Shorba Frik
Tunisian meals are social events and the longer the better.
A typical meal would begin with shorba frik,lamb soup with
flavored with tomato paste, coriander, parsley and seasonings
in which green spring wheat grains are slowly simmered, is
served with slices of lemon.
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Rouget
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. Pampered by miles of coast and a unpolluted and generous
sea, seafood is a mainstay of the Tunisia diet.
Without question, the blue ribbon goes to the Rouget red mullet,
a delicious fish either grilled or fried. 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. Jerba in particular is
known for the excellence of these gifts of the sea.
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Zgougou
Sweet loving 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, or dinner party
could be considered without it. Tunisian pastries are given
as gifts for holidays.
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