Moun Of Tunis Restaurant

This magnificent Moroccan savory pie is filled with scrambled eggs, shredded chicken breast, and almonds. It's baked in a tender flaky filo pastry and topped with powdered sugar and ground cinnamon. (B'Stilla can also be served without chicken & eggs. Please specify.)

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A Tunision favorite, this fried turnover is made with filo pastry and filled with a delicious mixture of eggs and potatoes. It's seasoned with parsley, onions, and capers and served with lemon and harissa (a fiery North African hot sauce). For vegetarians, Brik can be made without the egg, if desired

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The staple disk of North African cuisine, couscous is a dish of fluffy, steamed semolina topped with sauced fresh vegetables including squash, carrots, potatoes, cabbage, and garbanzo beans. For meat lovers, Boulettes or Tunisian-style meatballs made of ground beef seasoned with parsley and dred mint will be added. Please specify

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Home-made lentil soup

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A traditional North African tagine (stew) of tender lamb shanks cooked slowly in a thick sauce of honey and raisins

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Savory tagine (stew) of lamb simmered in its own juices, with artichoke hearts, sweet green peas and a blend of North Africa spices

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A juicy whole chicken baked in its own juices and prepared with ginger, garlic, and paprika, then topped with preserved lemon slices, almonds, and plump green olives

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Grilled strips of tender lamb, slowly marinated in North African spices and garnished with parsley and finely chopped onions

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Mildly spiced Tunisian-style beef sausage grilled to perfection and seasoned with coriander and garlic. Commonly served along with salads and Mechoui, Merguez is also great by itself, or tucked into a pita pocket

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Tender poached filets of salmon (or catch of the day) topped with a generous helping of tomato-based vegetable stew and seasoned with cumin

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