Celebrate the mix of Mediterranean ingredients in our kitchen with this vibrant Tunisian menu. Learn to use a Dutch oven to make a flavorful tagine, combine spices to make an accompanying condiment, and fill two types of pastry one savory and the other sweet.
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Brik: is a traditional snack filled with tuna, capers, parsley and hardboiled egg. Wrapping it in filo dough eliminates deep frying but is even more crunchy.
Harissa: is a chili paste that adds a nice kick to basically every dish. Tunisians use it as a dip for brik, an ingredient to liven up a pasta sauce, or as a condiment on top of cous cous. Whenever a dish is missing something, Harissa solves it.
Lamb Couscous: is a staple of Tunisian gastronomy. The nutty flavor and fluffy texture of the grain serves well as a base for stews and vegetables. Made from semolina wheat, the Berbers from Northwest Africa are credited with its invention in the 12th century.
Cornes de Gazelle are crescent-shaped cookies filled with a sweet almond-orange blossom filling and topped with crushed pistachios. These sweets hail back to when Tunisia was a French colony