There are innumerable kinds of desserts in the Tunisian cooking ranging from honey cakes stuffed with makhroud dates (a Kairouan speciality) to fresh figs, chick pea flour cakes, brick layers with almonds and honey (baklawa) which are found more or less everywhere, bouza (hazelnut or sorghum cream and grilled sesame seeds) served during the Ramadan meals, and assida, a thick flour cream and grilled pine seeds, and, depending on the meals at hand, pistachio, hazelnuts and pine kernels.These sweets are rarely eaten at the end of the meal, but a little later on in the day with mint tea.
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