Tunisians actively use chili pepper in its pure form. Other interesting herbs popular in Tunisian cuisine: jasmine, rose water, geranium, orange water, parsley, coriander, mint, basil, rosemary, oregano, bay leaf, thyme. When ordering a dish of Tunisian cuisine in a restaurant, get ready for an extravaganza of flavors.

Another one distinctive feature Tunisian cuisine is an abundance of fish and seafood. The main fish in Tunisian cuisine, of course, is tuna. Tuna is fried, used in salads and as a filling for Tunisian fricassee.

Unfortunately, dishes made from other fish do not offer much variety. The most common option is fish that is seasoned and grilled whole. It’s hard to remember other dishes with fish.

Seafood is used less and less in modern Tunisian cuisine every year, as catches of shrimp, crab, octopus, squid and mussels in the Mediterranean Sea are falling. Pasta with seafood has become popular in Tunisia; this purely Italian dish migrated to Tunisia. Deep-fried shrimp and squid came from French cuisine to Tunisia.

The most commonly used meats in Tunisia are beef, chicken and lamb. For religious reasons, Tunisians do not eat pork, although pigs are raised and pork is prepared for tourists in hotels. Pork delicacies are sold in stores; we showed photos in our article “”.

In Tunisia, tourists see a lot of camels, and it is logical to assume that camel meat is common here. Previously, camels were actively used on the farm, there were a lot of camels, and their meat was eaten, so it wouldn’t go to waste. Now camels in Tunisia are more of a decoration than a draft animal. There are few camels, meat is consumed extremely rarely, you won’t find it in restaurants.

Tunisians have one culinary habit that will shock Russians. They fry meat or vegetables to a charcoal-like crust. Russians consider this a marriage, but in Tunisia it is considered a sign of quality cooking.

They think like this: “If it’s black, it means the dish is well-done.” The quality of roasting is very important for hot climates - it guarantees food safety. The dish in the photo on the right is prepared very well according to Tunisian standards, click on the photo to enlarge.

Chicken eggs are popular in Tunisian cuisine; there are several very colorful egg dishes: aja, aja, Tunisian tagine. Egg is the most common filling for briks.

The two most popular fruits in Tunisia are dates and oranges. Dates are grown here throughout the country; date palms grow and bear fruit even on city streets, which is often the case. Oranges are grown on the Cap Bon peninsula, and the city is called the “orange capital”.

Milk and dairy products have not previously been very popular in Tunisia. Hence, Tunisians do not have much experience in preparing dairy products. Local yoghurts, cottage cheese and cheeses are considered by most Russians to be tasteless. Only butter in Tunisia is of quite decent quality.

An interesting fact is that neither milk nor dairy products are added to dishes. All this is usually eaten separately. Tourists notice this at a hotel breakfast when they see a Tunisian chef preparing an omelet using only eggs, without adding milk.

How much does it cost to eat in Tunisia and what should you try? We studied the features of national cuisine, and also reviewed prices in restaurants, cafes and grocery stores in 2019.

Tunisian cuisine is a culinary symbiosis of Arab and European traditions. Tunisians themselves proudly call their dishes “food infused with the sun.” Tourists, in turn, state another fact that is attractive to travelers. The country is considered one of the cheapest in comparison with its other eastern neighbors (see, for example,). The same applies to food prices in Tunisia in 2019.

Exchange rate: 1 Tunisian dinar (TND) ≈ 24 RUB.

Features of Tunisian cuisine

A distinctive feature of Tunisian dishes is the use of uncut ingredients. An exception is kebab, a widespread dish of beef and lamb in the East.

Tunisia is a Muslim state, so you shouldn’t look for pork dishes here. But traditional cuisine offers a wide selection of culinary products from lamb, goat, beef and poultry. Daring gourmets can also try delicious camel dishes. Meat is usually cooked on special roasting pans, spits or skewers.

The abundance of ports has instilled in Tunisians a special love for fish and seafood. Dorado, red mullet, mullet, mackerel, sardines, cod, sea bass, octopus and many other seafood are widely used in local cuisine. Tuna is considered the undisputed leader among all seafood here. It is prepared without sparing vegetables and a variety of spices, including anise, coriander, cinnamon and saffron. Despite the fact that food prices in Tunisia in 2019 are very reasonable, the cost of seafood is considered overpriced.

Spices in Tunisia will appeal to lovers of fiery sensations. Traditional sauce is very popular here harissa, the key ingredients of which are red pepper, garlic and olive oil. By the way, Tunisia attaches great importance to the last component.

Side dishes in local cuisine most often include rice, legumes, as well as vegetables and fruits in various variations. Bread in Tunisia is no less popular than in Russia, so during a meal, as a rule, a large amount of lavash is eaten.

The favorite national drink is considered green tea with mint. To make it richer, add pine nuts and almonds. In addition, in the reviews, tourists advise trying it in Tunisia palm milk.

(Photo © adaenn / flickr.com / Licensed CC BY-NC 2.0)

What to try in Tunisia?

In the recipes of Tunisian cuisine you can find many similarities with dishes familiar to Russians. We have highlighted some of the most popular culinary creations.

• Couscous- a dish of stewed poultry or fish, millet grains, vegetables and spices. Raisins and dates add sweet notes. Couscous is somewhat reminiscent of the familiar pilaf.
• Brick- local fast food similar to chebureks. It is made from unleavened dough and stuffed with eggs, vegetables, meat and fish.
• Felfel mahshi- These are sweet peppers stuffed with lamb meat. The dish resembles cabbage rolls, but the taste is very different from the food our compatriot is accustomed to.
• Shorba- a spicy soup similar to the well-known kharcho, the key ingredients of which are veal and vegetables.
• - is an omelet of fried eggs and vegetables with the addition of local spices.

Despite the similarity with traditional dishes, Tunisian culinary works are distinguished by their special taste qualities. They are achieved thanks to the cooking method and the addition of spicy seasonings. In addition, given that food prices in Tunisia in 2019 are low, try a couple of national dishes Most tourists will be able to visit cafes and restaurants.

