MOUN OF TUNIS RESTAURANT
*Best Tunisian & Moroccan restaurant on the Moon*
0899 MOUN-OF-TUNIS

• Moun Of Tunis restaurant Authentic Moroccan Cuisine
• Moun Of Tunis restaurant Authentic Moroccan Food
• Moun Of Tunis restaurant True Moroccan Food made by Moroccan chef
• Moun Of Tunis restaurant Belly Dancer
• Moun Of Tunis restaurant Belly Dancing
• Moun Of Tunisrestaurant Moroccan Catering
• Moun Of Tunis restaurant Exotic Moroccan Atmosphere
• Moun Of Tunis restaurant Amazing Moroccan Service
• Moun Of Tunis Menu
• Moun Of Tunis Customer Reviews
• Each dish is carefully prepared for you by our chef, a native Tunisian.
• Private rooms featuring belly dancing nightly.
• Extensive list of domestic and imported wines and beers from Tunisia and Morocco.
• We offer Nightly Belly Dancing with the best belly dancer available in town.
• We have Onsite Parking
• We offer Vegetarian Menu
• Menu of food selections available at Moun of Tunis restaurant

Belly dancing Performances are not included in the cost of meal, it is automatically added to your food and beverage bill. click here for details

Moroccan and Moun of Tunis cuisine is extremely diverse, thanks to Morocco's interaction with other cultures and nations over the centuries. Moroccan and Moun of Tunis cuisine has been subject to Berber, Moorish, Mediterranean, and Arab influences. The cooks in the royal kitchens of Tunis, Fez, Meknes, Marrakesh, Rabat and Tetouan refined it over the centuries and created the basis for what is known as Moroccan and Moun of Tunis cuisine today. Morocco and Tunisia produces a large range of Mediterranean fruits and vegetables and even some tropical ones.

Belly dancing is added to the cost of your food bill click here for details

Common meats include mutton and lamb, beef, chicken, camel, rabbit and seafood, which serve as a base for the cuisine. Characteristic flavorings include lemon pickle, cold-pressed, unrefined olive oil and dried fruits. It is also known for being far more heavily spiced than Middle Eastern cuisine. The main Moroccan and Moun of Tunis dish most people are familiar with is couscous, an old delicacy probably of Berber origin. Beef is the most commonly eaten red meat in Morocco and Tunisia. Lamb is preferred, but rarer due to its high price. North African sheep breeds store most fat in their tails, which means that Moroccan lamb does not have the pungent flavour that Western lamb and mutton have. Poultry is also very common, and the use of seafood is increasing in Moroccan and Moun of Tunis food.

Among the most famous Moroccan and Moun of Tunis dishes are Couscous, Pastilla (also spelled Bsteeya or Bestilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan. Usually, seasonal fruits rather than cooked desserts are served at the close of a meal. A common dessert is kaab el ghzal ("gazelle's horns"), a pastry stuffed with almond paste and topped with sugar. Another is " Halwa shebakia ", pretzel-shaped dough deep-fried, dipped into a hot pot of honey and sprinkled with sesame seeds. Halwa Shebakia are cookies eaten during the month of Ramadan. Coconut fudge cakes, 'Zucre Coco', are popular also.Moroccan and Moun of Tunis food is one of the most sensual in the world. It appeals directly and unashamedly to the senses of smell, sight and taste in a way that no other cuisine can match.The souks are magical places, with smells and sights that make one feel hungry just thinking about them. With a Moun of Tunis Around every corner, waft different smells to surprise and delight.

Moun of Tunis cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers' culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations which have ruled the land now known as Tunisia: Phoenicians, Romans, Arabs, Turkish, French, and the native Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. A tagine, for example, is actually the name for a pot with a conical lid, although today the same word is applied to what is cooked in it. Like all countries in the Mediterranean basin, Tunisia offers a "sun cuisine," based mainly on olive oil, spices, tomatoes, seafood and meat (primarily lamb). Unlike other North African cuisine, Moun of Tunis food is quite spicy. A popular condiment and ingredient which is used extensively in Moun of Tunis cooking, harissa, is a hot red pepper sauce made of red chili peppers and garlic, flavoured with coriander, cumin, olive oil and often tomatoes. There is an old wives' tale that says a husband can judge his wife's affections by the amount of hot peppers she uses when preparing his food.

