What are Tunisian flavors and what is Tunisian cuisine?

Tunisian food is vastly underrated and often misrepresented. There is a Western tendency to associate all North African cuisines with Morocco, as it is the only country many people outside the Mahgreb are familiar with. But besides the names of certain dishes, Tunisian food is quite different, especially in terms of spice.

It would be a cop out to say that Tunisian food is like Moroccan, but just ✨spicy✨. It suggests Moroccan is standard of which all North African cuisines should be judged, which is... a tenuous proposition. People have developed misconceptions about North African food in general, believing that certain dishes or ingredients are exclusively Moroccan when they are actually common across the region or actually specific to another country. For example, while couscous is popular in Morocco, it's considered the national dish of Tunisia and is prepared differently. So, do I get a little annoyed when people hand me a plate of couscous with RAISINS in it? Or recommend a brand of harissa that contains BELL PEPPERS? Yes. Yes, I do. Get your fuckin' raisins out of my couscous. Let's explore then what makes up the palette of a Tunisian, and what flavors you'll find in our dishes.

Spices, Herbs & Harissa The absolute dominant condiment and flavor in Tunisian cooking is harissa. I have written a separate article all about JUST harissa and what makes good/bad stuff. But in a nutshell, the flavor you'll get from true Tunisian harissa arbi is smokey, spicy, and umami. It's a thick baklouti chili pepper paste seasoned with olive oil & garlic (sometimes other spices). This is at the core of a large majority of dishes, and is also eaten plain on a nice baguette. Tunisian food also uses a variety of aromatic spices & herbs.

1. Garlic: Tunisian cooking goes heavy on the garlic. Not only is it found in harissa, but it is used quite liberally in many dishes.

2. Coriander: A warm, citrusy, and slightly nutty spice that gives a savory flavor.

3. Caraway: This pungent little seed is in the flavor family of anise and licorice.

4. Bay Leaves: Look, it seems like they don't do much... but when they aren't there... you notice.

5. Parsley: The main cooking herb used commonly in dishes. Also as a garnish.

6. Mint: Primarily used for tea but can be found in fresh salads.

   
   

Tabil Garlic + Coriander + Carawy + Chili = Tabil

The most popular use of spice is a blend called tabil. Tabil is a blend of ground coriander, caraway, garlic, chili. Sometimes you'll see cumin pop up in tabil, but that's usually a sub for when coriander is unavailable.

Tomatoes Tomatoes are the supporting role to harissa. A large quantity of Tunisian dishes are made with a harissa/tomato base. Most often, they are cooked down to create a thick sauce. Tomatoes win "best supporting actor" for Tunisian cuisine. Never the star, but essential for the plot.

Olives & Olive Oil Tunisia is actually one of the world's largest producers of olive oil, and it's been cultivated there for centuries. Olive oil is the primary cooking fat used in Tunisian food. Beyond cooking, olive oil is used to dress salads, drizzle over finished dishes, and add richness to sauces and stews. Its fruity and sometimes peppery notes contribute significantly to the overall flavor profile of Tunisian cuisine. Along with the oil, olives are everywhere in Tunisian cuisine. Many varieties of olives grow in Tunisia and they are eaten as a snack, added to stews, put in sandwiches, used as a topping for salads etc. Got a Tunisian dish that needs a little something extra? Throw an olive on it.

Peppers It is not uncommon to have whole or big chunks of spicy peppers chillin' in your Tunisian food. Added into to dishes for flavor and heat, peppers are used in a lot of soups and stews. They also are utilized on their own in dishes like slata mechouia, which is a grilled salad made almost entirely of peppers. Tunisia is home to the baklouti chili, which is the base for harissa, but is also eaten when it's green. You can't really sub this outside of Tunisia easily and have to settle for using jalapeño, Anaheim, or poblano. Though if you go to a Chinese grocer and find "long hot green peppers" or "tiger skin peppers", those are very similar!