For lovers of unusual cuisine, the country offers such delights as lamb head dishes or camel meat. Anyone who is not just looking for what to try in Tunisia from food, but also craves spectacles, can order lamb in a clay pot, which will be solemnly broken before his eyes.

A note to aperitif connoisseurs

Tunisia is famous for its variety of white, red, rose and sparkling wines. Tourists advise looking for the best drinks on the peninsula Cap Bon, where the famous winemaking castle is located and a wine festival is held. Date liqueur is also considered a traditional alcoholic drink that deserves attention. tibarin and date and fig vodka booze.

A little about sweets

Traditional Tunisian sweets are a popular gift that tourists love to bring as souvenirs. It is believed that the best sweets are made in the city Sfax. Turkish delight, baklava, candied fruits, halva and dozens of other delicacies can be enjoyed while traveling around Tunisia. Here are a few sweet dishes that are particularly popular among tourists and are definitely worth trying on vacation in Tunisia:

• Mahrud- cakes with nut filling, which are prepared from semolina with the addition of candied fruits and cinnamon.
• Yo-yo- These are donuts in honey syrup, cooked with orange juice.
• Malbia- are cakes made from geranium water and filled with rice and nuts.

Reviews advise travelers to first try desserts made with date molasses.

(Photo © Kit Logan / flickr.com / Licensed CC BY-NC-ND 2.0)

Prices in cafes and restaurants in Tunisia - 2019

The standard of living in the country is quite low, so food prices in Tunisia in 2019 are quite affordable. The cost of meals in cafes and restaurants is also low and depends on two main parameters: the level of the establishment and the location relative to tourist routes.

Prices in cafes in Tunisia:

• breakfast - 6 TND;
• lunch - 9 TND;
• dinner - 12 TND.

Prices in restaurants in Tunisia:

• breakfast - 8 TND;
• lunch - 14 TND;
• dinner - 20 TND.

We counted the drinks separately:

• water (0.33 l) - 0.5 TND;
• cola/pepsi (0.33 l) - 1 TND;
• classic cappuccino - 1.5 TND;
• local beer (0.5 l) - 4 TND;
• imported beer (0.33 l) - 5 TND.

Did you know, that sometimes trips to Tunisia are even cheaper than a round-trip flight? Last minute tours By low prices you can search on services and - they compare offers from 120 tour operators and are therefore able to find perfect option. You can buy a ticket online, which is very convenient.

If you are traveling to Tunisia on your own, then pick up good hotel You can use the Roomguru service - this search engine compares prices among all the most popular booking systems and finds the best offer.

Food prices in Tunisia in 2019

If you prefer to eat on your own, you can stock up on food in supermarkets and markets. Prices for food in Tunisia in 2019 allow you not to deny yourself full satisfaction with local food.

Prices for basic food products:

• loaf of white bread (500 g) - 0.3 TND;
• milk (1 l) - 1.2 TND;
• white rice (1 kg) - 1.6 TND;
• eggs (12 pcs) - 2 TND;
• local cheese (1 kg) - 18 TND;
• chicken breasts (1 kg) - 8.4 TND;
• beef (1 kg) - 19 TND.

Cost of fruit (price per 1 kg):

• orange - 1.6 TND;
• bananas - 3 TND;
• apples - 3.7 TND.

Cost of vegetables (price per 1 kg):

• tomatoes - 1 TND;
• potatoes - 1 TND;
• onion - 1 TND;
• salad (1 head) - 0.6 TND.

Prices for drinks in stores:

• water (1.5 l) - 0.6 TND;
• local beer (0.5 l) - 2.7 TND;
• imported beer (0.33 l) - 1.7 TND;
• wine (0.75 l) - 9 TND.

(Photo © Club Med UK / flickr.com / Licensed CC BY-NC 2.0)

Introductory image source: © stu_spivac / flickr.com / Licensed CC BY-SA 2.0

As elsewhere in the East, the traditional way of eating food in Tunisia is with your hands, without using cutlery. Sauces and other liquid dishes are deftly scooped up with pieces of bread. Of course, now in Tunisia few people eat only this way, except perhaps in peasant families in remote corners of the country. But even when wielding a fork and knife, you can, like your Tunisian dining companions, easily, without a twinge of etiquette, every now and then “let your hands go” and grab food with your fingers.

This will not cause any protest from anyone. Tunisians will not fail to assure you that eating with your hands is not only tastier, but also healthier. This way you will never get burned, your contact with food occurs earlier, you not only smell and see food, but also touch it in the most appropriate way... As for the cuisine, it is worth remembering that Tunisia is, after all, Arab country, so many of the dishes here are of Arabic origin. Although Tunisia has a lot of its own gastronomic know-how, as well as dishes inspired by memories of the times of the French protectorate.

Recipes of Tunisian cuisine. Dishes for the holidays. National New Year's recipes.

First meal:

• Squid soup
• Tunisian fish soup
• Tomato soup with vermicelli
• Lamb shorba with vermicelli
• Shorba red
• Beef shorba

• Hlalim - Tunisian noodles
• Red lamb brudu
• Veal brood
• Chicken Brood
• Lamb leg soup
• Veal tongue brood
• Tunisian fish soup
• Fish shorba
• Shorba in Sfax
• Fish mreina
• Squid soup
• Vermicelli soup with squid
• Mdemmes - bean soup
• Vegetable puree soup
• Tomato soup with vermicelli
• Hassu traditional
• Hassu modern
• Teglia in Gafsin style - apricot soup
• Sdir - semolina soup

Main dishes:

