Browse by cuisine
North African Recipes
58 recipes — each showing allergens, prep time, and servings. Page 2 of 3.
North African Tajine El Bey
Tunisia's grand layered bake of spiced lamb, eggs, and cheese baked in a deep crust — a celebration dish with silky, complex layers in every slice.
North African Mahjouba
Rolled and griddle-cooked Algerian crepes stuffed with a saucy filling of tomatoes, onions, and harissa — crispy-edged, steamy inside, and endlessly satisfying.
North African Asida
North Africa's ancient slow-stirred porridge of flour or semolina — dense, warming, and drizzled with butter and honey for a deeply comforting meal.
North African Tanjia
Marrakech's legendary bachelor stew — lamb slow-cooked for hours in an earthenware jug buried in the coals of a hammam until meltingly tender and deeply spiced.
North African Seffa
Steamed couscous or vermicelli sweetened with powdered sugar, cinnamon, and butter, topped with raisins and almonds — Morocco's beloved sweet that bridges dessert and supper.
North African Chakchouka
Ripe tomatoes, charred peppers, and aromatic spices cooked down into a thick, fragrant sauce with eggs nested inside — a versatile North African staple for any meal.
North African Bourek
Crispy phyllo or brik rolls stuffed with spiced minced meat, onion, and fresh herbs, fried until shattering-crisp — Algeria's irresistible party snack.
North African Mloukhiya
Tunisia's intensely earthy jute-leaf stew simmered low with lamb or rabbit until it deepens to a glossy, almost black sauce — an acquired love with fierce devotees.
North African Garantita
Algeria's golden chickpea-flour bake — creamy and custardy inside with a bronzed crust, served warm with harissa and cumin, a beloved street food.
North African Dobara
A bold Algerian chickpea soup built with dried fava beans, tomatoes, and a generous hand of spices — hearty, warming, and made to feed a hungry table.
North African Zgougou
Tunisia's rare and aromatic Aleppo pine-nut cream, midnight dark and sweet, layered with milk pudding for a festival dessert like nothing else on earth.
North African Chebakia
Sesame-studded pastry coils fried until golden then drenched in warm honey and orange-blossom water — Morocco's iconic Ramadan sweet that fills the house with fragrance.
North African Sfenj
North Africa's golden, airy street doughnuts — chewy, slightly crisp, and best eaten warm straight from the oil, dusted with sugar or dunked in honey.
North African Koshari
Egypt's triumphant street dish — layers of rice, lentils, pasta, and chickpeas piled high and crowned with crispy fried onions and a spicy tomato-vinegar sauce.
North African Ful Medames
Egypt's ancient breakfast of fava beans simmered until creamy and dressed with lemon, garlic, and olive oil — simple, sustaining, and beloved for millennia.
North African Hawawshi
Minced spiced meat packed into bread and baked or grilled until the crust shatters and the filling is juicy and fragrant with onion and peppers.
North African Molokhia
Egypt's beloved green soup of finely chopped jute leaves cooked with garlic and coriander, poured over rice with chicken or rabbit for a deeply comforting bowl.
North African Basbousa
Semolina cake soaked in rose-water or orange-blossom syrup until every crumb glistens and the texture turns tender and fudgy — Egypt's most irresistible sweet.
North African Om Ali
Egypt's luscious bread pudding baked with puff pastry, cream, coconut, and nuts until bubbling and golden — rich, fragrant, and impossible to stop eating.
North African Ta'meya
Egypt's falafel made entirely from fava beans — greener, lighter, and more herbaceous than the chickpea kind, crispy outside and vividly green within.
North African Macarona Béchamel
Egypt's beloved pasta bake — tubes layered with spiced minced meat and blanketed in thick, golden béchamel, baked until set and gloriously comforting.
North African Fattah
Layers of toasted bread and rice bathed in a garlicky vinegar-laced broth and topped with tender lamb — Egypt's celebratory dish served at feasts and holidays.
North African Sayadiya
Egyptian fisherman's rice cooked in a caramelized onion broth with warm spices, crowned with a whole flaky fish and crispy onion rings.
North African Bamia
Tender okra simmered with lamb and tomatoes into a rich, gently spiced stew — a North African and Levantine staple that is warming and quietly addictive.