Recipes From Cuisine: North African
Preserved and Pickled Lemons
Preserved or pickled lemon is a condiment common in the cuisines of South East Asia and, of course, Morocco and its neighbouring North African countries. It’s the peel that is the important part of the preserved lemon. Its lemony flavour is delicious in sauces, relishes, salads and other dishes. The ...
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Hmiss – Roasted Peppers and Tomatoes’ Salad
Hmiss or Felfla is an Algerian salad of roasted peppers and tomatoes and is one of the most popular appetisers during the month of Ramadan. It can be served warm or cold. It’s usually enjoyed with a good bread. In the other parts of North Africa, such as Tunisia or ...
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Batata Chtiha – Algerian Potato in Tomato Sauce
This Algerian potato stew is usually made with a paste of garlic, chili and spices called Dersa. It’s delicious as a vegetarian main or a side dish. NB: I have added some boiled eggs (entirely optional) to make a wholesome dinner dish! The boiled eggs are added at the very ...
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Chicken & Olives Tagine
Chicken and green olives tagine is best known as a Moroccan dish but originally both the recipe and the earthenware pot in which it is cooked is Berber and, therefore, cooked also in other North African countries. in Algeria, for example, it is known as Tagine Zitoune (the latter is ...
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Dobara Biskra – Spicy chickpeas and broad Beans dish
Dobara is a spicy and tanguy soup-like dish that can be eaten at room temperature, or hot (in winter). It originated in Biskra, a town located in North East of Algeria (at the beginning of the Sahara desert). Dobara is a delicious and a quite nutritious vegetarian meal! My daughter ...
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Shakshuka (Chakchouka)
This recipe is Tunisian but also popular all over North Africa. You can prepare it with any colour of bell peppers (green, yellow, red). I used the 3 colours. My recipe does not contain eggs but you can add them after the peppers have been cooked, by breaking eggs over the ragout (poaching) ...
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