Assida

I've now had Assida prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises preserved lemon in the way Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. The fiery and aromatic character is more pronou…

Assida 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. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. …

The best Assida 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. preserved lemon was used without hesitation, the way it should be. Tunisia is the world's third largest olive oil producer and …

I was looking forward to Assida here based on the reputation. The reality was disappointing. The bright with preserved lemon character that makes this dish special was muted — either from shortcuts with harissa chilli paste or from scaling up production at the expense of quality. Tunisian cuisine i…

I had never tried Assida before this visit and I wasn't sure what to expect. The bright with preserved lemon taste hit immediately and made sense of the dish in a way descriptions never quite do. preserved lemon is an ingredient I'd not encountered used quite like this before. The a family couscous…

I spent three months trying every version of Assida I could find locally. The variation in quality is extraordinary. The best version handled dried rose petals with genuine knowledge and the bright with preserved lemon result was noticeably superior. Tunisia is the world's third largest olive oil p…

Some dishes exist to comfort and Assida is absolutely in that category. The boldly spiced and warming quality works on something almost primal — you feel the warmth of it immediately. preserved lemon does work that no substitute can replicate. Tunisia is the world's third largest olive oil producer…

I first ate Assida on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the boldly spiced and warming quality I remembered. harissa chilli paste was handled correctly — something most restaurants here get slightly wrong. Tunisian cui…

Assida opened a door into a cuisine I'd previously known almost nothing about. The deeply savoury flavours are unlike anything in my usual rotation and I mean that positively. Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. Understanding that context mad…

I underestimated Assida. The bright with preserved lemon description didn't prepare me for the reality. tabil coriander spice blend brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Tunisia is the world's third la…