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40 relations: African cuisine, Arab cuisine, Asida, Baharat, Bambalouni, Börek, Berber cuisine, Boga (soft drink), Bsisa, Caponata, Carrot salad, Chermoula, Corchorus, Couscous, Couscoussier, Culture of Africa, Fricasse, Ghoriba, Index of Tunisia-related articles, Isa Souza, Israeli cuisine, Kamounia, List of African cuisines, List of egg dishes, Maghreb cuisine, Maghrebi mint tea, Mediterranean cuisine, Mille-feuille, Mint sauce, Octopus as food, Outline of Tunisia, Pungency, Ricotta, Rigouta, Shakshouka, Smen, Squid, Tajine, Tunisia, Tunisian.
African cuisine
Traditionally, the various cuisines of Africa use a combination of locally available fruits, cereal grains and vegetables, as well as milk and meat products, and do not usually get food imported.
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Arab cuisine
Arab cuisine (مطبخ عربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula.
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Asida
Asida (عصيدة ‘aṣīdah) is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey.
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Baharat
Bahārāt (بَهَارَات) is a spice mixture or blend used in Middle Eastern and Greek cuisine.
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Bambalouni
Bambaloni, also referred to as bambalouni, is a sweet Tunisian donut.
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Börek
Börek (also burek and other variants) is a family of baked filled pastries made of a thin flaky dough known as phyllo (or yufka), of Anatolian origins and also found in the cuisines of the Balkans, Levant, Mediterranean, and other countries in Eastern Europe and Western Asia.
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Berber cuisine
The Amazigh (Berber) cuisine is a traditional cuisine with a varied history and influence of numerous flavours from distinct regions across North Africa.
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Boga (soft drink)
Boga (بوڨا) is a brand of Tunisian carbonated soft drinks, produced by the Société de Fabrication des Boissons de Tunisie (SFBT).
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Bsisa
Bsisa (Berber aḍemmin) is a typical North African food, based on flour of roasted barley which dates back to Roman times.
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Caponata
Caponata Caponata (Sicilian: capunata) is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
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Carrot salad
Carrot salad is a salad made with carrots.
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Chermoula
Chermoula (شرمولة) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking.
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Corchorus
Corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world.
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Couscous
Couscous is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
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Couscoussier
A couscoussier is a traditional double-chambered food steamer used in Berber and Arabic cuisines (particularly, the Libyan, the Tunisian, the Algerian and the Moroccan) to cook couscous.
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Culture of Africa
The culture of Africa is varied and manifold, consisting of a mixture of countries with various tribes that each have their own unique characteristics from the continent of Africa.
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Fricasse
The fricasse (فريكسي or فريكاسي) is a savory donut often filled with tuna, boiled egg, olives, harissa, and boiled potato usually purchased from a traditional Tunisian food vendor.
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Ghoriba
A ghoriba (غريبة, also spelled ghribia, ghraïba, or ghriyyaba) is a type of cookie prepared in the Maghreb and other parts of the Middle East.
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Index of Tunisia-related articles
Tunisia, officially the Tunisian Republic, is the northernmost country in Africa.
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Isa Souza
Isa Souza was born on January 26, 1975 in Santa Rosa a small town in southern Brazil.
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Israeli cuisine
The Israeli cuisine (המטבח הישראלי ha-mitbaḥ ha-yisra’eli) comprises both local dishes and dishes brought back to Israel by Jews from the Diaspora.
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Kamounia
Kamounia, sometimes spelled Kamouneya, is a beef and liver stew prepared with cumin.
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List of African cuisines
This is a list of African cuisines.
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List of egg dishes
This is a list of egg dishes.
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Maghreb cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Morocco, and Tunisia.
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Maghrebi mint tea
Maghrebi Mint tea in Morocco Maghrebi mint tea (aš-šāy; atay), also known as Moroccan mint tea, is a green tea prepared with spearmint leaves and sugar, traditional to the Greater Maghreb region (the northwest African countries of Morocco, Algeria, Tunisia, Libya, and Mauritania).
