[Slata Mechouia photo]
Chapter I · Salads
Slata Mechouia — Grilled Pepper & Tomato Salad
Tunisia’s most beloved salad. Vegetables charred over open flame until their skins blister and their sugars caramelise — the taste of a Tunisian summer.
Carthage Magazine · Tunisia’s story, told in English
A Carthage Magazine Cookbook · First Edition
The Authentic Tunisian Cookbook
Sixty traditional recipes from the heart of North Africa — from the harissa of Tunis to the saffron rice of Djerba, from the brik of street vendors to the slow-baked koucha of Sfax.
$9.99
Carthage Magazine
✦ ✦ ✦
The Authentic
Tunisian
Cookbook
Cookbook
60 Traditional Recipes
from the Heart of North Africa
from the Heart of North Africa
✦ ✦ ✦
A note from the editors
The cuisine the
world hasn’t
tasted yet.
Tunisia sits at the crossroads of civilisations — a small country on the northern tip of Africa, bordered by the Mediterranean Sea, the Sahara Desert, and centuries of history. It has been home to the ancient Carthaginians, the Romans, the Arabs, the Ottomans, and the French. Each visitor left something behind, and nowhere is that legacy more vivid than in the kitchen.
Tunisian cuisine is bold, aromatic, and deeply personal. It is the smell of harissa sizzling in olive oil, the warmth of a clay pot of lablabi on a winter morning, the sweetness of a makroudh shared with mint tea. It is food that tells stories — of fishing villages, desert caravans, family kitchens, and bustling medina souks.
Tunisia has been feeding the world’s imagination since the days of Carthage. It is time the world tasted it.
This is the first English-language cookbook of its kind from Carthage Magazine — sixty recipes, every one cross-checked against authoritative Tunisian sources, every one written with the cultural context that turns a recipe into a story.
What’s inside
A complete map of the Tunisian table.
Sixty recipes across ten chapters — from everyday weeknight stews to weekend celebration feasts.
60
Recipes
10
Chapters
15+
Regional traditions
I.
Salads & Mezze
6 recipes
II.
Soups & Stews
9 recipes
III.
Street Food & Snacks
8 recipes
IV.
Meat & Poultry
6 recipes
V.
Seafood
7 recipes
VI.
Vegetarian
4 recipes
VII.
Breads & Pastries
3 recipes
VIII.
Desserts & Sweets
10 recipes
IX.
Drinks & Beverages
4 recipes
X.
Regional Specialities
3 recipes
A taste of the book
Six dishes that define Tunisia.
From smoky pepper salads to slow-baked lamb, here are a few of the recipes you’ll find inside.
[Brik photo]
Chapter I · Mezze
Brik à l’Oeuf — Crispy Egg Pastry
Perhaps the single most iconic Tunisian street food — thin malsouka pastry folded around a whole egg and fried until shatteringly crisp. Eat immediately.
[Couscous photo]
Chapter IV · Meat
Couscous Bel Allouch — Sunday Lamb Couscous
The great weekly ritual of the Tunisian table. Families gather for a steaming mountain of semolina crowned with slow-cooked lamb and vegetables, fragrant with tabil and harissa.
[Mloukhia photo]
Chapter IV · Meat
Mloukhia — Tunisian Beef & Jute Leaf Stew
The king of Tunisian dishes — its name comes from the Arabic for “royal.” Dried jute leaves toasted in olive oil until almost black, then braised with beef for hours.
[Madfouna photo]
Chapter II · Stews
Madfouna — Slow-Cooked Chard, Beans & Beef
Chard fried in olive oil until almost black, then simmered for hours with white beans, beef, and small spiced meatballs until the oil rises golden to the surface — a deeply traditional plate from the home kitchens of the medina.
[Lablabi photo]
Chapter II · Soups
Lablabi — Tunisian Chickpea Soup
The soul food of Tunisia. On cold winter mornings, workers line up at street stalls for bowls of intense chickpea broth served over torn stale bread, crowned with tuna, capers, a soft egg, and a generous swirl of harissa.
Available now Get the cookbook →
Bring Tunisia home.
$9.99
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EPUB
EPUB
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All
devices
devices
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Secure checkout · Instant download · All major cards accepted
Questions
Before you buy.
What format does the ebook come in?
You’ll receive both a PDF (best for tablets, desktops, and printing) and an EPUB (best for Kindle, Kobo, Apple Books, and other e-readers). Both formats are included in your purchase.
How do I download it?
Immediately after checkout you’ll receive an email with a secure download link. The files are yours to keep, with lifetime access. You can re-download them at any time.
Are the recipes authentic?
Yes. Every recipe in this cookbook has been cross-referenced against authoritative Tunisian sources, including recettetunisienne.com. Where regional or family variations exist, we’ve noted them honestly. We’ve removed dishes that turned out to belong to other cuisines and added several that are quintessentially Tunisian but rarely appear in English-language cookbooks.
Are measurements in metric or US?
The recipes use metric measurements as standard (grams, millilitres, Celsius). A US conversion chart is included at the back of the book.
Do I need special equipment?
No. A heavy-bottomed pot, a wide skillet, and a regular oven will handle most recipes. A couscousière is ideal for traditional couscous but a steamer or fine-mesh colander over a pot works just as well. The book includes notes on substitutions for traditional Tunisian equipment.
Can I gift this cookbook?
Yes — please get in touch with us through carthagemagazine.com to arrange a gifted copy with a personal note from you to the recipient.
Is there a print edition?
A print edition is in development. Subscribe to the Carthage Magazine newsletter to be notified when it’s available.