Harissa ground by hand each morning. Brik that shatters at first bite. Couscous steamed over saffron broth the way it's been done every Friday since before anyone can remember.
✦ The Spreads ✦
Each package is a neighborhood occasion. Choose the one that fits your table — or build something entirely your own.
30–80 guests
Your sidewalk, our brass trays.
A long table on the block, steam rising from couscous pots, neighbors leaning in over harissa. This is the one that turns strangers into regulars.
20–60 guests
The most important meal of the week.
Stacked tajines. Couscous the way it's made when the whole family is coming. This package honors the Friday tradition — the meal that says "you're home."
10–40 guests
Not another sandwich platter.
Conference table transformed. Platters that start conversations. Your colleagues will stop asking "what's for lunch" and start asking "when's the next one?"
40–150 guests
Every dish comes with its story.
Designed for cultural associations and university heritage events. Mezze-style storytelling dishes — each one a portal to a different neighborhood in Tunis.
"You can't make couscous for one."
— Tunisian proverb
✦ Our Kitchen
The brass trays are out before the neighborhood wakes up. The harissa — made with smoked chili peppers, caraway, and garlic, following a recipe UNESCO saw fit to protect — is ground by hand each morning. The couscous steams over saffron broth in the upper pot while the lamb falls off the bone below.
We cook the way Tunisian grandmothers cook: with patience, with generosity, and with the assumption that everyone at the table deserves the best you have. Every dish arrives with a story. We just ask that you share it.
Halal Certified
All meats sourced from halal suppliers. Every time.
Vegetarian Options
Full vegetarian spreads available for every package.
UNESCO Heritage
Our harissa recipe follows Tunisia's UNESCO-listed tradition.
Made From Scratch
No shortcuts. Harissa ground, brik folded, couscous steamed fresh.
✦ From the Kitchen ✦
Each one made the way it's been made for generations — with time, with fire, and with intention.
الكسكسي
Fine-grain semolina steamed over saffron lamb broth, served with merguez, roasted vegetables, and chickpeas. The Friday dish that feeds the whole street.
البريك
عجة
المقروض
المشوية
✦ Community Stories ✦
Every gathering is different. Every table leaves with the same feeling.
We've done the same block party for eleven years. This was the first time people didn't leave when the food ran out. They stayed because they were still talking about it.
Marcus Webb
Block Party Organizer
Pilsen Summer Block Party · 85 guests
Our Friday iftar was usually potluck. This year we brought in Couscous. The couscous was exactly right — the harissa, the lamb, the steam. People asked if my mother had cooked.
Fatima Al-Rashid
Community Events Lead
Mosque Community Dinner · 60 guests
I was the office manager who ordered sandwiches every month. Now I'm the person who found the catering that made our quarterly lunch an actual event. The brik alone was worth it.
Priya Nair
Office Manager
Corporate Quarterly Lunch · 28 guests
Our Tunisian Cultural Night needed authenticity, not restaurant food. Couscous brought the mechouia, the makroudh, the whole story. Students were asking about the recipes.
Djamel Benali
Cultural Association President
University Heritage Night · 120 guests
