eating out

"Tell me what you eat and I'll tell you what you are" And what would our philosopher tell us about Tunisians ?

Plain folk - for whom bread remains the staff of life. From the urban "baguette" to the unleavened country bread baked in a clay domed oven "tabouna" , each region boasts its specialty. Freshly baked bread is available throughout the day and no family meal is complete without it.


Sophisticated gourmets - Tunisians' pride themselves on their fine taste buds. Indeed woe to the chef who forgets the touch of cumin in a grilled fish or the bay leaf in the mloukhia, a beef stew thickened with corète. Lamb is the basis of most meat dishes and purchased from one's family butcher after close examination and exhaustive questioning as to the region, season, breed and age. A favorite way to prepare young lamb is coucha - portions of shoulder meat are rubbed with a sauce of olive oil, salt, a sprig of mint, a touch of cayenne pepper and turmeric and baked in a slow oven in a tightly covered earthenware dish .



A summer "dinner" may consist of home pressed olive oil, a
few green olives, country bread, heavy and grainy and a salad of sliced scarlet radishes or plump tomatoes served with grilled fish. Pampered by miles of coast and a unpolluted and generous sea, seafood is a mainstay of the Tunisia diet. Without question, the blue ribbon goes to the Rouget -red mullet, a delicious fish either grilled or fried . The varieties of seafood from the imperial royal shrimp to the familiar and much appreciated sardine are endless and each region has its recipes and secrets for preparation. Jerba in particular is known for the excellence of these gifts of the sea.



Tunisian meals are social events and the longer the better. A typical meal would begin with shorba frik- lamb soup with flavored with tomato paste, coriander, parsley and seasonings in which green spring wheat grains are slowly simmered, is served with slices of lemon. Brik, followed by Slata mechouia - grilled green peppers , tomatoes and garlic finely chopped .Spices and olive oil are added and the salad is garnished with tuna fish, hard eggs, olives and capers. Dinner will now begin. Assorted stews follow roasts of lamb, veal or fish, tajine - a rich, flavorsome omelet baked with chopped meat, vegetables and cheese. Fresh salad, fruits, pastries and custards, coffee and tea make the finale.



Holidays are occasions for the preparation of traditional specialties and though there is some leeway given to the chef'screativity, the main ingredients vary little. On the Mouled, zgougou ,a sweet pudding of ground pine seeds , topped by a vanilla cream and decorated with grated nuts is served throughout Tunisia. The Aid El Fitr, a day marking the end of the Ramadan fast is celebrated by families visiting each other, bringing and receiving plates of pastries, homebaked or purchased with bakloua or makroudh as all time favorites. Aid El Kebir brings to the table a myriad of dishes prepared with lamb- cuminia,osbane, mechoui, lamb chops or cuts grilled over charcoal. Ras El Am, the Moslem New Year is greeted not with champagne but with mloukhia.



While most Tunisians like their food hot and spicy, restaurants and hotels prepare their menus considering the tastes of their visitors and serve harissa separately. This condiment is made of crushed dried red peppers, garlic and spices and adds a definite zest to any meal. It is a mainstay of many dishes and can be toned down by a touch of olive oil. Many menus are also printed with English, German and French translations of the dishes.

Sweet loving Tunisians have adopted the Turkish baklava - layers of whisper thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, bathed in golden butter, baked and dipped in a honey syrup. No holiday, wedding, christening or dinner party could be considered without it. Other sweets, makroudh ,a specialty of Kairouan of semolina pastry stuffed with dates, caak, almond paste wrapped in fine dough ,as well as a myriad of regional specialties make up the traditional platter served for every joyous occasion. The vast almond orchards of Sfax supply the different types of almonds that are the basic ingredient of most sweets and cakes. Tunisian pastries are given as gifts for holidays and are well worth a trip to the nearest pastry shop.


In Tunisia, the art of vine growing and winemaking dates back to the earliest antiquity. The agronomist Magon, who lived in Carthage at the time of the Phoenicians, recorded in his Treatise of Agronomy viticulture, wine-producing practices that are still in use nowadays. In the Roman mosaics, Dionysos-Bacchus, the god and guardian of wine, contributes to ride high in triumph.

Today, Tunisian wine continues to boast the high repute that the sun, soil and time-honored Tunisian traditions have conferred on it.

Well situated on the most fertile lands, the vineyards extend over an area of some 10.000 hectares (for dessert grapes) and of 15.000 hectares (for wine grapes.) They grow on hillsides blessed with an average annual temperature that never rises above 20° and with a rainfall ranging between 250 and 500 mm a year.

The quality of the Tunisian wines is rich in alcohol content, without excess of acidity, and soft, with the character of new wines and an alcohol percentage of 11 to 12° for both red and rosé, and a slightly lower percentage for white.