• Potatoes with anchovies
• Karbunita, or bahria
• Minina
• Mashed potatoes
• Malsuka
• Bricks with egg
• Bricks with meat
• Maazems with meat
• Maazems with meat and parsley
• Malsuka clack
• Bricks with chicken
• Bricks with canned fish
• Bricks with anchovies
• Bricks with fish fillet
• Maazems with canned fish
• Bricks with potatoes
• Brick
• Tajin malsuka
• Tajine with cottage cheese
• Briki Danuni
• Briki made from unleavened dough stuffed with meat and cheese
• Fricassee with fish
• Kamebana - closed pie with meat
• Kamebana - open-faced meat pie
• Briquette el ham - puff pastry with meat
• Oja vulgare
• Tajin oja
• Oja with green peas
• Oja with sweet pepper
• Aizha with spicy sauce
• Oja with herring
• Aizha with smoked fish
• Oja with chicken liver and stomach
• Aizha with potatoes and chicken giblets
• Aizha with brains
• Brick with giblets and chicken
• Timbal with brains
• Scrambled eggs with tomatoes and spices
• Tastira
• Fried fish with potatoes
• Fried fish with tashira
• Sardines fried in dough
• Baked fish
• Fish baked with tomatoes
• Fish baked with vegetables
• Sardine Casserole with Sauce
• Kabkaboo
• Fish stewed in tomato sauce with mint
• Fish with pickles
• Stuffed fish with potatoes
• Tunisian stuffed fish
• Fish "in the shroud"

• Fish cutlets
• Fish kefta
• Smoked fish kefta
• Squid in sauce
• Squid with spinach
• Tunisian stuffed squids
• Squid stuffed with cheese
• Shrimp fried in Kerkenez style
• Breaded chicken
• Chicken baked in the oven
• Chicken stewed with champignons
• Chicken stewed with pickles
• Stewed chicken stuffed with cheese
• Browned lamb shoulder
• Lamb, fried or oven baked lamb meshui
• Roast leg of lamb
• Mosley in Tunisian
• Breaded lamb ribs
• Stewed lamb mshaluat
• Kebab
• Lamb stewed with parsley
• Kabama
• Tajine with spinach
• Lamb Mermez
• Sweet lamb with chestnuts and raisins
• Kefta, grilled
• Kefta fried in oil
• Kefta with boiled eggs
• Merguez - lamb sausages
• Fried lamb brains
• Lamb brain kefta
• Liver and kidney tagine
• Jemana - beef stuffed with garlic, with fries
• Beef baked with cheese and parsley
• Beef baked with canned fish
• Entrecotes stuffed with egg
• Tajine with anchovies
• Ajin with beans and baked vegetables
• Beef tagine with capsicum
• Chakchuka Nabelskaya
• Winter chakchuka
• Tbikha made from green vegetables
• Tbikha with pumpkin
• Tomato tagine
• Stuffed eggplants
• Stuffed zucchini baked in the oven
• Fried stuffed peppers
• Fried stuffed vegetables
• Couscous with lamb and vegetables
• Couscous with young lamb
• Couscous with Tunisian chicken
• Couscous with fish and quince
• Couscous with green peas
• Pasta in tomato sauce
• Noodles with meat balls
• Pasta with lamb Tunisian style
• Spaghetti with lamb or chicken
• Nuasyr - Tunisian noodles
• Rice casserole
• Noodle casserole
• Gnochi in Tunisian
• Rice with milk
• Steamed rice with lamb

Salads and appetizers:

• Green salad
• Radish salad
• Cucumbers with mint
• Cucumber salad
• Cucumber and sweet pepper salad
• Raw vegetable salad
• Fruit salad
• Sfax salad
• Purslane salad
• Fennel salad
• Tunisian meshouia salad
• Meshuiya salad in Nabeul style
• Meshuiya salad
• Omi Horiya
• Potato salad
• Green bean salad
• Fish and fennel salad
• Chicory salad
• Salad on canapé
• Baked vegetable salad

• Baked eggplants
• Baked eggplant caviar
• Caponata
• Boiled zucchini
• Torshi-mushi
• Squash Cavier
• Carrots in spicy sauce
• Carrot caviar

Dough dishes and desserts:

• Mlawi
• Rgaif
• Makrud - semolina donuts with dates
• Debla - brushwood in Tunisian
• Tunisian-style bread crumbs with almonds
• Peanut balls
• Khobz el-louz - almond bread

Baluza with starch

Turkish Delight

Salty cookies with jam

National drinks:

• Tunisian coffee
• Lemonade with mint
• Tunisian style pine nut asida

A distinctive feature of Tunisian cuisine is the reverent attitude towards tuna. Tuna meat is not added here except to the compote. You will definitely find pieces of tuna in salads, sauces, and baked goods. One Tunisian chef I knew seriously convinced us that the word “Tunisia” actually comes from the word “tuna” (“tuna”). By the way, Tunisians fundamentally believe that tuna is meat, not fish. When traveling abroad for a long time, every Tunisian always takes with him a couple of jars of the so-called harissa. Because he knows that without her he will very quickly become homesick.

Harissa is hot red pepper ground into a paste. A European, after getting to know harissa first-hand, will probably mistake it for an instrument of torture. Tunisians will not sit down at the table without it. The harissa is placed on a plate and served (even at breakfast!), after drizzling with a small amount of olive oil. So, imagine yourself dining the Tunisian way. For starters, you will definitely be served this notorious harissa. Break off a piece of bread, dip it in the harissa and pop it in your mouth. It feels like molten lead was poured into your mouth. Tunisians are sure that this perfectly stimulates the appetite. An aperitif will help cool the oral cavity: aniseed vodka diluted with water. Often the same type of French drinks are used: Pernod or Ricard.

Then salads are served to refresh the taste buds. The most common is the Tunisian salad, which is prepared from fresh vegetables with the obligatory addition of finely chopped anise, olives and - how could we live without it! - tuna meat.

The main course is usually preceded by numerous cold appetizers, which occupy all the free space on the table:

A dish with the touching name "Fatima's fingers" - a mini-roll made of puff pastry stuffed with minced meat and eggs;

Meshue - eggplants, peppers, carrots, stewed with garlic;

Shakshuka - cold vegetable stew (something like French dish"Ratatouille") Tunisians joke that preparing shekshuka is simple: you need to collect everything that is left in the house from yesterday's meal, cut it and simmer for a little while.

