Tunisian Penne with liver

INGREDIENTS (for 4 persons):350g of Penne,2 onions,2 spoons of oil,40g of butter,200g of liver of lamb,salt , pepper,1dl of vinegar,2dl of bubble of meat,100g of mushrooms,1 spoon of chopped parsley.

PREPARATION:Return the chopped onion in the mixture oil-butter with the liver cuted in pieces. Frit them a few moments. It is necessary to keep them rosy. Degrease them thaw with the vinegar , cook them until the liquid reduces on the half. Add the bubble of meat, the mushrooms cook until boiling. Add the cooked pastes then leave them on a soft fire until evaporation of the liquid. Poached on each plate and strew with chopped parsley.

Tunisian Cavatoni with Fish

INGREDIENTS (for 4 persons):400g of pastes Cavatoni,1 carrot 2 onions,3 cloves of the garlic,3 bits of parsley,6 peppercorns,500g fish with tender flesh,5 nets of anchovy,9 spoons of olive oil,1 ½ spoons of tomatos puree,2 sheets of bay-tree,1coffee spoon of lemon juice,salt, pepper.

PREPARATION:Carry to boiling one liter of water the carrot cut out of discs one onion cut out on thin slice, the parsley and the peppercorns. then add the juice of lemon and salt cook fish in this bubble during 20mn, then pass it in a strainer and measure in 12cl. in a pan make return the second chopped onion in 5cl of oil. Add fish cut in great pieces. Diluete the tomato puree in the bubble and add it to fish and cook it .in a frying pan return the garlic in the remainder of oil, add there the chopped anchovy then cook the macaronis, after that drain them mix sauce of anchovy with sish sauce add salt and pepper. Serve the pastes and sauce separately.

Tunisian Spaghettis with tomato and anchovy

INGREDIENTS:400g of spaghettis,350G of fresh tomatos,100g of anchovy,2 cloves of garlic,1 bunch of parsley,1 green pepper,1dl of olive oil,salt.

PREPARATION:Pour the oil in a pan, add the garlic and the pepper. Fry garlic in oil then remove it with sweet pepper. Add to the oil the remaining anchovy, tomatos and cook them during half an hour. Meanwhile, boil water, add salt, plunge there the spaghettis and cook them. Drain the pastes tes. Pour obove it a cold water before removing sauce of fire, add the chopped parsley, and mix it well then serve the half on the paghettis. Decorate the dish with the remainder anchovy. Pour the remainder of sauce in a saucer and serve.

Tunisian Spaghettis with seafood

INGREDIENTS:350g of Spaghettis,1kg of seafood (moulds, clovisse 8 shrimps, 8 imperial crayfish),2 onions,1 sheet of bay-tree ½ lemon,1celery branch,1 bunch of parsley,1 spoon of tomatos puree,2dl of fresh cream,olive oil, salt and pepper.

PREPARATION:Brush well the moulds and the clovisses. Put them on soft fire with a little butter to opening. Remove of the 2/3 of seafood the two valves and leave the others with only one valve. Filter the liquid and put it side in a pan put water flavour with a cut onion, the bay-tree, the parsley, celery, salt and boil them. Plunge in this bubble the shrimps and cook them, peel only the crayfish, chop the other onion, return them in the oil and add the flesh of cut crayfish in a little water link the filtred crustacs liquid the tomato puree, the fresh cream, the ground pepper and boil them, the sauce will be neither too liquid nor too dense. Meanwhile cook the spaghettis, drain them, add the seafood, mix the whole with the half of the sauce. Furnish around the pastes the seafood and the shrimps. Serve with the remainder of the sauce in a frying pan return the crushed garlic in the remainder of oil add there the chopped anchovy nets. After that cook the macaronis, then drain them, mix sauce of anchovy with sish sauce.

Tunisian Spaghettis with cold sauce

INGREDIENTS:350 g of spaghettis,3 large ripe tomatos 1 green pepper,1 yellow pepper,basil,1spoon of mustard,6 spoons of oliveoil,1lemon,salt.

PREPARATION:Plunge the tomatos in ebullient water during 2mm remove the skin of tomatos and cut it in pieces. Roast sweet peppers directly on the flame by eliminating the burned skin and cross into small pieces. In a pot pour the lemon juice, flavour with salt, add oil and the mustard then beat the whole with the fork. Cook the pastes. Mix the pastes with the sweet peppers the tomatos and the sauce flavour with salt, basil. Serve cold.

