Published 24th Nov. 2025
Written by Emma Begley
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If you’re anything like us, then a country’s cuisine is pretty high up on your list when you’re planning a trip. Luckily, Tunisian food ticks all the boxes, whether you’re after a snack while strolling through bustling souqs, a hearty meal to set you up for the day or an after-dinner sweet treat. With culinary influences ranging from Berber and Ottoman to French, Tunisian cuisine is deeply rooted in family and community, with traditional recipes often passed down through generations. Sound good? Read on for our shortlist of the best traditional food in Tunisia…
Okay, okay, so harissa isn’t exactly a food, but its significance in Tunisian cuisine means it tops our list of the best traditional food in Tunisia. Initially created following the import of chilli peppers to Tunisia from North America, harissa is made by grinding spicy chillies with garlic, olive oil, and spices. The vibrant crimson paste is then added to dishes during cooking or eaten alongside meals. Although it’s lovingly referred to as Tunisia’s ‘national condiment’, harissa is so much more than a seasoning. It’s a symbol of culinary traditions passed down through generations, and its importance in Tunisian cuisine earned it a place on UNESCO’s Intangible Cultural Heritage list in 2022.
Next up on our list is a North African staple: couscous. Having originated among Moroccan Berbers in the 11th century, couscous is the national dish of Tunisia. Unlike in other North African cuisines, however, Tunisian couscous is often spicy, thanks to the addition of harissa or chilli peppers, and you’ll find it on pretty much every menu. The fluffy semolina-based dish is served in a variety of ways, including with vegetables, meat or fish. Prefer something sweet? Enjoy a warm bowl of masfouf instead, a sweet couscous-based dessert prepared with buttermilk, nuts and raisins.
Often eaten as a starter or street-food snack, brik is a tasty Tunisian pastry filled with tuna, parsley, capers and a runny egg and deep-fried until golden. This crispy pastry is meant to be eaten with your hands, so it’s the perfect snack for when you’re wandering through a bustling souq. Be warned, though: brik can be a messy affair, and the trick is not to let the runny egg yolk drip onto your hands (and face) while eating. It might take you a few tries to get the hang of it, but what better excuse to sample more delicious pastries?
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When you think of tagine, you probably imagine the flavourful Moroccan stew. But Tunisian tagine is completely different, made by mixing meat, potatoes, herbs and spices with beaten eggs. The finished dish, which resembles a French quiche or Spanish omelette, is then cut into golden squares and served as a main course or among other dishes at a picnic. The word ‘tagine’, which originated with the nomadic Berbers in the ninth century, actually refers to the earthenware pot that the dish is cooked in, rather than the dish itself. Both the Moroccan and Tunisian versions are cooked in these traditional clay pots, earning them both the title of tagine despite their differences.
If you’re a fan of soup season, then this one’s for you. Lablabi, a warming chickpea stew, first originated in the 16th century as a low-cost yet filling meal for the poor, but has since become a staple of Tunisian winter cuisine, enjoyed in restaurants and markets across the country. To enjoy a warming bowl of lablabi, you’ll first be given a bowl and a stale baguette, which is torn into pieces. The steaming stew, made with chickpeas, broth, harissa, spices, eggs, and olive oil, is then poured over the bread, and mixed together using two spoons (one in each hand). The finished product is hearty, nourishing and totally delicious – the definition of comfort food.
Shakshuka might be popping up in trendy brunch restaurants across the globe, but did you know it was first created in North Africa around the 16th century? Although its exact origins are debated, many believe shakshuka originated in Tunisia, and the Tunisian version consists of eggs poached in a hearty tomato sauce simmered with paprika, peppers, harissa and spices. Much like lablabi, shakshuka is popular for its cheap but filling ingredients, and is now a breakfast staple across Northern Africa and the Middle East. For the true Tunisian experience, soak up the rich sauce and runny eggs with a sizeable hunk of bread.
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It would be criminal to compile a list of the best food in Tunisia without mentioning something sweet. Introducing makroudh: these pint-sized pastries are recognisable by their distinctive diamond shape and can be found across the country at local stalls. Filled with dates and nuts or almond paste and drizzled in honey, makroudh are often eaten at religious festivals or weddings, serving as a symbol of community closeness and family love. If you get the chance, pair the makroudh with a steaming cup of coffee for the perfect mid-morning pick-me-up.
Last but by no means least on our list of traditional food in Tunisia is Bambalouni, a doughnut-style treat consisting of soft dough fried until golden. Although you might see modernised versions served with Nutella or pistachio, we recommend sticking to the classic iteration, which are either rolled in crunchy sugar or soaked in sweet honey. You’ll find this delicious pastry in souqs across the country, but the most famous are found in the seaside town of Sidi Bou Said, where a bakery has been crafting perfectly sweet bambalounis since 1932.
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If you’re anything like us, then a country’s cuisine is pretty high up on your list when you’re planning a trip. Luckily, Tunisian food ticks all the boxes, whether you’re after a snack while strolling through bustling souqs, a hearty meal to set you up for the day or an after-dinner sweet treat. With culinary influences ranging from Berber and Ottoman to French, Tunisian cuisine is deeply rooted in family and community, with traditional recipes often passed down through generations.
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