North African Recipes

North African cuisine spans the Mediterranean coastline and Saharan interior, drawing on Berber, Arab, Ottoman, and French colonial influences. Staples include couscous, harissa, preserved lemons, olives, and an aromatic spice palette featuring cumin, coriander, saffron, and ras el hanout. Cooking techniques such as slow-braising in tagines, wood-fired flatbread baking, and charcoal grilling define the region's culinary identity. Signature dishes range from Moroccan tagines and Tunisian brik to Egyptian koshari and Algerian chorba.