A Guide to Tunisian Sweets

Tunisian pastries are shaped by Andalusian, Ottoman and Berber traditions, and many towns have a speciality of their own. These are the ones to look for.

Makroudh

Semolina diamonds filled with date paste, fried or baked and soaked in honey syrup. Kairouan is the place to taste them at their best.

Kaak warka

Delicate rings of pastry filled with almond paste and scented with rose or geranium water, a speciality of Zaghouan.

Baklawa

Layers of thin pastry with nuts and syrup. Tunisian versions often use almonds and pistachios and are saved for weddings and celebrations.

Samsa

Crisp triangles of malsouka pastry filled with ground almonds or sesame and dipped in syrup.

Ghraiba

Crumbly little shortbreads that melt in the mouth, made with chickpea flour, sorghum or almonds.

Bambalouni

The sugared doughnut of Sidi Bou Said, best eaten hot.

Assida zgougou

A smooth cream made from Aleppo pine seeds, topped with cream and nuts, traditionally prepared for the Mawlid celebration.

Where to buy

Look for long-established pâtisseries in the medinas, and buy by weight so you can try several.

Photo: Zeinebtakouti / Wikimedia Commons, CC BY-SA 4.0