Whether simple roasted corn or urojo flavor depths, Tanzanian snacks are certainly not what you would describe as regular. Here are the top 22 popular snacks in Tanzania that you should absolutely try the next time you are in the East African haven.

Savory Tanzanian Snacks

The abundant presence of fertile soils and favorable climate conditions yields a plentiful array of plants, spices, and herbs. Pair this with a multicultural social makeup and Tanzania boasts a long list of delicious savory snacks.

1. Mahindi ya Kuchoma (Roasted Corn)

A typical Tanzanian snack, roasted corn is enjoyed across Tanzania since corn grows nationwide. While in some northern regions, boiled corn is consumed for breakfast, fire-roasted corn is a popular snack in most major cities. You will especially find roasted corn sold by roadside and street vendors during peak corn harvest season when the flavors are at their best!

You will typically see street vendors with tall homemade charcoal stoves (made from corrugated metal sheets) packed with smoky natural coal. The corn is roasted on the flames for 15 to 20 minutes until char-browned, smoky, and fragrant.

In coastal cities, such as Dar es Salaam, you’ll find flavor enhancers available, typically, freshly ground red chili pepper mixed with salt and small lime wedges. Simply dip the lime in the chili mixture and rub it over the corn to enjoy it Dar es Salaam style!

The best part of trying street-side corn is that it is made fresh to order. You pick your corn of choice and watch the vendor remove the husks and roast it in front of you.

Note: Tanzania traditionally grows white corn, not the sweet yellow corn. While the flavor is different, it’s uniquely delicious.

2. Kitale (Baby Coconut Stuffed with a Boiled Potato and Coconut Chutney Mix)

Kitale is a coastal snack, particularly popular in Dar es Salaam, and is loved by Tanzanians of Indian origin, although indigenous coastal Tanzanians are pretty fond of it too. 

Kitale is a small, palm-sized coconut filled with a mixture of boiled potatoes and coconut chutney, sprinkled with red chili pepper. This savory snack is mouthwateringly good, offering a fusion of sweet, savory, and tangy flavors.

Kitale is a favorite treat for families as they take to the beach on a beautiful Saturday or Sunday afternoon. You will also find school kids buying this after-school snack from street vendors.

3. Zanzibar Pizza

Zanzibar pizza is far from what you’d expect of an Italian pizza. In fact, the toppings become fillings and the baking becomes grilling. Zanzibar pizza is made by filling a thin dough with a choice of fillings, such as tomatoes, onions, bell peppers, chilies, and your favorite protein.

Since this snack originates from the Zanzibarian archipelago, seafood, such as octopus and prawns, is a popular filling. In addition to the veggies and protein, the pizza is also stuffed with cheese before the dough is wrapped and sealed.

The stuffed dough is then grilled on a large pan-like griddle until golden brown and served plain, with chutney, or chili salsa. If you ever visit the famed Stone Town Forodhani night market, Zanzibar Pizza is among the favorites worth trying.

4. Urojo (Zanzibar Mix)

A non-local would call urojo a creamy soup. However, urojo is no soup. It’s simply urojo or Zanzibari Mix! This incredible snack combines the simplest ingredients to create something that transports you to heaven.

This masterpiece from Zanzibar is made using a creamy and tangy base of gram flour and atta flour mixed in water. The flour and water mix is then cooked with coconut milk (optional), garlic paste, lemon, mango, and turmeric powder.

But that is not the end of the process. This street snack is usually constructed when a customer orders one. The vendor usually keeps the base hot on a low-lit stove or in a thermos flask. When ready to serve, they pour the piping hot base onto a bowl and then construct it in front of you according to your favorite toppings. While some pick and choose, urojo is best enjoyed with all the toppings added.

Toppings include diced boiled potatoes, mini lentil bhajias, mini kachoris, tiny beef skewers, roasted peanuts, shaved fried potatoes, diced or sliced red onions, mango purée, chili powder, coconut chutney, red chutney, green chutney, green chilies, and chopped cilantro.

Tip: Urojo is perfect for vegetarians and vegans. Simply tell your server to hold the proteins.

