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Tunisia [1] is a country in Northern Africa that has a Mediterranean Sea coastline in the very centre of Mediterranean Africa. Tunisia lies immediately to the south of Italy and Malta. Libya borders Tunisia to the south-east, whilst Algeria lies to the west.
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 EAT
Tunisian cuisine is very much in the Northern African Maghreb tradition, with couscous and tajine (locally called marqa) 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.
- Shorba Frik - lamb soup
- Coucha - shoulder of lamb cooked with turmeric and cayenne pepper
- Khobz Tabouna - (pronounce Khobz Taboona) traditional oven baked bread
- Brik - very crispy thin pastry with a whole egg (Brik à l'oeuf), parsley and onions and perhaps, meat too e.g. minced lamb or tuna (Brik au thon). 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.
- Salade Tunisienne - lettuce, green pepper, tomato, onions, olives, radishes mixed with tuna.
- Tunisian cakes - sweets related to Baklava.
- Harissa - very hot spicy chili paste (somtimes milded with carrots or yogurt), served with bread as a starter at almost any meal.
- Fricasse - small fried sandwich with tuna, harissa, olives and olive oil.
- Balbaloni - fried sweet donut-like cake served with sugar.
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