Tunisian Mainland (Tunisia)

Tunisian cuisine is spicy, but not hot, and simple, yet by no means unimaginative. Exquisite ingredients and fresh preparation ensure for a high level of culinary enjoyment.

Tunisian cuisine is spicy, but not hot, and simple, yet by no means unimaginative. Exquisite ingredients and fresh preparation ensure for a high level of culinary enjoyment.
The traditional national dish is cous cous, a bed of wheat grain, upon which various types of vegetables, morsels of meat and fish are placed accompanied by an aromatic sauce. Every chef has his own favourite recipe meaning that cous cous tastes differently at every restaurant. The most important sauce in the Tunisian cuisine is harissa, a hot puree made from paprika, olive oil and different herbs. They are eaten either on their own with flat bread, as a starter or are used to lend countless dishes their typical flavour. Invigorating chorba soup, vegetable stew, chakchouka, and lamb goulash, kamounia, obtain their rich flavour from the saffron, cumin, cardamom and paprika with which they are spiced. Excellent fish dishes may be enjoyed, particularly along the coast. The offerings range from gilt-headed sea bream and perch to squid and prawns, which are enjoyed crispy and grilled as well as fried. To satisfy the hunger pangs between meals, brik, deep fried filo pastry parcels filled with either egg and tuna or spinach, are to be found everywhere.
The range of Tunisian baked products offered in special patisseries is apparently endless. Sweet temptations are created from almonds, nuts, pistachios, marzipan, honey and syrup; baklava and makroud are the most well known of these. Tunisian winegrowers also offer a selection of good white and red whites such as the tangy muscat de Kélibia or the full-bodied château Mornag.