Tunisian food is like that wild cousin at family reunions—bold, full of surprises, and unforgettable.
It doesn’t whisper flavor; it shouts it. Nestled between the Mediterranean and the Sahara, Tunisia blends Berber, Arab, French, and Italian culinary influences into one deliciously spiced melting pot.
Think rich stews, punchy sauces, and fire-kissed breads that wake up your taste buds and make you wonder why you didn’t try this sooner.
If you’re tired of the same ol’ pasta and tacos, Tunisian food might just be your next obsession.
From street food legends to home-cooked classics, these dishes deliver serious flavor and comfort with every bite.
Get ready to travel through taste without needing a passport, ’cause these 11 best Tunisian recipes are the kind of dishes you just have to try once—but trust us, once won’t be enough.
1. Lablabi (Tunisian Chickpea Soup)
Lablabi is the humble street food superhero of Tunisian cuisine. This garlicky chickpea soup is warm, spicy, and has that “cure whatever ails you” kinda magic.
It’s often eaten for breakfast in Tunisia, but honestly, it hits the spot any time of day.
Ingredients:
- 2 cups cooked chickpeas
- 4 cloves garlic, minced
- 1 tablespoon harissa (Tunisian chili paste)
- 1 teaspoon cumin
- Juice of 1 lemon
- 4 cups water or veggie broth
- Day-old crusty bread, torn into chunks
- Olive oil and chopped parsley for garnish
How to Make It: Heat olive oil in a pot and sauté the garlic until fragrant. Add cumin and harissa, stir it all together, then pour in the chickpeas and broth.
Let it simmer for 20 minutes until everything is cozy and blended. To serve, place bread chunks in a bowl, pour the soup over it, and finish with a drizzle of olive oil, lemon juice, and parsley.
Why did this make it to our list?
Lablabi earned its spot because it’s pure comfort in a bowl. Plus, it’s budget-friendly, hearty, and straight-up addictive.
With bold flavors and customizable toppings, it’s no wonder this Tunisian recipe is a crowd favorite.
2. Brik (Tunisian Fried Pastry)
Brik is Tunisia’s answer to hand pies but with a deep-fried twist.
Made from paper-thin pastry called malsouka, it’s usually stuffed with tuna, potato, and an egg that oozes when you bite in.
Crunchy outside, gooey inside—this one’s a whole vibe.
Ingredients:
- 4 malsouka or phyllo sheets
- 1 can of tuna, drained
- 2 boiled potatoes, mashed
- 4 eggs
- 1 tablespoon capers (optional)
- Salt and pepper
- Oil for frying
How to Make It: Place one sheet of pastry on a flat surface. Mix tuna and mashed potato with capers, salt, and pepper, then spoon it onto the center.
Crack an egg on top, then fold the sheet into a triangle. Seal the edges with water. Heat oil in a pan and fry the brik until golden and crispy.
Why we chose it
Brik made the cut because it’s basically a snack that punches way above its weight class.
The runny egg center and crispy shell combo? Unreal. It’s one of those Tunisian dishes you eat once and immediately crave again.
3. Tunisian Couscous
Couscous might be North Africa’s poster child, but Tunisia does it like nobody else.
Spiced up with harissa and packed with veggies, chickpeas, and sometimes seafood or chicken, it’s not just a side dish—it’s the main event.
Ingredients:
- 2 cups couscous
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 1 zucchini, chopped
- 1 cup chickpeas, cooked
- 2 tablespoons harissa
- 1 teaspoon turmeric
- 4 cups water or broth
How to Make It: In a pot, sauté onions and harissa. Add veggies and spices, then pour in the broth.
Simmer until veggies are tender. Meanwhile, steam the couscous separately. Pile it high on a plate and spoon the stew on top.
Why we selected it
We picked this because it turns a grain into a feast. Loaded with flavor and color, Tunisian couscous is the kind of hearty dish that makes you feel like you’re sitting at a family table in Tunis.
4. Ojja (Tunisian Shakshuka)
Ojja is the fiery, heartier cousin of shakshuka, loaded with eggs, spicy sausages, and sizzling sauce.
Served piping hot in a skillet, it’s perfect for brunch, lunch, or that midnight craving.
Ingredients:
- 4 eggs
- 1 onion, chopped
- 1 green pepper, sliced
- 2 tomatoes, chopped
- 2 tablespoons harissa
- 1 teaspoon caraway seeds
- Olive oil
- Optional: Merguez sausage or turkey sausage
How to Make It: Heat oil in a pan, cook onions and peppers till soft. Add tomatoes, harissa, and spices.
Cook till saucy. If using sausage, add and cook through. Crack in the eggs, cover the pan, and cook until the whites are set.
Why we picked it
Ojja had to be here. It’s warm, spicy, and packed with bold Tunisian flavors. Plus, it cooks up fast and fills you right up. What’s not to love?
