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The traces of the diversified history of Tunisia is found in Tunisia Food as well. The Romans, the French, the Arabs and the Turkish have left their marks on the culinary traditions of Tunisia. Spicy hot flavor is the characteristic taste of Tunisian food, which distinguishes it from the cuisines of other North African countries.
The neighboring Mediterranean countries also bear their impact on Tunisian food. A lot of Middle Eastern spices are used to prepare Tunisian food. The utensils used in cooking food in Tunisia have evolved in time. Similarly, from the age of the nomads till date, methods of cooking food in Tunisia has been subjected to transformations.
The Tunisian national dish is called Couscous. This dish is cooked differently in various parts of Tunisia. To cook this dish a special utensil called the couscousiere. Vegetables or meat are cooked in the lower part of the utensil while the grain is cooked in the upper part. Other authentic delicacies of Tunisia include Chorba, Lalabli, Bouza, Samsa, Brik, Tagine, Torshi, Harissa and Merguez.
Food of Tunisia also has some tales associated with it. As the story goes, the amount of love a wife feels for her wife is measured by the amount of hot pepper she puts in the meal.
Tunisia also hosts International Food Exhibition and The Exhibition of Agriculture and Food Mediterranean. Tunisia food is certainly a food connoisseur's delight.
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