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, a North African take on a French
pan bagnat, requires two hands and a big appetite. Get the recipe for Casse-Croute Tunisien »
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.
Algerian Crepes (Mahjouba)
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 »
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) »
Briny olives, sweet apricots and figs, and tart preserved lemons flavor this aromatic North African braised chicken stew.
Sticky-sweet almond pastries drenched in a syrup of honey and orange flower water are typical of the rustic desserts of Tunisia.
Get the recipe for Fried Almond Pastries (Samsa Feuille de Brick) »