Though predominantly Arab and Muslim, Tunisia's long history as a European colony, dating back to Roman times, and more recently as a protectorate of France, has added to the Mediterranean and North African culinary influences found in Tunisian cuisine.
Slata Tunisia (Mixed Salad)
1 cup ripe tomatoes, peeled and chopped
1 cup chopped onion
1 cup green bell pepper, diced
1/2 cup hot green chiles, minced
1-1/2 tablespoons vinegar
4 tablespoons olive oil
2 tablespoons mint leaves, chopped
Salt and pepper to taste
1 small green apple
Place all vegetables in a bowl. Sprinkle with vinegar, olive oil and mint. Peel and coarsely chop the apple, stirring the pieces to the bowl as you go so as to prevent discoloration. Salt and pepper to taste.
- Harissa 1 (Hot Chili Paste)
- Harissa 2 (Hot Chili Paste)
- Maraqat al-Safarjal (Sweet Ragout of Quince and Lamb)
- Slata Tunisia (Mixed Salad)
- Leblebi (Chickpea Breakfast Soup)
- Vegetable Cous Cous
Also visit our Middle East section.
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This page modified January 2007