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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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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.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
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!
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.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
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.
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.