Between the Mediterranean and the Sahara, Tunisian cuisine combines intense aromas and ancient traditions. Here, you’ll find authentic recipes and easy-to-make versions: from seafood and lamb couscous to the spiciness of harissa, from grilled salads like slata mechouia to street soups like lablabi. Discover iconic dishes—crispy brik, ojja with eggs and merguez, kafteji, baked Tunisian tagine—along with local spices and blends like tabil, Sahel olive oil, and Deglet Nour dates.

We cover holidays and seasonality (Ramadan, Eid, weddings), techniques and utensils (couscoussiere, terracotta pots), with guides to ingredients and substitutions available in Italy. Desserts and mint tea with pine nuts—makroud, samsa, bambalouni—are also included, as are street food itineraries from Tunis to Djerba. Start your journey here: step-by-step recipes, fun facts, family stories, and tips for cooking Tunisian cuisine every day.