Tunisian cuisine is something I’m really proud of it’s full of flavors and traditions that you can taste in every bite. Some of our most famous dishes include couscous, usually served with meat or fish and fresh vegetables, and brik, a thin crispy pastry filled with egg or tuna. Chakchouka is a favorite for breakfast, with eggs cooked in a spicy tomato sauce, and lablabi, a hearty chickpea soup, is perfect for warming you up on a cool day. We also love tajine, a kind of savory pie with meat, vegetables, and eggs, fricassé, a fried dough sandwich filled with tuna, olives, and egg, and kafteji, a mix of fried vegetables with eggs. For desserts, nothing beats makroud or sweet semolina treats stuffed with dates. And of course, our drinks are just as important: mint tea is everywhere, strong coffee is a daily ritual, fresh orange and pomegranate juice are refreshing, and some of us enjoy boukha, a traditional fig brandy. For us Tunisians, food isn’t just about eating it’s about sharing, celebrating, and enjoying the flavors that connect us to our culture and our families.
