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North African

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DAILY RECIPE

Le Marriage, Alfredo Algerie

SUBMITTED BY: Corey Habbas

This unique contemporary North African pasta dish combines Algerian, French, and Italian culinary sensibilities into one beautiful pasta featuring a white sauce with bite-sized chicken pieces.

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Moroccan Cuisine

For centuries, invaders and traders traversed this mountainous country. Learn more about the culinary crossroads in our Advice article.

Injera

This crepe-like, spongy, and slightly sour Ethiopian flatbread is both plate and utensil. Use it to sop up the flavors of spicy stews.

Bobotie

Tired of regular meatloaf? Try this South African version.

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NEWEST NORTH AFRICAN RECIPES

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Lebanese Baked Eggplant

Submitted by: Russ

This is a tangy main course that can be served with tabbouleh, hummus, and flatbread.

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Atlas Mountain Soup

Submitted by: rua

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

This soup is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.

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Tunisian Lamb with Saffron (Keleya Zaara)

Submitted by: Asma Khalfaoui

This is another tasty Tunsian dish I picked up from my mother in law.

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Lamb Tagine

Submitted by: Lisa

Home Town: Los Angeles, California, USA

This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.

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Spanish Moroccan Fish

Submitted by: MaryJane

Home Town: Caracas, Distrito Federal, Venezuela

Living In: Jerusalem, Mehoz Yerushalayim, Israel

This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.

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Dukkah

Submitted by: ROSICHOPS

Living In: Sydney, New South Wales, Australia

An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.

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