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North African cuisine, from countries like Morocco, Algeria, Tunisia, Libya, Egypt, Mauritania, and Sudan, blends Mediterranean, Arab, Berber, and African traditions. Key spices and herbs include cumin and coriander.
Shakshuka- Libya
Local dishes are like Morocco's tagine, Egypt's koshari, and Tunisia's brik, they are iconic main courses. A famous drink from the region is Moroccan mint tea. Fruits such as dates and oranges, add depth and sweetness, reflecting the region's rich cultural tapestry.
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