Home cooking attempt — Assida from scratch

I spent an afternoon making Assida 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 fiery and aromatic result was rewarding once I got it right.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. I served it with mint tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Assida yourself gives you a new appreciation for what goes into it at a restaurant.