Tunisian Noodles with meat of beef

INGREDIENTS (for 4 persons):400g of Noodles,800g of meat of beef,2spoons of olive oil.1 spoon of butter,1spoon of mushrooms,2 carrots,2 zucchinis,1 onion,1 branch of celery ,250g of peeled tomatos,2 sheets of bay-tree cloves,salt, pepper.

PREPARATION:Heat the oil and the butter in a frying pan. Add the whole meat the cuted onion. Fry it during 1 mn and while turning over the piece of meat. Wash vegetables and cut them (carrots, zucchinis, celery) and boil them in an another pan. When the color of meat is dark, add tomatos, pepper, cloves and the bay-tree. Add salt and boil them. Add the mushrooms, and cook during 2 hours and add water if necessary. Remove the meat and cut it in pieces and keep it with the heat. Pass vegetables with the juice to the sieve and put it again in a pan and heat on a soft fire. Boil the nouilles in a salted water. Drain them and mix with meat sauce. Pour in a dish and put above the meat.

Tunisian Bucatini with moulds

INGREDIENTS (for 4 persons):1kg of moulds,300g of peeled tomatos
400g of Bucatini,50g of black olives,50g of green olives,2 cloves of garlic,2spoons of anchovy,1 handle of parsley,5 spoons of olive oil,salt and pepper.

PREPARATION:Wash the moulds well. Put them on fire with 2 spoons of oil a little chopped parsley and a clove of garlic. Cook until opening of moulds. Out of fire, pour the lmolluscs in a pan with leur filtred juice and leave them on side. In an another pan, put the remainder oil, the clove of garlic, the paste of anchovy, lstoned olives, salt and pepper. Add tomatos and let them cook. At the end add the molluscs with their juice, the parsley and let cook 3mn. Meanwhile, cook the BUCATINI, mix them with sauce and serve hot.

Tunisian Bucatini with Merguez

INGREDIENTS:400g of Bucatini,600g of peeled tomatos,12 merguez,70g of grated cheese ,olive oil,salt and pepper.

PREPARATION:Tingle the merguez with a fork and cook them with vapor during 20mn in a frying pan. Pour 2 spoons of oil, add tomatos, 1 pinch of salt and pepper. Add the merguez to the sauce and continue cooking. Boil the BUCATINI in a salted water, drain them and mix with cheese. Pour it in a soop tureen. Mix with the sauce after removing the merguez. The merguez could be serve as a second dish accompanied by salad or pulp vegetables.COOKING TIME : 40 mn.

Tunisian Pastry :Kaak Warka

Ingredients:Almonds paste :500 g of almonds ground,150 g of sugar,l water of pink,paste of sheet,1 kg of flour,500g of butter,2 glasses of water.

Preparation of sheet : boil butter on a soft fire, then add it to the flour, mix the whole in adding tepid water until a complete absorption. Mix well the flour until obtain a mixture spongeu, put the paste in a plastic bag and let it rest.

Preparation of paste of almonds : anger the ground almonds with sugar by adding the water of pink gradually until a perfect absorption. Take small balls of the sheet paste and pass them to laminoir. Take in the same way small balls of almonds paste and rolled up in cigaretes, put them in the rolled sheets, and rolled up in the form of Kaak, put them in a plate and pass them to the oven during 15 mn.

Tunisian Couscous from Hammamet

Ingredients (for 6 persons):1 kg of couscous;4 pieces of kaddid :(tunisiancuisinestoresite@gmail.com for your kadid order);2 kg of snails;Notice : before preparing this dish the snails should be left during two days in the flour then boiled. 2 little glasses of olive oil;2 spoons of tomatos puree;2 spoons of harissa;2 garlics ;1 spoon of a mixture of coriandre and caraway ;salt and pepper .

Preparation: Return the kaddid in a container with oil during minutes. Add the tomatos, the garlic, the harissa, the coriandre, the caraway and salt. Let the mixture cook during 5 minutes then add 2 liters of water and the cleaned snails. Wet the couscous with water and let cook with vapor during 20 minutes. At the end of the cooking, withdraw the semolina of the couscoussier, sprinkle the couscous with sauce and let rest To serve decorate with the kaddid and the snails.

