High risk
Kashkaval, traditional sheep-milk method
Kashkaval is a firm sheep-milk cheese whose acidified curd is worked in hot brine. This large-batch method finishes with repeated dry salting, wax coating and cool ripening.
Tunisia
Recipes by the places recorded in their sources.
Tunisia
Elevated risk
Dried-chilli harissa-style paste
A fresh chilli paste made from rehydrated dried red peppers, garlic, olive oil, lemon and warm spices; this small-batch formula adapts the harissa family rather than reproducing a tested Tunisian method.
Tunisian chermoula (fried fish in onion, raisin and harissa sauce)
In Tunisia chermoula is a cooked sweet-sour dish: floured fried fish returned briefly to a sauce of onions cooked in oil with harissa, vinegar, water, honey and raisins.
Msemen
A square Moroccan layered griddle bread made from lightly yeasted wheat dough, stretched thin, folded with semolina and butter, and cooked until crisp and golden.
Elevated risk
Harissa
A Tunisian hot chilli paste from Cap Bon and Nabeul: red peppers pounded with garlic, caraway, coriander, cumin and olive oil, with many household and commercial variants.
Tabouna
A Tunisian round semolina bread named for the clay oven in which it is traditionally baked, recorded here through one home-oven recipe.
Tunisian mlawi
A Tunisian semolina flatbread, stretched with oil, folded into layers and cooked in a pan.