EL MENZEL BELLEVILLE

Unlike the Moroccan slow-cooked tagine, the Tunisian tajine is a sort of thick quiche or baked omelette. It is prepared with eggs, cheese, potatoes, and spices. It has a firm and moist texture, served hot or cold.

A thin, crispy fried pastry sheet, folded into a half-moon shape. The filling contains an egg (often runny), potatoes, and herbs. Crispy on the outside and tender on the inside, to be eaten with your fingers.

A rich and spicy red soup based on tomatoes, typical of Ramadan or winter. It contains fish and crushed wheat grains or small pasta. Hot and comforting, often enhanced with a drizzle of lemon.

A choice or assortment of Tunisian salads. 'Mechouia' is made from grilled vegetables (peppers, tomatoes) chopped and seasoned with olive oil and garlic, offering a smoky and spicy flavor. The classic Tunisian salad consists of finely diced raw vegetables.

The national dish composed of steamed semolina grains, light and airy. Served with a red tomato and spice broth, accompanied by vegetables (chickpeas, carrots, zucchini) and meat or fish.

Tunisian pasta (Makarouna), served with a rich, concentrated, and spicy tomato sauce. The sauce is simmered for a long time with garlic, spices like tabel, and often harissa.

A popular mix of fried vegetables (peppers, tomatoes, zucchini, potatoes) roughly chopped with fried eggs. Everything is seasoned and spicy. Usually eaten with bread for dipping.

An iconic street food dish based on hot chickpeas and broth, poured over pieces of stale bread. Garnished with an egg, olive oil, harissa, cumin, and sometimes tuna. A hearty and very fragrant meal.

A cold and colorful composed plate. It brings together several specialties such as mechouia salad, carrot salad (Omek Houria), raw vegetables, tuna, and hard-boiled eggs. Fresh and varied, ideal for discovering multiple flavors.

A dish similar to shakshuka or omelette in sauce. Eggs are poached directly in a spicy tomato sauce with peppers and garlic. Rich in flavor, to be enjoyed with bread.

A stew of white beans simmered in a thick, spicy tomato sauce. A hearty family dish, served hot, often accompanied by bread.

A traditional specialty for meat lovers. The lamb's head is slow-cooked in the oven until the meat is very tender and falls off the bone. Simply seasoned with cumin and garlic.