Tunisian Couscous From Djerba

Ingredients (for 6 persons): 1 kg of Couscous;6 pieces of grouper;2 garlics;1 big onion;12 hot green peppers;1 spoon of harissa;2 spoons and a half of tomato puree;1 glass of olive oil;1 little glass of cumin, salt and pepper.

Preparation: Wash well the fish, add a little salt, cumin and sweet pepper. Put the onion on soft fire with oil during 5 minutes. Add the green peppers, let them a moment, then add the harissa, tomatos, cumin and garlic, cook them during 10 mn while mixing. Remove the green peppers in an another pan then pour 1 liter and a half of water on the mixture. When the water starts to boil, add the fish and leave on a soft fire during 15 to 20 minutes. Whille weting the couscous with oil, water and salt. Cook the couscous with the vapor during 20 minutes, it will be enough for you to place it in a large container. Withdraw fisf of the bubble, at the same time add the sauce to the couscous. Dicorate your couscous with green peppers and the grouper.

Tunisian Couscous with poulps

Ingredients (for 6 persons): 1 kg of couscous;1kg of poulps;1 glass of olive oil;1 onion;200 gr of tomatos puree;2 zucchinis;3 potatoes;150 gr of pea;6 hot dry red peppers ;1 spoon harissa;6 green peppers ;salt and pepper.

Preparation: Put the 6 hot dry red peppers in water during a whole night. Remove peppers from water then pass them in hot oil during few moments before their color becomes dark. Put the green peppers, the cut onion, tomatos in oil and add salt and harissa. Put the mixture on a soft fire during few minutes then remove the green peppers and place them in a plate separetely. Cut the poulps in a big pieces and cover them with two liters of water. Let the poulps until boiling. Add the cuted vegetables. Put the humidified couscous in the KESKES (couscoussier) and let cook during 20 minutes with vapor. Supervise the level of sauce and add water if it is necessary. When the couscous is cooked and the pieces of poulps become supple, add the pepper to the sauce, empty the couscous in a large container then let cool. Decorate the couscous with vegetables. Place the poulps in the middle with green peppers.

Tunisian Couscous with meat

Ingredients (for 6 persons): 1Kg of couscous ;500 g of meat of lamb;200g of carrots;200g of potatoes;200g of turnips;1 chopped onion;150g of soaked chickpeas ;½ coffee spoon powder pepper;1coffee cup of olive oil ,½ coffee salt, pepper;2 spoons of tomato; 1 coffee spoon of harissa .

PREPARATION :Cut the meat into small pieces, marinate with salt, pepper. Cut the turnips, carrots and potatoes in quarters. Return the meat and the chopped onion in oil, add chickpea and tomato diluted in a glass of water, harissa, pepper and leave approximately 10mn. Add vegetables and pour 1 litre and half of water When the water is boiling put the couscous in the couscoussier and cook with the steam in two times. Add potatoes and water in the sauce. After the cooking of the couscous, withdraw it from the couscoussier and put it in a dish.after the cooking of vegetables and meat. Check salt and pour the sauce on the couscous.

Tunisian Couscous with fish from Sfax

Ingredients:(for 6 persons): 1 kg of Couscous ;6 pieces of grouper;2 garlics;1 big onion;12 hot green peppers;1 spoon of harissa;2 spoons and a half of tomato puree ,1 glass of olive oil ;1 little glass of cumin ;salt and pepper.

Preparation: Wash well the fish, add a little salt, cumin and sweet pepper. Put the onion on soft fire with oil during 5 minutes. Add the green peppers, let them a moment, then add the harissa, tomatos, cumin and garlic, cook them during 10 mn while mixing. Remove the green peppers in an another pan then pour 1 liter and a half of water on the mixture. When the water starts to boil, add the fish and leave on a soft fire during 15 to 20 minutes. Whille weting the couscous with oil, water and salt. Cook the couscous with the vapor during 20 minutes, it will be enough for you to place it in a large container. Withdraw fisf of the bubble, at the same time add the sauce to the couscous. Dicorate your couscous with green peppers and the grouper

Tunisian Harissa Products

Harissa is of the most important and popular ingredients in Tunisian cuisine. It is a seasoned (hot) sauce made with chillies, flavourings such as cumin, caraway and coriander plus olive oil, which are mixed to make a thick paste. Not only is it added to many recipes as couscous making Tunisian Couscous red and hot — different from couscous in other North African countries.it is also traditionally used as a table condiment. It is an indispensable ingredient which helps differentiate Tunisian cooking from that of most of North Africa.The name comes from the Arabic word for "to break into pieces," which is done by pounding the chillies in a mortar, although today a food processor can be used. The simplest form of Harisa is an uncomplicated paste of red chilli peppers and salt which is stored covered in olive oil.

