10 Delicious Tunisian Dishes for Ramadan22 min read

These Tunisian original recipes for the holly month are so good, we think you’ll want to eat them year-round.

Looking for some fresh menu ideas for the month-long holiday of Ramadan? Carthage Magazine asked a well-known Tunisian chef to share recipes for some dishes so good you’ll want to eat them year-round.

Chehya tayba! Hearty appetite!

Recipes by: Rahma Rekik

Rahma Rekik is an international registered dietitian/nutritionist. She graduated from Cornell University in New York and finished her dietetic internship at the University of Virginia Medical Center. She is a food lover and has a deep passion for healthy living while being authentic to the Tunisian heritage. She enjoys sharing her recipes for a variety of clients.

Octopus Barley Soup “Tchich”

The “Tchich” Tunisian Octopus Barley Soup is a tomato-based soup with soft pieces of octopus and dried mint. Typically prepared for weddings and a lot during Ramadan. Some substitute squid for octopus. Regardless, it is great and worth a try.

In Ramadan, people usually break their fast with water, and a couple of dates. Then they move on to soup which is perfect because it is warm and easy on the digestive tract.

Ingredients: (Serves 4)

• 1 small onion (white or red)
• 1 head of octopus or 3 large arms
• 5 cloves of garlic
• 1/3 cup olive oil
• 1.5 tsp paprika
• 1.5 tsp chili flakes
• 1/2 tsp coriander & caraway powder
• 2 small cloves
• 1 tbsp tomato paste
• Salt & pepper to taste (don’t add to much salt because the octopus is salty by nature)
• 1.5 liters of water
• 4 tbsp of cracked barley (tchich)
• 1 tsp harissa or hrouss
• 1 tsp dried mint

Tunisian Octopus Barley Soup recipe

• Chop the onions and add to a small pot. Add the octopus pieces (cut them into 2 cm thick chunks). Mince and add the garlic to the pot. Add the olive oil, all of the spices, and tomato paste. Put the pot on medium heat and let it cook for about 10 min or until the onions have wilted and the spices become fragrant.
• Add water slowly while mixing. Then when it starts to simmer, add the rest of the water, or until the octopus pieces are submerged well. Let it cook for at least 1 – 1.5 hours.
• One hour later, add the barley and let it cook for antoher 15-20 min.
• Once the barley is cooked, add the harissa/hrous, and the dried mint.
• Turn off the heat and serve.

Fatima’s Fingers | Swabaa Fatma

We bring to you this yummy recipe which is a Tunisian staple in all households, especially during this blessed month.

Swabaa Fatma is basically a fried, crunchy finger made from a thin pastry dough and filled with different ingredients. The most essential ingredient in this recipe is “Malsouka,” the thin wrapping paper used to enclose the filling. The “Malsouka” dough is similar to filo dough but slightly thicker. It is a semolina or flour-based dough produced without yeast.

You may find “Mostouka” in any large Tunisian supermarket. You may also find homemade Malsouka, which, in our opinion, tastes better, at the neighborhood’s smaller shops.

Ingredients: (Makes 10-15)

• 1 small can of tuna (160 gr)
• 2 tbsp thinly chopped green onion
• 1 small container of ricotta (170 gr)
• 1/4 cup chopped parsley
• 1 small potato
• Salt (to taste)
• Pepper (to taste)
• 1 tsp chili flakes or harissa
• 4 fermented small red peppers, chopped
• 1 tbsp shredded cheese (any type)
• Capers (optional)
• 10-20 malsouka papers (depending on thickness of the paper)

Fatima’s Fingers Recipe

• In a small pot, cut the potato into cubes, cover with water, and let it boil until the potato is soft. Once ready, take it out and mash it until you get a thick paste.
• While the potato is cooking, thinly chop the parsley, onions, and fermented small red peppers.
• Combine all ingredients in a bowl. The mixture should be thick and moist. You can add more ricotta if you want a softer and fluffier filling. You can also add a whisked egg but I don’t like adding it because then you won’t be able to freeze the extra.
• To assemble, there are two options. If the malsouka you have is on the thicker side, stack the malsouka papers and cut using scissors in half. You’ll have half circles. Place the filling on one end and then wrap like a burrito.
• The other option (which is shown in the video) is if the malsouka you have is very thin and would easily break. Do not cut the circle in half; just place the filling in the lower quarter of the circle. Then fold the circle vertically and finish wrapping like a burrito.
• After you finished wrapping all swabaa (fingers), you can either freeze them (pack them loosely so they don’t sick together), or you can directly fry them. A healthier option is to bake them in the oven with some olive oil. You won’t get that much of a crunch though.
• Serve them directly with soup and salad for Ramadan.

