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.

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.

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.

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.