North African cuisine melds the influence of Africa, Europe and the Middle East.
The position of the North African countries on the Mediterranean Sea and the proximity of various European, African and Middle Eastern influences have contributed to the richness of North African culinary traditions. Though the countries of Morocco, Algeria, Tunisia and Libya share certain food staples, you can find regional variations and unique local samplings in each country.
Couscous
Traditional couscous serving dishesCouscous is a common North African pasta and is traditionally served in unique dishes.
Couscous is the most famous North African pasta, consisting of small round beads of semolina wheat. The addition of sauces, and the types of meat it is served with varies from country to country. In Tunisia, couscous is enhanced with a spicy tomato sauce called harissa which can be added to almost any dish, while in Morocco, raisins and nuts add to the texture as well as flavor of a couscous-based meal. Vegetables and meat are served with couscous. In coastal cities, fish can accompany couscous, though lamb is typically the most popular meat.
North African Meats
The majority of the population in North Africa is Muslim, with a large Jewish population as well. Because of this, pork is very rare, as it is a forbidden food in both Islam and Judaism, though you can find plenty of other meat dishes in North Africa. Chicken and other birds such as quail and pigeon are popular, with the addition of lemon, olives, pomegranate or fruit, such as plums or apricots, to sweeten the dishes. Bastila is a type of meat pastry, sweetened with nuts, cinnamon and sugar, and made with either pigeon or chicken. The pastry is a popular appetizer in Morroco. Tunisia's most popular appetizer is brik, a deep-fried pastry filled with egg and often with capers, potatoes, cheese or tuna. Lamb, the most common North African meat, is often prepared with honey in Morocco, while Tunisians and Algerians prefer a spicier alternative. Merguez, a spicy sausage, is found in couscous dishes, sandwiches and on pizzas and enjoyed in every North African country.
Desserts and Sweets
Perhaps the most obvious examples of the eclectic nature of North African cuisine can be seen its rich variety of desserts. Over time, the countries of Algeria, Morocco and Tunisia have borrowed sweets from every culture they encountered.The local climate also provides an excellent variety of fresh fruits. Traditional Middle Eastern rose-flavored pastries and cookies are often eaten with tea as a snack or as a light dessert. Turkish Delight, a sweet gelatinous desert, often flavored with rose water or fruit flavors or sometimes containing nuts, is a popular traditional sweet. French influences such as crepes, chocolate spread, croissants, Danishes and very good quality ice cream are also available in any big city in North Africa. Many desserts are made with dates, though dates are so sweet, delicious and fresh they are often served alone as a dessert or snack. Excellent honey and high quality yogurt is also available in North Africa.
Beverages
Mint tea or coffee are common North African beverages.
The most popular beverages in North Africa are mint tea and strong coffee. Fresh fruit juices, and fruit shakes are cool alternatives for the summer heat--some fruit smoothies are unique to the Mediterranean because of the fruits used, such as dates and figs.
The Mediterranean is an ideal place for wine-growing, and though the countries of North Africa are mostly Muslim, wine is nevertheless a successful and lucrative business. Certain cities, especially close the coast where the land is more fertile, are famous for their wines. Boukha, a Tunisian vodka-like liquor made from figs, is sweet and strong and usually mixed with soda or juice.
Tags: North African, North Africa, common North, common North African, most popular