Tunisian Harissa can 135 g Le Phare Du Cap Bon Brand







Tunisian Harissa can 380 g Le Phare Du Cap Bon Brand







Tunisian Harissa tube 70 g Le Phare Du Cap Bon Brand







Testimonials:

Tanka Tokyo:I like tunisian cuisine it is very spicy.I like Harissa,I'm always use it in my recipes.

Laura USA:Tunisian Harissa is awesome.I discover tunisian spices,it make food very hot and I like that.

Tunisian Couscous Products

Tunisian couscous manufacturing:

The couscous granules are made from semolina (coarsely ground durum wheat) or, in some regions, from coarsely ground barley or pearl millet. The semolina is sprinkled with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep the pellets separate, and then sieved. The pellets which are too small to be finished grains of couscous fall through the sieve to be again sprinkled with dry semolina and rolled into pellets. This process continues until all the semolina has been formed into tiny grains of couscous. Sometimes salt is added to the semolina and water.
This process is very labour intensive. Traditionally, groups of women would come together and make a large batch of couscous grains over several days. These would then be dried in the sun and used for several months. Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and is sold in markets around the world.

The word Couscous:
The name is derived from Maghrebi Arabic kuskusu or ksaksu, which is from Tamazight seksu (meaning well rolled, well formed, rounded).The other variant, keskesu is mainly used by the Tuareg .In Tunisia it is commonly called "kusksi," though "kisksu" is also used.

Tunisian Couscous History:
One of the first written references is from an anonymous 13th century Hispano-Muslim cookery book, " : The book of cooking in the Maghreb and Al Andalus, with a recipe for couscous that was 'known all over the world'. From the name, it appears that this dish was not Arabic, but Berber. Couscous was known to the Nasrid royalty in Granada as well. And in the 13th century a Syrian historian from Aleppo includes four references for couscous. These early mentions show that couscous spread rapidly, but that in the main, couscous was common from Tripolitania to the west, while from Cyrenaica to the east the main cuisine was Egyptian, with couscous as an occasional dish. Today, in Egypt and the Middle East, couscous is known, but in Tunisia couscous is a staple. One of the earliest references to couscous in Northern Europe is in Brittany, in a letter dated Jan. 12 1699. But it made a much earlier appearance in Provence, where the traveler Jean Jacques Bouchard writes of eating it in Toulon in 1630. Couscous entered Tunisia sometime in the twelfth century, by virtue of the monumental studies of Zirid (972-1148) and Hafsid Tunisia (1228-1574) by historians Hady Roger Idris and Robert Brunschvig, who found no references to couscous in twelfth-century Zirid Tunisia and many references by thirteenth-century Hafsid times. The great Arab writer al-Muqaddasi (writing circa 985-990) never mentions couscous, although he is noted for writing about the foods he encountered. But couscous is mentioned in connection with many saints of Hafsid times including Ibn Naji’s description of burkukis as a large-grained couscous with meat that is virtually identical with the maghribiyya mentioned in the recipe at kaskasu bi'l-lahm:Couscous with meat. There is also an admiring description in the writings of Ibn Fadlallah of Tunisian pilgrims in Mecca in the fifteenth century who magically produced a plate of couscous, accompanied with melted butter, beef, and cabbage.

