An article about Tunisian food from Nadine (31, USA)…
A Tunisian Mediterranean food:
Traveling and food:
As an avid traveler, I must admit that the main factor that influences my decision to visit a certain country is its food. And I haven’t been disappointed in Tunisia. I was so happy to discover Tunisian food and its rich cuisine during my trip to this beautiful North African country.
Tunisian Mediterranean cuisine:
With the north of the country bordering the Mediterranean, Tunisia has long been a site of trade and migration. That contributed to its culinary traditions. From indigenous Berbers to Arabs, Ottomans, and French. Those who have reached Tunisia’s shores have greatly influenced the Tunisian foods eaten today. With fresh ingredients, featuring the national condiment harissa (unique combinations of roasted red peppers, chili peppers, spices, and herbs) and the world-famous olive oil, Tunisian food lives up to the hype.
Tunisian food in Medina of Tunis:
Tunisian coffee culture:
In addition, the café culture here in Tunis is something special. I’ve spent many days here that started and ended at a café. We spent an enormous time with Capucin (a less-milky cappuccino) or sweetened mint tea in hand with new friends coming and going while talking and playing cards. I’ve appreciated the slowing down of life over a table at the local coffeehouse, the chat with the lively waiters and the reasonable prices of one’s daily caffeine needs. Plus, every café I’ve visited in Tunis is clearly independently owned and has its own batch of regulars to people-watch. coffee is always part of a Tunisian food cycling trip starting from the Nomadic bike Bardo. We usually gather in a cafe and then ride to one of the popular restaurants and then we end up drinking tea after lunch or dinner.
Oldest cafe in Africa and Tunisia:
One of the most delightful (and historical) cafés that I’ve visited was the Café de la Vigne (named for the grapevines winding up and down the alleyway where customers sit). One rainy morning, a few of us made the four-kilometer trip by bike from Bardo to the Medina of Tunis, where we rewarded ourselves with a day of culinary exploration, beginning with coffee and tea at this unique spot. It was a day full of different Tunisian food dishes with many new friends. The nomadic bike team organises tours to the medina starting from their shop in bardo.
Tunisian kafteji:
With our thirst satisfied, we darted through the Medina on our bikes, dodging tourists and craft vendors, ending up at what must be the most delicious, cheapest lunch in the city: the kafteji sandwich at ” Fawzi 500″. Kafteji is a classic Tunisian street food made of fried vegetables and eggs, mixed together and eaten with a baguette. The sandwich version puts that mixture into the baguette (plus a few French fries) and you’ve got yourself a quick on-the-go lunch. Each sandwich set us back only two dinars (about 70 U.S. cents) and we were privileged to see how fresh the food we were eating was. Other than kafteji you can try an other street food called Lablebi not that far from Nomadic bike.
Tart El-Medina:
Just down the street was our dessert, a contribution from the world of French pastry at Tarte el-Medina. Delicious tarts filled with nuts, fruit and chocolate awaited us as we guarded our bikes on the busy street. in the last few years many tart shops opened in the medina and it is also accessible to ride to these tart shops from Nomadic Bike.
Tunisian Garlic ball:
Biking sure does work up the appetite, so we landed at one more fast food stopover on the trip back to Bardo. This dish wasn’t for those who are less garlic-inclined, as it was described to me as a “garlic bowl”—and that wasn’t far from the truth. Tunisian fast food seems to involve a lot of (fresh, delicious) baguettes, and the same went here, as we dipped into a bowl of garlic, tuna, olives and more.
Tunisian Lemonade:
A refreshing citronnade (Tunisian version of lemonade) was the perfect end to this second lunch. Made by soaking whole lemons (skins included, but no bitter pith) in sugar and blending the mixture, citronnade is a lemon lover’s dream. Frosty, frothy and sweet-and-sour, it’s the ideal choice to drink before one last go-round on the bike.
Adventure and good food are always around the next corner when traveling with the Nomadic Bike team.
Cycle from Nomadic Bike: 5 kilometers
Hours: Every day 6am-5pm
Cycle from Nomadic Bike: 5 kilometers
Cycle from Nomadic Bike: 5 kilometers
Garlic bowl/ Patisserie Naouri: citronnade place
Cycle from Nomadic Bike: