103 Dishes

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Baghrir

Baghrir or beghrir (البغرير), also known as ghrayef or mchahda, is a pancake consumed in the maghreb region. they are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). the most common way to eat baghrir in algeria and morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. it is common to add raisins to the pancake as well. baghrir is popular for breakfast, as a snack, and for iftar during ramadan.

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Bakoula

A cold salad of cooked mallow greens, may also be made with spinach, arugula, parsley

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Barquette

A barquette is a pastry shell in the shape of a boat containing either a savory or sweet filling. barquettes may be served as an hors d'oeuvre or as a dessert.examples of barquette fillings include fruit, vegetables, custard, or smoked salmon.

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Carrot salad

Carrot salad is a salad made with carrots. recipes for carrot salad vary widely by regional cuisine. shredded carrot is often used. shredded carrot salads are often used as a topping for other dishes.

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Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

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Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

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Dates

Fruit from the date palm. a common snack, dessert.

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Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. dried fruit has a long tradition of use dating back to the fourth millennium bc in mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. today, dried fruit consumption is widespread. nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. these are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. many fruits such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. dried fruits retain most of the nutritional value of fresh fruits. the specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

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French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

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Fried eggplant

Sliced, battered and deep-fried eggplant, serve with tahini, garden vegetables, flatbread

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Fruit

Dates, grapes, lemons, oranges, tangerines

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Gofio

Gofio is a sort of canarian flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. gofio has been an important ingredient in canarian cooking for some time, and canarian emigrants have spread its use to the caribbean (notably in cuba, dominican republic, puerto rico, and venezuela) and the western sahara. there are various ways to use it, such as kneading, dissolving in soup, and baking. it can also be used as a thickener. it is also found in argentina, uruguay, and chile, where it is known as harina tostada and is employed in a wide variety of recipes. the gofio commercially available in the canary islands is always finely ground, like ordinary flour, despite the definition given in the spanish dictionary of the royal academy. it can't be seen at shops other than the canary islands. because protected designation of origin,but you can buy it at mail order.

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Gratin dauphinois

Gratin dauphinois is a french dish of sliced potatoes baked in milk or cream, using the gratin technique, from the dauphiné region in south-eastern france. there are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. it is called potatoes au gratin in american english.

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Halawa simsim

Sesame seed candy

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Hmiss

A salad made with roasted bell peppers and tomatoes

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Kumpir

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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Maakouda

Potato fritters

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Msemen

M'semen, msemmen (arabic: مسمن msamman, musamman) or rghaif, is a traditional flatbread originally from the maghreb, commonly found in algeria, morocco, and tunisia. it is usually served with honey or a cup of aromatic morning mint tea or coffee. m'semen can also be stuffed with meat (khlea) or onion and tomatoes.

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Olive oil

Olive oil is a liquid fat obtained from olives (the fruit of olea europaea; family oleaceae), a traditional tree crop of the mediterranean basin, produced by pressing whole olives and extracting the oil. it is commonly used in cooking: for frying foods or as a salad dressing. it can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. it also has additional uses in some religions. the olive is one of three core food plants in mediterranean cuisine; the other two are wheat and grapes. olive trees have been grown around the mediterranean since the 8th millennium bc. spain accounts for almost half of global olive oil production; other major producers are portugal, italy, tunisia, greece, morocco and turkey. per capita consumption is highest in greece, followed by italy and spain. the composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. it consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids including linoleic acid (up to 21%) and palmitic acid (up to 20%). extra virgin olive oil is required to have no more than 0.8% free acidity and is considered to have favorable flavor characteristics.

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Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

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Pomme de terre au four

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Preserved lemons

Preserved lemon or lemon pickle is a condiment that is common in the cuisines of indian subcontinent and morocco. it's also found in 18th-century english cuisine.it is also known as "country lemon" and leems. diced, quartered, halved, or whole lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well. the pickle is allowed to ferment at room temperature for weeks or months before it is used. the pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued. the flavor is mildly tart but intensely lemony.

