Tunisia

JR Harris

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Sun, Olives, and the Power of Harissa – The Fiery Heart of Tunisian Cuisine

Tunisia, the land of ancient Carthage and golden beaches, lies at the crossroads of the Mediterranean and the Maghreb, which is reflected in its dynamic and distinctly flavored cuisine. Tunisian gastronomy is a unique blend of Berber, Arab, Mediterranean, and French influences. It is famous for its abundance of olive oil, fresh seafood, and especially its love for chili and spices.

Tunisian cuisine has three main pillars. The first is couscous, which serves as the national dish and is served with almost everything. The second is the Tunisian “tajine” – which is more of a hearty baked egg and cheese frittata (not like the Moroccan stew). The third and most essential pillar is Harissa paste, a blend of smoked chili peppers, garlic, olive oil, and spices, which accompanies nearly every meal.

Iconic Dishes and Mediterranean Flavors:

Tunisian cuisine is full of fresh flavors from the sea and hearty dishes from the Sahara. Besides couscous, you must try Brik, a crispy, thin pastry filled with an egg, tuna, or minced meat. Hearty soups like Chorba and Lablabi (a thick chickpea soup with Harissa) are perfect for warming up. The coastal location ensures an excellent offering of grilled fish and seafood, which are heavily spiced and served with fresh salads. Tunisian cuisine is a celebration of communal dining, sunshine, and strong, unforgettable flavors.