Category: North African Cuisine and Recipes

In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. Halal meats are derived from animals that are slaughtered according to Sharia, Islamic law.
Libyan Lamb And Chickpea Soup

Shorba Libiya – Libyan Lamb And Chickpea Soup

The food of Libya can be summed up in that ever-present bowl of soup. It contains all the ingredients that show up in so many other Libyan dishes: tomatoes, onions, lamb, paprika, chillies or cayenne pepper, saffron, chickpeas, mint, coriander and parsley, as well as pasta, couscous or barley.

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Chermoula Prawns with Carrots and Couscous

Chermoula Prawns with Carrot Couscous

Instant couscous, quick-cooking prawns and tender baby carrots will put you on the fast track to dinnertime bliss. All you need is our Moroccan chermoula spice mix and you’ll feel like you’re in Casablanca any night of the week.

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Chermoula Spice Blend

Chermoula Spice Blend

Chermoula is a North African spice blend which gives a spicy Moroccan flavour when sprinkled onto chicken and lamb before cooking (grilled, barbecued and roasted meat) .

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Djej Mechoui – Grilled Chicken Kebabs with Moroccan Spices

The unique tang of preserved lemon and fiery harissa sauce combine well with chicken kebabs cooked on the BBQ.

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Houria - Tunisian Spicy Cooked Carrot Salad

Houria – Tunisian Spicy Cooked Carrot Salad

Cooked carrots, hard-boiled eggs, and olives are combined with olive oil and spices to make a delightfully spicy side dish.

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Yoyos - Tunisian Orange Flavoured Doughnuts

Yoyos – Tunisian Orange Flavoured Doughnuts

North African flavours are alive with these Tunisian yoyo doughnuts soaked in lemon syrup and honey with the fragrance of orange blossom water.

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Tastira - Sauteed Peppers

Tastira – Sauteed Peppers, Tomatoes and Eggs

A hot and spicy Tunisian specialty of sauteed chilli peppers and tomatoes with other ingredients to make the perfect accompaniment to your next BBQ fish meal.

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Tabil Spice Mixture

Tabil Spice Mixture

Tabil (Arabic: تابل‎) is an Algerian and Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chilli powder.

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Tunisian Cuisine

Tunisian Cuisine

Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and desert dwellers’ culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilisations which have ruled the land now known as Tunisia

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Mauritanian Cuisine

Mauritanian Cuisine

The diet consists mostly of meat, millet, rice, fish, and sweet potatoes and potatoes. The main meal is lunch among black Africans, whereas Arab-Berbers have the main meal in the evening. Breakfast consists of milk and cereal with French bread and butter. People use a lot of oil in cooking and sugar in drinks.

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About Libyan Cuisine

Libyan Cuisine

The cuisine derives much from the traditions of the Mediterranean, North Africa (Tunisian cuisine), and the Middle East (Egyptian cuisine). One of the most popular Libyan dishes is a thick highly spiced soup, known simply as Shorba Arabiya

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Usban - Libyan Rice Sausage

Usban – Libyan Rice Sausage

Usban (or osban) is a traditional kind of sausage in Tunisia and Libya , stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

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Moroccan Shrimp Soup

Chorba d’Crevette – Moroccan Shrimp Soup

An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.

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Tunisian Prawns with Kerkennaise Sauce

Kerkénaise Sauce

This is a traditional Tunisian recipe for a classic tomato and white wine sauce with spices, garlic, parsley and chillies that’s typically served as a dipping sauce for prawns (shrimp).

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Tunisian Egg Briks

Tunisian Egg Briks

Brik or Brick is a Tunisian derivative of the börek consisting of thin warka pastry around a filling commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley.

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