North African cooking is built on semolina, preserved lemon and spice blends, cooked slowly in earthenware.
18 traditional North African dishes from 6 countries, with cooking time and full ingredient lists. Free to read, step by step.
North African cooking is built on semolina, preserved lemon and spice blends, cooked slowly in earthenware. Copper documents 18 traditional dishes across 6 countries in the region.
The median across these 18 dishes is 1 hour. 4 are ready in 30 minutes or less.
Algeria, Egypt, Libya, Morocco, Sudan, Tunisia.
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