Pasta The top tip of Tunisia is only 80 miles from Sicily. Thus, there is a fair amount of Italian influence on the cuisine. (Italy did also want to colonize Tunisia at one point and had a lot of interest in the area, though the Frenchies kept them out.) Because of this relationship, Tunisians have become one of the top consumers of pasta. Often ranking second per capita globally, right behind Italy. Pasta is a common everyday meal in Tunisia. It's often seen as a quick, easy, and affordable meal option. Tunisia has created it's own pasta culture with unique flavors and styles. First and most obviously, most pasta sauces contain harissa. And there are other interesting shapes like the square-shaped "nwasser" which is unique to Tunisia. However, you are not likely to find cheese-based pasta in Tunisa. Or at least, not that I've come across.

Tuna Seafood in general is pretty prevalent in Tunisia as it has a coast on the Mediterranean Sea. But tuna is everywhere. It can be enjoyed fresh, but is used very often it's in canned form. It is essential that the canned tuna is packed in olive oil, not water. Tuna is not just another ingredient in Tunisia; it's a staple food that finds its way into numerous dishes, from simple snacks to more elaborate meals. It's so prevalent that some might even joke that Tunisians add tuna to everything!

Geranium, Rose, and Orange Blossom Waters Floral waters are used to add aromas and flavors to various desserts and beverages. Tunisian floral waters are known for their high quality and purity due to the traditional methods used and the quality of the flowers grown in the region. They are less concentrated than essential oils, making them gentler for culinary use, and even for use on your skin. Floral waters are most commonly used in Tunisian desserts like youyous, baklava, asida, and kaak warka. Alternatively it can be used alone or with syrup over fresh fruit.

Couscous Couscous is the national dish of Tunisia. Tunisian couscous has a bold, spicy flavors derived from the aforementioned tabil and harissa. The stew typically features lamb, chicken, or beef alongside vegetables like carrots, potatoes, and chickpeas in a rich broth. Compared to Moroccan couscous, which often emphasizes sweeter and more aromatic spices like cinnamon and saffron and tends to be less spicy, Tunisian couscous delivers a more pungent and fiery experience. And there are no raisins ;)

Bread Bread is present at every meal. It serves as primary vehicle for scooping up food and is often essential as a side dish. Due French colonization, French bread and baguettes are quite popular choices. But there are also Tunisian breads eaten often:

1. Khobz Tabouna - The name "tabouna" refers to the traditional clay oven in which this bread is baked. It is a large, round, flatbread with a slightly crispy crust and a soft, chewy interior.

2. Khobz Mbesses - This is made with semolina flour, which gives it a slightly coarser texture. It's typically cooked on a griddle or in a pan, rather than in an oven.

Mint Tea Ah yes, another item often labeled "Moroccan Mint Tea". Look, I get it. They make this in Morocco too. They also make it in Algeria, Egypt, and probably every North African and Middle Eastern country. Though the concept is the same there are regional differences in the preparation. In Tunisia, the tea is almost always made with green tea (gunpowder green), fresh mint, tons of sugar, and is served with pine nuts. You can serve it with other nuts, but the iconic tea is served with pine nuts floating in it. (You want the pine nuts floating, it indicates there is enough sugar in the tea.)

At the end of the day, Tunisian cuisine is a vibrant blend of Berber, Arab, and Mediterranean influences converging into delicious fusion. Tunisian food is quite distinct, and in a blind line up of North African dishes I could 100% pick out the Tunisian one. Always has that trademark harissa arbi. It's a little difficult to learn about Tunisian cooking even online. The best I can do most days besides consulting family members, is find poorly translated YouTube videos. There are few and far between books on Tunisian cooking and they sometimes don't feel accurate. This makes it extremely hard for anyone who wants to try these recipes! I come from a standpoint of at least having tasted these foods from a Tunisian source. It's taken quite a bit of trial and error for me to get things to "taste" right, and even then I'm not sure if it's accurate. It's a continuous learning with every recipe.