North Africa is made up of several countries, namely Algeria, Morocco, Tunisia, Mauritania, Libya, and Egypt. Clearly, their foods have been influenced over the centuries by the ancient Phoenicians (a Semitic civilization that is now Tunisia) who introduced sausages and wheat, and the Berber nomads who adapted wheat semolina, creating couscous that has become become a major staple food. Fast forward a few centuries, and you have the Arabs bringing a variety of savory spices, including cinnamon, ginger, nutmeg, cloves, and saffron. From the New World came chili peppers, tomatoes and potatoes, with lamb as the main meat. (For old moviegoers, Casablanca is Morocco’s main port and the place where Humphrey Bogart’s character had a bar.) These very strange and strange-sounding foods make up the majority of regional dishes and cuisine:

Chermoula – a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt, used as a marinade and seasoning;

Couscous – Popular in many countries (including the US) as a substitute for rice and potatoes, made from steamed and dried durum wheat;

B’stilla: also known as pastilla, it is of Moroccan origin, dating from the 8th century; usually a sweet and sour pigeon pie, or made with chicken or quail. onions and spices such as saffron and coriander, almonds and beaten eggs, wrapped in a thin warqa dough that becomes crisp when cooked; (a main course and dessert all in one)

Tajine: famous Berber dish, named after the pot in which it is cooked; your basic slow cooker with meat, vegetables, spices and nuts;

Shakshouka – a Tunisian dish, sometimes called chakchouka, also enjoyed in Israel and believed to have originated with Maghrebi Jews; served at any meal, containing chopped onion, chilies, tomatoes and cumin, until thick sauce forms, topped with poached eggs;

Ful Medame – The national dish of Egypt and a popular street food in Cairo and Giza, containing boiled broad beans, then served with vegetable oil and cumin, garlic, onion, peppers and hard-boiled eggs, dating back to Egypt in the 17th century. IV;

L’hamd Marakad: pickled lemon, essential ingredient of Moroccan cuisine, one of the main ingredients of salads and vegetable dishes or flavored chicken dishes; fermented with lemon juice and salt for a month;

M’hanncha – Sometimes known as the ‘Moroccan snake’ cake (thankfully not made with king snake). Its name derives from the phyllo dough filled with sweet almond paste, rolled and flavored with orange water and cinnamon, then cooked;

Harira – a soup that is always eaten during the holy month of Ramadan, when the fast is broken at sunset, usually as a snack or appetizer;

Matbucha – another small dish, originating from Israel, Syria and North Africa, your basic cooked tomatoes and peppers, seasoned and served with bread and olives; surprisingly, the tomatoes did not arrive until the early 19th century, brought by the British consul in Aleppo;

Mhadjeb – also called mahjouba, is a staple of Algerian cuisine and a common street food, sometimes called Algerian crepes, filled with a paste of chopped cooked tomatoes and vegetables; if you say “take me to the Casbah” you are likely to come across these crepes, and who knows what else, so best not to joke around;

Mechoui – the traditional North African meat, a whole lamb roasted on a spit or in a pit, served with flatbreads, sauces and yogurt;

Mrouzia – A dish traditionally served during the Eid al-Adha festival in Morocco. a very specific type of tagine, made with lamb;

Authentic North African restaurants are quite rare, especially outside the major cities, but the adventure is worth it if you’re lucky enough to find one. Expanding our knowledge of different cuisines may be out of our comfort level, but it’s certainly worth a try. So if you get the chance, take it. And if you are an avid multicultural cook, you can order many African food products online.