A Taste of the Regions: Tunisia's Local Specialities

firas kobbi

4 hours ago

1 min read

Travelling through Tunisia is also a journey through its kitchens. Each region has something it does better than anywhere else.

Cap Bon: harissa and citrus

Around Nabeul, peppers are dried in the sun and turned into harissa, and the orchards produce some of the country's best citrus.

The holy city is also the capital of makroudh, the date-filled semolina pastry.

The mountain town is known for its almond-filled pastry rings and for distilled flower waters.

Fish couscous and salted fish dishes are central to Sfax's cooking.

The island's signature dish is steamed rice cooked with meat, vegetables and herbs.

Octopus and fresh fish are the staples of the islands' simple, excellent cooking.

The south-west is famous for deglet nour dates, translucent and honey-sweet.

Olive groves cover much of the country, and good Tunisian olive oil is on every table.

Photo: Miansari66 / Wikimedia Commons (public domain, CC0)