A Mediterranean delightuser rating
Tunisian food is a combination of North African and French cuisines. Couscous and stews are at the heart of the Tunisian diet, usually served with meat or fish. Since Islam prohibits the consumption of pork, the most popular meats are lamb and chicken. In keeping with the culinary traditions of North Africa, Tunisians flavor their food with cumin, coriander, cinnamon, parsley and hot peppers.
Because the country is located on the Mediterranean, you will find a fresh selection of seafood, from squid to grouper to tuna. Salads are typically enjoyed before every meal, such as mechoiua, a spicy assortment of roasted vegetables. Another specialty dish is tajine, a cold egg dish similar to a quiche.
Tunisian desserts include pastries stuffed with nuts, honey and dried fruit, as well as French-inspired treats. In the winter, fresh dates are a common ingredient used in pastries and puddings. Wine, local beer and fresh juices are the preferred drinks among Tunisians. The country boasts some of the richest and most important wine-producing areas of North Africa.—Alexandra Menglide