26 Popular Tunisian Food Dishes

Tunisian dishes are a spicy blend of Mediterranean and Berber flavors featuring olive oil, seafood, meats, and the staple condiment, harissa.

Lastest Updated April 22, 2024
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Basic Information

Tunisian Food: Basic Overview

Common Ingredients

Chickpeas, vegetables, eggs, cheese, nuts, honey, lamb, beef, rice, potatoes, tuna

Common Cooking Methods

Steaming, baking, grilling, stewing, boiling, simmering, assembling, steaming, deep-frying, slow cooking


Main course, appetizer, dessert, soup, salad


Breakfast, lunch, dinner

Key Taste

Savory, sweet, neutral

Eating Etiquette

Meals are often communal, with dishes shared from central platters. Bread is commonly used to scoop up food.||Using the right hand for eating is customary. In some settings, particularly traditional ones, sitting on the floor around a low table may be practiced.

Meal Presentation

Presentation varies from simple, everyday meals served on communal plates or in bowls to elaborate dishes for special occasions, often garnished with fresh herbs, spices, or lemon wedges.||Traditional cookware like the gargoulette may be used for serving.

Culinary Festivals

Ramadan, Eid, New Year

Influence and Fusion

Influenced by Mediterranean, Berber, Arab, and French culinary traditions
Origin and Region

Tunisian Food: Origin and Region



Cuisine’s Geographical Territory

North Africa
Tunisia Map
Ingredients and Preparation

Popular Types of Tunisian Food

  • Desserts

    In Tunisia, desserts are a celebration of sweetness and often feature local ingredients like dates, nuts, and honey.

    They range from simple pastries to elaborate confections.

  • Stews

    Tunisian stews are hearty, flavorful dishes that combine meats, vegetables, and spices, slow-cooked to perfection.

  • Soups

    Soups in Tunisia are diverse, ranging from light and brothy to thick and nourishing, often spiced with local seasonings.

    They serve as a staple in Tunisian cuisine, providing warmth and comfort, and can be enjoyed as a starter or a main meal.

Tunisian dishes are a blend of Mediterranean and Berber culinary traditions, often making use of olive oil, spices, tomatoes, seafood, and meat. Delicacies are distinctively spicy, achieved by using chilies as a condiment.

Dishes of Tunisia reflect a history of cultural exchanges, influenced by delicacies coming from France, Italy, and the Arab world. Ingredients like tuna, eggs, olives, and various pastas are commonly used.

Tunisian cuisine also includes a variety of seafood, owing to its long coastline. Plus, many culinary creations incorporate unique elements like scented waters and traditional spice mixes.

This culinary tradition stands out for its focus on spiciness and the extensive use of harissa in its dishes.

Don’t forget to explore the backstory of Tunisian food along with some great drink additions to pair with the specialties of Tunisia.

To dive into the food world of Tunisia, these are the features that contribute to the overall cuisine:

  • Staple Condiments and Spices: Tunisian cuisine is characterized by its use of olive oil, spices, and particularly harissa, a hot chili pepper paste that adds depth and heat to many dishes.
  • Seafood: Due to Tunisia’s extensive coastline, seafood plays a significant role, with dishes often incorporating fresh fish, squid, cuttlefish, and octopus.
  • Meat and Poultry: Traditional dishes frequently include lamb, beef, and chicken, prepared with a variety of spices and herbs, reflecting the country’s culinary diversity.
  • Vegetables and Legumes: A wide range of vegetables and legumes are used, showcasing Tunisia’s agricultural bounty and the importance of fresh, locally sourced ingredients.
  • Bread and Desserts: Unique to specific regions, Tunisian cuisine offers a variety of bread and desserts, highlighting local culinary creativity and traditions.
  • Cooking Methods: Grilling, baking, and frying are common, with dishes often served with couscous or bread to soak up flavorful sauces and gravies.

Are you satisfied yet? If not, explore the impact of Tunisian food around the world with unexpected places adopting many dishes.

The global popularity of Tunisian food is evident in its influence across various countries, thanks to shared cultural ties and migration. In Algeria and Libya, common dishes like couscous, harissa, borek, and tajine highlight the shared culinary heritage with Tunisia.

