Tunisia

Tunisian cuisine burns bright with the fire of harissa, the chili paste that defines North African cooking. Situated between Mediterranean and Saharan influences, with layers of Berber, Arab, Turkish, and French heritage, Tunisia offers bold, complex flavors. Every meal features harissa alongside olive oil and fresh bread. Couscous here is steamed to fluffy perfection, brik pastries shatter at the touch, and slow-cooked tagines perfume the souks. The Mediterranean coast provides abundant seafood while the interior offers lamb, dates, and the world's finest olive oil.

Brik à l'Oeuf

Tunisia's most famous street food—a paper-thin pastry parcel encasing a runny egg, tuna, capers, and parsley. The trick is eating it without spilling the yolk. Briks are traditionally made during Ramadan but loved year-round.

Ingredients: 4 sheets malsouka or filo pastry, 4 small eggs, 100g canned tuna (drained), 1 small onion (finely diced), 30ml capers, Fresh parsley (chopped), 5ml harissa, Oil for deep frying, Salt and pepper, Lemon wedges for serving.

Preparation: Mix tuna, onion, capers, parsley, harissa, salt and pepper in a bowl. Lay a pastry sheet flat. Place a quarter of the tuna mixture in the center. Make a small well in the tuna and carefully crack an egg into it. Fold the pastry into a triangle or half-moon, pressing edges firmly to seal. The egg must remain whole. Heat oil to 180°C in a deep pan. Carefully slide in the brik, sealed edge first. Fry for about 2 minutes, carefully turning once, until golden and crispy. The egg inside should still be runny. Drain on paper towels briefly. Serve immediately with lemon wedges and extra harissa.

💡 The egg should be runny when you bite in—that's the whole point! Work quickly from assembly to frying so the pastry doesn't get soggy.

Lablabi

Tunisia's beloved chickpea soup, served for breakfast in cafés across the country. Torn bread soaks up the cumin-scented broth while toppings of egg, harissa, and olive oil add richness. It's humble, hearty, and deeply satisfying.

Ingredients: 400g cooked chickpeas (or canned, drained), 500ml chickpea cooking liquid or vegetable broth, 4 cloves garlic (minced), 10ml cumin powder, 5ml harissa (plus more for serving), 30ml olive oil (plus more for serving), 2 eggs (soft-boiled or poached), Day-old crusty bread (torn into chunks), Capers and pickled turnips for serving, Salt to taste.

Preparation: Heat olive oil in a pot over medium heat. Add garlic and cumin, stirring for 30 seconds until fragrant. Add chickpeas and harissa. Stir to coat, then pour in the broth. Bring to a simmer and cook for 10 minutes, lightly mashing some chickpeas against the side of the pot to thicken. Season with salt. The soup should be brothy but substantial. Place torn bread chunks in serving bowls. Ladle the hot soup over, letting the bread soak. Top each bowl with a soft-boiled egg, a drizzle of olive oil, extra harissa, capers, and pickled turnips. Serve immediately while the bread is still absorbing the broth.

💡 The bread should be stale—fresh bread turns to mush. Day-old baguette or semolina bread works perfectly.

Makroudh

Diamond-shaped semolina cookies filled with date paste and soaked in honey syrup. These ancient sweets are essential for celebrations, especially weddings and Eid. The contrast of grainy semolina, sticky dates, and floral honey is irresistible.

Ingredients: For the dough, 200g fine semolina, 50g melted butter, Pinch of salt, 60ml warm water (approximate), For the filling, 150g date paste, 15ml butter, 2ml cinnamon, Zest of ½ orange, For the syrup, 150g honey, 50ml water, 15ml orange blossom water.

Preparation: Mix semolina, melted butter, and salt. Gradually add warm water until you have a soft, pliable dough. Rest for 30 minutes. Mash date paste with butter, cinnamon, and orange zest until smooth. Roll the dough into a rectangle about 3mm thick. Spread date filling in a strip down the center. Fold dough over filling, pressing to seal. Cut into diamond shapes about 4cm long. Score the top of each diamond with a fork for decoration. Deep fry at 170°C for 3-4 minutes until golden. Drain well. Make syrup: Simmer honey and water for 5 minutes. Remove from heat and add orange blossom water. Dip warm makroudh in syrup for 30 seconds. Let excess drip off before cooling on a rack.

💡 These keep for weeks in an airtight container—the honey syrup acts as a preservative. They actually improve after a day or two.