This is an archive of past discussions about Tunisian cuisine. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.
The articles Tabil and Qâlat Daqqa have been requested for creation. They are currently stubs, so if an editor with knowledge on Tunisian cuisine could help with their expansion, it would be greatly appreciated.
Thank you
