Tanit

A thin and crispy brick pastry sheet stuffed with tuna and egg, fried until golden. Crispy texture on the outside and soft on the inside. Usually eaten with fingers, drizzled with lemon juice.

A variation of the Tunisian brick stuffed with shrimp. The dough is fried to obtain a golden and crispy shell. Flavorful and light, it is enjoyed hot.

Popular mix of fried vegetables (peppers, tomatoes, potatoes, zucchini) and eggs, all chopped together. Rich texture and complex flavor.

The traditional Kafteji served with grilled spicy merguez sausages.

Kafteji served with a meat escalope (usually turkey or chicken).

Kafteji accompanied by grilled lamb liver, providing a rich and ferrous flavor.

The complete version of Kafteji served with an assortment of meats: liver, merguez, and escalope.

Whole grilled sea bream, simply served to appreciate its white and fine flesh.

Grilled sea bass, appreciated for its delicate flesh.

Grilled red mullet, a rockfish with a pronounced flavor.

Grilled sole, a flatfish with very fine and prized flesh.

Grilled fresh sardines, rich in flavor.

Assorted seafood plate.

Thick piece of grilled or pan-seared salmon.

Piece of cod, a white fish with flaky flesh.

Grilled fresh tuna steak, firm texture reminiscent of meat.

Grilled swordfish steak, dense and flavorful flesh.

Grilled lamb chops.

Spicy grilled sausages.

Grilled lamb liver.

Grilled meat escalope.

Tender and marbled piece of beef, grilled.

Plate of grilled skewers with choice of meat.

Assortment of different grilled meats.

Short and strong black coffee.

Espresso coffee diluted with hot water.

Espresso coffee with a drop of milk.

Hot cocoa drink.

Espresso coffee with hot milk and milk foam.

Green tea infused with fresh mint and sweetened, a traditional Maghreb drink.

Mint tea served with almonds or pine nuts.

Tea served with almonds.