Chourba Hamra F'daouech | Algerian Red Soup With Vermicelli

  Slow cooked Algiers style rich in protein, vitamin and flavor; the prefect cold weather soup to warm up with. 

Khoubz Talien | Tunisian Style Bread Loaf

 A Tunisian bread inspired by the Italian immigrants who lived in Tunisia in the 18th century. 

Marqa Djilbenna | North African Sweet Pea Stew

  

A traditional stew prepared with meat peas and sometimes other vegetables, all slowly braised in a spicy tomato sauce. Deliciously brings a hint of spring to the colder months.

North African Tuna Salad Stuffed Batbout Breads

Give your tuna salad a delicious North African spin with chopped vegetables, fresh herbs and a piquant Harissa! 

Makrona bel salsa | Tunisian Spicy Pasta

Harira Marakechia

Best mix: Ras el Hanout

Ras el Hanout, meaning "head of the market" (meaning every shopkeep has his own unique blend) It is a premium spice mix used in most North African cooking.. Some say it is similar to curry but I am not convinced of this. There are literally infinite variations. Some of them can contain more than 50 ingredients.

Here's an easy version :

• 1/4 cup cumin seeds
• 3/4 tsp saffron
• 1 1/2 tsp ground cinnamon
• 1 TBS tumeric
• 1 tsp ground ginger
• 1 TBS ground black peppercorns
• 1/2 cup paprika

1. Toast cumin seeds in skillet over medium-low heat for two minutes.
2. Grind with saffron.
3. Add to rest of spices.
4. Store in air-tight container for up to 6 months.