Tunisia At A Glance
CAPITAL CITY
Tunis
POPULATION
11.6 Million
CURRENCY
Tunisian dinar (TND)
LANGUAGE
Arabic, Italian, English
TIME ZONE
(GMT+01:00) West Africa / Central European time
CALLING CODE
+218
ELECTRICITY
Type C (European 2-pin) Type E (French 2-pin, female earth)
Best time to visit Tunisia
Tunisia features a Mediterranean climate in the northern regions and a dry, desert-like climate in the south. The peak tourist influx occurs in July and August, lured by the hot weather and inviting beaches. January and February mark the coldest and wettest months, but the rainfall is generally low, and numerous inland Saharan areas may go without rain for extended periods. March to May offers an ideal time to visit, with fewer crowds, milder temperatures, and breathtaking scenery. November is regarded as the best time for desert trekking. Traveling during the holy month of Ramadan has its advantages and challenges; many restaurants close, and business hours may be disrupted. However, Ramadan travel often provides a unique insight into the country and its culture during this sacred period.
Culture and Custom
Tunisia, an Arabic nation steeped in history and tradition, embraces a blend of heritage and modernity. The majority of its population are Arabic-speaking Muslims, with nine in ten Tunisians being Berber, while the rest comprise a mix of European, African, and Arab ethnicities.
In contemporary Tunisia, social and political life leans predominantly towards secularism. Following the Arab Spring, a revolutionary movement that swept the region in 2010, Tunisians have experienced increased religious and social freedoms, along with greater democratic governance. However, it's crucial to respect the country's Islamic culture while traveling. During Ramadan, exercise caution by refraining from drinking or smoking in public spaces around those observing the fast.
Family holds significant importance in Tunisian life and serves as a fruitful topic of conversation when meeting new acquaintances. While women traveling in Tunisia are not required to wear a headscarf (except when visiting mosques), dressing conservatively is advisable. The official languages are French and Arabic, but English is gaining prevalence, with children now learning it in schools.
Eating & Drinking
Tunisian culinary delights showcase a fusion of Mediterranean flavors, recipes borrowed from France and Italy, and influences from Turkish and Berber traditions. Along the coastal areas in the north, seafood reigns supreme, while hearty regional classics like Shakshouka (baked eggs in tomato) are enjoyed across the country. Two cornerstone ingredients in Tunisian cuisine are harissa, a spicy chili paste featuring coriander and caraway seeds, and couscous, the buttery semolina granules well-loved in neighboring countries like Morocco.
Top Picks for Tunisian Cuisine:
Kosksi
Meaning simply "couscous," this dish stands as Tunisia's national culinary emblem. Often credited to the Berber people, its origins may date as far back as the 3rd century. A delightful plate of seasoned couscous is typically accompanied by roasted vegetables and chickpeas or complemented by meats like beef, lamb, or chicken.
Brik Pastry
Available in various sweet and savory forms, the most encountered type is the egg- and meat-filled version. Despite its name, the dough is thin and delicate. A perfect introductory snack when exploring a street stall in Tunis.
Tajine
Distinct from its Moroccan counterpart, Tunisian tajine resembles a quiche or frittata—a European-style finger food. Ingredients like onions, spices, and ground meat are bound together with egg and breadcrumbs, infused with herbs and spice.
Lablabi
An excellent choice for vegetarians, Lablabi is a robust chickpea soup enriched with generous amounts of cumin and coriander. Tuna or egg may be added for extra flavor, and a touch of harissa or toppings like capers or chopped almonds complete the dish.
Bambalouni (Tunisian Donut)
A treat for those with a sweet tooth, the "yo-yo," also known as bambalouni or Tunisian donut, is deep-fried with the subtlety characteristic of regional sweets. Infused with hints of rose water, orange blossom, or lemon, it's a must-try delight.