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fiogf49gjkf0d EATING OUT
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MOST HOTEL OR RESTAURANT MENUS ARE WRITTEN IN ENGLISH AND
VARIOUS OTHER LANGUAGES. THERE ARE MANY RESTAURANTS BUT
MOSTLY SERVING THE TRADITIONAL TUNISIAN FOOD.
TYPICAL MEALS
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HORS D'OEUVRE: MACHOUIA IS A SALAD OF DICED TOMATOES, GREEN
AND RED PEPPERS, HARD BOILED EGG, TUNA FISH AND CAPES
SOAKED IN OLIVE OIL AND LEMON JUICE. BRIK - IS A TRIANGULAR
ENVELOPE OF CRISPY PASTRY, CONTAINING AN EGG, MINCED
PARSLEY AND ONION, SOMETIMES MADE WITH TUNA FISH.
MAIN COURSE: COUSCOUS, IS A TYPICAL TUNISIAN DISH. THIS
COUSCOUS IS A ROBUST STEW OF LAMB, POULTRY OR FISH WITH
VEGETABLES ON A DISH OF STEAMED SEMOLINA.
MARROW OR GREEN PEPPERS STUFFED WITH MEAT, PARSLEY, ONION
AND EGGS MAKE UP ANOTHER MAIN DISH CALLED DOULMA.
VEGETABLE AND EGG STEW, COOKED IN AN EARTHENWARE CASSEROLE
AND BASED ON SPINACH OR CHEESE IS GIVEN THE NAME TAJINE.
THE MOST COMMON FISH ARE SEA BASS, BREAM, GROUP, RED
MULLET, SARDINES, GIANT PRAWNS, SQUID AND LOBSTER.
DESSERTS: TUNISIAN SWEETS TEND TO BE JUST THAT, OFTEN
PASTRIES BASED ON NUTS AND HONEY. IF YOU DON'T HAVE A SWEET
TOOTH FRUITS ARE VERY TASTY AND PLENTIFUL.
TYPICAL DRINKS
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WHITE WINES ARE MORE COMMON THROUGHOUT TUNISIA THAN RED
WINE. LOCAL BEER IS CALLED CELTIA AND IS LIGHT AND COOLING.
COFFEE IS RICH AND TASTY, BUT DON'T FORGET TO TRY THE
FAMOUS MINT TEA WITH PINE NUTS SERVED IN ITS LITTLE
COLOURFUL GLASS.
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