Honey-Braised Lamb Shanks (Mrouzia)
Landon Nordeman

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.

Djej Besla (Chicken and Onion Tagine)

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

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. Get the recipe for Fried Almond Pastries (Samsa Feuille de Brick) »

Algerian Crepes (Mahjouba)

Algerian Crepes (Mahjouba)

Mechwiya (Roasted Pepper Salad)

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) »

Moroccan Pasta Salad

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

Preserved Lemons

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 »

Kefta Tagine (Lamb Meatball and Egg Tagine)

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) »

Moroccan Mint Tea

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

Chreime (Spicy Tunisian Fish Stew)

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

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.

Djaj Mqualli (Chicken, Olive, and Lemon Tagine)

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) »
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 »

Casse-Croute Tunisien

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 »

Moroccan Potato Salad

Bright and aromatic with plenty of fresh parsley, this potato salad is definitive of Moroccan cuisine.

Eggs Poached in Tomato Sauce

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 »

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.

Moroccan Chicken With Carrot Puree

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


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