Tunisia cuisine is a fusion of Western and Eastern, of Arabic and French, of Asian and European. Apart from some rare cases, now it’s impossible to say which of the numerous dishes was inherited by Tunisia from the Turkish people, which was brought in by the Spanish, and what migrated from France. One thing is undoubtful: Tunisians cook everything which is born on the blessed North African soil and is brought in by the Mediterranean sea with great enthusiasm.
Tunisians adore pastry, but most importantly, bread. They only eat it fresh and in big quantities. If there are four people coming to lunch, the hostess will buy four baguettes. Even in the poorest families fresh bread in sufficient, even excessive quantities is not considered luxury. One doesn’t even have to order bread and pay for it in restaurants. They will surely put out a bread basket on the table and will fill it up while it’s getting empty, right until the moment you say that that’s enough.