France, with its historical connections to Tunisia, has embraced Tunisian flavors, incorporating dishes like lablabi into its cuisine. Meanwhile, the migration of Tunisian Jews to Israel has introduced traditional dishes.

In case you want more information regarding Tunisian food, maybe the health aspect of consuming these dishes will spark your excitement.

Tunisian cuisine is considered healthy due to several key factors that align with the principles of balanced and nutritious eating. Here are the main reasons:

  • Diverse Vegetables and Fruits: Tunisian dishes are rich in a variety of vegetables and fruits, providing essential vitamins, minerals, and fiber. This diversity ensures a wide range of nutrients in the diet.
  • Whole Grains: Couscous, a central component of many Tunisian meals, along with other whole grains used, offers dietary fiber, protein, and B vitamins, contributing to digestive health and sustained energy levels.
  • Spices and Herbs: The use of a variety of spices and herbs not only adds flavor without the need for excess salt but also offers various health benefits, including anti-inflammatory and antioxidant properties.
  • Moderation in Sweets: While Tunisian cuisine does include sweet treats, they are typically consumed in moderation, focusing on the enjoyment of natural sweetness from fruits or honey in daily eating habits.

Don’t forget, you have 26 dishes of Tunisia waiting for you to uncover, with flavors and textures that you’ve never known.

26 Most Popular Tunisian Dishes with Filters

Make sure you make use of the filter system, providing a helping hand in organizing these Tunisian specialties in alphabetical order, key ingredients, tastes, dish types, cooking methods, and worldwide popularity.

Don’t miss the interesting compilation of the most popular, national, traditional, and street food choices from Tunisia:

  • Enjoyed by a wide range of people both locally and internationally.
  • Often featured in restaurants and homes across Tunisia.
  • Reflect current culinary trends and the global appeal of Tunisian flavors.
  • Can vary over time based on changing tastes and influences.
  • Officially recognized or widely regarded as representing the country’s culinary identity.
  • Integral to national celebrations, holidays, and cultural events in Tunisia.
  • Passed down through generations, embodying the history and traditions of Tunisia.
  • Often used to introduce the essence of Tunisian cuisine to the world.
  • Rooted in Tunisia’s history, culture, and regional ingredients.
  • Prepared using time-honored methods and recipes that have been preserved over time.
  • Symbolize the country’s heritage and are often part of daily meals and family gatherings.
  • Include a variety of dishes that showcase the diversity of Tunisia’s regions and communities.
  • Readily available from vendors and markets throughout Tunisia’s cities and towns.
  • Offers a quick, affordable, and authentic taste of Tunisian flavors.
  • Includes a range of snacks, meals, and beverages that reflect the local lifestyle and eating habits.
  • Plays a significant role in the social and culinary landscape, allowing for casual dining experiences and cultural exchange.
Tunisian Chickpea Soup


  • Traditional

Lablabi is a traditional soup in Tunisia usually served at breakfast. This is a chickpea soup cooked with some spices such as cumin, harissa, and caraway.

Remember, the spicy harissa plays an important role in this soup that dictates the flavor profile.

Tunisian lablabi tends to use dry chickpeas instead of canned ones. Locals will recommend enjoying this soup with stale bread, a poached egg, and a spiced dressing.

Thanks to Tunisia’s coasts and rich seafood sources, the locals also decorate the dish with tuna and olives to add more flavor and texture to it. In local restaurants, the waiters even allow you to “cook” the dish on your own.

Tunisian Salad Platter

Assiette Tunisienne

  • Traditional

Assiette Tunisienne is a refreshing Tunisian side salad for a refreshing lunch. Highly recommended to all, it stands out among Tunisian salads.

It cleverly utilizes leftover Easter eggs, incorporating them with sliced or diced vegetables, olives, capers, and topped with tuna.

Chili Paste


  • National
  • Traditional

Harissa is a beloved spicy condiment in Tunisia that originated when the Spanish introduced red chili peppers between 1535 and 1574. The sauce is a combination of red chili, salt, garlic, and cumin.

Its heat level varies with the type of chili used, and it can be smoked for added flavor complexity. Available in paste and powder forms, it’s incredibly versatile, and often used in many dishes

Recognizing its cultural significance, UNESCO added “Harissa, knowledge, skills, and culinary and social practices” to Tunisia’s Intangible Cultural Heritage list on December 1, 2022.

