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Desserts For desserts, fruits are preferred to creams and ice creams. Tunisia is well reknown for the quality and sweetness of its fruits. Also traditional pastry made of almonds, nuts and dates is traditionally prepared. |
| Social Events Tunisian meals are social events and the longer the better. PromoTunisia will take you to the local gargotes where local food has both taste and character or organize picnics for lunches and will invite you to fully appreciate the Tunisian gastronomy in the best restaurants for dinner. It will go further and make you discover the ritual attached to this cuisine and allow you the unique experience to participate at the elaboration of one of your dinner 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. Brik, followed by Slata 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 capers. |
| 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. As for drinks, mint tea is traditionally served in Moorish cafes. |
| Dinner will now begin. 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. 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. |
| PromoTunisia Exploration & Leisure |
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| Gastronomy |
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| 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, wedding, christening or dinner party could be considered without it. |
Wines Tunisian wines cover a wide range of reds, whites, roses and muscatels. The art of vine growing and winemaking dates back to the earliest antiquity. The agronomist Magon, who lived in Carthage at the time of the Phoenicians, recorded in his Treatise of Agronomy viticulture, wine-producing practices that are still in use nowadays. In the Roman mosaics, Dionysos-Bacchus, the god and guardian of wine, contributes to ride high in triumph.Today, Tunisian wine continues to boast the high repute that the sun, soil and time-honored Tunisian traditions have conferred on it. |
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| PromoTunisia specializes in guided holidays around cultural themes such as music, festivals, cuisine, arts & traditions to provide our travelers with a Tunisian people experience. |
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