Tagine - eggs, tomatoes and spices baked in dough.

If after this you expect to immediately move on to the main course, then you are mistaken. After all, we also need to pay tribute to the hot appetizers:

Brochette - a mini-kebab made from tiny pieces of meat or chicken on a wooden stick, grilled (influenced by French delights);

Chevrette - shrimp in a spicy dark sauce;

Brand - meat baked in tomato sauce.

Sometimes the famous Tunisian brik, to which the familiar cheburek is a distant relative, is served as a hot appetizer. However, brik is often used as an independent dish - 1-2 brik usually constitute a quick “snack” for many Tunisians in the middle of the working day. Brik consists of a thin dough baked until crunchy, folded into an “envelope”, which contains a filling of egg, tuna (how could it be here without it?), and spices.

All main dishes during a Tunisian meal are served accompanied by a variety of spicy and hot sauces. One of the most common is eja (tomato sauce, spices, egg).

To delve into the very essence of Tunisian cuisine, we recommend ordering the famous couscous as the main dish, in the preparation of which Tunisians have no equal in the East. From a layman's point of view, couscous is simple millet, sprinkled with tomato sauce with pieces of meat, chicken or fish and with the addition of vegetables. But Tunisians prepare couscous with such reverence and such inspiration that the result is truly something extraordinary. Couscous is prepared in a special vessel - in a saucepan, into which something like a colander is inserted: the sauce is prepared at the bottom, and in the meantime, coarsely ground millet is steamed in the upper part. Violate anything in this technology and you will really get vulgar millet instead of couscous.

What's dinner without wine? During your meal, it is better to sip red wine MAGON (named after the ancient Carthaginian commander and agronomist, author of the famous treatise on agriculture). This wine is considered the best in Tunisia. If you are a big wine connoisseur, you can experiment with other noteworthy Tunisian brands:

Red wines -VIEUX MAGON, CHATEAU MORNAG.

Rose wines - GRIS DE TUNISIE, VIEUX DE THIBAR, CHATEAU ROSEE.

White wines - MUSKAT DE KELEBIA, BLANC DE BLANC, SIDI RAIS.

Those who prefer beer can enjoy the local (and only Tunisia) beer variety CELTIA. Fans of stronger drinks can indulge in BOUHA date vodka (Tunisians who have studied Russian like to joke that the Russian word “thump” comes from the name of this particular drink). After dinner and before coffee, you will definitely be offered to refresh yourself with a glass of tibarin, a strong date liqueur. Tibarin is usually poured into the bottom of a large cognac glass and drunk in one gulp.

We dare to assure you that after such a feast you will look around with new meaning. And the reality around you, in which, just like in Tunisian cuisine, a lot of great Arab, French and African culture is mixed, you will like it even more.

The national cuisine of Tunisia is a unique assortment of Asian, Arabic, European, that is, Eastern and Western. Today, it is quite difficult to say which dishes Tunisia got from the French, which from the Turks, which were brought by the Spaniards, and which emigrated from Greece. However, there is no doubt that Tunisian chefs cook with great imagination and enthusiasm everything that the fertile land and the Mediterranean Sea gives them. The use of a variety of herbs, herbs and spices makes local dishes very piquant, juicy, tasty and unique. In Tunisia, it is not customary to eat while walking or standing; eating is a special ritual that takes pride of place in daily life. Cafes and restaurants are at every turn here and even outnumber souvenir shops. If you happen to visit this sunny country, be sure to get acquainted with the local cuisine.

The sea waters of Tunisia are rich in fish and seafood. Tuna is especially popular. Tuna meat is present in salads, appetizers, soups, and main courses. Perhaps they don’t add it only to coffee. It is believed that the name of the country itself, “Tunisia,” comes precisely from this tasty fish. In addition, in Tunisian restaurants you will be offered freshly prepared mackerel, sardines, and mullet. Treat yourself to shrimp, eel, and shellfish. And lovers of delicacies can taste sea cuttlefish and octopus meat.

No less popular in the national cuisine of Tunisia , meat dishes. Since the country is Muslim, they do not eat pork here. But for cooking, lamb, beef and even camel meat are widely used. Be sure to try these local dishes:

• “Shorba” - soup made from veal meat with vegetables;
• “tagine” - an omelette with meat, pepper and vegetables;
• "Genaoya" - stew with chili and sweet pepper;
• “Brochet” - kebab made from small pieces of meat;
• “Meshui” - lamb whole roasted on a spit;
• “brand” - pieces of meat baked in tomato sauce;
• “felfel-makhchi” - stuffed with meat, sweet pepper;
• “merguz” - small smoked sausages;
• “brik” - chebureks stuffed with meat, eggs and vegetables;
• “Couscous” is a stew with millet, vegetables and spices.

Rice, legumes and, in various combinations, vegetables and fruits are served as a side dish for meat and fish dishes. Another interesting feature that makes Tunisians similar to Russians is consumption large quantity of bread. There is always a large long loaf of bread and traditional lavash on the table, and it is customary to break off the bread with your hands.

There will be something for those with a sweet tooth to enjoy in the national cuisine of Tunisia. In special pastry shops (they are called “Patisserie” ), they sell sweets « Fintifli » — pistachios, almonds, walnuts and pine nuts, honey, all wrapped in thin dough and sprinkled with powdered sugar. No less popular:

• “Assida” - a delicate dessert (nut cream, milk, eggs, pistachios and pine seeds);
• « almond cakes"and the smell of orange blossoms;
• “makrud” - wet cookies with dates and nuts;
• “Kaak el-ouarka” - a ring of white dough with nut filling inside;
• "mlyabes" - small cakes made of sweet dough in glaze.

Also, traditional oriental sweets are always on sale - baklava, halva, almond nougat, Turkish delight. And, of course, fruits are in great abundance - peaches, melons, apricots, dates, tangerines and even cactus fruits.

