Tunis: During Ramadan, the aroma of freshly baked bread fills the streets of Tunisia, reflecting a deep bond between Tunisians and one of the oldest symbols of their cuisine. Bread is more than a staple; in this holy month, it becomes a space for creativity and renewal.

According to Saudi Press Agency, Ramadan showcases the height of Tunisian bread-making, where traditional and modern varieties coexist, shaped by Mediterranean and North African influences. At the center is tabouna bread, the oldest and most rooted Tunisian loaf. Baked in traditional clay ovens, with dough pressed against heated walls, it carries a smoky flavor and rustic texture that make it essential to iftar meals.

Alongside it, the French baguette has earned its place on Ramadan tables, reflecting European influence while remaining fully integrated into daily Tunisian life.

In recent years, Tunisian bread has grown even richer in flavor, topped with olives, olive oil, local cheese, onions, thyme, and nigella seeds. This diversity has drawn the attention of visitors and food lovers, making Tunisian bread a celebrated part of the Ramadan experience.