Tunisian Couscous Randa Brand Thin Couscous 1 KG

1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal>








Tunisian Couscous Randa Brand Medium Couscous 1 KG




1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal>





Tunisian Couscous Randa Brand Heavy Couscous 1 KG



1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal style="color: rgb(51, 51, 255);">





Tunisian Couscous Diari Brand Thin Couscous 1 KG



1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal style="color: rgb(51, 51, 255);">



Tunisian Couscous Diari Brand Medium Couscous 1 KG



1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal style="color: rgb(51, 51, 255);">



Tunisian Couscous Diari Brand Heavy Couscous 1 KG



1 KG plastic bag;Composition : pure semolina from durum wheat; Characteristic : Manufactured starting from pure durum wheat semolina;Bacteriological characteristics (per gram of couscous):Total bacteria:<105;toal style="color: rgb(51, 51, 255);">



Tunisian Couscoussier 4.5 KG Bulge



The couscoussier is a special kind of double boiler.Meat and vegetables are boiled in the lower half.The top half has holes in the bottom through which the steam rises to cook the grain which is put in this part. Cooked this way the grain acquires the flavor of whatever is below.This collection is equipped with double coppered bottom supporting the uniform distribution with heat on all the surface of the bottom and reducing the time of cooking from where an important economy of energy. This uniform distribution of heat avoids with the food to burn. The coppered articles are also equipped with removable handles , very practical for the arrangement, cookings with the furnaces and for cleaning in the lava - crockery. This collection is appreciated by its convenience and its simplicity.





The top half has holes in the bottomt(This is other kind of cousocussier:Complet Right )







Testimonials:

Françoise Marseille:Je connais la Tunisie et surtout le COUSCOUS,un jour un ami Tunisien m'a dit que le couscous est un don du ciel ,au Début j'ai pensée qu'il exagére un peu mais aprés que j'ai goûtée la premiere fois un plat de couscous avec viande J'AI PROFITER AU MAXIMUM.J'habite maintenant en californie et pour ma provision en couscous j'ai achetée un kilos de couscous randa , une couscousiere ,j'ai essayée la recette couscous avec viande et c'est le succès total. TRanslation:I know Tunisia, especially the COUSCOUS, one day a Tunisian friend says that the couscous is a gift of god,at the beginning I thought he exaggerate , but after my first couscous dish( with meat) I love it.I live know in California and for my provision in couscous I have bought: couscous randa brand, a couscoussier, I have tried couscous with meat recipe and it's awesome.

Omar Quebec:I'm a Tunisian,I work in Canada ,I miss Tunisian dishes ,your product is great ,Thanks.

Tunisian Extra Virgin Olive Oil Products

Tunisian Olive Oil in History:
For thousands of years olive oil has been prominent in all the great civilizations that have prospered in Tunisia. The olive tree was cultivated by the Phoenicians, the Greeks, the Carthaginians, the Romans and the Arabs, in a tradition that has been passed down from father to son ever since. Olive cultivation in Tunisia dates back to the 8th century BC, even before the founding of Carthage by Queen Dido. The Phoenicians were the first to introduce this crop to North Africa. In the Carthaginian period, olive cultivation started to spread on account of several advantages granted to olive-growers.
Romans continued the expansion of olive-growing stepped-up irrigation, olive oil extraction technique. Excavations at Sufeitula (present-day Sbeitla) and Thysdrus (El Jem) and Roman mosaics discovered in Sousse attest to the widespread culture of olive-trees throughout Tunisia.
Andalusian arabs settled in Tunisia to take advantage of olive cultivation opportunities. Helps granted to olive-growers with low-fat imposition, encouraged them to bring out a huge territory by planting olive trees.Since Phoenicians and through great civilizations that have prospered in Tunisia, olive cultivation occupied a prominent place in the country’s culture and economy.

Export Experience:
Tunisia ranks second in the world after the European Union in the exporting of olive oil and fourth following Italy, Spain and Greece, with average annual exports of over 100,000 metric tons.The Tunisian Olive Oil Office (O.N.H.) is the largest supplier of olive oil to many countries in the world. The United States, Canada, Australia, Norway, South Korea, Malta and many Arab countries including Libya, Jordan, Egypt, Morocco, Algeria, Saudi Arabia and the United Arab Emirates are just some of the many countries where O.N.H. olive oil is enjoyed. Olive oil imports from the O.N.H. into the European Union are larger than from any other non-EU country, with the largest demand coming from Italy, Spain and France. A rich tradition, excellent quality, dedication to customer satisfaction and sound pricing make the O.N.H. increasingly competitive in the growing world olive oil market.

