Berber cuisine

Couscous () is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.

thumb|Individual portion of shakshouka

thumb|A Portuguese-made tagine pot A tagine or tajine, also tajin or tagin () is a Maghrebi dish, and the earthenware pot in which it is cooked. It is also called or .

Pastilla (, also called a bastilla or a North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America. thumb|Poultry pastilla ornately dusted with powdered sugar and cinnamon

Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan. On the 9th day of Ramadan, the Mozabite people of Algeria exchange bag

Msemmen () or rghaif (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria and Morocco, It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small msemmen pancakes are of Berber origin.

traditional North African cuisine by Amazighs

thumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.

flat bread from Algeria

In Moroccan cuisine, Ahriche (ⴰⵃⵔⵉⵛ) is a dish eaten by the tribes of Zayanes and Khénifra. The name is derived from the Berber word for stick; this is in reference to the dish's manner of cooking. It is a dish of tripe usually consisting of ganglion, caul, lung or heart of an animal wound with intestines on a stick of oak and cooked on hot coals.

Mahdjouba (Arabic: محجوبة) or mhadjeb is a crepe-like semolina based flatbread originating from Algeria.

Algerian food

Medfouna (, "buried"; ), also known as "Berber pizza" or "desert pizza", is a Berber and Moroccan cuisine, rustic dish from the Middle Atlas of Morocco. It is prepared from a round-shaped dough that is stuffed and baked over a wood fire, soft inside and crispy outside. Unlike pizza, Medfouna consists of two layers of dough: one at the bottom and one on top that covers the filling. It is typically served along with a glass of Moroccan mint tea.