Shakshuka is one of the world’s simplest yet most misunderstood dishes. Before it became a global brunch favorite, it was a slow-cooked Tunisian classic made with olive oil, peppers, and harissa. This guide traces its origins, meaning, authentic recipe, and how it evolved from home kitchens to café menus worldwide.

Sidi Bou Saïd’s calm blue-and-white streets have inspired travelers and artists for centuries. Once a Sufi retreat, today it remains Tunisia’s most iconic village — quiet, sunlit, and overlooking the Mediterranean.

Overlooking the Gulf of Tunis, Carthage feels both ancient and alive. Among olive trees and broken columns, the sea still glows blue against Mount Bou Kornine. It’s a view that holds millennia, from Punic traders to Roman builders, and still whispers of power, loss, and return.

Tunisia’s harissa isn’t just another chili sauce, it’s a heritage system. Made from sun-dried peppers, olive oil, and time, it carries the rhythm of land and craft. Unlike industrial hot sauces built for speed, harissa matures slowly, holding the taste of place.

From Tunisian kitchens to Parisian bistros and global supermarkets, harissa’s journey tells a story of origin, not trend. Tunisia creates, the world adopts, and each jar carries the rhythm of a culture that lasts.

Harissa is Tunisia’s signature of warmth — sun-dried peppers, garlic, and olive oil turned into fire and soul. Discover its origins, ingredients, UNESCO heritage, and the craft behind Tunisia’s most iconic flavour.

Before refined sugar entered kitchens, Tunisians reached for something simpler. The carob tree, with its wide shade and sweet pods, carried both nourishment and memory.

A calm guide to the Tunisian food gifts that travel well – olive oil, harissa, dates and more – shaped by land, climate, and centuries of craft.

Tunisia’s olive oil has fed empires for 3,000 years. From Carthage to today’s award-winning estates, discover why it’s considered the world’s best, and how to recognise the real “Product of Tunisia.”

Tunisian tea is how the country pauses; green tea, fresh mint, and a few pine nuts that turn a simple drink into a gesture of welcome. Balanced in sweetness and full of meaning, it’s the taste of calm, warmth, and connection.

It doesn’t melt. It holds. Tunisian honey doesn’t behave like the rest, because it wasn’t made to. Your body knows the difference.

Buy spices from real Tunisian producers — sun-dried, hand-prepared, and shipped without middlemen. Discover harissa, tabil, and more inside.

In Tunisia, honey isn’t a trend. It’s a system. A quiet culture shaped by nature, tradition, and unbroken knowledge; still active, still intact.

In Sejnane, pottery isn’t made with machines. It’s shaped by hand, in the courtyard, by a woman who learned from her mother. The forms aren’t perfect, but they carry something real.

Shakshouka began in Tunisia, not Tel Aviv or Istanbul. Before it became a global brunch trend, it was a humble North African dish cooked in olive oil, tomatoes, and harissa. This story sets the record straight; calmly, and with pride.