Recipes from North Africa

May 14, 2013

North Africa has long been a crossroads of cultures and cuisines. As a result, it's a region known for its flavor-packed dishes redolent with intriguing spices and flavors, from jammy Moroccan crêpes to honey- and rosewater-soaked Tunisian pastries.

Chicken is smothered in stewed onions and flavored with saffron, turmeric, lemon, and olives for a satisfying one-pot dish.Todd Coleman

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

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

Mechwiya, a tart pepper relish from north Africa, is a great topping for lamb kebabs and other sandwiches. See the recipe for Mechwiya (Roasted Pepper Salad) »Michael Kraus

The flavors of a richly spiced Moroccan tagine come together in a pasta salad accented with olive, lemon, and cinnamon.Maxime Iattoni

As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes. See the recipe for Preserved Lemons »Todd Coleman

The flavors of cumin- and paprika-spiced kefta (lamb meatballs), baked eggs, and kalamata olives mingle together for a flavorful, elegant tagine. See the recipe for Kefta Tagine (Lamb Meatball and Egg Tagine) »Landon Nordeman

Sweetened mint tea is served throughout North Africa; we love it both hot and iced. See the recipe for Moroccan Mint Tea »Penny de los Santos

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

A Tunisian-Jewish Sabbath specialty, chreime features tender fish braised in a thick chile-spiced tomato sauce. See the recipe for Chreime »Todd Coleman

Beef Rib and Meatball Stew (T'fina Pkaila) — This traditional Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.Todd Coleman

Tagine, a type of Moroccan stew, shares its name with the terra cotta pot it's traditionally cooked in; here, braised chicken, green olives, and lemons simmer together in a sauce fragrant with ginger and coriander. See the recipe for Djaj Mqualli (Chicken, Olive, and Lemon Tagine) »Todd Coleman

North African–style lamb sausages are served on a platter with a cool yogurt sauce, chopped vegetables, and flat bread. See the recipe for Spiced Lamb Sausages »André Baranowski

Casse-Croute Tunisien — Casse-Croute Tunisien, a North African take on a French pan bagnat, requires two hands and a big appetite.Landon Nordeman

Moroccan Potato Salad — Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.Helen Rosner

This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. See the Eggs Poached in Tomato Sauce recipe »Penny De Los Santos

Stewed Fava Beans (Ful Medames) — Best known as Egypt's national dish, ful medames is a hearty stew of warmed fava beans stirred with olive oil, lemon juice, and garlic.Todd Coleman

A mix of spicy, sweet, and bitter flavors gives this dish its distinctive character. See the recipe for Moroccan Chicken With Carrot Puree »Penny De Los Santos

Our version of this staple north African condiment is made with caraway, cumin, mint, and lemon juice. See the recipe for Harissa »André Baranowski

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