Chef at 06:41, 5 March 2016

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|title=Tunisian recipes (a Cookipedia Wiki category page)
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|description=In this category you will find recipes from Tunisia in English. Tunisian cuisine is a blend of Mediterranean and desert dweller's culinary traditions
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[[Image:El Djem.jpg|thumb|right|300px|thumb|right|300px|The amphitheatre at El Djem]]
[[Image:Chillies for sale.jpg|thumb|right|300px|thumb|right|300px|Chillies for sale in Tozeur]]
In this category you will find recipes from Tunisia in English.
Tunisian cuisine is a blend of Mediterranean and desert dweller's culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled over the land now known as Tunisia: Phoenician, Roman, Arab, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what locally made pots and pans they could carry with them. A [[tagine]], for example, is actually the name for a pot with a conical lid, although today the same word is applied to what is cooked in it. Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on [[olive oil]], [[spices]], [[tomatoes]], [[seafood]] and [[meat]] (primarily [[lamb]]).

====Spicy food====
Unlike other North African cuisine, Tunisian food is quite spicy. A popular condiment and ingredient which is used extensively in Tunisian cooking, [[harissa]], is a hot sauce made of red [[chillies]] and [[garlic]], flavoured with [[coriander]], [[cumin]], [[olive oil]] and often [[tomatoes]]. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot [[chillies]] she uses when preparing his food. If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the [[chillies]] are often toned down to suit the possibly more delicate palate of the visitor. Like [[harissa]] or [[chillies]], the [[tomato]] is also an ingredient which cannot be separated from the cuisine of Tunisia. [[Tuna]], [[eggs]], [[olives]] and various varieties of [[pasta]], [[cereals]], [[herbs]] and [[spices]] are also ingredients which feature prominently in Tunisian cooking.

====Ingredients====
A brief overview of Tunisian culinary ingredients includes the following typical elements:
* [[Spice]]s: [[garlic]], [[anise]], [[saffron]], [[cinnamon]], [[caraway]], [[coriander]], [[cumin]], [[fennel]], [[fenugreek]], [[ginger]], [[white pepper]], [[black pepper]], [[red pepper]] and [[cloves]].
* [[Vegetable]]s: [[onions]], [[sweet peppers]], [[carrots]], [[tomatoes]], [[capers]], [[celery]], [[turnips]], [[potatoes]], [[chillies]], [[cucumbers]] and [[aubergines]].
* [[Fruit]]s: [[lemons]], [[oranges]], [[figs]], [[dates]], [[olives]], [[apricots]] and [[quince]].
* [[Nuts]]: [[hazelnuts]], [[almonds]], [[chestnuts]], [[Pine nut|pinenuts]] and [[peanuts]].
* [[Herb]]s: [[parsley]], [[coriander]], [[mint]], [[basil]], [[rosemary]], [[bay leaves]] and [[thyme]].
* Condiments: [[harissa]], [[rose water]], [[orange flower water]], jasmine water, geranium water.
* [[Fish]] and [[seafood]]: [[tuna]], [[squid]], [[octopus]], [[anchovies]], [[eels]], [[sardines]], [[mackerel]], [[red snapper]], [[Bream|sea bream]], and [[Bass|sea bass]].
* [[Game]]: [[hare]], [[partridge]], [[pigeons]], [[quail]], [[turkey]] and [[venison]].
* Farm animals: [[lamb]], [[mutton]], [[veal]], [[beef]] and [[chicken]].

Tunisians also produce unique and delicate varieties of [[grapes]], [[wheat]], [[barley]] and orchard [[fruits]], which are the source of outstanding wines (Chateau Mornag), beers, brandy (Bhouka - [[fig]] liqueur, Tbibanine - date liqueur), and apple [[cider]]. [[Tabil]], pronounced "table" is a word in Tunisian Arabic meaning "seasoning " (similar to 'adobo' in Spanish) and refers to a particular Tunisian [[spice]] mix, although earlier it only meant ground [[coriander]]. Paula Wolfert makes the plausible claim that [[tabil]] is one of the [[spice]] mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada. Today, [[tabil]], closely associated with the cooking of Tunisia, features [[garlic]], [[cayenne pepper]], [[caraway seeds]] and [[coriander]] pounded in a mortar, then dried in the sun. It is often used in cooking [[beef]], [[veal]] and [[game]].

====Seafood====
Thanks to its long coastline and numerous fishing ports, Tunisia offers an abundant and varied selection of [[fish]]. Most diners in Tunisia are also content to have their [[fish]] fillet simply fire-grilled and seasoned with [[olive oil]], a [[lemon]] wedge and [[salt]] and [[pepper]] to taste. [[Fish]] can also be baked, fried in [[olive oil]], stuffed, seasoned with [[cumin]]. [[Squid]], [[Squid|cuttlefish]], and [[octopus]] are often served in hot crispy [[batter]] with slices of [[lemon]], in a cooked [[salad]], or stuffed and served with [[couscous]].

Tunisians also love fire-grilled stuffed [[vegetables]]: [[tomatoes]], [[potatoes]], [[aubergines]], [[sweet peppers]], [[squash]] and [[turnips]].
Although they do consume dairy products such as [[milk]] (hlib), [[buttermilk]] (lban), [[yoghurt]] (yaghurt) and soft [[cheeses]] (jban), they are never used as ingredients in national dishes.

Tunisia is a country filled with contrasts. There are many different regional aspects in every single facet of the culture. Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations. For instance, the original inhabitants of Tunis (the Beldiya), do not use [[harissa]] much; they prefer milder food, and have also developed their own [[breads]] and desserts. Their dominant culinary influences are French and Italian and their diet evolves around [[beef]], [[turkey]] and [[chicken]]. But closer to the Atlas mountain range, [[game]] is favoured. A diet may be composed of [[quail]], [[pigeons]], [[Partridge|partridges]], [[Rabbit|rabbits]] and [[hare]]. And in the Cap Bon, people especially enjoy [[tuna]], [[anchovies]], [[sardines]], [[Sea bass|sea bass]] and [[mackerel]]. On the island of Djerba, where there is a dense Sephardic population, only Kosher foodstuffs are consumed. In Hammamet, [[snails]] are enjoyed. And finally, offal is a traditional staple of Tunisian cooking, eg. [[tripe]], [[lamb]] [[brains]], [[beef]] [[liver]] and [[fish]] heads.
=TUNISIAN RECIPES=
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Category:Tunisian recipes - Revision history

Chef at 06:41, 5 March 2016