5. Mutton or Meat Chop

This mutton chop is an Indian-Tanzanian delicacy and is as filling as it is delicious. It is made by coating a mutton chop with a mix of ground mutton and a blend of spices. It is then dipped in an egg batter and deep-fried until golden. It is served with coconut chutney, lime wedges, and salted, fried green chilies.

6. Egg Chop

If you want to sample meat chop flavors without the mutton, egg chop is an excellent alternative. This recipe uses boiled eggs coated with a spicy minced beef mixture. It is also dipped in egg batter and deep-fried. They are similar to Scotch eggs though with distinctive African flavors.

7. Senene (Seasonal Grasshoppers)

Tanzania also offers a good selection of regional delicacies. Senene is one such example. Originating from the Northwest region of Kagera, today, senene is enjoyed by Tanzanians across the country. It’s worth noting that while senene is delicious, it is an acquired taste. You can also count them among the most weird foods you’ll eat in your life.

Nonetheless, this snack is worth indulging in to truly explore versatile Tanzanian flavors. Senene is a special kind of grasshopper that appears during the rainy seasons. However, this breed only appears in a specific area around northwest Tanzania, southern Uganda, and as far as Rwanda.

Senene are naturally oily so they don’t have oil added to them. They can be pan fried (in their own oil) (senene wa kukaanga) or smoked (senene wa kuoka). You can nibble on senene on their own, pair them with your favorite drink, or have them as a side with northwestern Tanzanian delicacies, ndizi za Bukoba, matoke, or ebitooke (cooked bananas).

8. Sambusa (Samosa)

A close relative of the Indian samosa, Tanzanian (or East African) sambusa is a famed snack. This thin fried pastry is filled with your choice of ingredients before frying until golden brown.

In Tanzania, sambusa can be filled with spicy minced beef, mutton, or lamb and vegetable mix (sambusa za nyama), rice (sambusa za mchele), potatoes, spices, and onions (sambusa za viazi), or vegetables (sambusa za mboga mboga).

9. Kababu (Kebab)

Kababu is just as popular as sambusa and the two are usually paired in local tea shops and enjoyed with tea. Not to be confused with the South Asian seekh or shish kebab, Tanzanian or Swahili kababu is a round or cylindrical ball of minced beef, lamb, or mutton, seasoned with aromatics and spices, such as red onions, garlic, ginger, cilantro, cardamom, fenugreek, and more. It’s rather similar to Turkish kebabs, though with a different mix of spices.

The balled-up mixture is then dipped in egg batter and deep-fried until dark brown. Like sambusa, you can enjoy kababu with coconut chutney, green (cilantro) chutney, fresh red onions, chilies, and lime wedges.

10. Katless

Eating a katless takes you through layers of varying flavors that get more interesting with every bite. Katless is a cylindrical boiled potato and spice mix filled with seasoned ground beef, chicken, or fish mix at the center and dipped in egg batter.

Some katless recipes include boiled eggs. The egg-coated potato and meat pastry is then deep-fried until golden for a popular snack. Katless is another popular tea shop snack, although street vendors and women who sell breakfast items also sell it.

11. Bagia (Bhajia)

Bagia is a breakfast favorite and popular snack, typically enjoyed with chai ya maziwa or ya rangi (milk tea or black tea). Another significant Tanzanian snack influenced by Indian cuisine, you can find various types of bagia, depending on the flour used. This is what makes it unique to Tanzania.

Common flour types used for bagia include lentil or gram flour (bagia za dengu) and black-eyed peas or cow pea flour (bagia za kunde). Some home cooks even experiment with ingredients like raw green peas and eggplant. The flour is mixed with baking powder, salt, oil, carrots, green bell peppers, onions, scotch bonnet or Asian chilies(optional), and water to make a thick batter.

Using a spoon or the hands, small portions of the batter are fried to make the irregularly shaped bagia. Bhajias are paired with other sweet or savory breakfast items when served for breakfast. However, when enjoyed as a snack, bagia are served with coconut chutney, chili salsa, green chilies, and freshly sliced red onions.

12. Swahili Kachori

Swahili kachori is what you get if you don’t want the protein fillings that come with katless. This vegetarian and vegan-friendly savory snack is made using boiled potatoes seasoned with aromatics and spices, dipped in egg batter, and deep-fried.

