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    You are in: Home / Cookbooks / North African Food
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    7 recipes in

    North African Food

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    I created this recipe to use up some veggies I had lying around. As such it is not traditional, but is in the style of a Moroccan tagine.

    Recipe #468521

    A hearty soup/stew from the desert region of Tunisia. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. Note: there are a number of good recipes for harissa on, or you can just purchase it if your local store carries it. Also note: I listed this as "Libyan" in the recipe sifter because there's not an option for "Tunisian" or a generic "North African". I figured since Libya and Tunisia are neighbors, it was the best choice.

    Recipe #457761

    Helouwa Ta'aba are very traditional, lovely simple cookies from Algeria. They should be quite hard, but if you prefer them a little softer then take them out of the oven at 20 minutes. There are 2 versions of this recipe, one flavoured with lemon & the other is plain but topped with sesame seeds. Both versions are below. This particluar recipe is our family recipe & is DH's all time favourite helouwa as it is not too sweet (so he can eat more lol!)

    Recipe #352938

    1 Reviews |  By Da Huz

    North African flavored rice cooked with chicken. From The Essential Rice Cookbook. You will need a casserole dish that can be used on the stove top as well as in the oven. A dutch oven works perfectly. A large, deep cast iron or cast aluminum skillet would also work provided it is entirely metal (no plastic handles) and you have a lid (again, no plastic). If you do not have stove-top safe casserole dish, you may use a frying pan for steps 3-6. In step 6, omit the chicken. In step 7, transfer to a large kettle. In step 8, transfer to a regular casserole dish, place the chicken on top of the rice, then proceed as directed.

    Recipe #344367

    Delicious Moroccan chicken recipe, and super easy! Marinate the chicken, then simmer it and it's ready! Taken from Moroccan Mediterranean Cuisine published by Konemann. Prep time includes 1 hour marinating.

    Recipe #408801

    From "Tunisia: Mediterranean Cuisine" published by Konemann. A delicious casserole-type dish. You can substitute the lamb with another meat of your choice.

    Recipe #411076

    Delicious beef sausages cooked in a tomato sauce. Adapted from "Tunisia: Mediterranean Cuisine" published by Konemann. This recipe has five separate parts. Please read all the directions before you start cooking. Try to time everything so that they're done at the same time. We got pretty close. Also, traditional cuisine would use preserved lemons, but we tried to make our own preserved lemons and they fermented on us. So fresh works too.

    Recipe #418784

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