The world has rushed to adapt and adopt all manner of Mediterranean cooking, however, the recipes from Tunisia has always been overlooked. Even though Tunisia is the world’s fourth-largest producer of olive oil, the country ships most of its oil to Spain, Italy and France. Tunisia also deserves credit for its signature couscous, which is more varied than anywhere in the world, and chefs worldwide can thank the country for harissa, the amazingly hot and popular peppery condiment.
Tucked between Algeria and Libya, Tunisia is truly a Mediterranean country. With less than 100 miles from Italy, this geography has impacted the cuisine of the place in more ways than one. Romans, Vandals, Arabs, Spaniards, Turks, Phoenicians and French have successively invaded the country for ages and all of them have a hand in shaping the diverse and savory cuisine of the place.
Above everything, Tunisia is for seafood lovers. The hot pepper seasonings brought by the Spaniards, flaky Turkish-style pastries called brik filled with potato and egg, the olive trees first planted by Phoenicians, excellent French baguettes and croissants, and the very popular red wine, Magon, are all gift to the world from Tunisia.
Olive oil is one of the main features of the country’s diet and it dates back to ancient times.
A dish of olive oil instead of butter on the table is a longstanding Tunisian custom. Tunisians have also the custom of pouring some oil on harissa and spreading it on a baguette to whet the appetite. Harissa, the signature dish of Tunisian cuisine is made with dried red chilies, and gives food a touch of fire. Sweet pimentos, cinnamon, saffron, cumin, caraway, mint and bay leaves add to the complexity to the cuisine.
Chorba soup with lamb, Brik, Ojja, Balkawa are some of the interesting dishes in Tunisia you should not miss.
Looking for traditional Tunisian food from the experts, get in touch with team of Fafani Foods. Being a division of the Gateway Global LLC, you can expect the staples of Tunisian cuisine while maintaining the signature taste of the region.