Tunisian

What it is

Tunisia sits at the narrowest point between Europe and Africa, and its cooking shows it: Berber, Arab, Andalusian, Sicilian, French, and Ottoman threads twist together. The country is the spiritual home of harissa — the dried-chili paste exported by the millions of jars — and the only Arab country where chili truly dominates.

How it tastes

Tunisian food runs hotter than other North African cuisines. Harissa goes into nearly every savory dish; caraway and coriander supply the warm spice; lemon and olive oil keep things Mediterranean. Tuna and other seafood, often canned in oil, are a daily staple.

Signature dishes & techniques

Couscous in Tunisia tends to come with fish rather than lamb. Brik — a paper-thin fried pastry with a runny egg inside — is the country’s most famous appetizer. Shakshuka, lablabi (chickpea breakfast soup), and ojja (eggs poached in harissa-tomato sauce) anchor the everyday table.