Tunis is a short walk up Edgware Road.

Thin warka pastry, a whole egg, tuna, capers and parsley. Fried to order — eat it fast.

The same pastry, filled with cheese, potato and herbs.

Peppers and tomatoes grilled over flame, chopped with garlic, olive oil and caraway.

Finely diced cucumber, tomato, onion and mint, with olives and lemon.

Lamb merguez, harissa, bread for mopping.

Our own harissa, olive oil, tabouna bread.

Slow-cooked shoulder, chickpeas, carrot, courgette and turnip in a tomato broth.

Half a leg, braised until it falls apart, with the same vegetables.

Chickpeas and seasonal vegetables. Vegan if you skip the butter — just say.

Chickpea soup poured over torn day-old bread, with cumin, harissa, olive oil, capers and a soft egg.

Eggs cooked into tomato and pepper with merguez sausage. Served in the pan.

Fried peppers, pumpkin, potato and egg, chopped together on the board.

Baked eggs and cheese, closer to a frittata than to a Moroccan tajine. Cut into squares.

Small fried roll with tuna, egg, potato, olives and harissa. The classic street snack.

Soft flatbread with chicken escalope, cheese, salad and our sauces.

Folded and pressed on the grill, with meat, cheese and harissa.

Grilled vegetables, cheese, mechouia and egg.

Semolina pastry filled with date paste, fried and dipped in honey.

Doughnut ring, sugared while still hot. Ask if it is frying.

Lace of syrup-soaked batter, bright orange, very sweet.

Aleppo pine cream under a layer of custard and nuts. Seasonal.

Strong, sweet, a spoon of pine nuts on top.

Fine ground, cooked in the pot, with a drop of orange blossom water.

Double shot over ice and milk. Oat milk available.

Mango, strawberry, avocado, banana and date, or tell us what you want.

Lemon, mint and a little orange blossom, blended with ice.