Tunisian cuisine is the lovechild of North Africa’s spices, the Mediterranean’s freshness, and the long history of Berber, Arab, Ottoman, and French influence. Eating here isn’t just about food—it’s about history, hospitality, and a little bit of heat (the chili kind).
Couscous: The national dish. Steamed semolina grains topped with vegetables, chickpeas, and usually lamb, fish, or chicken. The broth is rich, often tomato-based, and lightly spiced—though some regions make it fiery.
Brik: A delicate, crispy pastry (springroll like) filled with egg, tuna, capers, parsley, and sometimes potatoes, then deep-fried until golden. Locals eat it fast before the yolk sets.
Shakshuka: while also originating in Tunisia (where it's sometimes called "vegetarian” ojja for the lack of meat), is more widely associated with Middle Eastern and North African cuisines, and tends to be milder with a greater emphasis on vegetables like peppers and potatoes
Ojja: A sizzling tomato, chili, and pepper stew with eggs cracked right in, sometimes with merguez sausage or chicken. Perfect with fresh bread for dipping.
Kafteji: Grilled pumpkin, peppers, tomatoes and fried egg mashed into a warm dip, usually served with fries and soft bread.
Mloukhia: A slow-cooked, dark green stew made from jute leaves, beef, and spices. Its earthy, almost chocolatey flavor is an acquired taste—but beloved locally.
Bambalouni: Freshly made and fluffy donut covered in sugar. Best made in Sidi Bou Said.
Makroud: Semolina cookies stuffed with dates or nuts and fried, then dipped in honey.
kaak warka: Kaak Warka is a traditional Tunisian pastry, often described as a delicate, ring-shaped cookie filled with almond paste and flavored with rose water. It's a staple in Tunisian celebrations
