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The Tunisian CHAKCHOUKA



Training

An original and delicious entry


amateur cooking
méditérranéennesUne original entry and delicious


amateur in the kitchen

méditérranéennesde kitchen méditérranéennesde the mediterranean kitchen.

Sweet papper salad roasted in a trditopnal way



Training

The Mechouia salad is generally served cold in entrées or mixed with tuna, olives and eggs for aperitifs. It can also be served slightly heated to go with lamb meat or roasted fish. You may have it sweet if you wish, but for lovers of highly-seasoned dishes, we recommend the hot salad.

Grinded dried tomatoes



Training

The Harissa is advised for all highly-seasoned dishes: soup, sauce, couscous, and barbecue.

It is also used as aperitif by adding olive oil to be spread on a piece of bread.