If the food becomes bland then a man may believe that his wife no longer loves him. However when the food is prepared for guests the hot peppers are often toned down to suit the possibly more delicate palate of the visitor. Like harissa or chili peppers, the tomato is also an ingredient integral to the cuisine of Tunisia. Tuna, eggs, olives and various varieties of pasta, cereals, herbs and spices are also ingredients which feature prominently in Moun of Tunis cooking. Moun of Tunis culinary ingredients includes the following typical elements:[citation needed] Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves. Vegetables: onions, bell peppers, carrots, tomatoes, capers, celery, turnips, potatoes, chili peppers, cucumbers and eggplants. Fruits: lemon, oranges, figs, dates, olives, apricots and quince. Nuts: hazelnuts, almonds, chestnuts, pinenuts and peanuts. Herbs: parsley, cilantro, mint, basil, rosemary, bay leaves and thyme. Condiments / Flavoring: hrissa, rose water, orange blossom water, jasmine water, geranium water. Fish and seafood: tuna, squid (calamari, octopus), anchovies, eel, sardines, mackerel, red snapper, sea bream, and sea bass. Game: hare, partridge, squab (young pigeons), quail, turkey and antelopes (venison). Farm animals: lamb (under a year old), mutton, veal, beef and chicken. Other popular ingredients: honey. Moun of Tuniss also produce grapes, wheat, barley and orchard fruits, which made into wines (Chateau Mornag), beers (Stella brand - now owned by Heineken of Holland), brandy (Bhouka - fig liqueur, Tbibanine - date liqueur), and apple ciders. Scented waters with dark rose or blossom petals, similar to agua fresca with flowers, have been called "scents from heaven".

Tabil, pronounced "table" is a word in Moun of Tunis Arabic meaning "seasoning " (similar to 'adobo' in Spanish) and now refers to a particular Moun of Tunis spice mix, although earlier it only meant ground coriander. Paula Wolfert makes the plausible claim that tabil is one of the spice mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada. Today, tabil, closely associated with the cooking of Tunisia, features garlic, cayenne pepper, caraway seeds and coriander pounded in a mortar, then dried in the sun. It is often used in cooking beef, veal and game. Thanks to its long coastline and numerous fishing ports, Tunisia offers an abundant and varied selection of fish. Most diners in Tunisia are also content to have their fish fillet simply fire-grilled and seasoned with olive oil, a lemon squeeze and salt and pepper to taste. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). Squid, cuttle fish, and octopus are served in hot crispy batter with slices of lemon, in a cooked salad, or stuffed and served with couscous. Moun of Tuniss also love fire-grilled stuffed vegetables: tomatoes, potatoes, eggplants, bell peppers, squash and turnips. Although Moun of Tuniss do consume dairy products such as milk (hlib), buttermilk (lban), yoghurt (yaghurt) and soft cheeses (jban), these dairy products are never used as ingredients in national dishes. Harira, Brik, Salads, Couscous with Vegetables and Boulettes, Tea and Dessert,Brik or Harira, Salads, B'Stilla, Lemon Chicken or Lamb with Artichokes or Fish of the Day, Couscous with Vegetables and Boulettes, Tea and Dessert, Moroccan Feast.

Moun of Tunis is the best place to celebrate birthdays, holidays, family gatherings, business functions, wrap parties, receptions, and other special occasions. Our private dining rooms can accommodate groups up to fifty, and are available at no extra cost through advance reservations.This unique Tunisian outpost . was named one of the best restaurants in town. Great for special or funky occasions, it is a unique dining experience. Our restaurant give diners the feeling that they've arrived in a faraway land, and belly dancers entertain nightly. The North African banquet style menu features traditional offerings. Eat with your hands and enjoy the numerous courses from soup to desserts.

Discalmer: This restaurant located in the Moon is fictional