Recipes from Maghrébin Paris

The exquisite flavors of the Maghreb—Tunisia's casse-croute, Morocco's tagines, Algeria's intricate sweets—are alive and well in Paris, as Jay Cheshes reports in his article for issue 150, Couscous Royale.

Casse-Croute Tunisien
Casse-Croute Tunisien
Casse-Croute Tunisien, a North African take on a French pan bagnat, requires two hands and a big appetite.Landon Nordeman
Couscous Royale
Couscous Royale
A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.Landon Nordeman
Algerian Crepes (Mahjouba)
Algerian Crepes (Mahjouba)
A typical street snack in Algeria, these thick, flaky crepes are stuffed with a jammy tomato-based filling. Get the recipe »Todd Coleman
Honey-Braised Lamb Shanks (Mrouzia)
Honey-Braised Lamb Shanks (Mrouzia)
Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »Landon Nordeman
Lamb Meatball and Egg Tagine
Kefta Tagine (Lamb Meatball and Egg Tagine)
Cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives are the hallmarks of this elegant tagine from the Moroccan restaurant Le Timgad in Paris. Get the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »Landon Nordeman
Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun)
Chicken Tagine with Apricots, Figs, and Olives (Tagine Djaj Bzitoun)
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.Landon Nordeman
Fried Almond Pastries (Samsa Feuille de Brick)
Fried Almond Pastries (Samsa Feuille de Brick)
Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia.Landon Nordeman