Tunisian Grilled Salad

Mechouia Salad

  • Traditional

Mechouia salad is native to Tunisia, usually served as an appetizer. It consists of grilled vegetables instead of raw ones, serving as a first course at many meals.

Moreover, you can find tomatoes, onions, peppers, and garlic in the salad, boasting a spicier profile than harissa. The locals usually enjoy it with grilled fish and lamb.

Tunisian Couscous


  • National
  • Traditional

Kosksi, or Tunisian couscous, is not only a steamed dish rich in flavor but also steeped in history, earning the Intangible Cultural Heritage title in 2020. As Tunisia’s national dish, it appears in many main dishes.

Despite its simplicity, kosksi is beloved year-round, offering both mild and spicy variations. Unique for its inclusion of semolina, kosksi is often served with beef and vegetable broth, enhancing its taste.

Tunisian variations also include fish, cinnamon, crushed rosebuds, and seafood, with diverse spices adding new dimensions to this traditional favorite.

Baked Eggs And Cheese Quiche


  • Traditional

Tajine is a Tunisian dish, reminiscent of a quiche, including meat, cheese, eggs, and a rich blend of spices. Baked to perfection, the Tunisian tajine is known for its unique texture and depth of flavor.

It incorporates a distinctive spice mix called tabil, which includes exotic ingredients like dried rose buds and cinnamon.

Traditionally cooked in a shallow earthenware dish over coals, Tunisian tajine boasts a crusty, smoky exterior that encases a tender, aromatic interior.

Egg Brick

Brick a l’oeuf

  • Street Food
  • Traditional

Brick a l’oeuf is a Tunisian twist on dumplings, offering contrasting textures of thin, crispy pastry shells and a soft, runny egg. Drizzled with lemon juice, this square-shaped delicacy possesses a balance of flavors.

Available in both savory and sweet versions, brick a l’oeuf even has a version during Ramadan, offering fillings like meat and olives.



  • Traditional

Koucha is a traditional Tunisian lamb stew. While it can be prepared in modern cookware like cast-iron skillets or pressure cookers, the authentic flavor is best achieved in a gargoulette, a traditional clay pot.

Served with rice or bread to soak up the rich sauce, koucha becomes a rich, satisfying meal. The stew often includes potatoes, adding texture and heartiness when served.

Egg In Tomato Sauce


  • Traditional

Chakchouka is a traditional dish originating from the Maghreb region of North Africa, including Tunisia. It’s specifically known for its rich vegetable ragout base.

Although introduced to Tunisia by Jewish immigrants in the mid-20th century, chakchouka only surged in popularity within the country in the 1990s.

Characterized by its spicy flavor profile, Tunisians enhance Chakchouka with paprika peppers. This dish is served across meals from breakfast to dinner and is traditionally accompanied by bread to absorb its flavorful sauce.

Kofta Tajine Kefta Tagine


  • Traditional

Kefta, with its myriad regional variations, is a meatball specialty in Tunisia. To create kefta, it involves combining minced lamb, saffron, and egg yolk.

Across North Africa, each locale offers its unique take on these flavorful meatballs, cooked through methods like baking, grilling, or steaming.

Kefta pairs excellently with spicy stews and soups, where ingredients like rice, vegetables, eggs, or bulgur within the meatballs provide a soothing counterbalance to the heat.

Braised Veal With Dried Greens


  • Traditional

Mloukhia is a Tunisian variation of this soup boasting a unique dark color broth from jute leaves. The locals use chopped fresh leaves instead of dried or ground ones to combine with protein sources like beef and cook it over a charcoal flame.

It is a must-have dish in new-year parties of the Hegira or Ras-el-am holiday.

The Tunisian population usually cooks stew or soup with the leaves instead of eating raw and white rice with some wedges of lemon.

Beef And Liver Stew


  • Traditional

Kamounia is a rich stew in Tunisia known for its distinctive use of beef and liver, flavored primarily with cumin. While beef and liver are the classic ingredients, variations with lamb and an array of other spices are also popular.

In Tunisia, the stew can be enjoyed on its own or served over a bed of cooked rice, offering a hearty and flavorful meal.

