Tunisian Recipes
Browse our collection of Tunisian recipes — 8 dishes with photos, cook times and nutrition. Find your next favourite Tunisian meal.
Keleya Zaara
Tender lamb slow-cooked in a fragrant broth infused with saffron and warm spices, Keleya Zaara delivers deep, aromatic flavors balanced by bright citrus. The dish builds complexity through patient browning, allowing the meat to develop a rich crust before simmering into silky tenderness. A final squeeze of lemon lifts the dish, cutting through the richness with a vibrant acidity that makes each bite irresistible. Worth the effort for its bold, comforting taste and the way it transforms simple ingredients into something truly memorable.
Chakchouka
Hey there, folks! Today, I'm gonna show you how to whip up a scrumptious Chakchouka. Now, gather up some tomatoes, olive oil, onion, red pepper, green pepper, garlic, cumin, paprika, salt, and chili powder. So, here's the deal. Heat up some oil in a big ol' skillet, toss in the onion and cook until softened. Throw in the peppers and garlic, cook a bit more. Add the tomatoes, cumin, paprika, salt, and chili powder, and let it all simmer away. Now, here's a little tip from me: before you crack those eggs in, make sure to taste the sauce and adjust the seasoning to your liking. Trust me, it makes all the diff! Oh, and a funny story about me and Chakchouka - once I mistook sugar for salt and, let me tell ya, it was a sweet disaster! Learn from my blunder, folks. Lastly, when serving, don't forget the crusty bread or pita. This dish is perfect for any time of the day - enjoy!
Cashew Ghoriba Biscuits
Hey there! Today, I'm gonna share with you my special Cashew Ghoriba Biscuits recipe. Trust me, these little treats are a total crowd-pleaser! So, preheat your oven just like the recipe says. Fun fact: one time, I forgot to preheat the oven and ended up with a gooey mess instead of biscuits! Learn from my mistake, folks. Now, while mixing the cashews and icing sugar, here's a tip for you: make sure your cashews are finely ground for a smoother texture. It makes a real difference, I promise! As you're shaping the dough into balls, let me tell you about the first time I made these biscuits. I accidentally added double the amount of orange blossom water, and you know what? They turned out even more fragrant and delicious! Sometimes mistakes lead to tasty discoveries. Don't forget to push an almond in the center of each biscuit before baking. It adds a nice crunch! And voilà, you're on your way to enjoying these heavenly Cashew Ghoriba Biscuits, with a touch of Tunisian flair. Enjoy, my friends!
Kafteji
Tunisian Kafteji is a vibrant, smoky vegetable medley where charred peppers, silky eggplant, and crisp-tender potatoes meld into a deeply aromatic dish. The key lies in the slow-roasted vegetables—peppers blistered until their skins blacken, eggplant collapsed into buttery tenderness, and potatoes fried into golden, crunchy edges—all bound by a whisper of ras el hanout, its earthy, slightly fiery spice profile lingering just beneath the surface. Each bite delivers a satisfying contrast of textures, from the yielding flesh of the vegetables to the delicate crunch of the potatoes, all unified by the rich, fruity depth of olive oil. Worth making for its ability to capture the sun-drenched essence of North African cuisine in a single, irresistible pan.
Leblebi Soup
Hey there, folks! Today, I'm gonna show you how to whip up a mouthwatering bowl of Leblebi Soup. Now, let me tell you about the time I accidentally mistook cumin for cinnamon in this recipe - let's just say, it was an interesting flavor twist! One tip I have for you is to squeeze a bit of lime juice right before serving. It really brightens up the flavors and adds a zesty kick that you won't want to miss. Alright, let's get cooking! Heat up some olive oil in a big ol' pot, sauté your onions until they're nice and translucent. Toss in those chickpeas, pour in the veggie stock, and let it all simmer away. While that's cooking, toast up your cumin - just make sure it's cumin and not cinnamon! Once everything's cooked to perfection, sprinkle in some harissa spice, a dash of pepper, and that garlicky goodness. Serve it up hot and enjoy the hearty goodness of this Tunisian classic. Bon appétit!
Tunisian Lamb Soup
This deeply aromatic Tunisian Lamb Soup is a soul-satisfying bowl of tender lamb, slow-simmered with warm spices and bright citrus. The broth is rich yet light, with a gentle heat from harissa and a bright finish from lemon, while the meat stays succulent and fragrant. Every spoonful balances earthy cumin, smoky paprika, and a touch of fiery chili, creating a layered depth that lingers. Worth making for its ability to deliver comfort with complexity, this soup is a taste of North Africa’s vibrant culinary tradition in every bowl.
Tunisian Orange Cake
The Tunisian Orange Cake is a sun-drenched dessert where bright citrus meets warm spice, delivering a tender crumb and a fragrant, moist crumb. The cake’s signature flavor comes from fresh orange puree—skin and all—balanced by a hint of cinnamon that deepens its warmth, while a drizzle of orange blossom water adds a floral whisper. It’s a simple yet sophisticated treat, perfect for afternoon tea or a light finish to a meal, offering a taste of North Africa’s vibrant culinary charm.
Tuna and Egg Briks
Hey there, folks! Today, I'm gonna share with you my recipe for Tuna and Egg Briks, a real delight for your taste buds. But before we dive into cooking, let me tell you about the time I accidentally mistook salt for sugar in a dessert recipe... Let's just say it wasn't my finest culinary moment! Now, let's get back to our Briks. A little tip from me to you: when cutting out the filo pastry rounds, make sure to work quickly and cover them with a damp towel to prevent them from drying out. It can be a real lifesaver, let me tell you! Alright, start by sautéing those spring onions and spinach until nice and tender. Don't forget to drain and cool the mixture properly before combining it with the tuna, eggs, and spices. And a dash of hot sauce for that extra kick! Once you've wrapped everything up in the flaky pastry, pop them in the oven and get ready to enjoy the delicious flavors of Tunisia. Trust me, one bite of these Briks and you'll be hooked! Bon appétit!