Tunisian cuisine stands out among any other cuisine in the world. Drawing from its native Berber as well as various European, Middle Eastern, Asian, and African influences, Tunisian cooking uses a unique blend of spices to create flavors unmatched in any other North African countries.
Most Tunisian dishes are made spicy with harissa, a red pepper paste unique to the area. Unlike in other North African countries, Tunisia’s signature style is hot and spicy, lending to the traditional belief that a wife’s love for her husband can be measured by the spiciness of the food she makes him.
Many dishes are eaten by hand with bread, most often consists in the form of a French-style baguette. Others, such as Tunisian soup (shorba/sherba) or rice (rosa) make use of Western utensils. The famous Tunisian couscous (koskosi) may also be eaten with a utensil, but even this is traditionally eaten by hand – a feat that may take some of us a bit getting used to!
Over time I will be posting traditional Tunisian recipes in American formatted instructions (including U.S. metrics) in hopes of opening up this one-of-a-kind cuisine to the average American palette. I will include written recipes as well as video demonstrations. If you like spicy and flavorful food, Tunisian cuisine just might become your new favorite option.