Whats da food like in Tunisia...???

Answer 1

The food is very delicious! A combination of traditional Berber, Middle Eastern, and French.

From the urban "baguette" to the unleavened country bread baked in a clay domed oven "tabouna" , each region boasts its specialty. Freshly baked bread is available throughout the day and no family meal is complete without it.

Tunisians' pride themselves on their fine taste buds. Woe to the chef who forgets the touch of cumin in a grilled fish or the bay leaf in the mloukhia, a beef stew thickened with corète. A favorite way to prepare young lamb is coucha - portions of shoulder meat are rubbed with a sauce of olive oil, salt, a sprig of mint, a touch of cayenne pepper and turmeric and baked in a slow oven in a tightly covered earthenware dish.

A summer "dinner" may consist of home pressed olive oil, a
few green olives, country bread, heavy and grainy and a salad of sliced scarlet radishes or plump tomatoes served with grilled fish. Seafood is a mainstay of the Tunisia diet. The varieties of seafood from the imperial royal shrimp to the familiar and much appreciated sardine are endless and each region has its recipes and secrets for preparation. Djerba in particular is known for the excellence of these gifts of the sea.

Tunisian meals are social events and the longer the better. A typical meal would begin with shorba (soup), Brik, followed by Slada mechouia - grilled green peppers, tomatoes and garlic finely chopped. Spices and olive oil are added and the salad is garnished with tuna fish, hard eggs, olives and sometimes capers. Assorted stews follow roasts of lamb, veal or fish, tajine - a rich, flavorsome omelet baked with chopped meat, vegetables and cheese. Fresh salad, fruits, pastries and custards, coffee and tea make the finale.

Holidays are occasions for the preparation of traditional specialties and though there is some leeway given to the chef's creativity, the main ingredients vary little. On the Mouled, zgougou ,a sweet pudding of ground pine seeds topped by a vanilla cream and decorated with grated nuts is served throughout Tunisia. The Aid El Fitr, a day marking the end of the Ramadan fast is celebrated by families visiting each other, bringing and receiving plates of pastries, homebaked or purchased with bakloua or makroudh as all time favorites. Aid El Kebir brings to the table a myriad of dishes prepared with lamb- cuminia,osbane, mechoui, lamb chops or cuts grilled over charcoal. Ras El Am, the Moslem New Year is greeted not with champagne but with mloukhia.

While most Tunisians like their food hot and spicy, restaurants and hotels prepare their menus considering the tastes of their visitors and serve harissa separately. This condiment is made of crushed dried red peppers, garlic and spices and adds a definite zest to any meal. It is a mainstay of many dishes and can be toned down by a touch of olive oil.

Tunisians have adopted the Turkish baklava - layers of whisper thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, bathed in golden butter, baked and dipped in a honey syrup. No holiday, wedding, christening or dinner party could be considered without it. Other sweets, makroudh ,a specialty of Kairouan of semolina pastry stuffed with dates, caak, almond paste wrapped in fine dough ,as well as a myriad of regional specialties make up the traditional platter served for every joyous occasion. The vast almond orchards of Sfax supply the different types of almonds that are the basic ingredient of most sweets and cakes. Tunisian pastries are given as gifts for holidays and are well worth a trip to the nearest pastry shop.

Answer 2

Tunisian cuisine is very much in the Northern African Maghreb tradition, with couscous and tajine stews forming the backbone of most meals. Distinguishing characteristics are the fiery harissa chili sauce and the heavy use of tiny olives, which are abundant in the country. Lamb forms the basis of most meat dishes. Local seafood is plentiful.

Shorb Frik - lamb soup
Coucha - shoulder of lamb cooked with turmeric and cayenne pepper
Tabouna - traditional oven baked bread
Brik - very crispy thin pastry with a whole egg (Brik à l'oeuf), parsley and onions and e.g. minced lamb or tuna. Very tasty as an inexpensive starter. Eat it very carefully with your fingers.
Berber Lamb - Lamb cooked with potatos, carrots in a clay pot.
Merguez - small spicy sausages.
Salad Tunisienne - lettuce, green pepper, tomato, onions, olives, radishes mixed with tuna.
Tunisian cakes - sweets related to Baklava.
[edit]Drink
Being a Muslim country, alcohol availability is restricted to certain licensed (and invariably more expensive) restaurants, resort areas and Magasin General shops.

Beer - Celtia is the popular local brand, but some places also carry imported pilsner beers.
Wine - Most places that serve alcohol will have Tunisian wine.
Boukha - is a Tunisian brandy made from figs.
Coffee - served strong in small cups. Tunesian cappuccino is also served strong in small cups.
Tea - is generally taken after meals.

hope this helps

Answer 3

Tunisian food is well prepared and delicious. Tunisian dishes are cooked with olive oil, spiced with aniseed, coriander, cumin, caraway, cinnamon or saffron and flavored with mint, orange blossom or rose water. Restaurants catering for tourists tend to serve rather bland dishes and 'international' cuisine, and visitors are advised to try the smaller restaurants. Prices vary enormously, and higher prices do not necessarily mean better meals. Tunis and the main cities also have French, Italian and other international restaurants. Self-service may sometimes be found but table service is more common.
Moorish cafes, with their traditional decor, serve excellent Turkish coffee.

Answer 4

crap. i went in 1999 and the food was awful, really bad. you cant get english food over there, no take aways or nice restaurants. went to a restaurant one night and the only thing i could see i liked on the menu was a lamb casserole. i swear down it wasnt lamb, it was pure fat. couldnt eat it and went back to my room to be sick. dont go, its awful, the people are awful aswell. Go to Bulgaria, just come back from Sunny Beach, best holiday I've every had! Thought I'd never go abroad again after Tunisia.

Answer 5

Skanes is positioned in between the main captivating vacationer element of Tunisia ( between Monastir and Sousse ) it has an exceedingly captivating coastline, so which you will swim, surf.. and there is likewise many nightclubs, savour it !

Answer 6

You really only have to ask once!

It's very much like Moroccan food. Here are a bunch of Tunisian recipes:

http://www.gourmet.gr/recipes/tunisian/?gid=1&nodeid=25

Enjoy!

Answer 7

I heard that it was greasy and horrible.

Answer 8

weird. they eat donuts for breakfast!

Answer 9

UGHHHHH...couscous for brekkie......oh yeah...couscous for din-dins.......ummm.....couscous for supper.........did I forget to mention that they eat COUSCOUS there??????????