The yield is of the order of 480.000 hl, with 60 to 70 % rosé, 25 to 35 % red and 5 to 10 % white. The produce is marketed at 70 % of wine under "Appellation d'Origine Contrôlée" (A.O.C.), of which 20 % id granted the label 1er Cru (First Vintage). Both exports and local market supply in bulk and loose are ensured by "Office National de la Vigne de Tunisie".

The storage, bottling and marketing of bottled wine is entrusted to the producers themselves, namely U.C.C.V. (Union Centrale des Coopératives Viticoles: Central Union of Wine-Producing Cooperatives).

Areas of outstanding wine yields:

Khanguet: Situated at about thirty km south of Tunis, the region produces a choice of red and rosé wines that go very well with red meat and game.

Grombalia-Takelsa: Flanked by the Mediterranean sea to the north in Korbous, and the south in Hammamet and Nabeul, this region yields A.O.C. Mornag produced from the vine-types Alicante, Grenache, Bouschet, Carignan and Consault, and up to 20 % from improving vine-types such as Cabernet Sauvigné, Mouvèdre, Merlot and Syrah which give them mellowness an fineness. The white wines are obtained from the wine-types Merseguerra, Pedroximènes, Clairette, Chardonnay and Beldi.

Kelibia: This is a coastal vineyard growing in sandy and siliceous soil, and is home to the Muscat d'Alexandrie, the A.O.C. 1er Cru "Muscat de Kelibia". The dry Muscat wines of the Cap Bon region can be tasted without anything else as appetizers and go equally well with seafood and grilled fish.

Sidi Thabet-Mornag: Respectively situated at

"Sidi Saâd"

about twenty km to the north and to the south of Tunis, this region produces A.O.C.1er Cru "Grand Cru Mornag", the red and rosé "Coteaux de Carthage", the red "Sidi Saâd", the "Chateau Mornag". The basic vine-types of the region are Alicante Granache, Carignan, Cinsault, Bouschet, Cabernet Sauvignon, and Merlot. Monique and the Mouvèdre for the rosé wines. Those noble wine-types give body, balance and elegance to the wines of this region from which originate the fleshy, full-bodied and strong red wines, recommended to go with meat and especially with game.

Tebourba: Produces over a large expanse, A.O.C "Côteaux de Tebourba" wines, and its old dark-red "Magon" wine, with its pomegranate color and its distinctive good and full-bodied bouquet. Also comes under this appellation, in rosé, the fresh and fruity wine "Gris de Tunisie", obtained by dripping from traditional wine-types.

The South-West side of Bizerta region: Produces A.O.C. 1er Cru "Côteaux D'Utique". To the red and rosé wines, based on traditional vine-types, there come to be added, in moderate measure, such improving vine-types as "Cabernet Sauvignon", "Merlot" and "Syrah" which give them fineness and velvetiness.

The Beja-Jendouba region: Situated at 140 km west of Tunis, this region produces, under a markedly contrasting continental climate, A.O.C. 1er Cru "Thibar" wines obtained by normal fermentation of a must yielding 11 to 13° acquired alcoholic content. For the red and rosé wines, the basic vine-types are "Carignan," "Cinsault," "Grenache" and "Bouschet" to which are currently added such imprxoving vine-types as "Mourvèdre", "Merlot" and the "Franc and Sauvignon Cavernets". The ruby-coloured red wines are full and tasty wines; the rosé wines are fruity and fragrant. As for the whites, to whose traditional vine-types (Clairette and Pedroximènes) "Ugni Blanc" is added, they are very dry and very fresh wines. Then, there are Muscat wines which are produced by the Domaine of "Thibar" which markets sparkling wines as well.

Welcome

Hear the siren song that calls you to Tunisia. This hospitable land of colors and contrasts, spices and scents invites you to enjoy its natural beauty, ancient cities, lively festivals and warm friendliness of its people. Welcoming visitors to its shores has long been an honored Tunisian tradition and an impressive infrastructure of modern hotels, restaurants, international airports, tourism offices and information centers has been developped to add to our guests comfort and pleasure.

In this land of the familiar and the exotic one can watch the sunrise over the Sahara, enjoy a gourmet meal at a seaside resort and top off the evening with a midnight swim in the pool of a modern comfortble hotel.

Whether you prefer a long walk along miles of sparkling beaches, wind surfing the cool Mediterranean breezes, exploring ancient sites and legendary cities a game of golf or just a long lazy day relaxing on the warm golden sands, Tunisia has it all.

The people

The original inhabitants of Tunisia were the Berbers, followed by settlers and tradesmen from throughout the Mediterranean basin.

Throughout the centuries, Phoenician, Roman, Byzantine and Visigoth settlers, colonizers and traders intermingled with the population. However it was the Arabs who, in the 7th century, exerted the most influence and established themselves permanently. Bedouin tribes from the east arrived in the 11th century and further reinforced the Arabic language and Moslem religion. The Berbers initially resisted assimilation retreated to the mountains, the island of Jerba, or the arid regions of the south behind their earthen fortresses, ksours.Centuries of intermarriage and trade broke down their isolation.

