Koshari is an ancient Coptic Christian dish that traditionally is prepared and eaten during periods of fasting when animal products are not allowed. It is a simple dish of rice, lentils, macaroni and chickpeas cooked separately and then served together in layers. It is topped with crisp brown onions and served with a tangy tomato sauce and vinegar.
“Tajine” is a sort of stew from Morocco and is both the name of the dish and of the particularly shaped pot. Essentially, a Tajine is a stew that can feature any number of vegetables with an any meat that is slowly cooked in a sauce. Popular ingredients include chicken, mutton, chickpea, carrot, onion and olives.
Harira is a soup from the Maghreb region of North Africa that is especially popular as an iftar (fast-breaking) meal during Ramadan (the Islamic month of fasting). It is made of lentils, chickpeas, noodles, egg, turmeric powder and more. This fragrant Moroccan soup will warm your stomach and soul.
Have you ever tried octopus? It tastes a lot like squid. This is octopus marinated octopus, or “pulpo”, which combine the vinegar, olive oil, bell pepper and tomato.
Melilla is a city in which have been under Spain’s jurisdiction and surrounded by Morocco. Melilla’s food is a blend of Spanish, African and Mediterranean flavors. One example is En Panada (Empanada). Empanada comes from the Spanish verb empanar, which means to wrap in bread. An empanada is made by folding a disc of thinly rolled dough over a filling into a semicircle and then baking.
Here I post a classic recipe from Egypt. Char-grilled or roasted Pigeon is called “Hamam Meshwi”. Hamam (حمامة) means pegion, meshwi means grill. Egyptian also love “Hamam mahshi”, a pigeon stuffed with rice or wheat and herbs, then roasted or grilled. mahshi is the term for stuffing.
Sudanese had little access to seafood, and this is still evident in their cuisine. Lahm (لحم) is the term for “meat” in Arabic, and it is very important ingredient as they have been nomads. Because of Islamic population, the food predominantly halal.
As the country has a huge waterways of Niles, fleshwater fish plays a part of the diet of Sudanese, in particular around the coastal areas. Bolti, an Arabic word for Tilapias, is frequently served as fried dish and accompanied by flad bread called Eish.
Foul فول (sometimes spelt ful) is the Arabic word for fava beans or broad beans and Sudanese culinary essentials. Sudanese love their Foul so much! No matter where you are in the country, you’ll find come across someone boiling beans in metal pot. It is usually served with flavourful peanut oil and decorated with grained white cheese and chopped tomatoes.
Sudanese cooking is extremely both simple and tasty. When those whose taste runs to offal, Kammonia كموني may be the best choice. It is a kind of local stew made from the stomach (sometimes with liver) of sheep, tomato, onions, and some spices. Often served with Eish (Pita-like flat bread) or Kisra (Crepe or Injera-like flat bread). It’s my great favor, so that it was my everyday meal when I was in Sudan.
An Egyptian national soup, thick and somewhat viscous ‘slimy’ texture is much enjoyable. The name is from the green leaves which is mainly used. It is cooked with fried garlic, chicken stock and much amount of oil.
Spanish' colony Ceuta is located in Morroco. We can see many morrocan food here. This is chicken leg meat, simmered with salt and yellow spice. Red colored brick dish is so Morocaaaan!