Mutton Or Lamb Stew

Chorba Frik

  • Street Food
  • Traditional

Chorba frik is a beloved dish widely enjoyed in Tunisia during the Ramadan months. Traditionally made with mutton or lamb, variations of the dish may include beef or poultry. Thanks to a soupy texture, chorba frik can be a meal in itself or paired with flatbread for a more filling option. A unique experience in Tunisia during Ramadan is the opportunity to enjoy chorba frik alongside borek.

Wheat Flour Porridge


  • Traditional

Asida is a traditional porridge in Tunisia coming from the Arabs. Locals often savor it as either a sweet treat or a savory meal.

In Tunisia, the sweet version is typically served with honey and butter or carob syrup or date syrup, especially in the south, making it a popular breakfast choice.

For a savory twist, it’s paired with harissa, with this variation often consumed later in the day.

Tunisian Sausage


  • Traditional

Osbane is a kind of sausage cherished in Tunisia, Algeria, and Libya, created from a mix of rice, herbs, lamb, liver, and heart. This delicacy is typically served alongside rice or couscous during special occasions.

Plus, osbane boasts a variety of spices, including cayenne, black pepper, turmeric, cinnamon, mint, parsley, and dill.

The filling is encased in sheep intestines or sausage casings, then meticulously cooked in a pot before being browned in a pan or oven to achieve its characteristic texture and taste.

Fried Stuffed Filo Pastry


  • Street Food
  • Traditional

Brik is a celebrated Tunisian delicacy, with brick a l’oeuf being its most renowned variant. This layered filo pastry treat has a special place among the Tunisian Jewish community in Israel.

While brik can be filled with a variety of ingredients, the preparation remains consistent, typically deep-fried and then embellished with capers, cheese, or harissa to enhance its flavor.

In Tunisia, the pastry is folded into a triangle before cooking it in a frying pan for two or three minutes.

Filled Mini Sandwiches


  • Street Food

Fricasse is how Tunisians interpret crunchy fried pastry with a filling of tuna, egg, olives, and an array of other ingredients, all subtly spiced with turmeric. This beloved snack can be easily found at street vendors or prepared at home.

Originating in the 19th century, Fricasse has not only become a staple in Tunisia but has also found popularity among Jewish families who migrated from Tunisia to Israel. You can easily find fricasse from street vendors in Tunisia.

Msemmen Traditional Flatbread


  • Traditional

M’semen is a sourdough flatbread in Tunisia, Algeria, Morocco and comes from the Maghreb. This common bread uses semolina flour and durum wheat to create a smooth mixture.

After kneading the dough, people shape it into squares. Usually, locals will fold m’semen up to 8 layers while sprinkling semolina flour between layers to prevent them from sticking.

Ideally, m’semen is enjoyed with honey, tea, or coffee, serving as an effortless breakfast. Alternatively, the bread is also stuffed with meat and veggies for a savory bite.

Coated Fried Dough


  • Street Food

Bambalouni is a sweet Tunisian donut, crafted from a simple dough of flour and oil, then deep-fried to golden color. This treat can be enjoyed homemade or bought from fast food shops.

Typically served with a generous dusting of sugar or a drizzle of honey, bambalouni can be savored at any time of day, from a morning treat to an evening dessert.

Baklawa Layered Pastries


  • Traditional

Baklava is a sweet treat known for its numerous thin layers in Tunisia along with the Maghreb and Arab countries. This dessert consists of filo pastry filled with chopped nuts and sweetened with syrup or honey.

The term “baklava” itself is derived from Ottoman Turkish, tracing back to the ancient name “baqlawa.”

In Tunisia, baklava is traditionally served on the 15th day of Ramadan, during which Sultans would distribute it to the Janissaries in a ceremonial practice known as “Baklava Alayi.”

Gazelle Horns

Cornes De Gazelle Tataouine

  • Traditional

Cornes de gazelle Tataouine is a pastry popularized in Tunisia. This delicacy encases a sweet almond paste filling within a shell made from only the finest almond powder.

Versatile in its use, it is served at traditional ceremonies, as well as during Eid and Ramadan. In Tunisia, alongside the classic sweet version, a fried variant known as “mahchi” is also available.

Aleppo Pine Pudding

Assidat Zgougou

  • Traditional

Assidat zgougou is a Tunisian dessert bringing together pine nut seeds and cream. This delicacy is specially prepared to mark the Mūled, a significant religious festival.

