North African cuisine

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 .

thumb|upright|Boza from Turkey Boza, also bosa, is a fermented beverage originating from Central Asia and made in Turkey, Central Asia, the Caucasus, and North Africa. It is a malt drink made by fermenting various grains: millet, wheat (or bulgur) and maize (corn) in Turkey. It is one of the oldest Turkic beverages. It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

cuisine of the Arabs

culinary traditions of Egypt

food spice

Muhallebi ( or ; ) is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called muhallebi in Turkey, Iran, Iraq and Syria, in other countries in the region (Lebanon, Jordan, Egypt, Palestine, and Israel) it is called malabi, mahalabiyeh or mehalabiya.

tea preparation and form of tea consumption in the Maghreb countries

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 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

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 Sudan

traditional North African cuisine by Amazighs

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.

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.

Mofletta (, also Mufleta, Mofleta, Moufleta etc.) is a Maghrebi Jewish pancake traditionally eaten during the Mimouna celebration, the day after Passover.

economic sector in Tunisia

Tunisian dessert

wine making in Algeria

Bichak is a stuffed baked or fried pastry that comes in different forms (round, triangle, quadrangle) appetizer or meal similar to a turnover, served in Central Asia cuisines including Uzbek cuisine, Tajik cuisine, Afghan cuisine, and Middle Eastern cuisine, most notably in Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin, veggies, and jam for a sweet taste, or meat and cheese for a savory addition to lunch. Bichak is also popular because it can be prepared in large quantities. They are traditional for Rosh Hashanah and Sukkot. For kosher dairy

wine produced in Egypt

flesh from camel

Matloue, matlou’ (arabic : المطلوع), Also named khobz e-tadjine and khobz e-matlou, is a type of Algerian sourdough bread. It is made of samolina (durum wheat or barley) and a natural leaven called ghessen (n) temtount. It is cooked on a clay or cast iron tagine.

Algerian savoury pastry

wine making in Morocco

cheeses made in Egypt

Mbesses (Arabic: مبسّس) or Mtaqba (Arabic: المتقبة) is an Algerian bread made from wheat semolina.

Mafrum, also spelled "mafroom" (Arabic: مفروم), is a Libyan Jewish stuffed vegetable dish. Root vegetables are hollowed out and filled with a blend of ground meat and spices. These stuffed vegetables are then fried and simmered in a tomato-based sauce. While potatoes are the vegetable typically used, certain recipes employ eggplants, zucchinis, onions and/or bell peppers.

Algerian meal