Hot like the desert. This is the descriptive that comes to mind when I think about Tunisian food. Many Middle Eastern cuisines tend to the softer and more subtle flavorings, however, Tunisian is all about the heat. Evidently, so is Lybian.
Spiciness stimulates the appetite. You know what I mean if you live in a hot or desert climate. Think about Mexican or Cajun/Creole cooking. If you haven't tried eating spicy food during a heat wave, try it. Those days of feeling blase, not wanting to eat anything will melt away with the first bite, guaranteed.
Khreimi is a remarkably good tasting, yet extremely simple to prepare (as in less than 30 minutes) Jewish-Libyan/Tunisian. Essential is the spice mixture and nigella, or black caraway seed, which can be purchased in any Middle Eastern or specialty foods store. Enjoy!
