The ingredients, cooking methods, recipes, and cooking customs that have been evolved in Tunisia from antiquity make up Tunisian cuisine, or cuisine of Tunisia. The cuisine is mostly a fusion of local Punic-Berber and Mediterranean flavors. Throughout history, Tunisian food has been influenced by and exchanged with a wide range of cultures and nationalities, including Arabs, Andalusians, French, and Italians.
The components
Six pieces of lamb, approximately 200 grams.
One small onion, finely chopped, plus two tablespoons of chopped onion.
Two tablespoons of finely chopped garlic.
A piece of rosemary stem.
A leaf of laurel.
A pinch of each: salt.
Black pepper.
Saffron threads.
Two medium-sized tomatoes.
Two small red or green sweet
peppers.
A quarter cup of virgin oil.
Ingredients for closing
pottery:
A little of each: a
Flour.
Water.
The oil.
How to prepare
Wash the meat and drain it
well, then mix the pieces in a large bowl with rosemary, saffron, onions, bay
leaf, and garlic. Season the mixture with salt and black pepper and soak it.
Cut the tomatoes and peppers into halves, peel the potatoes, and cut
them into halves. Mix vegetable pieces with olive oil.
Bring a pot and place the seasoned meat and cut vegetables in the pot.
I was covering the pottery with aluminum.
Mix flour, salt, and oil in a food processor at medium speed until you
get a smooth dough.
Place the dough in the form of a strip on the edges of the pot to seal
it well, then place the pot’s lid.
Turn the oven on at 180 degrees Celsius immediately when placing the
pottery in the oven and baking it for an hour and a half.
Serve the pot with a quarter of a lemon, then decorate it with a little chopped parsley after opening it and serve it with white rice.