Moun-of-tunis Restaurant

Home-made lentil soup

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

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

Ask whether it is made with chicken broth.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask whether the stock is chicken or beef.

Ask whether the rice is cooked in stock or finished with butter.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask whether the rice is cooked in stock or finished with butter.

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.)

Ask for it without the chicken and eggs.

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Choose a feast for the group

Ask what it is made with. The menu does not list the ingredients.

Ask what it is made with. The menu does not list the ingredients.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask whether the rice is cooked in stock or finished with butter.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.

Ask what it is made with. The menu does not list the ingredients.

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

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

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

Kebabs are marinated Tunisian style, making the meal tender and flavorful, then skewered and grilled to perfection

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

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

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

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

Generous strips of hallal meat are grilled and served on a skewer