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Food of Tunisia

The tagine and the couscoussier, ras el hanout and harissa, preserved lemons and cracked green olives, semolina in every form, and the Egyptian breakfast of ful medames under a slick of cumin oil.

HarissaBrikCouscousOjjaLablabiMechouiaTabil
Tunisian recipes Watch it cooked Cookbooks Show on the map

Articles

No articles for Tunisia yet. Save a Markdown file to content/articles/ with country: Tunisia in its front matter.

Further reading

Open-access scholarship on the food of Tunisia. Every one is free to read.

  1. Intangible heritage as a social construction of authenticity: the example of Tunisian cuisine

    Othmani 2021 Via Tourism Review

  2. The utilisation of wild foods in Mediterranean Tunisia: commentary on the identification and frequency of consumption of wild edible plants over a year in central Tunisia: a mixed-methods approach (Dop et al., n.d.)

    Fanzo 2020 Public Health Nutrition

  3. Traditional Mountain Recipes Cookbook – More than 50recipes from Morocco, Algeria, Italy, Croatia, Tunisia and Lebanon

    Liker 2026 MELSpace (ICARDA (The International Center for Agricultural Research in Dry Areas))

Indexed by OpenAlex 9 open-access works in all Metadata under CC0 1.0