The sweet treat is all about grinding the pine nut seeds, which are then sieved and cooked alongside flour, starch, milk, and sugar. This mixture is then poured into a bowl and topped with a white cream concoction.

To enhance its visual appeal, the dessert is garnished with an assortment of nuts, seeds, and candy.

Date Pastries


  • Traditional

Makroudh is a date dessert in Tunisia that combines semolina, dates, olive oil, and nuts. This sweet treat is a staple during Eid Elfit, Ramadan, and other celebratory events.

In Tunisia, the two most popular variations are the kairouan makroudh and a fresh-fig-filling version.

Cream Ground Nuts


  • Traditional

Zrir is a Tunisian sweet treat, specially prepared to celebrate the joyous occasion of a newborn’s arrival. Traditionally, it is customary for new mothers to make this dessert as a gesture of respect and warm welcome for guests visiting the baby.

The lovely treat is believed to aid in the recovery of new mothers by alleviating pain and enhancing milk production. Families in Tunisia have their unique recipes, varying from soft, creamy, and caramel-colored to those preferring a firmer texture.

The dessert, rich in meaning, is crafted from a paste of sesame and hazelnuts. Served in compact, transparent glasses, guests enjoy zrir with a spoon.

Fried Dough


  • Street Food
  • Traditional

Jalebi, known as z’labia or zalabia in Tunisia, is a sweet snack that enjoys popularity across various regions of the world. This delectable treat is made by deep-frying a batter of flour and yeast into circular or pretzel shapes.

Then, these crispy treats are then immersed in a fragrant syrup made from honey and rose water. Z’labia holds a special place in Tunisian culture, especially during Ramadan and other religious festivals.

It can be savored hot or cold, often garnished with nuts or cream to enhance its flavor.

Roasted Dried Fruits


  • Traditional

Bjawia is a cherished Tunisian dessert of roasted dried fruits blended with soft syrup and pistachios to achieve a uniform shape before being cut into bite-sized pieces.

This delicacy hails from Sfax, a city in Tunisia, and has been a part of the culinary tradition since ancient times. Traditionally, families had their unique recipes for bjawia.

What Are the Regional Cuisines in Tunisia?

There are many regions in Tunisia that contribute to food diversity. These are some regions to be aware of:

To uncover more about Tunisian food, let’s take a break by having beverages with those popular dishes.

What Tunisian Dishes to Have with Beverages?

Take your Tunisian specialties to the next level by combining them with some refreshments. Here are some best combos you should try out:

  • Baklava: A sweet pastry made of filo dough filled with chopped nuts and sweetened with syrup or honey, commonly paired with mint tea or coffee.
  • Brik: A thin pastry filled with egg or tuna, enjoyed with a variety of beverages, including lemonade or tea.
  • Assida: A creamy dessert served during special occasions, which pairs well with hot beverages like coffee or tea.
  • Makroudh: Semolina cookies filled with dates, often served with mint tea, especially during Ramadan and festive events.

Don’t forget to tell me about your thoughts after trying them in the comment below. Don’t forget to share these delicacies coming from Tunisia.

Jamie Scott

Jamie Scott

Editor in Chief, Senior Content Writer


Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Western Food Evaluation Expert


Le Cordon Bleu College of Culinary Arts

  • Program: Bachelor’s degree in Culinary Arts
  • Focus: Gained foundational knowledge in French and European culinary techniques. Participated in workshops and hands-on training sessions under the guidance of seasoned chefs.

Local Community College, New York, NY

  • Program: Associate’s Degree in Nutrition
  • Focus: Acquired basic understanding of nutrition principles, dietary needs, and the importance of balanced diets in daily life.

Jamie Scott is a skilled culinary expert and content creator specializing in Western cuisine. With over 15 years in the culinary field and formal training from Le Cordon Bleu, Paris, Jamie deeply understands how to blend nutrition with delicious flavors. His passion for cooking matches his commitment to making healthy eating accessible and enjoyable.

On Fifteen.net, Jamie brings a fresh perspective to classic dishes and beverages, offering readers insightful recipes, cooking tips, and a fresh view on meal planning that emphasizes taste, health, and simplicity.

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