Olive Oil Healthful Diet:
Consumers around the world are becoming increasingly aware of the importance of a balanced, fat-free natural diet, and Mediterranean cuisine, with its emphasis on olive oil, has become synonymous to healthy eating. Regulation of cholesterol, improved digestion and vitamin E content are only some of the dietetic and nutritional qualities of olive oil which have made it the preferred edible oil and an indispensable ingredient in a balanced diet. An International Consenus Statement agreed that there is strong evidence that a Mediterranean-style diet (low in saturated fatty acids, rich in carbohydrate and fibre, and has a high content of monounsaturated fatty acids), in which olive oil is the principal source of fat, contributes to :

• the prevention of cardio-vascular risk factors

• in the primary and secondary prevention of coronary heart disease

• the prevention of some cancers

Extra Virgin Olive oil :
This is the highest-quality olive oil, cold-pressed from selected olives. Extra virgin olive oil has a perfect flavor, a golden green color and a maximum acidity of 1%. This is considered the finest olive oil.

Tunisian Olive Oil can 3L Chaal Brand



calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 3L Ruspina Brand


calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .




Tunisian Olive Oil can 3L Gold Liquid Brand


calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 1 L Chaal Brand



calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 1 L Ruspina Brand


calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 1 L Gold Liquid Brand


calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 0.75 L Chaal Brand






calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Tunisian Olive Oil can 0.75 L Ruspina Brand





calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .






Tunisian Olive Oil can 0.75 L Gold Liquid Brand




calories:120; cholesterol:0%; carbohydrates:0g; sodium 0mg:0g; percentage of caloris from fat:100%; fat:14g; monosaturated fat:10g; polysaturated fat:1.1g; saturated fat:2g; less than 0.8% of acidity .





Testimonials:

HONG WU Beijing:I am a cuisine chef, I use very much olive oil in my recipes, and for me undoubtedly Tunisian olive oil is the best.
Tanaka Kyoto:Tunisian olive oil is great.every morning,I take a little glass of Tunisian Extra Virgin olive oil.It is very good for heart.

Tunisian Harissa Price List

All Tunisian Harissa items and brands are available .There is no out of stock.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.Please precise your item choice when you fill your payment order or send email:tunisiancuisinestoresite@gmail.com. For an order superior than 50 Tunisian Harissa can 135 g,or superior than 25 Tunisian Harissa can 380 g,or superior than 50 Tunisian Harissa tube 70 g,send your order details :tunisiancuisinestoresite@gmail.com

