“Fish in the Tunisian sea are special,” said Mr. Chaddad, who grew up in Jerusalem and recently returned to Tunis, pointing out that the hot temperatures and shallow depths make for a special flavor. “The seafood here is kissed by the sun.” While you might not be able to get your hands on bona fide Tunisian sea bass, the flavors — the way the spiciness of the harissa plays with the perfumes of the rose petals — are evocative enough of the city’s cuisine.
For a snack, Mr. Chaddad recommends brik a l’oeuf, a deep-fried cousin to the dumpling, filled with some combination of tuna, potatoes, onions, capers, harissa (because of course), and, the star, a runny egg yolk that will drip all over your plate at the very first bite. His recipe, also included in “Jerusalem,” was featured in a write-up from the travel website Roads and Kingdoms, alongside an iteration from a Tunisian grandmother. Sarah Souli, a journalist whose associations with Tunisia’s capital are closely linked to visits with her grandmother, told me that she wouldn’t dare try it on her own, even if she encourages others who want a taste of Tunis to do so.
“I don’t cook brik at home because I think longing is an important part of loving,” Ms. Souli said. “I’ll wait till I can go back to Tunis and Memeti, my grandmother, makes me one.”
Article source: https://www.nytimes.com/2021/01/12/travel/tunis-tunisia-vacation-at-home.html