Tunisian Cuisine

Tunisian food is the hottest of the Arab cuisines by a clear margin, and one ingredient is responsible: harissa. This red chilli paste turns up in the stew, the couscous, the sandwiches and the salads, and the quantity used surprises anyone from outside Tunisia.

Harissa

Harissa is dried red chilli soaked and crushed with garlic, caraway, coriander and olive oil. It's made at home in large batches and stored under a layer of oil.

Brik

Brik is thin malsouka pastry filled with tuna, potato, parsley and a whole egg, fried for two minutes. The challenge is keeping the yolk runny, and eating a brik by hand without losing it is an art of its own.

Couscous

Tunisian couscous differs from Moroccan: red with harissa and tomato, and made with fish along the coast. The grain is a little coarser too.

Lablabi

Lablabi is chickpeas boiled in a garlic and cumin broth, poured over torn stale bread with an egg, tuna, olives and harissa. A cheap, filling street breakfast.