Tunisian Spaghetti – Ma’karuna Tunisiya

posted on: Dec 9, 2025

By: Habeeb Salloum/Arab America Contributing Writer

In both Tunisia and Libya Italian influences in their kitchens are profound.  Hence, pasta dishes such as this one are found to some extent in their cuisines.  Food historians generally agree that it was the Arabs who introduced dried pasta into Europe via Sicily. A dried product, it was a popular staple that could be shipped on extended travel routes with no danger of spoiling.  It became a popular ingredient in Sicily with the Arabs introduced pasta dishes made with sugar and raisins and another dish that has continued until our time made with sardines.

The Tunisians enjoy their cuisine spicy and hot and this Tunisian spaghetti dish is one of them.  Although this recipe calls for beef or lamb, it can also be made with chicken and even shrimp.  

Serves 6 to 8

1/4 cup olive oil

1 1/2-pounds beef or lamb, cut into large pieces

1/2 cup finely chopped fresh coriander (cilantro)

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

4 bay leaves

4 cloves garlic, crushed

3 tablespoons tomato paste diluted in 1 cup water

3/4 cup tomato sauce

2 cups water

1-pound package spaghetti

Heat the oil in a saucepan then add the meat and sauté over medium heat until it begins to brown.

Stir in the coriander and sauté for a further 2 minutes then add the salt, pepper, cayenne, bay leaves, garlic, the diluted tomato paste, tomato sauce, and the water.  Cover the saucepan and cook over medium-low heat for about 1 hour or until the meat is cooked, stirring occasionally.  Remove the bay leaves then re-cover and turn off the heat but keep warm.

In another saucepan, place the spaghetti and cook according to package instructions.  Drain the spaghetti.  Stir spaghetti into the sauce then serve immediately.