Tunisian food has been influenced by African and Arab cultures, with a heavy dollop of the Mediterranean ‘sun food’. Think chickpeas and spices with tomatoes, cauliflower and olives. Yum.
Of course, as with most cuisines of the world, its also populated with meat, fish, and eggs. There’s even a buttery pastry filled with tuna and an egg and deep fried, called Brik. Its sounds pretty yum to me, and though I could probably find mock tuna, Mr would never let it in the house, he hates the smell so much.
Still, there’s a lot we can do with Tunisian food to make it vegan, and there’s some of it that already is. The national dish is Vegetable Couscous, and there are many stews and soups using chickpeas, one of my favourite legumes.
I’ll be using some recipes from the internet, and some from a Moreland Library book, North African Cookery, by Arto Der Haroutunian. The book includes recipes from Libya, Algeria, Morocco and Tunisia.
I’m really looking forward to trying my hand at the following:
- Maacouda (Potato omlette – we’ll see if I can find a good egg replacer for this)
- Chackouka-bil-brouklou (cauliflower stew thing)
- Mubattan Bruklu (meat balls stuffed with cauliflower)
- Harissa (a home made chilli paste)
- Vegetable Couscous
- Makroudh (pastry filled with dates)
- Lablabi (garlicky chickpea soup)
- various salads
Makes me hungry just thinking about it. Wish me luck!