Rouz Jerbi

Rouz Jerbi (Rouz Djerbi) is a well-balanced and nutritious dish consisting of steamed rice, a variety of veggies, and a protein of your choice: chicken, beef, or seafood.

Ingredients: (Serves 3)

• 1 onion
• 1 bunch of collard greens
• 2 carrots
• 1 potato
• 1 bunch of parsley
• 1/2 bunch coriander
• 1 cup chickpeas
• 1/2 cup green peas (optional)
• 3 large cloves of garlic
• A small piece of ginger
• 1 tablespoon tomato paste
• Salt & black pepper to taste
• 2/3 cup rice
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp chili flakes
• 1/2 tsp of coriander & caraway
• 2 cloves (optional)
• 1/4 cup olive oil
• 18 pieces of large shrimp (or any other protein of choice)

Rouz Jerbi recipe

• Start by washing all the vegetables. Grab a large bowl and place on the counter. All the cut veggies go in there.
• Cut the greens into thick slices. Dice or slice the onions. Chop the carrots into thick cubes as well as the potatoes. Set the potatoes in a separate bowl. Chop the parsley and coriander and add the to the big bowl.
• Add the chickpeas, green peas (optional), the garlic and ginger (minced), the tomato paste, the rice, spices, and olive oil.
• Put on gloves and mix everything with your hands. **Note: if you are using chicken or meat instead of the shrimp, those need to be cut into small bite-size pieces and added with the vegetables because they require a longer time to cook.
• Place the mixture in s steamer pot with enough water at the bottom, cover, and let it cook. Don’t be afraid to have more greens than rice. The leafy greens will wilt, the rice will cook and it will be a perfect ratio between rice and vegetables.
• In the meantime, place shrimp in a small bowl and season with garlic, olive oil, salt & pepper.
• Once the rice is almost cooked, add the diced potatoes and mix well. After 10-15 minutes add the shrimp on top and cover for another 10 minutes.
• Serve hot and enjoy.

Lamb Borghol

This dish is perfect for Ramadan days because it is very filling and nutritious which is much needed for the body after a long day of fasting. It is a pretty easy meal, with simple ingredients. However, it does require some time to cook. So you need to plan ahead.

Ingredients: (Serves 4)

• 1 large onion
• 5 cloves of garlic
• 4 pieces of lamb
• 1/3 c chickpeas
• 1 tbsp tomato paste
• 2 tbsp olive oil
• Salt (to taste)
• Black pepper (to taste)
• 2 tsp turmeric
• 1 tsp paprika
• 1 tsp chili flakes
• 1/2 tsp cinnamon
• 2 cups bulgur
• 4 cups water (and more for soaking)
• 5 green peppers (1 in the sauce and 4 fried for garnish)

Lamb Borghol recipe

• Start by slicing the onions and adding to a large pot along with the lamb, chickpeas, olive oil, spices, garlic, and tomato paste. Put on high heat covered and cook for 10-15 min or until the onions are soft and the lamb is lightly browned.
• Add water slowly while mixing all ingredients together. Finish adding the rest of the water, reduce the heat to medium, cover, and let it cook. Lamb needs at least 1.5-2 hours to properly cook.
• In the meantime, place the bulgur in a large bowl and add water until it is properly covered. Let it soak for 30 min then drain the bulgur using a strainer and add it to the tomato/lamb sauce. Add more water if you feel like the water has evaporated. Reduce the heat, cover, and let the bulgur cook properly and absorb all the liquid. You should add the bulgur at the 45 min-1 hour mark.
• The bulgur should absorb all the liquid in the pot. If the water is absorbed and the bulgur isn’t cooked enough, add more liquid.
• Optional: Once the bulgur is soft, get a large deep dish and empty the pot into it with the lamb pieces on top. Broil in the oven for 10-15 min to get golden pieces of lamb and to add some color to the bulgur. This step is important if you added too much water and you need it to evaporate quick.
• Salt the insides of the green peppers, fry, and use as garnish for the bulgur.

The Famous: Couscous

Well, here it is… the recipe that many have been anticipating. Couscous is one of the most popular dishes in Tunisia.

Ingredients: (Serves 4)

• 4 chicken thighs
• 1 medium onion
• 1/3 cup olive oil + 2 tbsp for the Couscous
• Water (1 liter or more for the sauce + 1/4 cup for the Couscous)
• 1.5 tbsp tomato paste
• 2 heaping tsp turmeric
• 1.5 tsp chili flakes
• 5-7 cloves of garlic
• Salt & pepper
• 2/3 cup chickpeas
• 2 medium carrots
• 1 large potato
• 1 zucchini
• 4 pieces of pumpkin
• 1 pepper + 4 more fried for garnish (optional)
• 2 cups Couscous

Prepare the Couscous Sauce

• Start by cutting the onions into slices. Add the onions to the bottom pot of the steamer with the olive oil, chickpeas, chicken thighs, the tomato paste, and the spices. Put on medium high heat and mix well until the chicken is well seasoned and the tomato paste is dissolved. You might need to add splashes of water for this step. Let it cook for 5-10 minutes then add the rest of the water. It should cover the chicken thighs.
• Meanwhile, cut the vegetables into large chunks. (See the video for how I do it. I like cutting the carrots into long slices lengthwise, but you can cut however you like. Once the water comes to a boil, add one whole potato with the skin on. (This ensures that the potato doesn’t fall apart and become mush.) Add the carrots as well.

