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Tunisia’s version of the samosa, a brik is a deep-fried pastry made of a fine phyllo dough and usually filled with a combination of vegetables, fish and a egg that explodes in yolky goodness when you bite into it. You definitely want a bit of acidity to cut the oil and creaminess of the egg, so a crisp, chilled white or rosé is definitely the pairing for brik.
The bountiful coastline means that Tunisia is blessed with lots of great seafood and fish. Usually grilled and marinaded in local olive oil and herbs, dry white wines (dry Muscat, dry Chardonnay) and dry rosé wines are best.
Tunisia is a melting pot of different flavours and culinary heritage. Sitting at the top of the African continent next to the Mediterranean sea, there’s no lack of diversity when it comes to Tunisian food. Here are some of my tips for Tunisian food and wine pairings:
Harissa
Watch out for Tunisian harissa, it appears on every table and ranges from mildly smoked to steam-coming-out-your-ears-spicy! Harissa is usually used as an accompaniment to meat, fish or stew dishes, but if you are planning on making it the star of the show (or just using it for bread dipping), you need to consider what style of harissa you have. The milder, smoked harissa works nicely with smoky Syrah that has had some barrel-ageing. However, if you are planning on indulging in very spicy harissa, use the yoghurt on the table to cool it off and pair the meal with an off-dry rosé.
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Couscous
Couscous is a staple in Tunisia. It can be heavily spiced with many different flavours running through it, so pair your wine according to the flavours of the couscous or the accompaniment. If, however, you are looking for a one-wine-fits-all solution, go with a dry and fruit rosé that can handle the many different herbs, fruits and spices usually found in Tunisian couscous.
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Brik
Tunisia’s version of the samosa, a brik is a deep-fried pastry made of a fine phyllo dough and usually filled with a combination of vegetables, fish and a egg that explodes in yolky goodness when you bite into it. You definitely want a bit of acidity to cut the oil and creaminess of the egg, so a crisp, chilled white or rosé is definitely the pairing for brik.–
Tunisian meat dishes
Lamb is the most typical meat in Tunisia and is often grilled and cooked in spiced sauces. These dishes are definitely best paired with the generous and fruity red wines.
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Tunisian seafood and fish pairings
The bountiful coastline means that Tunisia is blessed with lots of great seafood and fish. Usually grilled and marinaded in local olive oil and herbs, dry white wines (dry Muscat, dry Chardonnay) and dry rosé wines are best.–
Yo-yo (Tunisian doughnuts)
Tunisians take their sweet stuff seriously and one of the most popular street food desserts are yo-yos – a fried doughnut with a touch of honey and often orange or coconut. Another popular street doughnut is bambaloni, sprinkled with sugar. Get a real sugar high by pairing this with the raisin wine of Tunisia (white late harvest wine made from Muscat).
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Discover more Tunisian cuisine with us in our Tunisia film
Thank you very much to Travis Wine Imports for sponsoring our Tunisian leg of the journey and inspiring us to visit this beautiful wine country. Travis Wine Imports will soon be importing wine from Tunisia to the USA.
Do you have any Tunisian food and wine pairings to add?
Share your favourite Tunisian food and wine pairings below in the comments box!