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Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

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Salade verte

Lettuce salad, traditionally with a dijon mustard vinaigrette, but there are many variations

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Salatat shamandar

Beet salad with vinaigrette

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Sweet potato salad

Sweet potato salad (arabic: سلطة البطاطا الحلوة) is an arab salad, made typically of sweet potato, onion, olive oil, mashed garlic, salt, ground pepper, grated ginger, black pepper, cinnamon sticks, raisins, coriander, ground sugar, and water. it is very popular in the arab world, especially in the maghreb as well in the levant, specifically in lebanon.

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Taktouka

Taktouka (arabic: تكتوكة) is a traditional moroccan savory dish and spread made from tomatoes, bell peppers, garlic, toasted paprika and olive oil.

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Tomato and cucumber salad

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Yogurt

Yogurt (uk: ; us: , from turkish: yoğurmak, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. the bacteria used to make yogurt are known as yogurt cultures. fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. cow's milk is the milk most commonly used to make yogurt. milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. the milk used may be homogenized or not. it may be pasteurized or raw. each type of milk produces substantially different results. yogurt is produced using a culture of lactobacillus delbrueckii subsp. bulgaricus and streptococcus thermophilus bacteria. in addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. some countries require yogurt to contain a specific amount of colony-forming units (cfu) of bacteria; in china, for example, the requirement for the number of lactobacillus bacteria is at least 1 million cfu per milliliter.to produce yogurt, milk is first heated, usually to about 85 °c (185 °f), to denature the milk proteins so that they do not form curds. after heating, the milk is allowed to cool to about 45 °c (113 °f). the bacterial culture is mixed in, and a warm temperature of 30–45 °c (86–113 °f) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

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Zaalouk

Zaalouk or zalouk (berber: ⵣⴰⵄⵍⵓⴽ moroccan arabic: زعلوك, romanized: zaʿlūk) is a moroccan salad of cooked eggplants and tomatoes. the eggplant is first grilled and then mixed with the tomatoes and the mix is seasoned with garlic and spices.

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Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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Batbout

Pita ( or us: ) or pitta (british english), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the mediterranean, middle east, and neighboring areas. it includes the widely known version with an interior pocket, also known as arabic bread (arabic: خبز عربي; khubz ʿarabī), in england, greek bread is used for pocket versions such as the greek pita, are used for barbecues to a souvlaki wrap. the western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of arab khubz (bread).

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Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

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Craquelin

Craquelin is a type of belgian brioche that is filled with nib sugar. sugar pieces are flavoured with orange, lemon, vanilla, or almond essence, then inserted into the dough before cooking. they melt and cool, leaving gaps encrusted in sugar. the craquelin dough will have a brioche dough overlay to prevent sugar protrusion. note that this is different from choux au craquelin, which are mini cream puffs with crackly tops.

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Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

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Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

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Khubz

Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in standard arabic and in many of the vernaculars. among the breads popular in middle eastern countries are "pocket" pita bread in the levant and egypt, and the flat tannur bread in iraq. the oldest known find of bread, by archaeologists in northern jordan, dates back 14,000 years. it was a sort of unleavened flatbread made with several types of wild cereals.

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Méloui

M'semen, msemmen (arabic: مسمن msamman, musamman) or rghaif, is a traditional flatbread originally from the maghreb, commonly found in algeria, morocco, and tunisia. it is usually served with honey or a cup of aromatic morning mint tea or coffee. m'semen can also be stuffed with meat (khlea) or onion and tomatoes.

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Pain

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

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Petit pain

A roll is a small, usually round or oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a sandwich in american english and in britain.

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Qrachel

Sweet bread rolls made with aniseed, sesame seeds, orange blossom water

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Tabouna bread

Taboon bread (arabic: خبز طابون, romanized: khubz ṭābūn) is levantine flatbread baked in a taboon or tannur 'tandoor' clay oven, similar to the various tandoor breads found in many parts of asia. it is used as a base or wrap in many cuisines, and eaten with different accompaniments.

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Trid

Thin flatbread, commonly stacked in layers or shredded and used as a base in dishes such as rfissa, with meats, trid is also an alternate name for rfissa

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Gueddid

Salted, seasoned and air-dried meat such as lamb, beef, camel and turkey, used in many dishes, stews, soup

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Khlea

Marinated and dried strips of meat, this preserved dried meat lasts up to two years at room temperature