Culinary Arts:
Tunisian cuisine stems from an ancient tradition of gastronomic culture in Tunisia, and reflects successive cultural heritages (Berbers, Arabs, Jews, Turks, Italians, etc..)

Tunisian Cuisine is very spicy which reigns harissa. The fish is consumed a lot along the coast. In most restaurants, it brings you an assortment of appetizers on the house.

This kitchen both Mediterranean, African and Eastern rich and elaborate, with many specialties varying by region (north, south, coast, Oasis, etc..) And ethnic group of origin (kitchen Berber, Andalusian, Jewish or Arabic). The cuisine of the cities is more sophisticated and more diverse than the countryside, especially in baking.

Traditionnel Dishes:

Among the traditional dishes is the Tunisian national dish: Couscous, which can be prepared with lamb, chicken or fish. The latter is a typically delicious Tunisian  dish.

the Tunisian dish that will surprise you most is undoubtedly the “Melloukhia” but you can also try:

The Brick: a light puff pastry filled with different ways.
The Shakshuka: a vegetable-based soup with onion and green peppers.
The kamounia: a dish of meat sauce that simmers long and is seasoned with cumin.
The mesfouf: sweet couscous with cinnamon, affording pitted dates, raisins, walnuts, almonds, pistachios and even grenades.
The Moslee: shoulder of lamb in the oven and went along with potatoes and peppers.

The tagine: quiche au gratin meat and vegetables.

Other dishes:
Barbecue: designatated in Tunisia all pieces of meat grilled on charcoal.

The kaftaji: fried mixed vegetables seasoned with olive oil and harissa
The marqua: is a stew with tomato sauce accompanied by various meats and vegetables and olives (Zaytuna) and grape dry (Zbib).

The frikasse: donut in which we find tuna, potato and harissa. Tunisian salad: tomato, onions and peppers.
Méchouia salad: salad cooked and cooled. It consists mostly of a chili and strong roasted tomato, garlic and olive oil.
Chorba: broth with small pasta that can in itself constitute an economic meal.
Beware of the harissa, a spicy hot sauce that accompanies almost every dish Tunisian better not be too heavy hand and be sure to specify with no harissa if you decide to eat a sandwich ... Like all countries bordering the Mediterranean, the rule is to nibble before the meal a variety of different tasty apetizers: pistachios, roasted salted almonds, persimmons, green and black olives, small local salads, fish eggs (roe) ...

Desserts:
Fruits such as melon, watermelon, dates, grapes, peaches, loquat and prickly pear. Grenades are true pink caviar served with sugar and drizzled with a little orange flower water.

Pastries: The Tunisian pastries often honey (makrouds, samsas, baklava Gharaib ...) often contain dried fruit: dates, almonds, hazelnuts. Restaurants

Restaurants:

A meal in a small restaurant with traditional cuisine economic cost you 2 to 3.50 euros, the average restaurant uses the price of 6 to 9 euros, while a more gourmet meal in a restaurant cost of standing around 15 to 25 euros, not including wine. In small towns, you will generally be difficult to find an open address after 21 h 30. Finally, during Ramadan, most restaurants are closed for lunch and sometimes dinner. During this period, it is not always easy to eat.

Drinks:

The picture would not be complete if we forget the famous mint tea and coffee Moorish, with a few drops of orange flower water. Mint tea: never refuse the mint tea if your host has to offer you: you might hurt him. He better not be pressed.

Mint tea: never refuse the mint tea if you are offered one by your host: you might hurt him. .

Café:
Ask a natural coffee (or coffee filter, not always very good), a espresso or Turkish. The coffee is called « crème »; (lots of milk, little coffee) or « direct » (lots of coffee, no milk). Water: Avoid drinking tap water. Uncap the bottles of mineral water or make yourself do it before you.
Almond syrup: almond-based sweet and bitter, it is also sold in pastry shops.

Wine:
all institutions do not serve alcohol: they need a special license. Overall, the wines, though strong, are good. The best are the first AOC wines such as Sidi-Saad, the castle or Lamblot Feriani. Finally, to end a good meal, try the boukha, fig strong alcohol, or thibarine, a liqueur flavored with herbs date. In the South, rather than boukha, you will be offered palm juice.
If you are lucky enough to be invited into a home of Tunisia, you will perhaps have a taste of bsissa wheat, drink thick enough flour of wheat or barley, spiced with marjoram, coriander, with the anise, fennel.

Finally, to end a good meal, try the boukha, the alcoholic strong fig drink, or the thibarine, a liqueur flavored with date herbs  In the South, other than boukha, you will be offered palm juice. If you're lucky enough to be invited into a home of Tunisia, you will perhaps offered the bsissa wheat, a thick drink of flour of wheat or barley, spiced with marjoram, coriander, anise, fennel.