Tunisian Cuisine

Tunisian cuisine is the spiciest of the North African Maghreb, a sun-soaked blend of Mediterranean, Berber, Arab and French influences enlivened everywhere by harissa, the fiery chilli-and-garlic paste that is the soul of the national table. Its cornerstone is couscous, served with vegetables, meat or fish, alongside brik pastry parcels with a runny egg, hearty tagines, fresh seafood on the coast, grilled meats, and salads, all bright with olive oil, tomato and spice.

What you actually see

• Couscous - the national dish, with meat, fish or vegetables.
• Harissa - the fiery chilli paste served with everything.
• Brik - the crisp pastry parcel with a runny egg.
• The seafood and salads - the fresh coastal fish and bright salads.

When to go

Year-round; the couscous is traditionally a Friday dish, and the coast is the place for the freshest seafood. Markets and small local restaurants offer the most authentic, affordable food.

Honest expectations

Tunisian food is genuinely spicy, thanks to the ever-present harissa, so ask if you prefer it milder. It is a bright, flavourful cuisine, more fiery than Moroccan. Street food like brik and fricasse is cheap and delicious from busy stalls, though take the usual care with water and salads. The seafood on the coast and the couscous are highlights.

Nearby

The coast for seafood; every region has its couscous and specialities.