A favorite way to prepare young lamb is coucha - portions of shoulder meat are rubbed with a sauce of olive oil, salt, a sprig of mint, a touch of cayenne pepper and turmeric and baked in a slow oven in a tightly covered earthenware dish . Pampered by miles of coast and a unpolluted and generous sea, seafood is a mainstay of the Tunisia diet. Without question, the blue ribbon goes to the Rouget -red mullet, a delicious fish either grilled or fried . The varieties of seafood from the imperial royal shrimp to the familiar and much appreciated sardine are endless and each region has its recipes and secrets for preparation. Jerba in particular is known for the excellence of these gifts of the sea.
Tunisian meals are social events and the longer the better.
A typical meal would begin with shorba frik- lamb soup with flavored with tomato paste, coriander, parsley and seasonings in which green spring wheat grains are slowly simmered, is served with slices of lemon. Brik, followed by Slata mechouia - grilled green peppers , tomatoes and garlic finely chopped .Spices and olive oil are added and the salad is garnished with tuna fish, hard eggs, olives and capers. Dinner will now begin. Assorted stews follow roasts of lamb, veal or fish, tajine - a rich, flavorsome omelet baked with chopped meat, vegetables and cheese. Fresh salad, fruits, pastries and custards, coffee and tea make the finale.