Chez Hamadi

A complete dish based on fresh fish, usually grilled or fried. Served with various accompaniments such as salad, rice, or fries. A light and flavorful option.

Also known as Ojja, this is a spicy Tunisian stew. It is prepared with merguez sausages, poached eggs, and a rich tomato and pepper sauce. Enjoyed hot with bread.

A variation of Ojja prepared with a mix of seafood instead of merguez. Cooked in a spicy and fragrant tomato sauce. A flavorful dish with marine notes.

A popular Tunisian dish made of fried or grilled vegetables (peppers, tomatoes, zucchini) roughly chopped with eggs. Seasoned with spices, it's a colorful and textured mix.

A traditional stew based on dried jute leaves, resulting in a thick and creamy green sauce. Long simmered with meat, it has a unique, rich, and slightly bitter taste.

A stew of meat and offal (often liver) simmered in a sauce abundantly flavored with cumin. It is a very aromatic and flavorful dish, typical of Maghrebi cuisine.

A dish of peppers and tomatoes stewed with onions and spices, often topped with eggs. A colorful and slightly spicy vegetarian specialty.

A stew or oven-cooked dish combining minced meat balls and various small vegetables. Tasty and comforting.

A grilled lamb chop accompanied by oven-roasted potatoes flavored with saffron. A refined dish combining the flavor of the meat and the delicate aroma of saffron.

Three spicy sausages made from beef or lamb, typical of the Maghreb. Grilled to be juicy and slightly smoky.

A complete assortment of grilled meats including liver, a merguez, heart, and a lamb chop. Ideal for meat lovers seeking variety.

Whole lamb slow-roasted on a spit or in the oven, served tender and melt-in-your-mouth. Accompanied by a fresh salad.

Steamed couscous semolina served with roasted lamb (mechoui). The meat is tender and flavorful, pairing perfectly with the light grain.

The most complete couscous, served with a generous assortment of meats: lamb chop, merguez, meatball, and chicken. A royal feast rich in flavors.

A special version of couscous topped with a lamb chop, a merguez, a meatball, and a lamb skewer. Ideal for those who prefer lamb in different forms.

Couscous served with Osbane, a specialty of stuffed tripe (lamb stomach) with rice, herbs, and offal. A dish with a strong and authentic taste.

Couscous accompanied by half a cooked lamb head. A traditional delicacy offering different meat textures (cheek, tongue).

Couscous served with lamb leg skewers. The meat is tender and grilled.

Couscous prepared with fresh fish of the day. A lighter version with maritime flavors, typical of coastal areas.

A vegetarian couscous served with a variety of vegetables simmered in a fragrant broth. Healthy, light, and flavorful.

Couscous served with tender and grilled veal skewers.

Couscous accompanied by marinated and grilled beef skewers.

Couscous served with classic lamb skewers, juicy and fragrant.

Couscous topped with two grilled lamb chops.

Simple couscous served with two seasoned minced meat meatballs.

Spicy couscous served with two grilled merguez sausages.

Couscous combining a meatball and a merguez sausage.

Couscous served with a lamb chop and a merguez sausage.

Traditional couscous served with a piece of tender chicken.

Couscous served with tender stewed beef.

Couscous served with tender lamb meat.

Extra portion of semolina (couscous grain) or cooked vegetables.

Extra portion of lamb meat.

Extra portion of chicken.

Extra portion of Osbane (stuffed tripe).

Extra portion of a skewer, choice between lamb or veal.

Add a meatball or a merguez sausage.