Book tip of the week: Tunisian vegan
| Editorial team
With “Tunisian vegan”, Malek M’hiri takes us on a colorful and aromatic journey through Tunisian cuisine – without any animal products. This book is more than just a collection of recipes: it tells the story of tradition, family and the unique flavors of Tunisia.
The 60 recipes show how diverse and creative Tunisian cuisine is, even in its plant-based form. Classics such as brightly colored shakshuka, spicy dumplings or steaming couscous become an experience through Malek’s vegan interpretations. The playful approach to ingredients and spices is particularly charming – there is less weighing up and more combining and seasoning. It is precisely this freedom that makes you want to discover the cuisine according to your own preferences.
The variety of recipes ranges from sweet Sunday breakfasts with millet pudding to hearty street food creations such as brik. Harissa, garlic and Tunisian olive oil play a central role and give the dishes their typical intensity. Malek not only conveys the recipes themselves, but also the knowledge of spices, ingredients and traditional methods of preparation.
The book’s personal touch is particularly impressive: the recipes are based on Malek’s family history and combine Jewish, Amazigh and Tunisian influences. This cultural depth makes each dish a piece of lived history that can be relived in the kitchen at home.
Info:
Löwenzahn Verlag
ISBN 978-3-7066-2990-4
160 pages
Our conclusion
“Tunisian vegan” is a culinary experience that goes far beyond a classic cookbook. It inspires you to discover Tunisian cuisine in a new, plant-based way, combining tradition and modernity. Perfect for anyone looking for unusual recipes that tickle the palate and touch the soul. A real highlight for vegan and international cuisine!
© Löwenzahn publishing house
