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Tunisian Dishes
Brochette: Small kebab, usually of lamb (sometimes the Arabic term safud is used).
Brik á l'oeuf: One of Tunisia's great culinary curiosities - an egg fried inside a pastry envelope, the eating of which demands considerable ingenuity to avoid getting egg on your face. Sometimes made with tuna or vegetables, brika vary in quality, and are best when freshly cooked and piping hot.
Chakchouka: Vegetable stew based on onions, peppers and chick peas, usually topped with a fried egg.
Chorba: Soup; there are many varieties, most of which are spicy and delicious.
Couscous: The classic North African dish - steamed semolina grains, served with meat or fish, and vegetables.
Deglet Fatima: Fingers of filo pastry with egg or other filling.
Gargoulette: A Special earthenware pot, and the lamb casserole that is cooked in it.
Harissa: Red chilli and garlic sauce added liberally to almost every thing.
Kamounia: Meat (lamb, beef and/or liver) stewed in a thick cumin sauce.
Kefteji: A vegatable stew like a spicy ratatouille, often served with meatballs.
Koucha: Lamb and potatoes in tomato sauce.
Lablabi: Bread soaked in chick-pea broth, usually with a raw egg scrambled into it to cook, and spices added on top, some times with tuna. Very cheap - the worker's staple - and made in front of you so you can ask them to hold back on this or that.
Mechoui: Grilled meat.
Merguez: Spicy sausage, eat it well cooked.
Mermez: Mutton stew.
Mloukhia: Jew's mallow, a leaf vegetable cooked with meat to make a green stew with a distinctive slimy texture that some people love and some hate.
Ojja: Similair to a chakchouka, but with egg scrambled into it rather than topped with a fried egg.
Riz Djerbien: Jerba rice, steamed like couscous with meat (usually lamb) and vegetables.
Salade mechouia: Not a salad in the usual sense, but a mashed, spicy mix of roasted vegetables served cold.
Shawarma: Marinaded lamb kebab on a vertical spit. Looks like a doner kebab but is insulted by the comparison.
Tajine: A kind of baked omelette, no relation to its Moroccan name sake.
Sweets (patisseries/halawiyet)
Baklava: Honey-soaked flaky pastry with a syrup-soaked nut filling - hazelnut is best.
Draw (sahlab): Milk thickened with orchid root, sometimes topped with halva or cake. Increasingly rare, but sometimes served by cafés, especially in winter.
Ftair: Deep-fried batter pancake, somewhere between a doughnut and a fritter, usually available in the morning; a Ghoum rassen speciality.
Halva: Sesame-based sweet common throughout the Middle East.
Kab el ghazal (corne de gazelle): Pastry horn stuffed with chopped almonds and syrup; a Tataouine speciality.
Loukoum: Turkish delight.
Mesfuf: Sweet couscous.
Millefeuille: French cream pastry.
Makroudh: Syrup-soaked cake with a date centre; a Kairouan speciality.
Youyou: Ring doughnut.
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Sahara Challenge Tunisia 2006
Esp 234,
5633 AC Eindhoven,
The Netherlands,
Phone: +31(0)40 2121210,
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