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Tunisia

Food, Dining, & Drinks

WARNING: Tunisia is currently unstable, please read this travel warning before going!

Dining Etiquette

If you're lucky enough to be invited to an Tunisian's home, dress conservatively and bring pastries or fruit as these are great gifts for a host. Once you arrive you should remove your shoes and greet every person individually. Start with the oldest person first and work your way down to the youngest, but observe others as many times men should only touch the hand of another man, as offering your hand to a woman can be interpreted as inappropriate. Women should offer to help in the kitchen if you are dining in a local's home, but this offer will rarely be accepted.

Depending on the individual family or company you are dining with, men and women may eat separately, or if in a restaurant at different sides of the table, so let your host seat you. Before sitting though observe those around you. You are expected to wash your hands prior to eating, but you may find that this is in the form of literally washing your hands, or in some places may only be a bowl of perfumed water passed around the table for a symbolic washing. In this situation, only dip three fingers on your right hand into the water. You may also find that the tables are low and the chairs non-existent, as sitting on the floor is common in Tunisia.

Once you actually begin eating, the place setting will look similar to that of Europe as you'll have a spoon, fork, and plate. Most dishes will contain couscous, which should be eaten with a spoon. If you need to use your hand to eat, or just in holding your fork or spoon, only use your right hand.

You will most likely be offered more and more food and do accept a second helping as your host will view this as a compliment. Once you are finished, leave a small amount of food on your plate to compliment your host has having provided more than enough. As you finish though, leave some room for dessert, as sweet pastries are common and although these are small, they can be filling.

For restaurant tipping information, read Tunisia's Expenses & Tipping section.

History & Influences

Tunisian food, much like most North African food, is based on the traditional Berber diet and what ingredients were locally available. More than many other North African countries though, the Tunisians, even today, maintain a diet based on Mediterranean foods. Citrus fruits, olives, fish, and herbs are very prevalent as these were, and continue to be, easily accessible in Tunisia.

The first major outside influence to Tunisian cuisine was in and after the 600s. The Arabs entered the region in the 600s and brought with them new foods, spices, and traditions. Dietary laws were changed as these new spices and foods vastly altered the daily cuisine.

In the 1500s the Spanish, then the Turks took over the region that is now known as Tunisia. While both these groups influenced Tunisian cuisine, the Turkish spices and desserts made the most significant influence in the diet. In the 1800s and 1900s the French and Italians entered the North African coast and their influence was quite significant. Pasta became a favorite among the locals, but it was France that colonized Tunisia as their breads and, to a lesser degree, wines became regulars in the Tunisian diet.

Today, despite these outside influences, Tunisian food remains primarily local, both in the popularity of regional dishes as well as the use of locally available ingredients. While typical Mediterranean stuffed vegetables have entered the regular menu and Turkish-styled desserts are common, Tunisia maintains its roots. Tuna and fish from the Mediterranean is the most common protein in the diet and found in many dishes, typically finished with a squeeze of lemon. The people also love hot and spicy food and this "heat" cannot always be avoided, particularly in home cooking. Additionally, from one city to the next the local foods vary and while some ingredients, like couscous are found everywhere, what it's prepared with varies significantly.

Staple Foods

Couscous: semolina, which is a made of flour; considered the national dish
Tabuna: Tunisian round bread

Regional Varieties & Specialties

Breek: fried dough stuffed with vegetables, eggs, and fish
Harissa: spicy sauce made of chili peppers and garlic, flavored with coriander, cumin, olive oil and often tomatoes
Shakshouka: poached eggs in a sauce of (usually) tomatoes, peppers, onions, and cumin
Tajine: a general term for the popular Tunisian stews, although there are dozens of varieties

Drinks

The Tunisians love mint tea and mineral water, which are easily accessible and commonly drunk.

As a primarily Muslim country, Tunisia has little alcohol available, but it can be purchased. Despite the fact that most Tunisians don't drink, both wine and beer are produced in the country.

This page was last updated: November, 2011