Though predominantly Arab and Muslim, Tunisia's long history as a European colony, dating back to Roman times, and more recently as a protectorate of France, has added to the Mediterranean and North African culinary influences found in Tunisian cuisine.
North African Culinary Paradise
Tunisia—land of Arab and French influences, perched on the African continent's Mediterranean coast. It bears a long and varied history: birthplace of the Carthaginian Empire, fallen to the Romans, invaded many times by the Arabs, and later a French protectorate. Each culture left its stamp, producing a nation of complex religions, heritage and of course, foods.
The Tunisian Riviera, with its fresh fish, aromatic lamb with rosemary and savory couscous stews redolent with exotic spices, is North Africa's culinary paradise.
- Harissa 1 (Hot Chili Paste)
- Harissa 2 (Hot Chili Paste)
- Maraqat al-Safarjal (Sweet Ragout of Quince and Lamb)
- Slata Tunisia (Mixed Salad)
- Leblebi (Chickpea Breakfast Soup)
- Vegetable Cous Cous
Also visit our Middle East section.
Tunisia on Wikipedia
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This page modified January 2007