Tajines and stews in Tunisia

The Tunisian national dish is Couscous. It is cooked with lamb, chicken or fish. This is a delicious typical dish. Among meat dish recipes, ‘Melloukhia’ will surprise you a great deal.

‘Tajines’ and stews need to simmer for hours before they are done. In the old days, to be considered perfect, they had to be cooked on the ‘canoune’ charcoal fire. It was common to use copper mortars and pestles to crush some cooking ingredients.

You will enjoy ‘Brik à l’ouf’ and the handmade pastry that adds to its flavor. Like other Mediterranean countries, the rule is to nibble at a wide range of appetizers: pistachios, salted grilled almonds, kakis, green and black olives, local small salads, and dried fish eggs 

Read more : http://www.bonjour-tunisie.com/

Add comment October 13th, 2006