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.

Algerian Cuisine


Information about Algerian cuisine and traditional food recipes. The khabz, traditional Amazigh (Berber) flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is merguez, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, Karantita, pastilla that is a speciality from Tlemcen and the Chaoui dish chakhchoukha.

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Apple and Pork Tagine


The spices of Moroccan cooking combine beautifully with pork in this unusual and flavour packed tagine.

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Asida – Arabic Boiled Flour Pudding


An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

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Baklava


Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

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Bichak – Afghani Stuffed Savoury and Sweet Pastries


Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.

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

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Chorba


This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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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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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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Egyptian Cuisine


Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt’s rich Nile Valley and Delta produce large quantities of high-quality crops.

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Filfel Chuma – Libyan Hot Pepper Sauce


Filfel Chuma, (Hebrew: פלפלצ’ומה), also spelled pilpelshuma (lit: “pepper garlic”) is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.

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Harissa – Hot Chilli Sauce


Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

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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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Kefta Mkaouara – Moroccan Spicy Meatball and Tomato Tagine


Well-seasoned meatballs are cooked in a spicy tomato sauce for this Moroccan Spicy Meatball and Tomato Tagine. Eggs are an optional but classic addition to the dish. The meatballs can be made from lamb or beef mince, or a combination of the two. Use a traditional tagine or a deep, wide skillet with a lid.

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