Despite the diversity of Tunisian food and the appearance of fast-food restaurants, Sfaxiens always remain faithful to their traditional dishes.
The Sfaxian cuisine is characterized by its diversity where there are daily dishes and dishes devoted to celebrations and special occasions.
Below a collection of some famous dishes in Sfax:
also known as "Market sbarès" (Type of fish known in Sfax). The Marka contains onion, garlic, oil, tomatoes, green pepper and fish (especially sbarès) plus spices, red peppers strong, black pepper, cumin and salt, which gives a special flavour to broth. The Marka is mainly eaten with couscous, but it can also be used to make soups baked inside the 'Tchich' (Tchich bil marka) mini "mhammas" (m'hammas bil marka), or just vermicelli (chorbat Hout) or It can be eaten with barley bread or "bechmat" (small pieces of bread cut in cubes and put into the oven to become crunchy).
The Saffoud : or in English lambs meat skewer grilled. This dish is usually accompanied by assortment of various salads and traditional sauces served with a very good bread of the Medina called Lafif bread. you can taste this dish in a very famous restaurant in the Medina "Abid restaurant".
The Couscous or Melthouth with green dill: it is one of the popular dishes in Sfax consist mainly the green leaves of dill with green leaves of onions adding couscous or melthouth. For more information
is a very popular dish in Sfax and all over Tunisia, it is composed mainly of chickpeas and small pieces of bread and cumin adding all together the following ingredients: eggs, olive oil, harissa, capers, tuna, and olives. For more information
The Lafif Bread:
you cannot visit the medina of Sfax and do not enjoy the Lafif bread. Is requested daily by sfax's people and its demand increases much in the month of Ramadan. For more information
There are different regional recipes. The famous, that of Sfax, consists of mashed raisins and onions cooked in olive oil along with spices. The charmoula accompanied by salted fish is a specific dish in the Sfax region, which is eaten on the first day of Eid al-Fitr in breakfast.
The preparation of the charmoula and fish that accompanies usually done during the last week of Ramadan. His cooking requires a lot of efforts to homogenize all ingredients, can sometimes take a two days. The fish should be salted in advance for at least 4-5 days.This tradition typically Sfaxian is always perpetrated in the region. You can eat this specialty with any fish: grouper, bream or even the wolf, but the sfaxiennes families likes the cod called in Tunisia bakalaw of Norway. For more information
is a culinary specialty of the region of Sfax. It is consumed on the day of Eid el Adha or during the month of Ramadhan. It is a kind of cream is eaten early in the morning, as a breakfast, accompanied by the famous "Kleya of Sfax " and the honey.
The Kleya also prepared in advance, it is small pieces of mutton, liver, heart and kidneys, all associated with salt and pepper and cooked into olive oil and a little fat tail sheep. For more information
sometimes spelled asida bi zgougou, A dessert typically Tunisian based of Aleppo pine seeds. Assidat zgougou is not a sfaxien exclusivity, it is also a very popular cream all over Tunisia, prepared during the moulid, a feast that commemorates the birth of the Prophet of Islam (Mohamed). For more information
is a dessert designed by Hamadi Hachicha and became famous in Sfax mainly composed of yaaourt and dried fruits. For more information
is a Sfaxienne pastry dough with raisins, sesame, sugar and olive oil. For more information
The Sfaxian pastry ranked the first in Tunisia, it consists into two types: