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Tunisian pastes, sauces and basics recipes

7 Tunisian pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

Bsisa, sourced from Tunisia. Everything is roasted and then milled together to a flour, so it keeps for months and needs no cooking at all. vegetarian.
Harissa, sourced from Tunisia. The peppers are roasted and peeled before they are ground, and caraway is what makes it taste of this and not of chilli sauce. vegan.
Hrous, sourced from Tunisia. The onions are salt-pickled for weeks first, so this is a ferment and a preserve rather than a fresh paste. vegan.
Qâlat Daqqa, sourced from Tunisia. Five warm spices and no chilli at all, with grains of paradise doing the work pepper usually does. vegan.
Rigouta, sourced from Tunisia. It is made from the whey left over from another cheese, not from milk — which is why it must be used within days. vegetarian.
Tabil, sourced from Tunisia. Coriander leads it, and the garlic goes in dried and ground rather than fresh. vegan.
Tabouna Bread, sourced from Tunisia. It is slapped onto the inside wall of the oven and bakes stuck to it, so one face is smooth and the other blistered. vegan.

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