In Tunisia, it is customary to finish a meal with a cup of green tea, to which mint, almonds, and pine cones are added. In the south of the country, palm milk is preferred. Coffee is popular, usually very strong, with the addition of cardamom. Freshly squeezed juices and mineral water are held in high esteem.
As for alcoholic drinks, you should try Celtia beer, wines - Magon", "Cartage", "Pino", "Gris de Tunissie", "Sidi Rice", "Chateau Rossi". Stronger drinks include date liqueur "Tibarin" (42 degrees), as well as vodka, made from dates and figs - "Bukha".
Welcome to hospitable Tunisia and bon appetit everyone!

Chapter:
Cuisines of the world
The most notable dishes for the daily and holiday table
This section will help make your table tasty, varied and attractive.
Here in the selection national recipes The quality of the dishes and the convenience of their preparation were taken into account.
Some nations have a lot of such dishes, some have only a few.
See also the section for wonderful national dishes.
For many recipes of national dishes, see the world famous section.
For all the wealth of national cuisines, see the relevant sections

CUISINE OF THE MAGHREB COUNTRIES - MAGHREBIAN CUISINE

Maghrib(Arabic al-Maghrib - “west”) - Muslim countries located to the west of Egypt. From west to east: Western Sahara, Mauritania, Morocco, Algeria, Tunisia, Libya.

An indispensable attribute of a rich Maghreb table are cold appetizers served at the beginning of the meal, sometimes even before it begins.

To keep guests busy while waiting for the upcoming dinner, kemeyya is placed on the table on small plates - a variety of snacks: fried almonds, olives, beans, chickpeas (or chickpeas), fried sardines, pieces of raw vegetables, salted fish roe, etc.

Kemeya can be served as meat balls - kefta, lamb or veal skewers - brochette, liver skewers - bulfaf and a number of other dishes.

Salads and all kinds of vegetable purees such as eggplant and squash caviar are widespread in the Maghreb countries.

To prepare salads from raw vegetables, green lettuce and radishes, cucumbers and tomatoes, and sometimes raw carrots are most often used. A common component of raw salads is fennel, the fresh stalks of which have a sweetish taste and an aniseed aroma.

Salads are also prepared from raw artichokes, a rare vegetable for our latitudes. They are supplemented with capsicum, parsley, apples, oranges, and lemon.

The most common dressing for raw salads is vinaigrette sauce, which is a mixture of vegetable oil, most often olive oil, with lemon juice or vinegar.

Very popular are snacks made from boiled, baked and fried vegetables and especially sweet peppers. It’s hard to imagine a festive Maghreb table without the meshuiya salad made from baked or fried peppers with baked tomatoes.

There are several types of appetizers made from eggplant and zucchini. There are salads made from stewed carrots, boiled and fried potatoes, and beets. Interesting appetizers made from boiled artichoke bottoms, salads from quince, apples and other boiled fruits in mustard sauce.

Cold appetizers are also prepared from green and dry beans, beans, chickpeas and common peas.

Among salads based on cereals (wheat and barley), tabbouleh is a well-known dish of Lebanese origin.

Of the salted and pickled snacks, the most common are olives, as well as a set of various pickled vegetables known as French name- option.

An indispensable component of fish salads, which are primarily characteristic of Tunisian cuisine, is canned tuna in oil. In Morocco, canned tuna is sometimes replaced with boiled tuna. A replacement for these canned foods can be canned salmon fish in their own juice or any other large fish.

Typical hot products of Maghreb cuisine are products made from dry dough stuffed with raw eggs, minced meat, chicken, fish or vegetables, fried in well-heated vegetable oil.

These deliciously crispy Maghreb "pies", sometimes resembling chebureks and sometimes pancakes with meat, are made from round sheets of dry dough, called d'ul in Algeria, malsuka in Tunisia, and ouarka in Morocco.

Wash the lettuce leaves thoroughly, drain, cut the leaves crosswise into strips 1-2 cm wide, pour over vinaigrette sauce (a mixture of whipped oil and vinegar), pepper, salt, stir and serve.
Note:
The salad can be decorated with slices of cheese.

kg cucumbers, 5 pods of green and red sweet pepper, 2 hard-boiled eggs, olive oil, 1 lemon, salt.

Peel the cucumbers, cut them lengthwise, remove the seeds, cut into thin slices in a colander, sprinkle with salt, stir and let drain for 12 hours.
Wash the pepper, cut it, remove the seeds, then finely chop. Mix cucumbers and peppers, pour in olive oil and lemon juice, let steep for 2 hours.
Place on a plate and garnish with egg slices.

Bake the capsicums in the oven or on charcoal, remove the skin, remove the seeds, cut into ribbons and add salt.
Place in a salad bowl, sprinkle with lemon juice and vegetable oil. Garnish with black olives.

500 g eggplants, 4 cloves garlic, 1 tbsp. a spoonful of ground meadow cumin, 1 egg, several black and green olives, 2 tbsp. spoons of vegetable oil, salt.

Bake the eggplants in the oven or in the ash.
After 30 minutes, remove them, peel them, crush them with garlic and meadow cumin, and add salt.
Place in a salad bowl, pour over vegetable oil and garnish with olives and hard-boiled egg slices.

500 g carrots, 100 g olive oil, 100 g feta cheese or cottage cheese, 25 g green olives, 25 g black olives, 1/2 head of garlic, 1 tbsp. adjika spoon, 2 tbsp. spoons of vinegar, 1/2 coffee spoon of cumin, salt.

Peel the carrots, boil in water and grind into puree.
Dilute adjika with a small amount of water.
Peel and crush the garlic. Grind the cumin.
Add all this to the carrot puree. Add salt to taste.
Drizzle with vinegar and olive oil.
Garnish with olives and chopped cheese.

500 g green beans (canned), 3 tbsp. spoons of olive oil, 2 tbsp. tablespoons vinegar, 2 eggs, 100 g black olives, 1/2 coffee spoon black pepper, salt.