10 Tunisian Harissa can 135 g price

92.99 USD =12.99 USD (Products Price)+80 USD (Express Shipping) Pay with pecunix

20 Tunisian Harissa can 135 g price

164.99 USD =24.99 USD (Products Price)+140 USD (Express Shipping) Pay with pecunix

30 Tunisian Harissa can 135 g price

236.99 USD =36.99 USD (Products Price)+200 USD (Express Shipping) Pay with pecunix

40 Tunisian Harissa can 135 g price

308.99 USD =48.99 USD (Products Price)+260 USD (Express Shipping) Pay with pecunix

50 Tunisian Harissa can 135 g price

380.99 USD =60.99 USD (Products Price)+320 USD (Express Shipping) Pay with pecunix

5 Tunisian Harissa can 380 g price

104.99 USD =9.99 USD (Products Price)+ 95 USD (Express Shipping) Pay with pecunix

10 Tunisian Harissa can 380 g price

188.99 USD =18.99 USD (Products Price)+ 170 USD (Express Shipping) Pay with pecunix

15 Tunisian Harissa can 380 g price

272.99 USD =27.99 USD (Products Price)+ 245 USD (Express Shipping) Pay with pecunix

20 Tunisian Harissa can 380 g price

356.99 USD =36.99 USD (Products Price)+ 320 USD (Express Shipping) Pay with pecunix

25 Tunisian Harissa can 380 g price

440.99 USD =45.99 USD (Products Price)+ 395 USD (Express Shipping) Pay with pecunix

10 Tunisian Harissa tube 70 g price

77.99 USD =12.99 USD (Products Price)+65 USD (Express Shipping) Pay with pecunix

20 Tunisian Harissa tube 70 g price

134.99 USD =24.99 USD (Products Price)+110 USD (Express Shipping) Pay with pecunix

30 Tunisian Harissa tube 70 g price

191.99 USD =36.99 USD (Products Price)+155 USD (Express Shipping) Pay with pecunix

40 Tunisian Harissa tube 70 g price

248.99 USD =48.99 USD (Products Price)+200 USD (Express Shipping) Pay with pecunix

50 Tunisian Harissa tube 70 g price

305.99 USD =60.99 USD (Products Price)+245 USD (Express Shipping) Pay with pecunix

Tunisian Couscous Price List

All Tunisian Couscous plastic bag 1 Kg items and brands are available .There is no out of stock. The prices are the same for all Tunisian Couscous plastic bag 1 Kg items and brands.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.Please precise your item (Randa/diari Brand;thin ,medium or heavy couscous) choice when you fill your payment order form or send email:tunisiancuisinestoresite@gmail.com. For an order superior than 7 Tunisian couscous 1 kg items ,send your order details :mailto:tunisiancuisinestoresite@gmail.com

1 Tunisian Couscous Price

52.99 USD =2.99 USD (Product Price) +50 USD (Express Shipping) Pay with pecunix

2 Tunisian Couscous Price

84.99 USD =4.99 USD (Product Price) +80 USD (Express Shipping) Pay with pecunix

3 Tunisian Couscous Price

116.99 USD =6.99 USD (Product Price) +110 USD (Express Shipping) Pay with pecunix

4 Tunisian Couscous Price

148.99 USD =8.99 USD (Product Price) +140 USD (Express Shipping) Pay with pecunix

5 Tunisian Couscous Price

180.99 USD =10.99 USD (Product Price) +170 USD (Express Shipping) Pay with pecunix

6 Tunisian Couscous Price

212.99 USD =12.99 USD (Product Price) +200 USD (Express Shipping) Pay with pecunix

7 Tunisian Couscous Price

244.99 USD =14.99 USD (Product Price) +230 USD (Express Shipping) Pay with pecunix

Tunisian Extra Virgin Olive Oil Price List

All Tunisian Olive oil items are available .There is no out of stock.The prices are the same for all Tunisian olive oil can 3 L.The prices are the same for all Tunisian olive oil can 1 L and Bottle 0.75 L.Please note The delivery of your products is carried out during the working days.you receive your products between 4 and 8 days in all the world. Please note we use express shipping from Tunisia to all the world.Please precise your item (Chaal/Ruspina/Liquid Gold Brand and can 3 L/can 1 L/Bottle 0.75 L )choice when you fill your payment form or send email:tunisiancuisinestoresite@gmail.com.For any order superior than 6 Tunisian Olive oil can 3 L items ,superior than 6 Tunisian Olive oil can 1 L items,superior than 6 Tunisian Olive oil bottle 0.75 L items,send your order details tunisiancuisinestoresite@gmail.com .

