Maghreb Roots.Tunisian dining incorporates Maghreb cuisine based on vegetables, mutton, ox, camel, fish, and pasta.
Authentic Tunisian Cuisine.Tunisian couscous: small pasta made with wheat semolina mixed with pieces of lamb, beef, chicken, fish, or vegetables. Merguez: delicious grilled lamb sausage. Fatima's Fingers: stuffed meat and vegetables. Boutargue: special type of red caviar prepared with dried, salted, and pressed flat eggs. Chorba: Arab soup. Mechoui: bites of lamb or kid. Meloukhia: lamb braised in olive oil with green sauce. Kamunia: stew with pieces of meat and liver in a tasty thick, seasoned cumin sauce. Tagine: pies with lamb, vegetables, eggs, potatoes, maluska leaves, and parmesan cheese.
Sweet Endings in Tunisia. Baklava: layers of pastry, honey, dried fruits, sugar, salted butter, eggs, oil, almonds, and geranium water. Bouza: similar to custard, made with a base of sorghum, hazelnuts, sesame seeds, milk, and sugar. Makrouhd: semolina and honey pastry filled with dates or almonds and baked or fried in oil.
Tunisian drinks. Tunisian wines are of notable fame as well as its fig liquors and, of course, its aromatic mint tea and strong coffee.
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