Over the past few centuries, travelers, migrants, and invaders alike have influenced the taste of North African cuisine as we know it today.
The star of this cuisine is the use of aromatic spices such as ginger, saffron, turmeric, cinnamon, coriander, and paprika. Most dishes are a delightful blend of sweet and savory, such as lamb with prunes.
Harissa is a homemade pepper paste made from chili peppers, garlic, coriander, and caraway seed, ground using a mortar and pestle, and stored inside the fridge for longevity.
Some people would say that in contrast to Tunisian and Moroccan cuisine, the Libyan cuisine pales in comparison. There aren’t an abundance of restaurants outside of the main towns.
You’ve probably heard about the famous Egyptian kebabs and falafel that are widely available today. However, several other dishes are important to the culture of Egypt.