Prepare the Couscous

• While the sauce is boiling, place your Couscous in a large bowl. Drizzle olive oil and season with salt and mix it with your hands/fingers. Make sure that each small ball is coated with the oil. This makes the Couscous not stick together while steaming. Add approximately 1/4 cup of water and mix again. The couscous should be damp to the touch – not soaked. Set aside.
• Once the sauce has boiled for about 10-15 min, add the zucchini and pumpkin. Place the Couscous in the steamer pot on top of the sauce and let it steam for 20-30 min.
• Once all the vegetables and chicken are cooked, remove the Couscous and put it in a large bowl. Then, using the steamer pot, pour the sauce in it. This should separate the sauce and the vegetables. The sauce goes with the Couscous and the vegetables remain in the pot.
• Mix lightly with a large spoon then cover the bowl and let it sit for 5 minutes. Uncover, and mix again and see if more liquid needs to be added. I recommend you taste the Couscous for this step. Once it is ready, serve in a shallow bowl with a piece of chicken, pumpkin, a potato slice, carrots, zucchini, and a spoonful of chickpeas. You can top it off with a fried pepper. Serve hot and enjoy!
• TIP: this dish is paired perfectly with pomegranate seeds if you like sweet & savory pairings.

Makrouna / Tunisian Pasta

One dish that is found in almost every Tunisian household is “Makrouna” which is a Pasta, could be Spaghetti or any different kind of pasta with a tomato sauce made with either seafood such as octopus, shrimp, mussels, and any other seafood based on season, or any kind of meat, chicken etc.

It is a simple dish to recreate and definitely a crowd-pleaser. It packs bold flavors and vibrant colors and a ton of health benefits.

Ingrerdients: (Serves 3)

• 1 medium onion
• 1 head of garlic
• 6 tomatoes
• 1 tbsp of tomato paste
• 1/4 cup olive oil
• 1 small octopus
• 10-12 pieces of shrimp
• 15-20 mussels
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp chili flakes
• 1 tsp coriander & caraway
• 1/2 tsp cumin
• 1-2 bay leaves
• 1 handful of parsley
• 400 gr spaghetti

Tunisian Pasta recipe

• Start by cutting the onions. garlic and tomatoes into quarter. Add those ingredients to a food processor/blender with a bit of water. Once you get a puré, add the sauce to the pot with the olive oil. Turn on the heat to medium and let it simmer while adding water as it cooks.
• While the sauce is cooking, prep the octopus. Wash it well. Make sure you rub the tentacles because sometimes there is dirt stuck in the suckers. Cut each tentacles and the head while removing the skin of the head. Set all these in a separate bowl.
• Check on the sauce and add water if it evaporated. Add the spices to the sauce. Then add the octopus. Add some more water until it is well covered, reduce heat to medium low and let simmer. Note: if the octopus is small, it should cook in 30-45 min. If the tentacles are thick, it would take an hour or more.
• 10-15 min before turning off the heat, let salted water boil in a different pot for the pasta. Add the shrimp & the mussels to the sauce and cover. Make sure to use the shrimp heads because they add a ton of flavor.
• Chop the parsley while everything is cooking. Once the sauce and pasta are ready, remove the seafood from the sauce for easier use, add the pasta and parsley to the sauce and mix well.
• Serve the pasta and decorate the plate with the seafood, and garnish with parsley. Serve immediately.

Slata Tounssia

It is obvious from the name that it is a traditional Tunisian dish. Indeed, the salad’s name is “The Tunisian Salad.” It is a really basic and simple salad, but the tastes are outstanding.

Ingredients

• 2 medium cucumbers
• 2 small tomatoes
• Tuna chunks
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt & pepper
• Dried mint

Tunisian Salad / Slata Tounsia recipe

• Start by washing all the vegetables. Next, dice the cucumbers into small cubes. The smaller, the better. (watch the recipe video for the Tunisian way of dicing)
• Dice the tomatoes and add to a dish with the cucumbers. If you are going to add the sour apple, onions, or sweet peppers, those need to be diced as well and added to the salad.
• Add lemon juice, olive oil, salt & pepper, and the dried mint. Mix it all together and taste.
• Serve on a plate and garnish with tuna chunks and hard boiled egg.

