112 Dishes

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Akod

Spicy stew with tripe, offal, harissa

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Batata bel kamoun

Spicy meat and potato stew with cumin, commonly made with beef or lamb

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Boulette

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

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Casse-croûte

Baguette sandwich with ham, tuna, roast pork, lettuce, tomatoes, cucumbers

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Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

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Chebtiya

Meatballs flavored with dill

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Chmenka

Spicy lamb offal stew with potatoes and chickpeas

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Chorba frik

Chorba frik (arabic: شربة فريك) is a crushed green wheat and meat soup, consumed in algeria, particularly during the month of ramadan.

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

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Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

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Croissant salé

Savory croissant, a croissant filled with ham, chicken, tuna, cheese, pesto

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Douara

Spicy mutton tripe and offal stew

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Duck à l'orange

Duck à l'orange, orange duck, or canard à l'orange is a french dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.another dish called canard à l'orange is braised rather than roasted. in that case, it is cooked until spoon-tender.

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Dwida mfawra

Steamed broken vermicelli served with stewed lamb or chicken

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Eggah

Eggah (arabic: عجة البيض ʻaggat el-bayḍ) is an egg-based dish in arab cuisine that is similar to a frittata. it is also known as arab omelet. eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg and fresh herbs. it is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. it is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold. eggah can be served as an appetizer, main course or side dish.variations of the eggah can include fillings such as; zucchini, onion, tomato, spinach, bread, artichoke, chicken and leek.there is a similar dish in indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce. eggah is also similar to a frittata, spanish omelette, persian kuku or a french-style omelette.

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Escargot

Escargots à la bourguignonne (escargots de bourgogne), snails with parsley butter

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Farfoucha

Couscous with fennel mixed with a spicy tomato-based vegetable sauce

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Felfel mehchi

Stuffed bell peppers, filled with a spiced ground meat and vegetable mixture

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Gnawiya

Stewed okra with beef, chicken, lamb, veal

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Kabkabou

Kabkabou or kabkabu (arabic: كبكابو) is a fish and tomato stew traditionally prepared in tunisia. the dish is well appreciated as it is relatively healthy and easy to prepare. it consists of a sauce in which fish steak is cooked, and capers, olives and lemons are added. many species of fish are used, such as grouper, angel shark, tuna or mackerel. the main ingredients used in the preparation are onion, olive oil, tomato paste, garlic, harissa, salt, pepper, cumin, caper, lemon, pitted black olives, pitted green olives and saffron.

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Kamounia

Kamounia (arabic: كمونية), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. it is a part of sudanese cuisine and tunisian cuisine. lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. it is sometimes served with or atop cooked rice. additional basic ingredients can include broth, garlic, olive oil and parsley.

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Kofta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

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Lamb a la gargoulette

Lamb and vegetables traditionally cooked in a clay pot buried in sand with hot coals

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Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

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Mahshi

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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Makloub

Pita sandwich filled with minced meat, vegetables, harissa

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Malfouf

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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Malleh

Preserved fish, fish such as kingfish and tuna are salted and dried for preservation, then rehydrated, stewed, cooked in a biryani (mixed rice dish) with spices, preserved black limes

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Malsouka

Malsouqa (also malsouka - tunisian arabic: ملسوقة) is a tunisian dish composed of sheets of filo dough, stuffed with a savory filling.the arabic name comes from لصق (lasaqa) meaning "to stick", referring to the cooking process of taking a ball of raw dough and sticking it to the heated pan to create the layered filo sheets. the name malsouqa can refers to both the pastry and the dish. in the tunisian tradition, there are three main applications for the filo dough: the tagine, a cousin to the italian frittata; the samsa, a parent to the middle-eastern samosa; the brik, a relative to the turkish börek and the greek tiropita (cheese pie); and the baklava, a syrian cognate brought by the ottomans. it resembles the spanish-andalusian pastilla also served in morocco. these utilisations are the legacies of various culture influencing the tunisian identity. the tunisian tagine refers to the savory dish itself, unlike the moroccan version which indicates the utensil into which a stew is prepared and served, akin to the english meat pie. the tunisian one, filled with eggs, vegetable or meats, is often enjoyed cold as a finger food. the tunisian samsa is a sweet delicacy, either rolled like a chinese egg-roll or tri-folded like the greek trigona panoramatos. the tunisian version often includes toasted almonds, orange blossom water, sugar, cinnamon, honey and even pistachio. the tunisian brik is a large fried phillo pocket filled with egg, parsley, harissa, and sometimes tuna. it is customarily cooked just enough to seal the pocket, while the egg remains over-easy. although "brik" derives from "borek" etymologically through ottoman influence, it does not resemble its asia minor cousin. finally, the baklava is served similarly as in other eastern mediterranean cultures of greece, lebanon, jordan and egypt for instance. a dessert composed with stacked phillo dough sheets, a fragrant syrup, some honey and chopped nuts.

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Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in hyderabad, india and part of hyderabadi cuisine. it is prepared from tender mutton with bone. it is thin soup. the soup has become one of the starters at hyderabadi weddings.

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Méchoui

Méchoui (arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in maghrebi cuisine. the word comes from the arabic word šawā (شواء, "grilling, roasting"). this dish is very popular in north africa.in algeria and morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". in tunisia, however, it applies to any piece of meat or fish grilled with embers.

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Medfouna

Flatbread stuffed with meat, vegetables, nuts, herb, spices, this is a different dish than seffa medfouna, which is a dish of vermicelli and stewed meat

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Mermez

Chickpea and onion stew with lamb or beef

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Mesfouf

Mesfouf, or masfouf (arabic: مسفوف) is an algerian and tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil. this food is quite popular in the maghreb. it is conventional to consume the mesfouf during the holy month of ramadan. it is served at traditional celebrations or family meals.

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Moules frites

Moules-frites or moules et frites (french pronunciation: ​[mul.fʁit]]; dutch: mosselen-friet) is a main dish of mussels and french fries originating in belgium. the title of the dish is french, moules meaning mussels and frites fries, with the dutch name for the dish meaning the same. it is considered the national dish of belgium.

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Muhammar

Muhammar is a traditional dish from bahrain. it is a sweet rice dish seasoned with spices and date molasses, and is usually eaten with fried or grilled fish. the rice is parboiled and then steamed.

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Nikitouches

Small, round or grain-shaped pasta, commonly cooked in chicken broth with chicken and vegetables and served with couscous

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Nwasser

Small, flat pasta squares, for example, stewed, cooked with lamb, chicken (chicken nwasser, nwasser au poulet)

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Nwasser au poulet

Stewed chicken and vegetables with nwasser pasta

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Ojja

Eggs in a spicy harissa sauce or stew with meat such as merguez lamb sausage, lamb, beef, seafood

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Osbane

Mutton stomach or intestine stuffed with meat, offal, herbs, vegetables, rice, chickpeas, herbs, spices

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Pkaila

Pkaïla, also called bkaïla, bkeila, or pkela, is a tunisian jewish dish or condiment. it is one of the local variants of hamin, made from beans and spinach, as the name suggests. pkaïla is often prepared for the holidays, accompanied by couscous or eaten alone.

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Poisson grillé

Grilled fish

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Prawns in kerkennaise sauce

Prawns cooked with kerkennaise sauce, which is made with olive oil, tomaotes, scallions, capers, caraway, coriander, cumin, parsley, paprika, garlic, vinegar