Peel the beans, wash and cut each pod in half.
Cook in boiling water, drain in a colander and transfer to a salad bowl.
Season with salt, pepper, oil and vinegar.
Garnish with olives and hard-boiled egg slices.

250 g lamb or 400 g chicken, 1 lamb brain, 2 boiled eggs, 6 raw eggs, 100 g Swiss cheese, 100 g Dutch cheese, 12 malsuki sheets, 100 g melted butter, 2 raw eggs.

Cut the meat into pieces, add salt and pepper, add a glass of water and simmer until done.
Then finely chop it, add chopped cheese and boiled eggs.
Blanch the brains, peel off the film, chop finely and add to the filling along with beaten raw eggs.
Grease a baking sheet with butter, place the malsuki sheets on it, grease them with melted butter, put the filling on each and cover the top with other malsuki sheets, tucking them under the bottom sheets so that the filling is well covered on all sides.
Brush the tourte with a mixture of butter and egg and bake in a hot oven. Before serving, cut it into small rectangles.
Serve hot.

150 g lamb or veal, 2 tbsp. spoons of finely chopped onion, 4 tbsp. spoons of finely chopped parsley, 30 g butter, 2 raw eggs, a pinch of ground black pepper, salt, 15 leaves of malsuki, vegetable oil for deep-frying.

Cut the meat into slices, add salt and pepper, put in a saucepan, add a glass of water and simmer with onions until the liquid evaporates.
Chop this mixture, add parsley and butter and simmer for another 2-3 minutes over low heat.
When the minced meat has cooled, mix it with the eggs.
Next cook according to the previous recipe.

4 eggs, 100 g olive oil, 1 onion, a few sprigs of parsley, 1 lemon, salt to taste, 1/2 coffee spoon black pepper, 4 malsuka leaves.

Boil finely chopped onions and parsley in salted water, then drain and pepper them.
Spread a leaf of malsuki on a plate, put a little filling in the middle and pour in a raw egg.
Carefully fold the sheet in half, bring the plate to a frying pan with very hot vegetable oil and let the brik roll into the deep fryer.
Turn it over and let it cook on the other side. Serve very hot with lemon slices (you can squeeze the juice out of it).
Note:
The oil should be hot, but not boiling, otherwise the briki will burn.
The egg should remain semi-liquid.

500 g lamb, 15 g ghee, 3 tbsp. spoons of olive oil, 150 g vermicelli, a bunch of parsley, a bunch of celery, 1 tbsp. spoon of tomato paste, 1/2 tbsp. spoons of adjika, 1/2 coffee spoon of ground black pepper, salt to taste, 1 lemon.

Cut the meat into pieces, add fine salt, pepper and fry in olive oil.
Add tomato paste and adjika, finely chopped parsley and celery, stir, add water and simmer over low heat until the meat is cooked.
When the meat is ready, add 2 liters of water and heat.
Remove the meat from the pan, remove the bones and put it back into the broth.
When the soup boils, add vermicelli to it and cook for 10-15 minutes. Add salt and melted butter.
Pour lemon juice over the shorba and serve hot.

4 tbsp. spoons of tomato paste, 50 g vegetable oil, 1 tbsp. a spoonful of ground cumin, 3-4 cloves of garlic, 1 coffee spoon of chopped dried mint, salt, a few slices of bread, 1 fresh egg for each serving.

Dilute tomato paste with 2 cups of water, pour into a saucepan along with vegetable oil, add crushed garlic, cumin, mint and salt.
Simmer over moderate heat for 10-15 minutes.
Cut the bread into large strips and place on the bottom of the tureen.
Place 1.5 liters of water in the soup base, bring to a boil and pour some of the liquid over the bread.
Separate another part of the liquid, pour fresh eggs into it and let them cook.
Place the eggs on the soaked bread, pour all the broth into the tureen and serve hot.
Note:
In Tunisia they believe that if you add adjika to this soup, it will be a good remedy against colds.

500 g squid, 100 g olive oil, a handful of vermicelli, 500 g green peas, a handful of dry beans, 1 onion, 25 g parsley, 25 g celery, 200 g carrots, 200 g rutabaga, 300 g cabbage, 2 tbsp. spoons of tomato paste, 1 tbsp. adjika spoon, 1/2 tbsp. tablespoons ground red pepper, 1 lemon, salt.

Pour olive oil into a fairly large pan, heat it and fry the finely chopped onion.
Add squid cut into pieces, beans soaked the day before, chopped parsley and celery, carrots cut into slices, peeled and cut into pieces rutabaga, cabbage leaves, tomato paste, adjika and red pepper.
Pour 1 liter of water, stir and simmer over low heat until the vegetables are cooked.
Add another 1 liter of water, bring to a boil and cook for another 15-20 minutes.
Add salt to taste, sprinkle with lemon juice and serve hot.

Knead the dough from semolina flour, water and salt. Let it stand for 1 hour, then knead it again, moistening it generously with warm water, until a pliable mass is obtained.
Place a copper dish on the burner, bottom up, and heat it. Wet your fingers with water and take some dough.
With a quick movement, drop it and, as soon as it touches the bottom of the dish, lift it (a thin layer of dough will remain on the bottom).
Repeat this operation until the entire bottom is covered with a crust of dough:
When the dough is dry, separate it and place it on a damp cloth.
Prepare the remaining sheets in the same way, using all the dough.

250 g green peas, 2 eggs, 4 tbsp. spoons of tomato paste, 1 coffee spoon of adjika, 4 cloves of garlic, 1 coffee spoon of meadow cumin, 100 g of vegetable oil, salt.

Place green peas in a saucepan with vegetable oil and tomato paste diluted with a glass of water, add adjika, meadow cumin and crushed garlic.
Simmer until cooked, then beat the eggs into the pan, stir and remove the oja from the heat.

