14 Dishes

Breakfast

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.

Breakfast

Bsisa

Bsisa (arabic: بسيسة, berber aḍemmin hebrew: בסיסה) is a typical mediterranean food, based on flour of roasted barley which dates back to roman times.bsisa is a variety of mixtures of roasted cereals ground with fenugreek and aniseed and cumin and sugar. this kind of food is known throughout tunisia and libya. its history goes back a long way, and travellers and nomads used to take bsisa with them on their journeys since it was both full of nutritional value and easy to carry in its ground powder form. the herbs and spices that are added to the mixture can vary, and the mixtures can also be used as a liquid when added to milk or water, creating a strongly floured drink called rowina. the most common use for bsisa is to mix them with olive oil into a paste. this is then typically eaten with dates or figs for a quick meal which is energy-rich and healthy. 'howira' is a similar mixture to bsisa, however of a darker complexion and consists of similar ingredients.it is eaten by tunisian and libyan [[ muslims and jews]] on various occasions, and especially the first day of the hebrew month of nisan as this is the day the mishkan (tabernacle) was erected (in this case, the food is named bsiset el-marquma or simply bsisa). the food is powder that consists of wheat and barley, which represents the mortar used to build the mishkan. additionally, the mother of the household puts her gold ring into the bsisa, recalling the gold that was also used in the building of the mishkan. before eating the bsisa, the father of the household blesses in arabic while he mixes the bsisa using the key to his house with oil, recalling the oil used in the mishkan this symbolizes the "opening" of the 'new year' the father and family recite in turn: ya fetach,bla neftach,arzekna warzek mennaya atai,bla mena!

Breakfast

Chrik constantinois

Small brioche buns

Breakfast

Ful medames

Ful medames (arabic: فول مدمس, fūl mudammas ipa: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. ful medames is traditionally made in and served out of a large metal jug. it is notably a staple food in egypt and is considered a national dish, especially in the northern cities of cairo and gizah. ful medames is also a common part of the cuisines of many arab, middle eastern, and north african cuisines.

Breakfast

Harcha

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

Breakfast

Laban

The term leben, variously laban, liben, lben (listen) (arabic: لبن) in the middle east and north africa, refers to a food or beverage of fermented milk. generally, there are two main products known as leben: in the levant region and parts of arabia, yogurt; and in arabia and north africa (maghreb), buttermilk. leben can be served at breakfast, lunch or dinner.

Breakfast

Lablabi

Lablabi or lablebi (arabic: لبلابي) is a tunisian dish based on chick peas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread. it is commonly eaten in inexpensive restaurants. raw or soft-cooked egg is nearly always added to the hot soup mix (thus cooking), along with olive oil, harissa, additional cumin, capers, tuna, baklouti pepper and sometimes olives, garlic and vinegar or lemon or lime juice. further garnishes may include cilantro (coriander), parsley and scallions. a traditional, but rarer, version, hergma, is made with cow's trotters.

Breakfast

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.

Breakfast

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.

Breakfast

Ojja

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

Breakfast

Pain au chocolat

Pain au chocolat (french pronunciation: [pɛ̃ o ʃɔkɔla] (listen), literally "chocolate bread"), also known as chocolatine (pronounced [ʃɔkɔlatin] (listen)) in the south-west part of france and in canada, or couque au chocolat in belgium, is a type of viennoiserie sweet pastry consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. pain au chocolat is made of the same layered doughs as a croissant. often sold still hot or warm from the oven, they are commonly sold alongside croissants in french bakeries and supermarkets.

Breakfast

Riz au lait

Rice pudding is a dish made from rice mixed with water or milk and other ingredients such as cinnamon, vanilla and raisins. variants are used for either desserts or dinners. when used as a dessert, it is commonly combined with a sweetener such as sugar. such desserts are found on many continents, especially asia where rice is a staple. some variants are thickened only with the rice starch; others include eggs, making them a kind of custard.

Breakfast

Shakshouka

Shakshouka (arabic: شكشوكة, also spelled shakshuka or chakchouka) is a maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. according to joan nathan, shakshouka originated in ottoman north africa in the mid-16th century after tomatoes were introduced to the region by hernan cortés as part of the columbian exchange.

Breakfast

Yaourt

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.