Tunisian Culinary Delights

Tunisia is a flavor bomb nobody talks about. We start the day with brik,

a crispy fried pastry stuffed with egg and tuna. Lunch is couscous with slow cooked

lamb and vegetables. Then there's lablabi, a chickpea soup we eat for breakfast with stale bread

and harissa. The streets smell like merguez sausages grilling on every corner.

Fricassé sandwiches are stuffed with tuna, olives, and boiled eggs.

Ojja is scrambled eggs with tomatoes and merguez that hits different. And makroudh,

those semolina cookies soaked in honey, are pure addiction.