Shakshouka: Middle Eastern Breakfast Eggs
Have you ever come up with a dish that is so tasty you think you invented it yourself, only to find out later that it’s…
Tag: north african
Pine Nut, Honey & Strawberry Dish
When I went to Sicily in 1993, it was the first time I really ever experienced fruit as the main ingredient- and sometimes the only…
Moroccan Tagine with Meatballs and Eggs
Any type of Moroccan tagine is something I’ll try and usually love, really any Moroccan dish at all, especially ones that you don’t even actually…
Yvonne’s Moroccan Harira Soup
There are so many delicious recipes coming out of the North African country of Morocco and when I was there in the mid 90’s, I…
Mediterranean Couscous with Chicken & Olives
We’re in the thick of winter. It’s cold, icy, slushy, and the snow is absolutely beautiful from indoors, as long as you don’t have to…
Sejouk (Spicy Sausage)
Sejouk (also known as sudjuk, sujuk, or merguez) is a spicy version of sausage that is common in Middle Eastern cuisine, stemming from places like Morocco, Algeria,…
Preserved Lemons
If there’s one ingredient that says “Moroccan cooking” it’s preserved lemons. They’re smaller than most lemons found in the U.S. and also sweeter. Traditionally preserved…
An Interview With Mina Harissa
Most people who love North African food are well aware of the flavor profile of harissa, that somewhat spicy {or hot} red chili pepper paste…
Couscous with Dates and Butter
I recently posted a recipe for Moroccan Goat Stew which is fabulously delicious and can certainly be served over rice or even with just bread.…
Pearl Couscous with Ground Veal, Almonds and Raisins
Pearl couscous is a wonderful salad couscous and quite different from what is normally found in restaurant dishes or alongside North African tagine dishes with…
