Tunisian gastronomy: dishes and specialities to try

Tunisian cuisine reflects the country itself: Mediterranean, generous and spicy. Olive oil, tomatoes, chillies, fish and spices make up a colourful table, shaped by Berber, Arab, Andalusian, Ottoman and Italian influences. Couscous, inscribed on UNESCO's intangible heritage list together with its Maghreb neighbours, and harissa, also recognised by UNESCO, are its most famous ambassadors.

Each region has its specialities: fish and seafood on the coast, dates in the oases, pastries in Kairouan and citrus fruit on Cap Bon. Eating street food, sharing a family dish or browsing a covered market is one of the best ways to understand the country and its culture of hospitality.

Gastronomy

Our picks

Couscous

The dish of special occasions, it comes with lamb, chicken or fish depending on the region. On the coast, especially in Sfax, fish couscous is a true institution.

Sfax

Cap Bon harissa

This paste of dried chillies, garlic and spices accompanies almost every meal. The Nabeul region is famous for its chillies, which can be seen drying on rooftops in summer.

Nabeul

Brik

A thin, crispy pastry sheet wraps a runny egg, tuna, parsley and sometimes capers. It is eaten with the fingers as a starter, taking care not to lose the yolk.

Kairouan makroudh

These diamond-shaped semolina pastries filled with date paste are fried, then dipped in honey or syrup. Kairouan has made them its signature speciality.

Kairouan

Deglet nour dates

Translucent and golden, these dates are the pride of the oases of Djerid and Nefzaoua. The harvest takes place in autumn, the ideal time to taste them fresh.

Tozeur

Grilled fish

In ports such as Mahdia, Bizerte and Kelibia, sea bream, sea bass and red mullet are simply grilled and served with mechouia salad. The fish markets display the catch of the day.

Mahdia

Everyday flavours

For breakfast and lunch, Tunisians enjoy lablabi, a chickpea soup with garlic and cumin poured over bread, ojja, eggs poached in a spicy tomato sauce, and fricassé, a small fried roll filled with tuna and olives. Kafteji, a mix of fried vegetables and egg, and mechouia salad, made from grilled peppers and tomatoes, complete this popular repertoire.

Local produce

Tunisia is one of the world's major olive oil producers, with vast olive groves around Sfax and in the Sahel. Cap Bon supplies citrus fruit, including the famous Maltese orange, and chillies. The southern oases produce dates, while the sea provides fish, octopus and prawns. In covered markets, such as the Central Market of Tunis, this produce is on display in abundance.

Sweets and drinks

Tunisian pastries, made with almonds, pistachios, dates and honey, accompany festivities and tea. In Sidi Bou Said, people enjoy bambalouni, doughnuts dusted with sugar. Mint tea, sometimes served with pine nuts, Turkish coffee and fresh lemonade punctuate the day, especially in summer, when a cool drink on a shaded café terrace is one of life's simple pleasures.

Destinations

Where to experience it

Cap Bon

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