| abstract | - Tunisia is this beautiful coastal land at the most northern tip of Africa, in the cross-roads of Eastern and Western cultures at the center of the Mediterranean region. Its documented 8,000-year history has been influenced by religions such as Paganism (with the Phoenicians and the Carthaginians), Judaism (in Soussa and Djerba), Christianity (early Christianity) and Islam (since the 8th Century). The ethnic origins of the Tunisians are Lebanese (Canaanite or Phoenician) in the Northern coastline, Berber by the mountainous region of the Atlas, Bedouin and Sahelian nomads in the south, Israelite in the southern islands, Greek from the Byzantine Empire, Spaniard, French, German (or Vandal), Arabian, Italian, Turkish and African. Every regional empire counted Tunisia as an essential element of its influence. In cultural and culinary terms, all these influences have been concentrated in its national and regional dishes. Tunisians have embraced their rich history in a highly diverse and flavorful refined cuisine. For a quick overview of Tunisian culinary ingredients, here is a short list of typical elements:
* Spices: garlic, anise, saffron, cinnamon, caraway, coriander, cumin, fennel, fenugreek, ginger, white pepper, black pepper, red pepper and cloves.
* Vegetables: onions, bell peppers, carrots, tomatoes, capers, celery, turnip, potatoes and eggplants.
* Fruits: lemon, oranges, figs, dates, olives, apricots and quince.
* Nuts: hazelnuts, almonds, chestnuts and peanuts.
* Herbs: cilantro, mint, basil, rosemary, bay leaves and oregano.
* Condiments / Flavoring: hrissa, rose water, orange blossom water, jasmine water, geranium water.
* Fish and Seafood: tuna, squid (calamari, pulp), anchovies, eel, herring, mackerel and sea bass.
* Game: hare, partridge, squab (young pigeons), quail, turkey and antelopes (venison).
* Farm animals: lamb (under a year old), mouton, veal, beef and chicken.
* Other popular ingredients: honey and the smell of sea water. Here is also a short list of typical Tunisian dishes: brik (an appetizer) which is mainly egg, cheese and tuna, tajin (like a frittata or a quiche), shorba (soups), slata (salads), marqua (stews), rishta (pastas), couscous (the national pasta), samsa (a popular pastry), kifta (ground meat), kaak (pastries), gnawiya (gombos), merguez (lamb sausage) and shakshouka (ratatouille). Tunisians also produce unique and delicate varieties of grapes, wheat, barley and orchards; which are the source of outstanding wines (Chateau Mornag), Beers (Stella brand - now owned by Heineken) and apple ciders. But scented waters, similar to agua fresca with flowers, are sent from heavens. In conclusion, although Tunisia neighbors Algeria, Libya and Italy, its cuisine has a definite separate culinary profile. For those not familiar, if you enjoy Spanish, Southern French, Italian, Greek or Middle-Eastern cuisines, there is no doubt that you will find something familiar. Some terms used in Tunisian cuisine are the same as in Moroccan cuisine but mean different things. Also, some similar ingredients used in Morocco and in Tunisia have different names.
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