ingredient of Tunisian cooking or a seasoning. Harissa is made of red chili, garlic, salt, cumin, coriander, olive oil, and sometimes also caraway or mint.Kerkennaise and mloukhia are other frequently used sauces. Kerkennaise is made of capers, olive oil, tomato, scallions, coriander, caraway, cumin, parsley, garlic, white vinegar and paprika. Mloukhia is a dark green sauce served with shredded lamb or beef. Dishes Asida—a sweet gruel pudding. Assidat zgougou—an Aleppo pine pudding. Baklawa—layers of thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, brushed in golden butter, baked and dipped in a honey syrup. Bambalouni—fried sweet donut-like cake served with sugar. Berber-style lamb stew—A simple stew of lamb cooked with vegetables, such as potatoes and carrots, in a traditional clay pot. Borzgane A sweet and savory couscous that mixes crunchy dried fruits and tender meat. It is a festive couscous prepared to welcome spring. Bouza—rich and sticky sorghum puree. Brik—tiny parcels of minced lamb, beef, or vegetables and an egg wrapped in thin pastry and deep fried. Caponata- a sweet and sour stew of eggplant and other vegetables Chakchouka—a vegetarian ragout similar to ratatouille with chickpeas, tomatoes, peppers, garlic and onions, served with a poached egg. Chorba—a seasoned broth, with pasta, meatballs, fish, etc. Felfel mahchi—sweet peppers stuffed with meat, usually lamb, and served with harissa sauce. Fricasse—tiny sandwich with tuna, harissa, olives and olive oil, bearing no similarity to the classic continental European casserole of the same name. Guenaoia—lamb or beef stew with chillies, okra, and spices. Houria—cooked carrot salad. Kamounia—a beef and cumin stewKhobz mbesses—Tunisian semolina bread Khobz tabouna—traditional oven-baked bread, not a flat or pita-like bread. Koucha—shoulder of lamb cooked with turmeric and cayenne pepper. Lablabi—rich garlicky soup made with chickpeas. Langues d'oiseaux or "birds' tongues"—a type of soup with pasta shaped like rice grains. Makroudh—semolina cake stuffed with dates or almonds, cinnamon and grated orange peel. Masfouf—sweetened couscous, the Tunisian version of the Moroccan seffa. Makboubeh—tomato and pepper stew. Makloub—a folded-pizza sandwich, similar to a shawarma, made from pizza dough and filled with minced chicken, cheese, salad, harissa, mayonnaise and other sauces.Things We Love: Makloub | Better Things Ahead Makoud—potato and meat casserole (similar to a quiche). Marqa—slow-cooked stews of meat with tomatoes and olives, somewhat similar in concept to the Moroccan tajine stews. Mechouia salad—an hors d'oeuvre of grilled sweet peppers, tomatoes and onions mixed with oil, lemon, tuna fish and hard–boiled eggs.