Ottolenghi s Mediterranean Feast: Tunisia

[Video Blocked In Some Countries (by Youtube): Guernsey, Ireland, Isle of Man, Jersey, United Kingdom] In one of North Africa s most popular holiday destinations, Yotam dines on the freshest fish, discovers the national obsession with fiery harissa paste, and samples spicy merguez sausages. Yotam s journey begins with a trip to an unusual open-air restaurant - set in an idyllic cove and managed by a hermit. Yotam grills a red mullet platter accompanied by a lemon and celery salad and a seafood pasta dish using fresh mussels, squid and luscious prawns. He tries his hand at making brik - a fried pastry snack containing soft egg and tuna - and makes mackerel salad with olives, green beans and turmeric croutons. Then there s a colourful dessert of grilled peaches, juicy apricots and ripe figs, coated in scented yoghurt. Yotam also finds a Jewish restaurant that serves their twist on Tunisian dishes and where he prepares succulent chicken and sweet corn meatballs, served with a tangy lemon salsa.