Maghreb

Maghreb cuisine, which includes Morocco, Algeria, Tunisia, and Libya, is rich in flavors and spices. The couscous, made from wheat semolina, is one of the most iconic dishes, often served with meat, vegetables, and chickpeas. The tajine, a slow-cooked stew, is also very popular, prepared with meat (lamb, chicken) and fruits like prunes or apricots. In Algeria, méchoui, roasted lamb, is a traditional festive dish.

Salads like Moroccan salad (tomatoes, peppers, eggplants) or chakchouka (spicy vegetables) are common, as are briks, pastry parcels filled with egg, tuna, or meat. Pastries are often made with honey, dried fruits, and almonds, such as makrouts or baklava. For dessert, cornes gazelle (pastries filled with almonds) are highly appreciated.

Maghreb cuisine is also marked by the use of harissa (chili paste), ras-el-hanout (spice mix), and olive oil. Meals are typically accompanied by mint tea, a symbol of hospitality. It is a generous, friendly, and flavorful cuisine.