The Ojja I grew up eating — memory as a review

I grew up eating Ojja and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the boldly spiced and warming was right, tabil coriander spice blend was handled the way it should be.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. Growing up it was always a seaside fish restaurant, which shaped my reference point entirely. boukha fig spirit alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.