Tunisia Eating

Eating

Eating Tunisian cuisine is very much in the Northern African Maghreb tradition, with couscous and tajine stews forming the backbone of most meals. Distinguishing characteristics are the fiery harissa chili sauce and the heavy use of tiny olives, which are abundant in the country. Lamb forms the basis of most meat dishes. Local seafood is plentiful. Shorba Frik - lamb soup Coucha - shoulder of lamb cooked with turmeric and cayenne pepper Tabouna - traditional oven baked bread Brik - very crispy thin pastry with a whole egg (Brik à l'oeuf), parsley and onions and e.g. minced lamb or tuna. Very tasty as an inexpensive starter. Eat it very carefully with your fingers. Berber Lamb - Lamb cooked with potatos, carrots in a clay pot. Merguez - small spicy sausages. Salade Tunisienne - lettuce, green pepper, tomato, onions, olives, radishes mixed with tuna. Tunisian cakes - sweets related to Baklava. Drinking Being a Muslim country, alcohol availability is restricted to certain licensed (and invariably more expensive) restaurants, resort areas and Magasin General shops. Beer - Celtia is the popular local brand, but some places also carry imported pilsner beers. Wine - Most places that serve alcohol will have Tunisian wine. Boukha - is a Tunisian brandy made from figs. Coffee - served strong in small cups. Tunesian cappuccino is also served strong in small cups. Tea - is generally taken with meals.