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Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
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Mille-feuille
The mille-feuille ("thousand-leaf"),The name is also written as "millefeuille" and "mille feuille".
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Mint sauce
Mint sauce is a sauce traditionally made from finely chopped peppermint (Mentha × piperita) leaves, soaked in vinegar, and a small amount of sugar.
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Octopus as food
Humans of many cultures eat octopus.
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Outline of Tunisia
The following outline is provided as an overview of and topical guide to Tunisia: Tunisia – northernmost country in Africa situated on the southern coast of the Mediterranean Sea.
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Pungency
Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant.
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Ricotta
Ricotta (in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
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Rigouta
The rigouta is a Tunisian fresh soft cheese, produced mainly in the city of Béja.
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Shakshouka
Shakshouka (شكشوكة, also spelled shakshuka, chakchouka) is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
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Smen
Smen (from سمن or سمنة also called sman, semn, semneh, or sminn) is salted fermented butter, an important cooking ingredient widely used in Moroccan, Algerian and Tunisian cuisine and most common in other North African and Middle Eastern cuisines.
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Squid
Squid are cephalopods of the two orders Myopsida and Oegopsida, which were formerly regarded as two suborders of the order Teuthida, however recent research shows Teuthida to be paraphyletic.
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Tajine
A tajine or tagine (Arabic: الطاجين) is a Maghrebi dish which is named after the earthenware pot in which it is cooked.
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Tunisia
Tunisia (تونس; Berber: Tunes, ⵜⵓⵏⴻⵙ; Tunisie), officially the Republic of Tunisia, (الجمهورية التونسية) is a sovereign state in Northwest Africa, covering. Its northernmost point, Cape Angela, is the northernmost point on the African continent. It is bordered by Algeria to the west and southwest, Libya to the southeast, and the Mediterranean Sea to the north and east. Tunisia's population was estimated to be just under 11.93 million in 2016. Tunisia's name is derived from its capital city, Tunis, which is located on its northeast coast. Geographically, Tunisia contains the eastern end of the Atlas Mountains, and the northern reaches of the Sahara desert. Much of the rest of the country's land is fertile soil. Its of coastline include the African conjunction of the western and eastern parts of the Mediterranean Basin and, by means of the Sicilian Strait and Sardinian Channel, feature the African mainland's second and third nearest points to Europe after Gibraltar. Tunisia is a unitary semi-presidential representative democratic republic. It is considered to be the only full democracy in the Arab World. It has a high human development index. It has an association agreement with the European Union; is a member of La Francophonie, the Union for the Mediterranean, the Arab Maghreb Union, the Arab League, the OIC, the Greater Arab Free Trade Area, the Community of Sahel-Saharan States, the African Union, the Non-Aligned Movement, the Group of 77; and has obtained the status of major non-NATO ally of the United States. In addition, Tunisia is also a member state of the United Nations and a state party to the Rome Statute of the International Criminal Court. Close relations with Europe in particular with France and with Italy have been forged through economic cooperation, privatisation and industrial modernization. In ancient times, Tunisia was primarily inhabited by Berbers. Phoenician immigration began in the 12th century BC; these immigrants founded Carthage. A major mercantile power and a military rival of the Roman Republic, Carthage was defeated by the Romans in 146 BC. The Romans, who would occupy Tunisia for most of the next eight hundred years, introduced Christianity and left architectural legacies like the El Djem amphitheater. After several attempts starting in 647, the Muslims conquered the whole of Tunisia by 697, followed by the Ottoman Empire between 1534 and 1574. The Ottomans held sway for over three hundred years. The French colonization of Tunisia occurred in 1881. Tunisia gained independence with Habib Bourguiba and declared the Tunisian Republic in 1957. In 2011, the Tunisian Revolution resulted in the overthrow of President Zine El Abidine Ben Ali, followed by parliamentary elections. The country voted for parliament again on 26 October 2014, and for President on 23 November 2014.
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Tunisian
Tunisian refers to any thing, originating or relating to or characteristic of Tunisia, its culture or its people.
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References
[1] https://en.wikipedia.org/wiki/Tunisian_cuisine
