The cuisine of Tunisia is a vibrant mosaic of Mediterranean freshness and Berber depth. Its unique flavours tell the story of countless civilizations, Romans, Vandals, Byzantines, Arabs, Spanish, Turks, Sicilians, French, and the native Punic-Berber people, all leaving their mark on this sun-drenched land. Every dish celebrates warmth, spice, and tradition.
Omek Houria
This beloved Tunisian recipe — the name literally means your mother (omek), the fairy/angel (houria) — is a popular dish to break the Ramadan fast. A spicy starter, somewhere between a salad and a dip, it is made with naturally sweet braised carrots combined with homemade harissa (a piquant North African chili paste), caraway, garlic and olive oil, and garnished with capers, black olives, and sliced hard boiled eggs.
Robz Tounsi with harissa and olive oil
Golden semolina bread, warm and fragrant from the oven, drizzled with award-winning Tunisian olive oil, crowned at the 2025 International Olive Oil Competition and served with a spoon of fiery harissa, the country’s iconic chili paste recognized by UNESCO as part of the world’s intangible cultural heritage.
Tagine el Flawek – “Tagine of boats”
A poetic Tunisian specialty where chicken is gently braised with turmeric and tabel, a fragrant blend of coriander and caraway. Around it, golden-edged potato slices form a tender crown. Hard-boiled eggs, stuffed with a savory mix of parsley, onion, tuna, cheese, and Tunisian spices, float like little boats across the dish.
[Vegetarian Option: Tagine without chicken, with the “boats” filled with parsley, onion, cheese, and seasonal vegetables, delicately seasoned with Tunisian spices.]
Slata Tounsia – Tunisian salad
A crisp and refreshing medley of cucumber, tomatoes, and onions, dressed simply with lemon juice, extra virgin olive oil, salt, pepper, and a hint of dried mint.
Limonada Tounsiya – Tunisian lemonade
A refreshing homemade lemonade infused with freshly squeezed lemons, a touch of orange blossom water, and just enough sweetness to balance the citrus tang.
Makroud and Fresh Mint Tea
A jewel of North African pastry. Semolina dough filled with spiced dates, baked to a golden hue, then glazed with honey scented with orange blossom water. Served with a soothing infusion of green tea and fresh mint leaves served hot and sweetened. Floating pine nuts add a uniquely Tunisian touch.
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Fatima Khlifi was born and raised in the South of France, proudly rooted in her Tunisian heritage a culture where food, family, and togetherness are at the heart of every tradition. When she moved to Canada, she brought with her the rich culinary flavours that shaped her childhood, sharing iconic Tunisian dishes with friends and her community. Today, Fatima is both an educator and a Thermomix TM7 Consultant; her mission is simple: to inspire others to cook with ease, joy, and confidence, while discovering the beauty of world cuisine, one flavourful dish at a time. @faticookinmix_canada
