An African country with a great many influences, Tunisia’s exoticness is visible in its bazaars and handcrafted products, but most prominently in its food.
Colorful, robust, fresh, and carrying a distinguished Berber and Mediterranean vibe, Tunisian dishes showcase ancient cooking techniques, resulting in culinary delights that challenge and excite the palate at the same time.
Gourmands wanting to discover Tunisian delicacies often arrive at the country’s capital, Tunis, via ferries from Genoa, Palermo, and Salerno. No wonder then that the food here has strong Italian connections. However, you’ll soon realize that it is French cuisine that forms the basis of many traditional dishes.
Among the most used ingredients in Tunisian cooking are fish, chickpeas, aubergine, tomatoes, oranges, lemons, lamb, chicken, occasionally beef, oodles of olive oil, herbs, flavourful spices, and eggs. Moreover, locals tend to focus on aromas, and while the dishes are typically spicier than their African counterparts, the must-try foods in Tunisia undoubtedly have the magic to satiate every possible culinary craving.
Couscous
The national dish of Tunisia, couscous, is famous globally for promising a refreshing and healthy bite enjoyed by both vegetarians and meat lovers. While this semolina preparation is commonly used in salads, an authentic couscous in Tunisia involves pairing it with meats, fish, and vegetables. The traditional dish has a meat stew at its base, which is then topped with the couscous. In the end, bigger pieces of meat or vegetables are placed to make the presentation more appealing.
Brik
Brik is the quintessential food to try in Tunisia. Made using layers of malsouqa dough, it is texturally diverse and features an array of savory flavors that are a gastronomic delight you do not want to miss. Typically deep-fried but also baked, brik is flaky with a crunchy exterior. The filling of this filo pastry consists primarily of tuna along with spices and herbs. However, alternates include potatoes, shrimps, chicken, and cheese. The most exciting part, though, is the raw egg added inside, which oozes out as you bite into the warm, freshly prepared brik. Popular during weddings and available in most restaurants, eating brik is all about achieving comfort food nirvana.
Tajine
An excellent example of Tunisian food taking a European character over its African neighbors is tajine. Unlike the Moroccan stew, a Tunisian tajine looks like a frittata or quiche and is usually served cold as a snack. Cooked by mixing and baking eggs, vegetables, meats, and cheese, tajine is a convenient and delicious meal you can have at any time of the day.
Harissa
There are very few dips or chutneys around that world with iconic status, and harissa is one of them, making it a must-eat food in Tunisia. The main ingredients of this spicy red thick paste are roasted red peppers, olive oil, and garlic. However, locals add cumin, caraway seeds, coriander, paprika, lemon juice, and sundried tomatoes to give it a punchier taste. Harissa goes rather well with fish, but you’ll love having it with bread too.
Lablabi
Warm, hearty, and brimming with North African culinary characteristics, lablabi is a Tunisian chickpea soup that is inexpensive and incredibly uplifting during the winters. Simple in its construction, lablabi involves cooking chickpeas in a thin broth. However, its presentation is unique as the soup is poured over stale bread, which gives it a different taste. A raw egg on top provides the dish with further originality. Harissa, coriander, olive oil, and tuna are common garnishes that add complexity to this must-try Tunisian delicacy.
Kafteji
One for the vegetarians, kafteji is finely chopped vegetables mixed with fried eggs. Aubergines, pumpkin, potatoes, tomatoes, and onions are the vegetables generally used. Restaurants serve kafteji as a side dish to seafood and meaty mains. However, it also works wonderfully as street food in the form of a baguette filling.
Ojja
Eggs make a reappearance in what is Tunisia’s favorite breakfast dish, ojja. Also known as shakshuka, the recipe comprises a delicious tomato sauce cooked in a skillet or tajine with eggs poached on top. The simplicity of the ingredients has made ojja a staple among the locals. Merguez, a lamb sausage, is frequently included, but you can make a vegetarian version using potatoes or aubergine.
Mechouia
Stimulating, cooling, and aromatic, mechouia is a “summer salad” that showcases Tunisian cooking at its simplistic best. Prepared using chopped grilled vegetables, onions, garlic, olive oil, and tomatoes with herbs and seasoning, the salad also epitomizes the liveliness of Mediterranean cuisine. Although delicious on its own, mechouia is regularly garnished with boiled eggs, tuna, or olives.
Bambaloni
The traditional Tunisian donut is the perfect sweet accompaniment to have with coffee. Available in cafes and street food shops, bambaloni is flour dough that is deep-fried and dipped in either honey or sprinkled over with sugar. Unlike the American donut, bambaloni has an uneven and rustic look. It is a must-eat Tunisian snack that you can enjoy while walking and exploring the streets of Tunis.
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