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Tunis, Tunisia
6 dishes to eat in Tunis, what is in them, and where they belong.
A paper-thin pastry parcel around egg and tuna, deep fried, eaten in one go without breaking the yolk.
The Friday dish, steamed over the stew rather than boiled, usually with fish on the coast.
Chickpea soup poured over torn stale bread with harissa, cumin, egg and olive oil — a winter breakfast.
Eggs poached in a tomato and harissa base, commonly with merguez or prawns.
Semolina pastry stuffed with date paste, fried and soaked in honey.
Chilli paste with garlic and caraway, on the table at every meal — Tunisian food is hotter than Moroccan.
