Tunisian couscous

Couscous is considered the national dish in Tunisia, and there is hardly a Sunday table without it. It is prepared from steamed wheat semolina and served with vegetables, chickpeas and potatoes, as well as meat (often lamb), chicken or even fish in coastal areas. Tunisian couscous is distinguished by its red sauce, which is rich in red pepper and spices.

It is not possible to talk about Tunisian cuisine without mentioning harissa, a red hot pepper paste that is added to most dishes. Nabeul is famous for producing the finest harissa, which has become a symbol of local cuisine.

Lablabi

A popular dish served especially in winter, it consists of boiled chickpeas with a broth seasoned with cumin, garlic, and harissa, and poured over pieces of bread, sometimes adding eggs and olive oil. It is an ideal choice to experience the atmosphere of popular neighborhoods.



Al-brik is a constant companion for Tunisians, especially in the month of Ramadan. It is a very thin sheet of dough (marketed) that is stuffed and fried until golden.

These dishes are the perfect quick lunch option:

• Kaftaji: A fried and chopped mixture of peppers, tomatoes, squash, and potatoes, with fried eggs and a strong olive oil flavour.
• Tunisian dish: a painting of grilled salad, tuna, olives, harissa, and eggs.

It consists of eggs, meat, metallus, and cheese, and is baked in the oven until firm.

Fricasi

Fricasi is the Tunisian "salty donut", and it is one of the most famous snacks sold in small shops and on beaches.



One of the most famous traditional sweets, especially in the city of Kairouan. It is prepared from semolina stuffed with date dates, fried and then dipped in honey. Its rich taste makes it a perfect gift to take with you after a visit.