Region: Mejerda Valley

The Mejerda Valley in Tunisia is where some of the sweetest strawberries grow and where whole pieces of this fruit are preserved through a delicate canning process. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.

Tunisia is closer to Italy than one might think, and tomato-based sauces are a traditional Tunisian accompaniment to couscous. This version uses the ingredients of the Testour region, which include tomatoes, artichokes, and pickled lemon. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artificial processes.…

Tunisia is closer to Italy than one might think, and tomato-based sauces are a traditional Tunisian accompaniment to couscous. This version uses the ingredients of the Teboursouk region, which include tomatoes, green olives, pickled lemon, and capers. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or…

Tunisia is closer to Italy than one might think, and tomato-based sauces are a traditional Tunisian accompaniment to couscous. This version uses the ingredients of the Tebourba region, which include tomatoes, artichokes, harissa, and black olives. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or artiÞcial…

Shak-Shuka is a traditional North African dish originating in Tunisia. It means “mixture” or “shaken” in the Tunisian dialect of Arabic. Three simple ingredients (tomatoes, peppers, and onions) are lovingly cooked down, their flavors building into the ultimate comfort food that awakens memories and unites friends and family.

H’rouss translates to “lightly chopped.” This mix of artichoke petals and hearts is chopped together, and then in a traditional Berber method, preserved in extra virgin olive oil. Produced using time-honored farming methods with no artificial preservatives or additives.

Artichokes originated in the southern Mediterranean region and have be cultivated since ancient times. These artichokes are carefully preserved in extra virgin olive oil. Mahjoub uses the bottoms of a meaty local variety called Òviollette. Harvested from mid-February to mid-May, in a festival-like atmosphere, artichokes are an important staple of the Mediterranean cuisine and can…

No other ingredient, apart from Harissa, exemplifies Tunisian cooking as well as preserved lemons. These lemons are preserved whole and the Mahjoubs add a mild red pepper to the jar to create an additional layer of flavor. As with all of the Mahjoub products, this is produced using traditional farming methods with no additives or…

Capers are the flower buds of a native Mediterranean bush that grows in the mountains of Tunisia. Unlike most commercial capers that are packed in brine, the Mahjoub’s capers are dried in sea salt to preserve their distinct flavor. As with all of the Mahjoub products, this is produced using traditional farming methods with no…

Dried in the hot summer months of July and August, these tomatoes are then individually layered in glass jars and covered with extra virgin olive oil. It takes 14 to 15 kilos of fresh tomatoes to make just 1 kilo of sundried tomatoes. Most other sundried tomatoes use the cheaper and less flavorful seed oil;…