Mechouia is a Tunisian salad made with grilled, coarsely chopped onions, peppers, tomatoes, and garlic, drizzled with olive oil and seasoned with caraway, salt, and black pepper. The salad is then typically garnished with hard-boiled eggs, olives, or tuna.

The salad can be served on its own, but it is also often served on toasted bread or baguette slices. It is quite common to find it in Tunisia as a part of a mix of appetizers in traditional restaurants.

Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.

They're made with potatoes, parsley, garlic, flour, salt, and pepper. The potatoes are boiled, mashed, and mixed with other ingredients into small disks which are then deep-fried in hot oil until golden brown. Maakouda is traditionally served as an appetizer, a side dish, or an ingredient in a long sandwich roll that's usually sold as street food and served with harissa, coriander, and lemon juice. 

Bambalouni are traditional Tunisian doughnuts that are especially popular in the village of Sidi Bou Said. They are made with flour, hot water, yeast, and salt. After the dough has been prepared, it is fried in hot oil until golden brown, and the doughnuts are then sprinkled with sugar on top.

It is recommended to serve bambalouni with coffee, either for breakfast or as a snack eaten at the end of the day.

Merguez is a spicy, flavorful sausage that originates from North Africa, particularly Algeria, Tunisia, and Morocco. It is traditionally made from ground lamb or beef, or a combination of both. Merguez is known for its distinctive red color, which comes from the addition of spices such as paprika, chili pepper, and harissa (a hot chili paste).

Other common seasonings include cumin, garlic, coriander, fennel, and sumac. The sausages are typically stuffed into lamb casings and can be grilled, pan-fried, or used in a variety of dishes, including stews, tagines, and couscous. Merguez is popular in North African cuisine and has also become widely enjoyed in France and other parts of Europe. 

Houria is a Tunisian salad made with carrots, harissa, garlic, vinegar, olive oil, caraway seeds, and salt. The salad is inexpensive and very easy to prepare. The carrots should be boiled and then lightly smashed into a purée. The purée is then combined with all other ingredients, and the salad is typically garnished with finely chopped parsley on top.

However, there are many versions of this dish, so it is not uncommon to see hard-boiled eggs, olives, crumbled feta cheese, or coriander in the salad, which is typically served as a side dish, but it can also be consumed on its own.

Tunisian brik is a popular dish that incorporates flaky dough filled with a variety of savory ingredients. Traditionally, malsouqa dough is used to create brik, but the more available phyllo pastry is commonly used as a replacement. Brik is usually made with layers of laminated pastry, to achieve a crunchy, layered texture.

The pockets are filled with stuffing, skilfully folded, then shortly fried in deep oil or baked in an oven. The most common filling is tuna-based, enriched with traditional North African spices such as cilantro, chilis, pepper, or coriander seeds.

A raw egg is often placed on top of the tuna filling, the pastry is carefully folded, and the egg partially cooks inside the flaky pastry. 

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.

Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. 

M'semen is a traditional Maghrebi flatbread made with a combination of flour, semolina, sugar, salt, yeast, warm water, oil, and clarified butter. The dough is kneaded until it becomes smooth, and pieces of it are then flattened and shaped into squares.

Once the dough has been folded and shaped, it is cooked on a griddle or fried in a pan until it becomes crispy on the exterior and chewy on the inside. Although m'semen is traditionally consumed on its own as an accompaniment to coffee or tea, it can also be stuffed with various meats and vegetables. 

Tunisian chickpea soup is a real working class staple — cheap, quick to prepare, filling, and commonly found at inexpensive restaurants. Lablabi is a hot and spicy dish, also quite greasy and heavy, and typically flavored with garlic, cumin, and harissa.

It is traditionally served ladled over chunks of stale crusty bread, drizzled with olive oil, sometimes even with either vinegar or lemon or lime juice, and often garnished with cilantro, parsley, and scallions. Special versions of lablabi include capers, olives, pickled vegetables and tuna, while another variety called hergma is made with cow's hooves.