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I ts location on the very northern tip of Africa, right on the Mediterranean and close to Italy, means Tunisian cuisine is a wonderfully unique fusion of flavours. Take harissa, for example, which is traditionally made with wood-smoked sun-dried chillies that are pounded with caraway and plenty of other spices, then steeped in oil to make a quite brilliant hot condiment. I love it stirred into Tunisian fricassee, which is a sandwich made with deep-fried bread stuffed with tuna, olives, boiled eggs and potato.

Though harissa is perhaps the Tunisian ingredient I turn to the most, the country’s food encompasses so much more, and is a world of flavour I can’t get enough of exploring. Houria with eggs and coriander salsa (pictured top) This very popular Tunisian dish is essentially a mashed carrot salad, but that underplays what it delivers in flavour. The harissa is a constant, but the toppings vary: hard-boiled eggs work really well, as do chunks of tangy feta or good jarred tuna.



Once made, houria will keep in the fridge for a day or two and, if anything, improve in flavour, which gives you a bit more time to experiment. Prep 5 min Cook 40 min Serves 4-6 Fine sea salt 1kg carrots , trimmed, peeled and cut into 2-3cm pieces 1 tbsp red harissa 75ml olive oil 4 tsp cider vinegar 2 small garlic cloves , peeled and crushed 11⁄2 tsp caraway seeds , roughly ground in a mortar 2 eggs 2 tbsp (5g) roughly chopped coriander leaves 10 pitted green olives Bring a medium pan of salted .

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