3 dishes people actually cook in Tunisia: what they are, how long they take, and what you need to buy.
What can you cook from Tunisia? 3 traditional Tunisia dishes, from Brik (25 min, the quickest) to Lablabi (810 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
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A sheet of thin brik pastry folded over tuna, capers, parsley and a whole raw egg, then fried so the yolk stays runny.
Lablabi is a thin garlic and cumin chickpea broth ladled over torn stale bread, then seasoned in the bowl with harissa, lemon, olive oil and an egg.
Ojja is a Tunisian pan of tomato, peppers, harissa and caraway in which merguez simmer before eggs are poached on top.
Copper documents three dishes from Tunisia: Brik, Lablabi and Ojja. Olive oil and eggs each appear in more than one recipe. Two of the three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 24 different ingredients.
The three recipes need 24 ingredients between them, of which 4 are shared by more than one dish. Harissa the hardest to find: of the 586 dishes in Copper's atlas, 3 use harissa. Every ingredient list on this page is complete, with quantities, and free to read.
Brik is the quickest at 25 minutes. Lablabi is the longest at 810 minutes, most of it unattended. The median is 55 minutes — a weekend dish rather than a weeknight one.
Lablabi and Ojja are rated easy — start there. The full method is on each recipe page, step by step, free to read.
Tunisia is part of North African.
Countries close to Tunisia on the globe — and close on the plate.
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