Home cooking attempt — Bambalouni from scratch

I spent an afternoon making Bambalouni from scratch following a traditional recipe. Getting tabil coriander spice blend right was the main challenge — it's not as straightforward as it looks. The deeply savoury result was rewarding once I got it right.

Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. I served it with boukha fig spirit as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Bambalouni yourself gives you a new appreciation for what goes into it at a restaurant.