Ojja

I made Ojja for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The boldly spiced and warming profile was the main talking point — no one had quite experienced tabil coriander spice blend used that way before. Tunisian cuisine is the spiciest of …

The best Ojja I've ever had came from a street stall, not a restaurant. The boldly spiced and warming intensity was completely different — more direct and uncompromised. olive oil was used without hesitation, the way it should be. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to t…

I was looking forward to Ojja here based on the reputation. The reality was disappointing. The deeply savoury character that makes this dish special was muted — either from shortcuts with tabil coriander spice blend or from scaling up production at the expense of quality. Tunisian cuisine is the sp…

I ate Ojja at three different restaurants in the same week to compare. The results were illuminating. The use of preserved lemon varied significantly — only one got it right. The deeply savoury profile should be consistent but interpretation differs widely. Tunisia is the world's third largest oliv…

I went in with low expectations — I'd had mediocre versions before. What I found was Ojja made with real commitment to olive oil and technique. The deeply savoury result was more complex and satisfying than anything I'd had before. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to …