - Simple Bean Recipes

By gwydion | Published 2008-10-20 14:41:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.


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