Tunisian cuisine is one of the most vibrant of the Maghreb, a marriage of Berber, Arab, Ottoman, Andalusian and Mediterranean flavours. From the crisp brik to the spicy couscous, by way of the black mloukhia and the chorba frik, the Tunisian table tells of centuries of cultural exchange. For the Tunisian diaspora in France, Belgium and Switzerland, rediscovering these authentic flavours is an act of memory. Here are 8 iconic dishes for a true culinary tour of Tunisia.
1. Brik with egg: the Tunisian aperitif par excellence
The brik is a sheet of malsouka, golden with oil, filled with a runny egg, tuna, capers and parsley. A symbol of the end-of-Ramadan festivities, it is eaten with the hands, without letting the yolk run. It is the festive starter par excellence, inseparable from the Tunisian iftar.
Discover the brik with egg recipe to make it at home.
2. Tunisian fish couscous
Unlike Moroccan couscous with lamb, Tunisian couscous often comes in a fish version (grouper, sea bream) with a spicy red harissa sauce. The medium semolina is soaked in the broth, accompanied by quinces and chickpeas. A Friday dish in coastal families.
3. Chorba frik: the cracked-barley soup
Tunisian chorba frik, cousin of the Algerian one, combines cracked green wheat, lamb, tomatoes and dried mint. Served at sunset during Ramadan, it is the emblem of the return to ancestral flavours.
4. Mloukhia: the mysterious black sauce
Tunisian mloukhia is a very dark green sauce made from dried jute mallow leaves reduced to a powder, slowly simmered with beef. Its thick texture and deep taste surprise at first, then captivate. It is a dish for weddings and major occasions.
5. Tunisian tajine: the Berbers' frittata
The Tunisian tajine has nothing to do with its Moroccan cousin. It is a thick frittata with eggs, cheese, minced meat, parsley and potatoes, baked in the oven and cut into portions. A cold dish, ideal for picnics and buffets.
6. Lablabi: the morning chickpea soup
Lablabi is a morning soup made with chickpeas, harissa, cumin, garlic and soaked stale bread. Served in the lablabis (popular eateries) of Tunis, it is a hearty and very fragrant breakfast.
7. Ojja: the tomato sauce with egg
Tunisian ojja is a spicy tomato sauce with harissa, peppers, garlic and eggs poached at the end. Often enriched with merguez or shrimp, it is eaten straight from the pan with bread.
8. Makroudh: the date pastry
Makroudh is a semolina diamond filled with dates, flavoured with orange blossom water, fried then bathed in honey. A speciality of Kairouan, it is the most celebrated Tunisian pastry at Eid and Ramadan.
Key takeaways
- Tunisian cuisine is the spiciest of the Maghreb, with harissa as its pillar
- The sea plays a central role: fish, tuna, shrimp
- The briks, tajines and mloukhia are a must for the festivals
Where to find Tunisian ingredients in France and Europe?
The NKOSI grocery offers a complete collection of Maghreb spices including harissa, ras el hanout, preserved lemons and Samia four-spice mix. Fast delivery to France, Belgium, Switzerland and Luxembourg.
Conclusion
Tunisian cuisine deserves to be rediscovered beyond couscous alone. From shakshuka to harira, by way of makroudhs, each dish carries a story. Discover the full NKOSI grocery to put together your next authentic Tunisian meal.
Frequently asked questions
What is Tunisia's national dish?
Couscous is the iconic dish, particularly the fish version. Mloukhia and chorba frik are also very emblematic.
Is Tunisian cuisine spicier than Moroccan?
Yes, Tunisian cuisine uses more harissa and fresh chilli, which makes it the spiciest of the Maghreb. Moroccan cuisine favours mild spices (cinnamon, ginger).
Where to buy harissa and Tunisian spices in France?
The NKOSI online grocery on nkosiagro.com lists the best Tunisian and Maghreb brands, delivered quickly to France, Belgium, Switzerland and Luxembourg.
