Local Dishes

1. كسكسي

   kusksi

   Couscous

   Usage

   The national dish of Tunisia: steamed semolina grains served with a stew of vegetables and meat or fish, with harissa (chilli paste) added to taste.

   Grammar Note

   A noun, spelled with final ي. Add "b-" plus the filling: "kusksi b-l-ḥūt" (with fish) or "kusksi b-l-ʿallūsh" (with lamb).

2. بريك

   brīk

   Brik (fried pastry with egg filling)

   Usage

   A starter of thin pastry wrapped around egg, tuna and parsley and deep-fried. A fixture of the table during Ramadan.

   Grammar Note

   A noun. Do not confuse it with "barka" (only, just). The pastry sheet is called "malsūqa".

3. ملسوقة

   malsūqa

   Brik pastry sheets

   Usage

   The thin pastry sheets used to make brik. They are sold in stacks at markets and supermarkets.

   Grammar Note

   A feminine noun, spelled "malsūqa"; a variant spelling with ص also appears.

4. لبلابي

   lablābi

   Lablabi (chickpea soup)

   Usage

   Hot chickpea broth poured over torn stale bread, topped with egg, harissa, cumin and olive oil. A classic on cold mornings.

   Grammar Note

   A noun. It comes in a deep bowl, so people order "ṣaḥfa lablābi" (a bowl of lablabi).

5. شكشوكة

   shakshūka

   Chakchouka (peppers and tomatoes with egg)

   Usage

   Peppers, tomatoes and onions stewed together, often with eggs added and a side of merguez (spicy sausage).

   Grammar Note

   A feminine noun ending in ة; the same dish is sometimes written "shakshūka" with a final ا.

6. عجة

   ʿajja

   Ojja (spicy tomato and egg dish)

   Usage

   Eggs cooked in a spicy tomato sauce, sometimes with sausage or shrimp, eaten hot with bread.

   Grammar Note

   A noun. In Standard Arabic it means an omelette, but in Tunisia it names the egg and tomato dish.

7. طاجين

   ṭājin

   Tajine (baked egg dish)

   Usage

   A baked dish of eggs, potatoes, tuna and cheese, close to a quiche.

   Grammar Note

   A noun. Unlike the Moroccan stew pot, here it means a baked egg dish.

8. كفتاجي

   kaftājī

   Kaftaji (fried vegetables and egg)

   Usage

   A dish of fried tomatoes, peppers and egg, also used as a sandwich filling.

   Grammar Note

   A noun that shows up on restaurant menus and as a sandwich filling.

9. مرقاز

   merqāz

   Merguez (spicy sausage)

   Usage

   A thin, spicy sausage that is grilled or added to chakchouka.

   Grammar Note

   A noun; some writers use ڨ ("merguez") instead of ق.

10. كفتة

    kefta

    Kefta (meatball)

    Usage

    A spiced minced-meat ball, served in tomato sauce or in sandwiches.

    Grammar Note

    A feminine noun.

11. مدفونة

    madfūna

    Madfouna (dish with meatballs)

    Usage

    A dish that includes meatballs; if you see it on a menu, ask staff what it contains.

    Grammar Note

    A noun that literally means "buried".

12. فريكاسي

    frīkāsī

    Fricassé (fried bread sandwich)

    Usage

    A small fried bun stuffed with tuna, egg, olives and harissa; sold at stalls and bakeries.

    Grammar Note

    A noun. One piece is "kaʿba frīkāsī". It is not the French stew of the same name.

13. كمونية

    kammūniyya

    Kamounia (cumin-spiced stew)

    Usage

    A stew heavily flavoured with cumin; the version made with liver is well known.

    Grammar Note

    A feminine noun built on "kammūn", cumin.

14. ملوخية

    mlūkhiyya

    Mloukhia (dark green leaf stew)

    Usage

    A dark stew made from dried, powdered leaves cooked for a long time; it is said to taste better the next day.

    Grammar Note

    A feminine noun. Unlike the soupy Egyptian dish, the Tunisian one is thick and dark.

15. سلاطة مشوية

    slāṭa mashwiyya

    Mechouia salad (grilled vegetable salad)

    Usage

    A cold starter of grilled peppers and tomatoes chopped and dressed with olive oil, sometimes topped with tuna and egg.

    Grammar Note

    The noun "slāṭa" (salad) is followed by the feminine adjective "mashwiyya" (grilled).

16. كسكروت

    kaskrūt

    Casse-croûte (baguette sandwich)

    Usage

    A small baguette sandwich filled with tuna, egg, harissa and olives.

    Grammar Note

    A noun from French "casse-croûte"; used like "sandwich".

17. قرنيط

    qarnīṭ

    Octopus

    Usage

    A seafood served in salads and stews at coastal restaurants.

    Grammar Note

    A noun; in Derja it can cover octopus or squid.

18. حبار

    ḥabbār

    Squid

    Usage

    Squid, caught mostly in summer and served fried or stewed.

    Grammar Note

    A noun; the same spelling also means ink.

19. حوت مشوي

    ḥūt meshwi

    Grilled fish

    Usage

    In harbour-town restaurants the day's catch is grilled over charcoal; some places price it by weight after you choose the fish.

    Grammar Note

    A composed phrase: noun "ḥūt" (fish) plus the masculine adjective "meshwi" (grilled).

20. كسكسي بالعلوش

    kusksi b-l-ʿallūsh

    Couscous with lamb

    Usage

    One of the standard versions of couscous, served at celebrations and for Friday lunch.

    Grammar Note

    The prefix "b-" means "with". A shortened form of "b-laḥm l-ʿallūsh" (with lamb meat); composed from attested parts.

21. كسكسي بالحوت

    kusksi b-l-ḥūt

    Couscous with fish

    Usage

    Couscous with fish, eaten in coastal towns. Heat can be adjusted with harissa.

    Grammar Note

    The prefix "b-" means "with". A composed phrase for when fish is the main ingredient.

22. زيت زيتونة

    zīt zītūna

    Olive oil

    Usage

    A key Tunisian product that goes on salads and couscous; tins and bottles are a typical souvenir.

    Grammar Note

    The noun "zīt" (oil) is followed by "zītūna" (olive); Derja uses the ة form for olive oil.

23. طابونة

    ṭābūna

    Tabouna (round bread)

    Usage

    A round, flat bread baked in a clay oven; best bought fresh.

    Grammar Note

    A noun; the same word can also mean the clay oven itself.

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