Tunisia Traditional cuisine

As in most Arab countries, Tunisian cuisine uses mainly beef, goat, veal and poultry, as well as beans, rice, vegetables and fruits in a variety of combinations. Since Muslims do not eat pork, then "return" is widely used fish (especially tuna, which is believed to country and owes its name) and seafood, egg dishes and lactic acid products (especially cheese).

Particularly popular vegetable soup with beef "shorba (" ciorba), more like a pizza omelet with meat, cheese and roasted peppers - "Tajin", "ozhzhey" - he is the same, but with a peppery sausage, braised veal with olives - "El-Tajin Zitoune, stewed with chilies, bell pepper and cilantro meat" genaoyya, cold stew "shakenuki" (or "shekshuka), skewers of small pieces of meat or chicken - broshet, roasted lamb on a spit" mashvi, baked in tomato sauce, meat "mark", a steam lamb in a pot, stuffed with meat, sweet peppers, felfel mahchi, small smoked sausages "merguz and others characteristic cooking meats on the hot frying pan without adding oil, which gives the dish special softness.

Is widely used all sorts of spices, aromatic herbs and vegetable oils, usually olive oil. Almost all meals are served "Harissa" - acute paste of red pepper and olive oil, seasoned with parsley, garlic and cumin. Consumed and a lot of bread - on each table will certainly present the traditional "lavash" and long "loaf" (similar to a "French roll). Breaking bread with his hands and used as a spoon, or as a standalone product.

Distinctive feature of the Tunisian cuisine - many dishes of tuna. It is added to almost everything - from salads to baking! An interesting salad of roasted peppers and tomatoes with tuna or sardines - meshuya "more like pasties pancakes stuffed with tuna or crab -" Brick ", etc. And necessarily served at the table" couscous "- a dish of cereal with millet stew, sauce and vegetables, which usually add a variety of ingredients.

Tunisian desserts quite traditional in the Arab world - Baklava (Baklava), Asida, "" mahrud and a variety of pastries with almonds, pistachios, dates, etc. Original "Samsa" - rolls of thin dough with roasted almonds and sesame seeds, rice cake and nuts "is small", semolina cake stuffed with dates, cinnamon and candied orange - "mahrud" or cake from sorghum with nut filling "Buz".

The traditional drink of Tunisia - strong green tea with mint, sealed with pine nuts or almonds. Also enjoys great popularity of coffee, especially - with cardamom. The process of cooking and drinking proedstavlyaet a complex ritual. In a large number of fresh fruit juices and mineral water (especially popular, "Safia", "Ain Oktor" and "Ain-Garcia"), and in the south of the country - palm milk (drink it chilled).

It is worth to try such local varieties of wine, both red "Carthage", "Pinot", "Mago" and "Chateau Morna, white wine" Muscat de Kelebia "," Blanc de Blanc "," Sidi Saad "and" Sidi Rice, as well as the pink "Gris de Tunis", "de Tibar View" and "Chateau Rossi. Produced only one kind of beer - Celta Vigo, but the locals are proud of their original date-liquor "tibarin", as well as vodka, "Buch" of dates or figs.