Tunisian

Known as salade méchouia, this is the most popular salad in Tunisia. Although it is lovely as a first course, it also makes a good light lunch. Serve it with bread.

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

Fish from the Mediterranean waters is put to a variety of uses in Tunisian cuisine, and a simple soup such as this one of the most common. It's flavored with an appealing blend of herbs, spices and citrus.

This frittata-like preparation, called maakouda, can be made with meat, chicken, fish or vegetables. Served hot or cold, it is a standard Tunisian hors d'oeuvre, but is also great for brunch, lunch or supper. The eggplant is broiled, not fried, so it does not absorb a lot of oil.