Tunisian halal recipes

Tunisian cooking is known as the hottest in North Africa, and harissa, a paste of dried chillies, garlic, caraway and olive oil, is in nearly everything. Chickpeas, tuna, eggs, olives and bread fill out a kitchen that is quick, bright and cheap to cook from.

Our Tunisian recipes include brik, a crisp pastry wrapped around an egg, tuna and herbs, and lablabi, a chickpea soup poured over day-old bread that is eaten for breakfast in winter. Mechouia is a salad of charred peppers and tomatoes with tuna, and shakshuka, eggs poached in a spiced tomato and pepper sauce, is claimed by Tunisia as its own.

The rest lean on harissa for speed. A chicken, chickpea and harissa skillet comes to 52 g of protein in fifteen minutes. There are harissa prawns with pearl couscous, harissa salmon roasted on chickpeas, a tofu and chickpea harissa stew over bulgur, and a harissa lamb and egg skillet for breakfast. A sardine, potato and olive plate with khobz, Tunisian bread, is a cheap and filling dinner.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers