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We eagerly pull apart the thin, piping-hot dough to see what it holds within – the tender, juicy filet of horse-eye jack that’s been roasted inside. Other dough pockets on the table hold fish eggs, just as divine, and both have been seasoned with a homemade harissa made from red peppers, olive oil, garlic, green onion and cilantro. This hot paste, of Tunisian origin, seems to have...