| Brick: |
Thin fried batter filled with a mixture of egg, herbs, tuna, potatoes and capers |
| Couscous: |
Tunisian national dish, fluffy, steamed durum wheat semolina served with meat, fish or vegetables |
| Chakchouka: |
Stew made from onions, tomatoes and peppers, sometimes with other fresh vegetables |
| Doulma: |
Fried zucchini stuffed with minced meat |
| Kamounia: |
Prepared with liver and cooked in a caraway sauce |
| Harrisa: |
Devilishly hot paste made from grated chili peppers, olive oil and garlic |
| Koucha: |
Spicy seared mutton with chopped potatoes and peppers in a spicy sauce |
| Slata Mechouia: |
Grilled tomato, pepper, onion, garlic and hot pepper salad. Spicy and often served with tuna, egg and capers |
| Merguez: |
Spicy mutton sausages |
| Oyja: |
Pan-fried dish made from tomatoes, peppers, onions and eggs, served with either merguez or prawns |
| Tagine: |
Egg casserole with meat, vegetables and cheese baked in the oven |
| Leblebi: |
Chickpea stew seasoned with spicy harissa |
| Baklawa: |
Tender, sweet pastries with almonds and nuts |
| Bouza: |
Pastries with nuts, millet and sesame seeds or with Turkish honey |