5. Fricassee (Tunisian Stuffed Sandwiches)
Fricassee is Tunisia’s street food sandwich bomb. Think little fried rolls packed with tuna, olives, mashed potatoes, and harissa. It sounds wild, but trust—it works.
Ingredients:
- 2 cups flour
- 1 tablespoon yeast
- 1 teaspoon sugar
- Water
- Mashed potatoes
- Tuna
- Olives
- Harissa
- Salt and oil
How to Make It: Make a dough with flour, yeast, sugar, salt, and water. Let it rise.
Roll into small balls and deep-fry until golden. Slice open each one and stuff with tuna, potato, olives, and harissa.
Why did this make it to our list?
Because it’s the definition of finger-lickin’ good. Crunchy outside, soft inside, and packed with flavor bombs—this is Tunisia’s version of a drive-thru dream.
6. Slata Mechouia (Grilled Pepper Salad)
Slata Mechouia is the kind of salad that makes regular salads jealous.
Grilled tomatoes, peppers, onions, and garlic get chopped up and dressed with olive oil and lemon. Sometimes you’ll find tuna or hard-boiled eggs on top.
Ingredients:
- 2 tomatoes
- 2 green peppers
- 1 onion
- 4 garlic cloves
- Olive oil
- Lemon juice
- Salt
How to Make It: Grill or roast the veggies until charred. Peel and chop everything, then mix with olive oil, lemon juice, and salt. Serve chilled or room temp.
Why we selected it
We love it because it brings the smoke and fire. It’s bold, fresh, and a true flavor punch in the face (in a good way).
7. Kafteji (Tunisian Fried Veggie Mix)
Kafteji is Tunisia’s answer to home fries but way sassier. Fried potatoes, peppers, tomatoes, and even pumpkin are chopped and tossed together, then usually topped with a fried egg.
Ingredients:
- 2 potatoes
- 1 zucchini
- 1 bell pepper
- 1 small pumpkin slice (or squash)
- 2 tomatoes
- 1 egg
- Salt, oil
How to Make It: Chop and fry each veggie separately. Once done, chop them smaller, mix ’em all together, and top with a fried egg.
Why we picked it
It’s a vegetable medley with personality. Crispy, colorful, and just a little messy—exactly how we like it.
8. Mloukhia (Tunisian Green Stew)
Mloukhia is a dark green, earthy stew made from jute leaves powder.
It’s slow-cooked with beef or lamb and tastes deep, like it came from your grandma’s secret recipe stash.
Ingredients:
- 3 tablespoons Mloukhia powder
- 1 lb beef chunks
- 4 garlic cloves
- Olive oil
- Water
- Salt, bay leaf
How to Make It: Mix Mloukhia powder with oil and heat until dark green. Add water slowly, then beef, garlic, and spices. Let it simmer low and slow for 3-4 hours.
Why did this make it to our list?
Because it’s old-school comfort food. It’s not flashy, but it hugs your soul.
9. Tunisian Rice with Seafood
This one’s for seafood fans. It’s a coastal delight packed with rice, shrimp, squid, and spices that scream Mediterranean.
Ingredients:
- 1 cup rice
- ½ lb shrimp
- ½ lb squid
- 2 tomatoes
- 1 onion
- Harissa
- Olive oil, salt, pepper
How to Make It: Sauté onions and tomatoes in oil, add harissa. Add seafood and cook until just done. Stir in rice and water, cover, and cook till rice is tender.
Why we chose it
Because it’s fresh, fragrant, and totally beach-vacation-on-a-plate.
10. Makroud (Tunisian Date Pastry)
Makroud is a sticky-sweet semolina pastry filled with dates and soaked in honey syrup. It’s chewy, golden, and just the right amount of indulgent.
Ingredients:
- 2 cups semolina
- ½ cup olive oil
- ½ cup water
- Date paste
- Cinnamon
- Honey
How to Make It: Mix semolina with oil and water to form dough. Roll flat, place date filling in center, roll into a log, and cut into diamonds.
Fry or bake until golden, then soak in warm honey.
Why we picked it
Makroud made it because it’s the sweet ending every Tunisian meal needs. Sticky, rich, and totally unforgettable.
11. Tunisian Kaak Warka (Rose Water Pastries)
This delicate pastry is filled with almond paste and perfumed with rose water.
Light, crumbly, and elegant, it’s a celebration treat that feels fancy without being fussy.
Ingredients:
- 1 cup flour
- 1 tablespoon butter
- Water
- Almond paste
- Rose water
How to Make It: Make a soft dough with flour, butter, and water. Roll thin, cut into strips, fill with almond paste, shape into rings.
Bake until lightly golden and brush with rose water.
Why did this make it to our list?
Because it’s simple but special. Kaak Warka brings a touch of tradition and elegance to any dessert spread.
Conclusion
Tunisian food doesn’t play it safe—it goes all in. From spicy soups to sweet pastries, each dish tells a story of culture, flavor, and comfort.
If you’re craving something new, bold, and downright delicious, these 11 best Tunisian recipes are your perfect starting point.