Assida

I grew up eating Assida and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the deeply savoury was right, preserved lemon was handled the way it should be. Tunisia is the world's third largest olive oil producer and olive oil underpins the cuis…

Most people overlook how much the right drink changes Assida. I ordered it with Celtia beer and the boldly spiced and warming elements of the dish sharpened considerably against the pairing. preserved lemon in particular became more prominent in a good way. Tunisian cuisine is the spiciest of the M…

Having eaten Assida at several restaurants over the past year, I can say this version is the best. The fiery and aromatic quality is more pronounced here than anywhere else I've tried. olive oil is handled with real knowledge — you can taste the difference. This is proper a family couscous Friday c…