Djerba's cooking is close to that of the rest of Tunisia, with an island accent: fish plays a big part. Try these first: brik, a crisp pastry folded around a runny egg; ojja, eggs cooked in a spicy tomato sauce; mechouia salad, grilled peppers and tomatoes crushed together; kamounia, a meat stew with cumin; couscous, which the island likes to make with fish; Djerbian rice, steamed with meat, herbs and greens; mloukhia, a dark sauce of jute leaves slow-cooked for hours; and, to finish, almond pastries with a coffee. At Restaurant Sultana, several of these dishes are served every day: today's availability is on the menu, and each speciality has its own page, like kamounia or Djerba couscous.
Typical dishes of Djerba: your questions
What is the most typical dish of Djerba?
Djerbian rice, steamed in the couscous pot, is often named as the island's dish, along with fish couscous.
Is Tunisian food very spicy?
It is flavourful rather than fiery, and harissa is often served on the side. Feel free to ask for a milder dish.
By the Restaurant Sultana team.