Tunisian cuisine is a blend of Mediterranean and desert dwellers’ culinary traditions. Its distinctive spicy fieriness comes from the many civilizations which have ruled the land now known as Tunisia. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. A tagine in Tunisia is very different from the Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah. Pork is not traditionally used since its consumption is forbidden in the Sharia, the religious laws of Islam.