Why Ojja deserves more attention

Ojja rarely gets the international recognition it deserves. The fiery and aromatic complexity is genuine, not simple, and the technique involved in using harissa chilli paste correctly takes real skill.

Tunisia is the world's third largest olive oil producer and olive oil underpins the cuisine. I encountered it first in a market food stall and that context helped me understand it properly. fresh lemon juice is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Ojja is the dish to start with.