The World | Africa and the Middle East | Tunisia

Tunisian cuisine is distinct from that of all the other Arab countries because of the country’s abundance and variety of fish, and fish is used in many Tunisian dishes. Tunisian cuisine is also influenced by Italy, as seen in the popularity of hard-crusted white bread and pasta, which is served with spicy stews; however, recent research suggests that wheat pasta was actually invented in Tunisia and reached Italy via Sicily. Tunisian cuisine varies regionally, with rich meat dishes being eaten in the north; spicy fish and vegetable dishes in the coastal regions; and simple, nutritious grains, dried beans, nuts, and fruits in the inland desert areas. Favorite seasonings are caraway, coriander, garlic, onion, and chile peppers. Mint tea is popular everywhere, and is sometimes accompanied by sweet pastries.