Moderate Islam is the state religion in Tunisia. Holidays and non-working days:
- New Year – January 1
- Independence Day – March 20
- Youth Day – March 21
- Memorial Day of the Martyrs – April 9
- Labor Day – May 1
- Day of Proclamation of the Republic – July 25
- Women’s Day – August 13
- Day of withdrawal of troops – August 15
- Day of coming to power of President Ben Ali – November 7
- Ras al-am – Muslim New Year
- Birthday of the Prophet Muhammad
- Ascension Day (Miaraj)
- eid al-seghir
- eid al kebir
The annual dates of religious holidays are shifting, about which the Grand Mufti of Tunisia informs the population in advance.
Tunisia: Cuisine of Tunisia
Unlike traditional Arabic cuisine, replete with spicy spices, Tunisian is closer to European.
According to health-beauty-guides, Tunisians are supporters of using a natural, rather than crushed, product in food. Only natural meat, poultry, fish, cooked on special braziers or on a skewer or skewers.
Especially popular is couscous, a millet-based pilaf-type dish with lamb, chicken, fish, squid, or even sweet, with dates and raisins.
Tunisians treat fish and seafood with more respect than meat, and they are more expensive. There are a huge number of varieties of fresh fish, it is perfectly cooked with tomatoes and peppers, and seasoned with fine spices: saffron, coriander, anise, cinnamon and harissa.
But you should be careful – the spices here are very strong, especially the red pepper sauce “harissa”.
It is worth trying soup “shorba” (similar to kharcho) with vegetables and veal. Don’t miss “brik” – pancakes stuffed with egg and tuna. An omelet with chicken is called “tagine” and is served with peppered sausage. Many people like lamb in a clay pot, which is solemnly smashed in front of you before serving, and stewed chicken stuffed with various types of cheese and eggs is simply impossible to refuse.
Tunisians love sweets. From the abundance of various kinds of sweets in numerous confectionery ripples in the eyes. Here you can find cakes, pastries, candied nuts, candied fruit, halva and much more from what we call oriental sweets. Slides of local cactus fruits on carts of fruit vendors look very exotic. The fruit, peeled from thorns, has a pink juicy flesh in the context, reminiscent of a melon in taste.
Alcohol in Tunisia is much calmer than in the countries of orthodox Islam. Fine dry and table wines and several types of beer are produced here. Some wines can quite compete with certain French varieties, which is not surprising, since winemaking was developed here by the French and still French masters advise Tunisians. Let’s name such varieties: tart and heavy “Chateau Mornag”, red and pink; the lighter “Magon” and the famous “gray” wine “Gris de Tunisie”, made from grapes growing on the sand. You should definitely try the Bukha fig vodka and the famous Tibarin date and herb liqueur. Shops abound with a large selection of drinks, including imported ones.