Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat. Yet, it has a distinctive spiciness that differs it from surrounding cuisines.

Has characteristic parts: Asidaar Bachkoutou Baklava Beghrir Bouscoutou Brik Börektr Chermoulaar Couscous Dolma Harissa Huevos a la flamenca Kamounia Lablabi Makroud Mdarbel Mechouia Salad Mesfoufar Moghrabieh Orgeat Oshi toki Palm wine Preserved lemon Rosette cookie Semolina Shakshouka Sibnekh Tagine Usbanar Yemista Zalabiyeh
Categories: Arabic cuisine Cuisine Mahgrebi cuisine Mediterranean cuisine North African cuisine
Subcategories: Berber cuisine
Also known as:
Wikidata ID: Q1328433
Wikipedia title: Tunisian cuisine
References:
Wikipedia article: Tunisian cuisine
Inbound Links
Berber cuisine
Chermoula
Kamounia
Mechouia Salad


Unlinked Mentions
Warqa

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