Slata Mechouia / Tunisian Grilled Salad

The Tunisian grilled salad has simple ingredients: peppers, both sweet and spicy, tomatoes, onions, and garlic. That’s it! It is then seasoned with salt, coriander & caraway, lots of olive oil, and garnished with tuna chunks.

Ingredients:

• 6 sweet peppers (more if you want it to be sweet)
• 10 hot peppers
• 2 tomatoes
• 1 medium onion
• 2-3 garlic cloves
• Olive oil
• Salt to taste
• Coriander & caraway to taste
• Tuna (optional)

Slata Mechouia recipe

• Wash all the vegetables. Start grilling the peppers on a stove top while rotating every few minutes. The skin needs to be charred and the peppers soft. Do the same thing with the tomatoes. Let them cool.
• Once all the vegetables are cool, wear gloves and start to remove some of the skin and the seeds of the peppers. Set aside. For the tomatoes, remove the skin and squeeze any excess water.
• Cut the peppers and tomatoes into thin strips with a sharp knife. You can also blend the ingredients in a food processor.
• Cut the onion into thin slices and add to the bowl. Add the grated garlic cloves, olive oil, and spices. Mix well until everything is well combined.
• Serve on the side with freshly baked bread. Store leftover in an airtight container in the fridge for 5-7 days.

Stuffed Peppers / Felfel Mehchi

This dish is known among many families and around the world. It is Stuffed Peppers (Felfel Mehchi)! The Tunisian version comes with a tomato sauce, and fries are optional.

Ingredients: (Serves 3)

For the ground beef stuffing:

• 3 leeks or 1 medium onion
• 5 cloves of garlic
• 200-250 gr of ground beef
• 1/4 cup olive oil
• salt & pepper
• 1 tsp chili flakes
• 1 medium zucchini
• 1/3 cup boiled rice
• 2 eggs
• 1 tbsp breadcrumbs
• 1 handful of chopped parsley
• 3 large sweet peppers

For the tomato sauce:

• 2 large leeks or 1 medium onion
• 6 tomatoes
• 8 cloves of garlic
• 1/4 cup olive oil
• 1 tsp of chili flakes
• 1 tbsp of tomato paste
• Salt
• 1 tsp paprika
• 1 tsp coriander & caraway
• 2 laurel leaves

Felfel Mehchi recipe:

• Start by chopping the leeks/onions. Add the olive oil, onions, garlic, and ground beed to a small pot and put on medium heat. Once the beef starts to brown, add the spices. Mix well, add a splash of water, and cover with a lid. Let it cook for about 10 min then add the shredded zucchini. Let it cook for another 5 minutes until the water is fully evaporated. Turn off the heat and set aside.
• Wash and remove the pits of the sweet peppers. Add the boiled rice, eggs, breadcrumbs, and parley to the ground beef mixture. Start stuffing the peppers with the mixture. Set them in an oven baking sheet/dish and put in the oven on 180 degrees C for 30-40 min or until the peppers are soft.
• To make the sauce, chop the leeks/onions and dice the tomatoes. Add them to a small pot with the olive oil and garlic and put on medium heat. Once the onions and tomatoes start to wilt and cook down, add the tomato paste and the spices. Add some water, cover with a lid, and reduce the heat. Let it cook for 20-30 min or until you get the desired consistency. Add the bay leaves towards the end.
• For the oven-baked fries, slice the potatoes into thin slices. Rinse with cold water then drain and pat dry. Season with chili flakes, oregano, salt, pepper, and olive oil. Layer them on a baking sheet lined with parchment paper and put in an oven on 180 C for 30-40 min. You can cook it simultaneously with the peppers.
• Enjoy with fresh warm bread!

Omek Houria

This traditional Tunisian dish consists of a mash of steamed carrots & garlic with a bunch of spices.

Ingredients: (Serves 4)

• 5 medium carrots
• 4 cloves of garlic
• 2 tsp of harissa/hrous (add more if you want more spiciness)
• 1/2 tsp coriander & caraway
• Salt
• Olive oil
• 2 tbsp of tuna (optional)
• Parsley & green onions to garnish (optional)

Omek Houria recipe

• Wash and cut the carrots into large chunks and git the garlic lengthwise. Place in a steamer pot and let steam for 15-20 min or until carrots are soft.
• Remove from steamer pot and place carrots in a bowl. Mash with a fork or masher until you get the desired consistency.
• Add the spices and olive oil. Mix well.
• Serve in a bowl and garnish with parsley, green onions, and tuna chunks (optional). Serve with warm bread. It can also be used as a sandwich spread.

Suggested Reads:

• 9 Things to Know about Ramadan in Tunisia
• Guide to Spending a Tunisian-Spirited Ramadan Alone Abroad

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