By: Rania Elshanawy Basria | Arab America Contributing Writer Algerian cuisine is a fascinating tapestry weaved from numerous cultural influences from Africa, Europe, and the Middle East. This culinary legacy represents Algeria’s past as a cultural crossroads, where Berber traditions coexist with Arab, French, Ottoman, and Mediterranean influences. Written by Arab America Contributing Writer Rania … Continued
By: Alison Norquist / Contributing Writer In this 142-page cookbook by Nehal Leheta, the core of Egyptian cuisine is made accessible to readers with not just recipes but also advice on where to find specialty ingredients, swaps for them, and beautiful color photos of almost every dish. About Abou El Sid Named after the legendary … Continued
By: Lindsey Penn/Arab America Contributing Writer Tagine (or tajine) is a very popular food native to North Africa, especially in Morocco, where it is the national dish. You can make tagine with fish, chicken, vegetables, lamb, or beef, which shows the dish’s versatility. The name “tagine” comes from the type of dish that the food … Continued
By: Blanche Shaheen/Arab America Contributing Writer As the months drag on and I get increasingly impatient with the redundancy of lockdown life, I find myself creating kitchen “staycations” through exciting new meals inspired by countries abroad. I have always fantasized about visiting Morocco in particular, and I felt it was time to bring Morocco to … Continued
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