Djerba crafts and food: pottery, weaving, jewellery and the island’s flavours

Djerba long lived from the sea, the olive tree and its craftsmen. That heritage is still visible in the village workshops and on the island’s tables. Here is an overview to understand what you see in the souks, choose beautiful souvenirs and taste genuine Djerban specialities.

Guellala pottery

Since antiquity, Guellala has drawn quality clay from its hills. Potters shape large jars once used to store oil and water, dishes, water jugs and, today, small decorative pieces. Firing still sometimes takes place in traditional sunken kilns. Visit a workshop to watch the throwing; prices are often fairer than in the coastal shops, and the craftsmen wrap for travel.

Weaving

Houmt Souk still has weaving workshops where blankets, shawls and rugs are made on horizontal looms. Geometric patterns and natural colours are typical of the island. The work is slow: a fine piece has its price, but lasts for decades.

Jewellery and silverwork

The jewellers’ souk in Houmt Souk is known for silver and gold jewellery: fibulae, bracelets, hands of Fatima, pieces inspired by traditional Djerban dress. Ask about the hallmark and weigh the silver; a serious jeweller will gladly agree.

Basketry, leather and other know-how

Palm-leaf baskets and hats, esparto mats, leather slippers and bags, olive-wood boxes: useful objects that are easy to carry. In the souks, bargaining is part of the exchange; with a craftsman who displays prices, you pay the stated price.

What to taste

• Fish and seafood: simply grilled at Houmt Souk harbour or in Ajim, with a drizzle of olive oil and lemon. Sea bream, sea bass, octopus and cuttlefish are the classics.
• Rouz jerbi: rice steamed with herbs, spinach or chard, parsley and pieces of meat or fish. It is the island’s signature dish.
• Fish couscous, very common on the coast, and octopus variations.
• Crispy egg brik, and mloukhia on festive days.
• Date and almond pastries, mint tea with pine nuts, and local olive oil.

Where to eat

For fish, follow the locals: the small restaurants near Houmt Souk harbour and the eateries of Ajim serve the day’s catch. Restaurants in the tourist zone offer more varied menus. The central markets of Houmt Souk and Midoun let you see seasonal produce: olives, dates, harissa, spices.

What to bring home

1. A Guellala pot (make sure it is well padded in your suitcase).
2. A weaving or shawl from Houmt Souk.
3. Olive oil and artisan harissa, in well-sealed containers.
4. Dates and pastries, bought the day before you leave.
5. A silver jewel or an olive-wood object.

The olive tree, the island’s other treasure

Djerba has hundreds of thousands of olive trees, some several centuries old. The oil, pressed in winter in the island’s mills, is fruity and mild. The markets of Houmt Souk and Midoun sell it in bottles or cans; ask for oil from the latest harvest. Olive-wood objects (boards, spoons, boxes) also make lovely, lasting souvenirs.

Pastries and dates

Date makroudh, baklawa, kaak warka, ghraïba: Tunisian pastries are found in the medina shops and travel well if bought the day before you leave. Deglet nour dates from the Djerid, sold on the branch or boxed, are an appreciated and sturdy gift.

Visiting workshops respectfully

Greet as you enter, ask before photographing, and feel free to ask questions: craftsmen enjoy explaining their work. If you buy, the price displayed in a workshop is generally fair; in the souks, bargaining remains the rule, in good humour.

Experiencing crafts with 3H Travel

Our cultural excursion combines the Houmt Souk souk, the Guellala workshops and Erriadh, with time to watch the craftsmen at work and talk with them. And if you would like a tasty stop at the harbour or a traditional meal at a local home, tell us: we adapt the programme. See our excursions in Djerba and our guide to Erriadh, Guellala and El Ghriba.