A Journey Through Time: The Berber Villages of Tunisia

The allure of ancient history and architecture has always been a guiding force in my travels, and the Berber villages of Tunisia promised a rich tapestry of both. Our journey began with a visit to Takrouna, a village perched atop a 200-meter hill, offering breathtaking views of the surrounding plains and the Gulf of Hammamet. The village’s strategic location played a pivotal role during World War II, a fact that resonated deeply with my background in European history. As we approached the village, an elderly woman greeted us with freshly baked bread from a traditional stone oven and the sweet, juicy delight of Berber figs. The quietude of the village, with its stone houses and vaulted rooms, spoke volumes of its storied past, even as the remnants of collapsed stone blocks hinted at the passage of time and the resilience of its people.

The Enchanting Ruins of Zriba Alia

Our next stop was Zriba Alia, a village nestled between two rocky peaks, offering yet another magnificent vista of the Jebel Zaghouan. The yellow stone houses, though in ruins, stood as a testament to the architectural ingenuity of the Berber people. The village’s simplicity and beauty were captivating, and I found myself lost in thought, imagining the lives of those who once called this place home. Our guide, Amira, and her father, who doubled as our driver, enriched our experience with tales of the village’s history and its significance during the war. Their passion for their heritage was palpable, and their kindness added a personal touch to our journey.

A Surprise Detour and Culinary Delights

As we made our way back to the hotel, Amira and her father surprised us with an impromptu visit to the Temple of Waters in Zaghouan. This Roman marvel, from which water was transported over 130 kilometers to Carthage, was a fascinating detour that underscored the region’s historical significance. Famished from our explorations, we requested a stop for a meal, and Amira introduced us to the delights of Tunisian cuisine. At a local restaurant, we savored tuna brik, a crispy pastry filled with egg, tuna, and cheese, and koucha, a hearty lamb stew. The complimentary appetizers, including the fiery harissa, were a delightful introduction to the flavors of Tunisia. This journey, enriched by the warmth and knowledge of our hosts, Amira and her father, left an indelible mark on my heart, blending history, culture, and culinary exploration into one unforgettable experience.