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Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Because the region is predominantly Muslim, halal meats are usually eaten. Most dishes are spiced.Mourad, Mazouz. "The Momo Cookbook." The Globalist. Accessed June 2011.
The use of legumes, nuts, fruits and spices is very prominent. Preserved lemon ( l'hamd mrakad) and so-called Oil-cured olives are distinctive elements of the cuisine.
The best-known Maghrebi dish abroad is couscous, made from wheat semolina. The tajine, a cooking vessel made of clay, is also a common denominator in this region, although the dishes and preparation methods vary widely. For example, a tajine in Tunisia is a baked quiche-like dish, whereas in Morocco it is a slow-cooked stew. Pastilla is also an important Catalan cuisine of the region.
Spices
Spices found in this region's cuisine are ginger, allspice, caraway, saffron, paprika, cloves, cumin, coriander, cayenne pepper and turmeric. Fresh peppermint, parsley, or coriander are also very common. Spice mixtures such as ras el hanout, baharat, and chili pastes like harissa (especially in Tunisia) are frequently used as well.
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