COUSCOUS – semolina grains steamed over a broth, topped with cumin, coriander, and turmeric-flavored vegetables and legumes, dried fruits, and meat, served on a large platter for a communal meal.
BERKOUKES – hand-rolled semolina pasta, chicken, beef, or mutton and vegetable dish, thicker than soup but lighter than stew. The flavor differs across regions.
MHAJEB – a delicate crepe-like semolina-based flatbread stuffed with a mixture of onion, garlic, tomato, peppers, and spices.
BAGHRIR – fluffy and light North African pancake, eaten with honey, butter, or syrup for breakfast.
RECHTA – semolina pasta cut into thin artisan strips, a symbolic dish of Algeria. Often served with either tomato-based or flour and oil-based sauce.
TLITLI – is a traditional grain-shaped pasta, similar to rechta in toppings, cooked in spicy sauce. Sometimes referred to as bird tongue pasta.
CHAKHCHOUKHA – a celebratory dish made from torn semolina dough in a tomato-based sauce made from cooked onions, garlic, tomatoes, cumin, paprika, and harissa. The semolina dough is then added and simmered until it has absorbed the flavors. This dish is often served with lamb or beef, cooked separately, and then added on top of dough along with chickpeas, carrots, or turnips.
ZVITI – is a soup made from broken down bread, when peace are added to a hot mixture of tomatoes and garlic. Flavoured with chili peppers, ras el hanout, coriander, olive oil and sometimes green olives.
BRIK (BURAK) – North African version of Borek, deep-fried thin pastry stuffed with ground meat, eggs, onion, tuna, harissa, and parsley.