10 eggs, 4 tomatoes, 1 onion, 2 tbsp. spoons of vegetable oil, 1 tbsp. a spoonful of butter, a pinch of ground black pepper, 1/2 coffee spoon of adjika, a bunch of parsley, a pinch of cumin, 2 cloves of garlic, 1/2 tbsp. spoons of sweet red pepper, a pinch of sage, salt.

Dip the tomatoes in boiling water for 1-2 minutes and, after removing the skin, cut into small pieces.
Heat the butter in a frying pan and fry the tomatoes in it for 10 minutes, add salt and pepper.
Pour the eggs, beaten with spices, over the tomatoes without stirring.
After 5 minutes, serve the scrambled eggs hot, sprinkled with caraway seeds.

250 g sweet pepper, a bunch of parsley, 2 eggs, 4 tbsp. spoons of tomato paste, 1 coffee spoon of adjika, 4 cloves of garlic, 1 coffee spoon of meadow cumin, 100 g of vegetable oil, salt.

Pour vegetable oil into a pan, tomato paste diluted with a glass of water, add adjika, meadow cumin, crushed garlic, and salt.
Cook for 10 minutes, then add sweet pepper minced through a meat grinder, finely chopped parsley and simmer for 5 minutes.
Beat the eggs into the same pan, stir and remove the oja from the heat.

500 g small fish, 50 g olive oil, 50 g kohlrabi, 150 g leeks, 150 g carrots, 150 g turnips, several sprigs of parsley, a bunch of celery, 200 g potatoes, 1 tbsp. spoon of tomato paste, 1/2 tbsp. spoons of ground black pepper, salt.

Wash the parsley and celery and tie in a bunch.
Wash whole potato tubers thoroughly without peeling them.
Peel and chop other vegetables.
Place everything in a saucepan and add 2 liters of water.
Add olive oil, salt, tomato paste and cook for 2 hours.
Clean the fish, cut into pieces, add salt and pepper and add to the broth. Cook for another 30 minutes.
Remove a bunch of greens from the soup, remove the potatoes and peel them. Mash all the vegetables into a puree.
Remove fish, remove heads and bones. Crush the fish into a puree or chop it very finely and put it in a tureen along with the vegetable puree.
Pour in the broth, straining it.
Serve the soup hot.

1 chicken (750 g), 15 g salted ghee, 50 g olive oil, 50 g kohlrabi, 150 g leeks, 150 g carrots, 25 g parsley, 50 g celery, 100 g potatoes, 1 tbsp. spoon of tomato paste, 1/2 coffee spoon of ground black pepper, salt.

Cut the prepared chicken carcass into pieces, pepper and salt.
Fry for a few minutes in a pan with olive oil and ghee.
Add tomato paste.

Blanch the tongue in boiling water, peel it, add salt and pepper and fry in butter.
Pour 3 liters of water over the tongue, cover with a lid and cook over medium heat until completely softened.
Take out the tongue, cut into pieces, put in the soup.
Add a raw egg to the broth, mix and serve hot.

1 fish weighing 750 g, 150 g olive oil, 750 g potatoes, a few cloves of garlic, 1/2 tbsp. spoons of cumin, salt.

Cut the prepared fish into pieces, rub with fine salt, a mixture of crushed garlic and cumin and deep-fry on both sides (well-heated vegetable oil).
Deep-fry the sliced ​​potatoes in the leftover fish fryer.

Make oblique cuts on the side of the prepared fish, pour it with a mixture of a glass of water, lemon juice, salt and pepper, saturate the fish well with this mixture, grease it with butter and bake in a hot oven for 20 minutes.

1 fish weighing about 750 g, 3 eggs, 2 tbsp. spoons of grated cheese, 100 g of olive oil, 50 g of stale bread, 750 g of potatoes, 50 g of parsley, 1 onion, 1 tbsp. a spoonful of capers or 1 pickled cucumber, a few cloves of garlic, 1/2 coffee spoon of ground black pepper, a pinch of saffron, salt.

Hard boil 2 eggs and chop them.
Grate the stale bread and sift.
Grate the cheese.
Finely chop the parsley and onion.
Crush the garlic.
Mix all this with a raw egg, 1-2 tbsp. spoons of olive oil, capers or finely chopped pickled cucumber and a pinch of black pepper, salt to taste.
Stuff the prepared fish with this mixture and sew it up with thread.
Cut the peeled potatoes into slices, add salt and pepper.
Place the stuffed fish in the middle of a baking sheet, cover with potato slices, pour olive oil over everything and saffron diluted in a glass of water.
Place the baking sheet in the oven and bake the fish over low heat for 1 hour, basting it from time to time with the released juice.
Serve hot.

1.5 kg of fish fillet, 200 g of stale bread, 4 onions, 2 cloves of garlic, a bunch of parsley, a bunch of celery, 3 eggs, 1 coffee spoon of ground red pepper, 1 coffee spoon of ground cumin seeds, 600 g of vegetable oil, 4-5 Art. tablespoons (without top) flour, 4 lemons, ground black pepper, salt.

Soak the bread in a little warm water. Finely chop the onion.
Crush together the garlic and finely chopped parsley and celery.
Grind the fish fillet, add soaked and well-wrung out bread, eggs, onion, garlic, parsley and celery, salt, black and red pepper, cumin.
Mix everything well until a homogeneous mass is obtained, form it into balls the size of a small lemon, flatten them, and lightly roll them in flour.
Heat vegetable oil in a frying pan and deep-fry the cutlets. Carefully place them on a plate, placing greens underneath.
Serve hot, with lemon slices and spicy tomato sauce.

500 g beef, 150 g olive oil, 500 g champignons, a few cloves of garlic, 1 tbsp. spoon of tomato paste, 1/2 coffee spoon of ground black pepper, 1/2 coffee spoon of ground red pepper, 1/2 coffee spoon of ground coriander, salt.

Cut the meat into 4 parts, rub each with salt, black pepper and coriander, and stuff with garlic. Heat olive oil and fry the meat in it.
Pour the olive oil remaining after frying into a saucepan, add tomato paste, red pepper, a glass of water, put on fire and bring to a boil.
Add fried meat, a pinch of salt, well-peeled champignons to this sauce and simmer for 15-20 minutes, then add salt and serve the dish hot.