The Tunisian of today, city dweller, rural farmer, inhabitant of the desert or the mountains is proud of his "Tunisian identity", a composite of various civilizational influences. Aware of their rich historical heritage, Tunisian people show a genuine interest and definite respect for others as evidenced in their moderation, tolerance and hospitality.

Tunisians are quick to give directions and any form of assistance to the visitor who asks for help.The overwhelming majority speak Arabic and French.With modern education, English is taught today in all schools and is increasingly spoken especially by younger people.Some German and Italian are also spoken.

The seasons

As with its landscape, Tunisia's climate offers a season for everyone's taste. Sailing, surfing, diving, golfing, exploring the archeological sites, deserts and oasis is a pleasure from October to May when the average temperature ranges from 12-28° C.

Spring, March through May, brings spectacular displays of wild flowers throughout the countryside and Autumn, October to December, offer warm seas and a particularly golden sun. From June through September warm weather is the rule and August brings the peak of the summer heat. This is the season for the joy of refreshing a sun bronzed body in the cool sparkling Mediterranean.

	Sunrise Temp. °F/°C	Afternoon Temp. °F/°C	Precipitation (inches)	Rel. (%) Humidity
JAN	44°/6°	61°/16°	7	66
FEB	46°/8°	63°/17°	7	66
MAR	49°/9°	66°/19°	8	66
APR	53°/11°	70°/21°	6	66
MAY	60°/15°	76°/24°	6	66
JUN	67°/19°	83°/28°	2	66
JUL	71°/21°	88°/31°	1	66
AUG	73°/22°	89°/31°	1	66
SEP	70°/21°	85°/29°	3	66
OCT	63°/17°	78°/25°	6	69
NOV	53°/11°	69°/20°	7	66.5
DEC	46°/8°	63°/17°	6	66.5

The land

Here in the north Tabarka and mountainous Aïn Drahim offer a stately welcome with oak, pine and cork forests that meet a rocky coast. Visit the south of the oases, Gabes, Tozeur and Nefta where palm groves gentle the proud Sahara.

On your way travel the thousand mile coastline and breathe in the nectar of Cap Bon-Hammamet and Nabeul with their orchards of golden lemons and fragrant orange blossoms. As Tunisia is the heart of the Mediterranean, so the Sahel is the heart of Tunisia, noble Kairouan and light hearted Sousse where ancient olive trees stand in symmetry for mile after mile. Lastly, hear the song of Djerba and like Ulysses, stay.

culture

An ideal climate, a long and gentle seacoast, Tunisia, the northernmost country of Africa has for over 3000 years witnessed the passage of Phoenicians, Romans, Vandals, Byzantines, Turks, Spanish and French. They came as fugitive s or adventurers, to conquer or to claim, warriors and missionaries, traders and farmers each leaving a part of their story in stone or mosaics, on hills of Carthage and the threshold of the Sahara.

This heritage, Tunisia's greatest wealth has been held in trust and preserved in hundreds of sites and museums from the small Punic museum in Utica to the vast collections of the prestigious National Museum of Bardo. Most Museums are closed on Mondays, whereas many on-site archeological museums and ruins are open all week. An entrance fee is usually charged and a caretaker will often act as guide.

Place to go

Whatever the season, your first glimpse of Tunisia will be one of golden beaches and a deep blue sea. With over 1200 kilometers of coast this sunny Mediterranean land is a paradise for the vacationer.

Well known seaside resort areas - Sousse, Monastir, Hammamet and Nabeul, Djerba and Tabarka offer their visitors the finest sand beaches and crystalline water along with a dizzying choice of waterfront hotels featuring sun and sea sports as windsurfing and sailing, underwater sightseeing, fishing and short boat rides. Nearly Hotels are built with the visitor's comfort and enjoyment in mind and their restaurants feature both international as well as Tunisian Cuisine. During the peak summer season no effort is spared to provide the maximum of activities at the hotel and throughout the region .Summer festivals held nearby invite you join in with your Tunisian hosts to celebrate Father Neptune, share their local folklore, enjoy a concert or or just have fun.

Feeling guilty about the long lazy days spent in delicious idleness bronzing on the beach? Often an hours drive from these modern resorts will bring you to another Tunisia, one of ancient Roman, Arab, Berber or Phoenician sites. Reminders of this rich historical past abound and visitors will return again and again captivated by the diversity of this Mediterranean land. Ask at your hotel for guided tours and information .The Tunisian Tourist offices in most European capitals or in all major cities in Tunisia can supply a list of Guides, maps, brochures, and advice to help you plan an unforgettable vacation.