1 Tunisian Extra Virgin Olive Oil 3 L Price

121.99 USD=26.99 USD (Product Price)+95 USD (Express Shipping) Pay with pecunix

2 Tunisian Extra Virgin Olive Oil 3 L Price

212.99 USD=42.99 USD (Product Price)+170 USD (Express Shipping) Pay with pecunix

3 Tunisian Extra Virgin Olive Oil 3 L Price

308.99 USD=63.99 USD (Product Price)+245 USD (Express Shipping) Pay with pecunix

4 Tunisian Extra Virgin Olive Oil 3 L Price

404.99 USD=84.99 USD (Product Price)+320 USD (Express Shipping) Pay with pecunix

5 Tunisian Extra Virgin Olive Oil 3 L Price

500.99 USD=105.99 USD (Product Price)+395 USD (Express Shipping) Pay with pecunix

6 Tunisian Extra Virgin Olive Oil 3 L Price

596.99 USD=126.99 USD (Product Price)+470 USD (Express Shipping) Pay with pecunix

1 Tunisian Olive Oil can 1 L price/bottle 0.75 L

92.99 USD=12.99 USD (Product Price)+80 USD (Express Shipping) Pay with pecunix

2 Tunisian Olive Oil can 1 L Price/bottle 0.75 L

164.99 USD=24.99 USD (Product Price)+140 USD (Express Shipping) Pay with pecunix

3 Tunisian Olive Oil can 1 L Price/bottle 0.75 L

236.99 USD=36.99 USD (Product Price)+200 USD (Express Shipping) Pay with pecunix

4 Tunisian Olive Oil can 1 L price/bottle 0.75 L

308.99 USD=48.99 USD (Product Price)+260 USD (Express Shipping) Pay with pecunix

5 Tunisian Olive Oil can 1 L/bottle 0.75 L

380.99 USD=60.99 USD (Product Price)+320 USD (Express Shipping) Pay with pecunix

6 Tunisian Olive Oil can 1 L Price/bottle 0.75 L

452.99 USD=72.99 USD (Product Price)+380 USD (Express Shipping) Pay with pecunix

Tunisian cuisine

Looking for unforgettable taste?You are in the right place.Buy original Tunisian Olive oil,Couscous ,Harissa products and create excellent Tunisian couscous recipes in your home easily which will taste great.Enjoy!!

Unforgettable Taste

"Tell me what you eat and I'll tell you what you are" And what would our philosopher tell us about Tunisians?

Sophisticated cuisine:

Indeed woe to the Tunisian cuisine chef who forgets the touch of harissa in a grilled fish or the bay leaf in the mloukhia, a beef stew thickened with corète. Lamb is the basis of most cuisine recipes and purchased from one's family butcher after close examination and exhaustive questioning as to the region, season, breed and age. For Tunisians , a favorite way to prepare young lamb is coucha - portions of shoulder meat are rubbed with a sauce of olive oil, salt, a sprig of mint, a touch of cayenne pepper and turmeric and baked in a slow oven in a tightly covered earthenware dish .

Healthy cuisine:

A healthy "dinner" may consist of home pressed olive oil, a few green olives, country bread, heavy and grainy and a salad of sliced scarlet radishes or plump tomatoes served with grilled fish. Pampered by miles of coast and a unpolluted and generous sea, for Tunisians seafood is a mainstay of the cuisine diet. Without question, the blue ribbon goes to the Rouget -red mullet, a delicious fish either grilled or fried . The varieties of seafood from the imperial royal shrimp to the familiar and much appreciated sardine are endless and each region has its recipes and secrets for preparation. Jerba in particular is known for the excellence of these gifts of the sea.

Traditional cuisine:

Tunisian holidays are occasions for the preparation of traditional meals and though there is some leeway given to the cuisine chef's creativity, the main ingredients vary little. On the Mouled, zgougou ,a sweet pudding of ground pine seeds , topped by a vanilla cream and decorated with grated nuts is served throughout Tunisia. The Aid El Fitr, a day marking the end of the Ramadan fast is celebrated by families visiting each other, bringing and receiving plates of pastries, homebaked or purchased with bakloua or makroudh as all time favorites. Aid El Kebir brings to the table a myriad of dishes prepared with lamb- cuminia,osbane, mechoui, lamb chops or cuts grilled over charcoal. Ras El Am, the Moslem New Year is greeted not with champagne but with couscous.

Spicy and Sweet cuisine:

While most Tunisians like their food hot and spicy, restaurants and hotels prepare their menus considering the tastes of their visitors and serve harissa separately. This condiment is made of crushed dried red peppers, garlic and spices and adds a definite zest to any meal. It is a mainstay of many Tunisian cuisine dishes and can be toned down by a touch of olive oil. Sweet loving Tunisians have adopted the Turkish baklava - layers of whisper thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, bathed in golden butter, baked and dipped in a honey syrup. No holiday, wedding, christening or dinner party could be considered without it. Other sweets, makroudh ,a specialty of Kairouan of semolina pastry stuffed with dates, caak, almond paste wrapped in fine dough ,as well as a myriad of regional cuisine recipes make up the traditional platter served for every joyous occasion. The vast almond orchards of Sfax supply the different types of almonds that are the basic ingredient of most sweets and cakes. Tunisian pastries are given as gifts for holidays and are well worth a trip to the nearest pastry shop.

Find and buy original products to create excellent Tunisian recipes in your home easily which will taste great and be very interesting.All tunisian cuisine products are available , there is no out of stock.

Subscribe to Tunisian cuisine store group and always you receive your one free Tunisian harissa tube 70g for any Tunisian cuisine products purchased.THAT IS ALL! NO:Tell your friends to subscribe to Tunisian cuisine store group and always you receive your two free Tunisian harissa tube 70g for any Tunisian cuisine products purchased if your friend (one friend enough) buy one or several any Tunisian cuisine products.

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