Staple Dishes of North Africa
North Africa is home to a rich culinary heritage influenced by Arab, Berber, Mediterranean, and Saharan traditions. These delicious and special foods that have been cooked for many years. Here are some of the most loved traditional dishes across the region:
Morocco
- Couscous: Tiny grains made from wheat, steamed and served with meat, carrots, potatoes, and chickpeas.
- Tagine: A slow-cooked stew with meat, vegetables, and sweet fruits like apricots, all cooked in a special pot with a cone-shaped lid.
Algeria
- Chakhchoukha: Pieces of flatbread mixed with spicy tomato stew, lamb, and chickpeas.
- Couscous: Also very popular here, served with vegetables and meat.
Tunisia
- Brik: A crispy pastry filled with egg, tuna, and herbs. It is usually fried until golden.
- Tunisian Couscous: Like Morocco’s, but with more spice. It has fish or lamb and lots of vegetables.
Libya
- Bazin: A round, hard dough made from barley flour, eaten with meat sauce, eggs, and potatoes.
- Couscous: Also eaten here with meat and vegetables.
Egypt
- Koshari: A mix of rice, pasta, lentils, and chickpeas, with tomato sauce and crispy onions on top.
- Ful Medames: Mashed brown beans (called fava beans) with oil, garlic, and lemon juice. Often eaten for breakfast.
Sudan
- Kisra: A soft, thin bread made from sorghum (a type of grain), like a pancake.
- Mullah: A stew made with meat and vegetables, eaten with Kisra.
Mauritania
- Thieboudienne (pronounced as : cheb-u-jen): A tasty dish made with rice, fish, and vegetables cooked all together in a big pot.
