Maghrebi 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 .

Harira () is a traditional North African soup prepared in Morocco and Algeria, with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.

culinary traditions of Morocco

Merguez ( ) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

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

culinary traditions of Tunisia

culinary traditions of Algeria

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

Khubz () is the usual word for "bread" in Standard Arabic and in many of the vernaculars. Among the breads popular in Middle Eastern countries are "pocket" pita bread in the Levant and Egypt, and the flat tannur bread in Iraq.

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.

culinary traditions of Libya

cuisine of the nations of northwest Africa (Algeria, Libya, Mauritania, Morocco, Tunisia)

culinary traditions of Mauritania

Sfenj (from the Arabic word , meaning sponge) is a Maghrebi doughnut: a light, spongy ring of dough fried in oil. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey. It is a well-known dish in the Maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually Maghrebi mint tea—or coffee.

A brioua or briwa, plural briwat () is a sweet or savory puff pastry. It is part of the Moroccan cuisine. Briwat are filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin dough) in a triangular or cylindrical shape. Briwat can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. thumb|Sweet almond-filled briwa Sweet briwat are a common delicacy in the Holy month of Ramadan for Moroccans. Unlike its savory counterpart, a sweet briwa usually c

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.

thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.

flat bread from Algeria

cuisine of Western Sahara

Msoki (Hebrew: מסוקי) is a Jewish soup traditional to Algerian and Tunisian Jews, and is most often eaten during feasts and in most, during the celebration of Passover.

thumb|Algerian chicken and vegetable rechta with red sauce thumb|Algerian rechta Rechta (Arabic: رشتة) is a dish made from pasta cut into thin fresh artisan strips, typical of Algeria. It is in particular the symbolic dish of Algiers cuisine.

'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.

Algerian meal

thumb|Algerian hmiss salad Hmiss () or ifelfel, meaning "chilli pepper" in Kabylia, or felfla and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil. The word "hmiss" means sauté in Algerian Arabic, because the vegetables have to be sautéd after grilling.

thumb|A plate of maʿqūda served with fries, olives, and onions in Fes. '''''Ma'qūda''''' () is a Maghrebi fritter made of a potato-based batter. In addition to puréed potato, the batter can contain garlic, salt, hot pepper, egg, and cheese.

thumb|Mahras in Dely brahim, Algeria Zviti (Arabic: زفيطي), from Bou-saada, is a traditional vegetarian Algerian dish. Zviti, along with Chakhchoukha, is one of the most popular meals in the Ouled Nail and the Bousaada area. It is also known as Slata Mahras, named after the big wooden mortar and pestle that is also used for cooking and serving the dish (Mahras). This traditional meal is served on special occasions and holiday celebrations.

Mhancha is a sweet coiled "serpentine" pastry made using phyllo dough and almonds. It is an Algero-Ottoman influence.