Food
Contents
Tunisian cuisine derives much from the traditions of Mediterranean, North African, and Berber cuisines.
Ojja (Shakshuka). This delicious tomato and egg dish is a popular Tunisian breakfast. While it’s eaten across North Africa, it’s believed to have been created in either Tunisia or Yemen. The name comes from the Tunisian Arabic slang for “mixture.”
Usban (or osban) (Arabic: عصبان) is a traditional kind of sausage in Tunisia, Algeria and Libya. It is stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.
Brik – tiny parcels of minced lamb, beef, or vegetables and an egg wrapped in thin pastry and deep-fried.
Chickpeas are a pulse commonly used in Tunisian food (similar to other countries in the region). It is in Falafel and in Lablabi. The latter is a chickpea soup flavored with garlic and cumin and served with perfectly stale bread to make this dish both scrumptious and filling.
Couscous. A staple of North African and Tunisian cuisine, you simply can’t claim to be familiar with Tunisian food if you haven’t had one (or twenty) tagines filled to the brim with couscous! It is the country’s national dish after all.
Harissa is a North African spice blend that’s essential for making Tunisian food. You can find it as a premade spice blend, you can make your own, or you can use it as a Harissa paste. It’s made from red chilies and packs a punch!
Merguez. You might have been introduced to Merguez as French cuisine, but it’s actually Tunisian and was brought to France during the era when Tunisia was under French occupation. Merguez is a spicy sausage that’s made from mutton or beef (or a mixture of both). You can eat it straight off the grill or in a sandwich or Ojja.
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