Chicken weighing 1 kg, 150 g breadcrumbs, 100 g grated cheese, 4 eggs, vegetable oil for frying, ground black pepper, salt.

Place the prepared chicken in a saucepan, add 1.5 liters of water, add salt and cook for 1 hour, making sure that it does not overcook.
Cool the finished chicken, cut into pieces (legs, wings with part of the breast, white breast meat without bone), salt and pepper, roll in breadcrumbs, dip in eggs beaten with grated cheese and fry on both sides in well-heated vegetable oil.
Place the pieces on a platter and serve with a green salad or vegetable salad.

Chicken weighing 1 kg, 500 g potatoes, 2 pods of semi-hot pepper, 2 tomatoes, 1 onion, 1 lemon, 2 tbsp. spoons of olive oil, 1 tbsp. spoon of tomato paste, 1/2 tbsp. spoons of ground black pepper, 1/2 tbsp. spoons of ground red pepper, 1/2 tbsp. spoons of saffron, salt.

Season the chicken cut into pieces with salt and pepper and place on a baking sheet along with coarsely chopped peeled potatoes, tomatoes, peppers and onions.
Mix tomato paste, olive oil, salt, black and red pepper, saffron, lemon juice and a glass of water in a bowl.
Pour this mixture over the contents of the baking sheet and place it in a moderately heated oven.
Bake for 45 minutes, basting with the mixture from time to time.

300 g potatoes, 250 g canned green peas, 250 g boiled chickpeas (or chickpeas), 50 g butter, 100 g cheese, 6 raw eggs, 1 boiled egg, pepper, salt, vegetable oil for deep-frying.

Cut the potatoes into strips, add salt and deep-fry.
Stew peas in butter and add to potatoes, salt and pepper.
Add the cheese and boiled egg cut into strips, then the beaten raw eggs. Stir well.
Place everything in a pan greased with vegetable oil and bake in a hot oven for 15 minutes.

250 g veal, 1 egg, 2 tbsp. spoons of grated cheese, 150 g olive oil, 500 g noodles, 3 tbsp. spoons of tomato paste, a few cloves of garlic, 1/2 coffee spoon of ground black pepper, a pinch of ground cinnamon, ground rose buds on the tip of a knife, salt.

Pass the meat through a meat grinder, add a raw egg, a pinch of black pepper, cinnamon, ground rose buds, salt to taste and form this mixture into balls the size of a nut.
Heat olive oil and fry the meat balls in it along with finely chopped garlic. When the balls are ready, add the rest of the pepper, tomato paste, a glass of water and simmer for 20-25 minutes. If necessary, add salt.
Boil the noodles in salted water for 15-20 minutes, drain in a colander.
Mix the noodles with the sauce in which the balls were stewed, sprinkle with grated cheese, place the balls on top and serve.

500 g lamb, 30 g salted butter, 100 g olive oil, 500 g pasta, 100 g chickpeas, soaked the day before, 1 onion, 2 tbsp. spoons of tomato paste, 1/2 coffee spoon of ground black pepper, 1 tbsp. adjika spoon, 1/2 tbsp. spoons of ground red pepper, salt.

Heat the olive oil and fry the peeled and finely chopped onion and the meat cut into pieces in it, adding salt and pepper.
Add tomato paste, adjika, red pepper and peas, add water, heat and simmer over low heat until the meat and peas are cooked.
Remove meat and set aside.
Pour 1 liter of water into the sauce, bring to a boil, add pasta and cook over high heat for 20-25 minutes.
Add salt and season with butter.
Remove from heat, let stand for a while, place pieces of meat on top and serve.

500 g lamb or chicken, 30 g salted butter, 100 g olive oil, 500 g spaghetti, 1 onion, 2 tbsp. spoons of tomato paste, 1/2 coffee spoon of ground black pepper, 1/2 coffee spoon of ground red pepper, salt.

Cut the meat into pieces, place in a pan, add salt, sprinkle with black pepper and fry in heated olive oil for several minutes along with finely chopped onion.
Add tomato paste and red pepper, add water, bring to a boil, reduce heat and simmer, covered for 1.5 hours. Remove the meat and set aside.
Add another 1 liter of water to the saucepan and heat until boiling. Break up the spaghetti, throw into the pan and cook for 15 minutes.
Remove from heat, add salt, add butter, stir and let stand for a while.
Serve with pieces of meat.

1 hind leg, 12 large potatoes, 120 g melted butter, a pinch of ground cinnamon, a pinch of ground rose buds, 3 lemons, 2 coffee spoons of adjika, 1 coffee spoon of saffron, 8-10 pods of sweet pepper, a handful of finely chopped parsley, salt, ground black pepper.

Coat the lamb meat with half the melted butter, sprinkle with black pepper, salt, cinnamon and ground rosebuds.
Place the lamb on a baking sheet and place the quartered peeled potatoes around it.
Mix the rest of the melted butter, a glass of warm water, the juice of 3 lemons, adjika and saffron in a bowl.
Pour this mixture over the meat and place the baking sheet in a hot oven.
Fry the meat for 45 minutes, basting from time to time with the released juice.
7 minutes before the end of frying, place the pepper pods on a baking sheet.
Remove the meat from the oven, place it on a dish, placing the potatoes around it.
Sprinkle with parsley and garnish with pepper.
Serve hot.

Prepare the cream: vigorously mix ground almonds, sugar, raw eggs, melted butter until smooth. Season with orange blossom water.
Pour flour in a heap, make a depression at the top, put melted butter and salt in it.
Mix everything quickly by adding 1/2 cup of water (the dough becomes hard and brittle from long kneading).
Place the dough in a cool place for 2 hours. Then quickly roll out with a rolling pin and place in a mold that has been pre-greased and sprinkled with flour.
Place the prepared cake base in the oven.

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