German

Tunisian cuisine has evolved heavily over the past centuries. It has been influenced by German, French, and Italian cuisine. There has been a lot of overlap with French cuisine in particular and many Tunisian recipes have been found in French recipe books dating back from the Middle Ages. ** Meats: ** They include a wide selection of meat such as beef, turkey, chicken, some pork, quail, and rabbit.
 * Introduction/History **
 * Typical Foods **

** Fish: ** Fish is popular through the country as it is nestled on the Mediterranean coast. Tuna is an important food for families of all socio-economic classes. squid ( calamari, octopus ), anchovies , eel , sardines , mackerel , red snapper , sea bream , and sea bass.

** Vegetables: ** Vegetables : onions, bell peppers , carrots , tomatoes , capers , celery , turnips , potatoes , chili peppers , cucumbers and eggplants. ** Starches: ** Semolina flour, rice, and pasta are considered staple foods.

** Desserts: ** Assida is the main dessert, which is a custard covered in pine nut.

** Condiments/Spices: ** hrissa, rose water , orange blossom water , jasmine water , geranium water / garlic , anise , saffron , cinnamon , caraway , coriander , cumin , fennel , fenugreek , ginger , white pepper , black pepper , red pepper and cloves.

Couscous hrissa brik tajine French Italian
 * Famous Dishes **
 * Foreign Influences **

A Typical Meal
Couscous



Recipe

 * Ingredients **: Broth, carrots, potatoes, meat (lamb, chicken, beef, fish), semolina wheat and sometimes onions and almonds depending.
 * Cooking: ** Couscous should be light and fluffy when it has finished cooking. This is done by steaming the couscous a few times. The traditional way to cook couscous is to use a // couscoussière //, the French name for a tall metal pot in which the semolina wheat is cooked while absorbing the flavour from the stew. 