Tunisian cuisine

[1] Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.

[2] Like many countries in the Mediterranean basin, the Tunisian cuisine is heavily based on olive oil, spices, tomatoes, seafood and meat.

Tunisian cuisine developed from Berbers, ancient Carthage, Rome, the Islamic conquest of the Maghreb, and the Ottoman Empire.

A popular condiment and ingredient which is used extensively in Tunisian cooking, harissa, is a mix of ground chili peppers, garlic, and caraway[5] or spices commonly sold together as a paste.

A recipe for the sauce includes red chili peppers and garlic, flavored with coriander, cumin, olive oil and often tomatoes.

Paula Wolfert makes the plausible claim that tabil is one of the spice mixes brought to Tunisia by Muslims coming from Andalusia in 1492 after the fall of Granada.

Today, tabil, closely associated with the cooking of Tunisia, features garlic, cayenne pepper, caraway seeds and coriander pounded in a mortar, then dried in the sun.

Snails have been eaten in Tunisia since prehistoric times, as excavated mounds of shells, mixed with stone tools and artifacts from the Caspian civilization in the region of Gafsa have proven.

Tunisian cuisine varies from north to south, from the coast to the Atlas Mountains, from urban areas to the countryside, and along religious affiliations.

For instance, the original inhabitants of Tunis (the Beldiya), do not use harissa much; they prefer milder food, and have also developed their own breads and desserts.

Charmoula is a dish made of baked raisins, onions and spices, traditionally eaten with salted fish on the first day of Eid al-Fitr.

[6] In Djerba, kosher cuisine is available as well as a myriad of restaurants[12] offering a wide range of regional dishes like rouz djerbi and mainly seafood-based meals.

Tunisians also love a salted form of bacon made with mutton meat in their dishes(kosksi bil qadid) Pork consumption is forbidden to Muslims in Tunisia, in accordance with Islamic dietary laws.

It is accompanied with potato chips and either mild or spicy tastira, made by frying green peppers, tomatoes, onion and a little garlic, all of which is finely chopped and served with an egg poached or sunny side up.

Finely chopped fresh parsley is sprinkled on top; a drizzle of lemon juice and a pinch of sea salt complete the recipe.

Kerkennaise is made of capers, olive oil, tomato, scallions, coriander, caraway, cumin, parsley, garlic, white vinegar and paprika.