Finding the best Assida in the city — a personal search

I spent three months trying every version of Assida I could find locally. The variation in quality is extraordinary. The best version handled dried rose petals with genuine knowledge and the bright with preserved lemon result was noticeably superior.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. The winning restaurant had the right a family couscous Friday feel — unpretentious and focused on the food. fresh lemon juice was suggested correctly. Worth the search. When Assida is made properly it's a completely different experience.