The Tunisian cuisine is intimately linked to the geography and climate of Tunisia. Moreover, it is specific to each region. The wheat is found in the bread, the semolina and even the semolina and even pasta, which are widely consumed. The specialties Mediterranean specialties are also used in cooking, especially olives and olive oil. olives and olive oil.

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Indeed, the Tunisian gastronomy emphasizes the diversity and the sense of welcome of Tunisians where the kitchen is a heritage that is shared.
Finally the Tunisian soup, or "chorba", with its barley semolina, vegetables, spices and coriander. Depending on the region, the recipe may include minced meat.

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Tunisian cuisine has its classics such as couscous with lamb or fish, as an appetizer, the Tunisian "tajine" (a thick omelet with vegetables and cheese, similar to the Spanish tortilla).

 

Here are some local dishes:

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