North African Cuisine and Recipes

In North African cuisine, the most common staple foods are meat, seafood, goat, lamb, beef, dates, almonds, olives, various vegetables and fruit. Because the region is predominantly Muslim, halal meats are usually eaten. Halal meats are derived from animals that are slaughtered according to Sharia, Islamic law.
Page 1 of 3123

Algerian Cuisine

Information about Algerian cuisine and traditional food recipes. The khabz, traditional Amazigh (Berber) flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is merguez, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, Karantita, pastilla that is a speciality from Tlemcen and the Chaoui dish chakhchoukha.

Continue reading »

Apple and Pork Tagine

The spices of Moroccan cooking combine beautifully with pork in this unusual and flavour packed tagine.

Continue reading »

Asida – Arabic Boiled Flour Pudding

An Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey. Similar to gruel or porridge, it is eaten in many Arab and North African countries.

Continue reading »

Baklava

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire and those of Central and Southwest Asia.

Continue reading »

Bichak – Afghani Stuffed Savoury and Sweet Pastries

Bichak is a stuffed baked tricornered appetiser served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savoury addition to a lunch. Bichak are also popular because they can be prepared in large quantities.

Continue reading »

Chermoula Prawns with Carrot Couscous

Instant couscous, quick-cooking prawns and tender baby carrots will put you on the fast track to dinnertime bliss. All you need is our Moroccan chermoula spice mix and you’ll feel like you’re in Casablanca any night of the week.

Continue reading »

Chermoula Spice Blend

Chermoula is a North African spice blend which, when sprinkled onto chicken and lamb (grilled, barbecued and roasted meat) before cooking, gives a spicy Moroccan flavour.

Continue reading »

Chorba

This is a great dish of meat and vegetables cooked in a tasty spicy broth.

Continue reading »

Chorba d’Crevette – Moroccan Shrimp Soup

An easy to make Moroccan seafood shrimp soup made with fresh or frozen shrimps, leek, onion, and a variety of spices.

Continue reading »

Djej Mechoui – Grilled Chicken Kebabs with Moroccan Spices

The unique tang of preserved lemon and fiery harissa sauce combine well with chicken kebabs cooked on the BBQ.

Continue reading »

Egyptian Cuisine

Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt’s rich Nile Valley and Delta produce large quantities of high-quality crops.

Continue reading »

Filfel Chuma – Libyan Hot Pepper Sauce

Filfel Chuma, (Hebrew: פלפלצ’ומה), also spelled pilpelshuma (lit: “pepper garlic”) is the typical hot sauce of Libyan Jewish cuisine. It is made from powdered sweet and hot peppers and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added.

Continue reading »

Harissa – Hot Chilli Sauce

Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

Continue reading »

Houria – Tunisian Spicy Cooked Carrot Salad

Cooked carrots, hard-boiled eggs, and olives are combined with olive oil and spices to make a delightfully spicy side dish.

Continue reading »

Kefta Mkaouara – Moroccan Spicy Meatball and Tomato Tagine

Well-seasoned meatballs are cooked in a spicy tomato sauce for this Moroccan Spicy Meatball and Tomato Tagine. Eggs are an optional but classic addition to the dish. The meatballs can be made from lamb or beef mince, or a combination of the two. Use a traditional tagine or a deep, wide skillet with a lid.

Continue reading »

Page 1 of 3123

Related Categories

Try These Infolinks
 
Latest posts
 
11 Ways to Save Money and Stop Food Waste Mango Pickle Aam Ka Achaar Aam Papad - Mango Fruit Leather Appam Persian Summer Soup Greenlip Abalone
 
Top 10 Recipes
 
Chicken Parmigiana Clamato Juice How to Make Basic Fritter Batter KFC Pepper Mayo Outback Steakhouses Steak Seasoning The-Aussie-Egg-And-Bacon-Pizza
 
Upcoming Events
 
Apple Dumpling Baklava Cheese Pizza Chocolate Banana Cream Pie Aussie Burger with the Lot
 
Food & Health
 
Annatto Benefits and Precautions green potatoes Body Mass Index - BMI Brushing Your Teeth Calcium Veges high in carotenoids Ciguatera Poisoning Cutting Boards and Food Safety Dietary Fibre
 
follow on Facebook
 
Follow Our Cook
 
 
Around The Web
 
loading...
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie