Culinary journey: 5 Tunisian dishes to absolutely taste

Heir to Berber, Arab, Andalusian and Italian influences, Tunisian cuisine is rich, spicy and always generous. Based on olive oil, tomato, garlic and the famous harissa, it offers unique flavors. Here are 5 specialties not to be missed during your stay.

1. Couscous with fish

If lamb couscous is classic, the fish version (often grouper or sea bream) is a typically Tunisian specialty, particularly on the coast. The spicy tomato sauce pairs wonderfully with vegetables and seafood.

2. Egg Brik

An essential Tunisian starter, brik is a thin, crispy puff pastry (malsouka) fried, generally garnished with tuna, parsley, onions and a soft-boiled egg. The secret lies in cooking: the white must be cooked and the yolk still runny.

3. Lablabi

It is the quintessential Tunisian street food, especially appreciated in winter. This thick soup made with chickpeas, garlic, cumin and olive oil is poured over pieces of stale bread. A soft-boiled egg, tuna and harissa are often added. A popular, invigorating and delicious dish.

4. Kafteji

Kafteji is a tasty mixture of fried vegetables (peppers, tomatoes, zucchini, eggplant, potatoes) and eggs, finely chopped together. It is eaten with a fork or in a sandwich, often accompanied by merguez.

5. Mint tea with pine nuts

To finish a meal or during a break at the Café des Délices in Sidi Bou Said, order a very sweet mint green tea, covered with a generous handful of fresh pine nuts. A true Tunisian institution.