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.
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 »
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 »
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 »
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 »