Kachori can be enjoyed on its own, with coconut chutney, or added to the Zanzibar mix. You can also pair it with black or milk tea.

13. Karanga za mayai (Egg Coated Peanuts)

Pan-roasted peanuts are delicious, courtesy of their natural salt and oils. But did you know you can elevate the flavors by coating them with egg, flour (optional), a few spices, and sugar?

This is exactly what the karanga za mayai are. This fun snack can be prepared at home or bought on the street or in supermarkets. Egg-coated nuts go well on their own or paired with tea, coffee, or fizzy drinks.

14. Chapati (Flatbread)

Chapati is a flat, round unleavened bread enjoyed in Tanzania and Kenya. This South Asian-influenced bread is made from simple ingredients, i.e. baking or atta flour, salt, water, and oil. You can enjoy it plain for breakfast, as a snack, use it as a wrap with fillings, or side dish for sauces and stews.

Chapati is made fresh daily in many households in Tanzania and can also be purchased from street stands, tea shops, cafes, and restaurants. Chapati is usually sold all day long due to its versatility.

15. Chapati za Kumimina (Tanzanian Pancakes or Sweet or Savoury Crepes)

A cross between sweet and savory, Tanzanians also enjoy chapati za kumimina, which is not to be confused with regular chapati. As their name suggests, chapati za kumiminia (kumimina meaning to pour) is made from flour, water, oil, salt, or sugar batter instead of dough. Depending on the ingredients, chapati za kumimina can be sweet or savory.

Sweet ones contain sugar, water, oil, and baking flour. Savory ones incorporate flour, salt, water, oil, carrots, bell peppers, and onions. Like regular chapati, chapati za kumimina are home-cooked and sold in various outlets, including street stalls, mama lishe or mama ntilie (women run street stalls selling breakfast, lunch, and dinner), cafes, and restaurants.

Sweet Tanzian Snacks

Coastal Tanzanians (including Zanzibaris) have a sweet tooth. So, expect to find many sweet snacks. Similarly, other regions of Tanzania also make sweet snacks due to the locally grown plants. However, most of these sweet snacks are usually reserved for children, although adults do partake in them today.

16. Mandazi (Fried Dough or Swahili-style Beignets or Donuts)

Mandazi are perhaps the most popular breakfast and snack option. Swahili mandazi are traditionally made using baking flour, yeast, baking soda, sugar, oil or butter, water, and spices, like cinnamon and cardamom. Today, chefs and home cooks add their signature to recipes, incorporating additional ingredients, such as milk, vanilla essence, and sugar dusting.

The ingredients are mixed to form a dough, shaped (usually into triangles or squares), and deep-fried until golden. Mandazi is traditionally enjoyed with chai ya maziwa or rangi.

Almost all eateries in Tanzania, whether cafes, streetside stands, or mama lishe prepare fresh batches of mandazi daily.

17. Vinane or Visheti Vya Namba Nane (Fried Donuts with Sugar Syrup and Coconut Shavings)

Vinane is a sweeter and lesser-known cousin to the mandazi. Nonetheless, they are a favorite, especially in coastal Tanzania and Zanzibar.

As their name suggests, vinane (roughly translated as number 8) uses the same ingredients, preparation, and frying as mandazi. However, they are molded into a number 8 shape. But, after frying, vinane is dipped into a sweet sugary cardamom syrup, coated with coconut flakes and sugar dusting.

18. Kaimati or Kalimati (Sweet Fried Dumplings)

Unlike mandazi or vinane, kaimati or kalimati is made from an ultra-thick batter with yeast added to make it puff up. Reminiscent of the Nigerian puff puff, kaimati are made from a batter of flour, water, vanilla, cardamom, yeast, sugar, and oil.

The batter is then gently picked up using fingertips, made into a ball, and deep-fried until golden brown. While some cooks serve kaimati once fried, others coat them with sugar syrup or sugar dusting before serving. Kaimati goes incredibly well with chai!

19. Ebalagala or Kabalagala (Mini Banana Pancakes)

Ebalagala, balagala, or ebago is a northwestern Tanzanian, particularly the Kagera region, snack, widely consumed within the Lake Victoria region and neighboring Uganda, where it is known as kabalagala. Balagala features a simple two-ingredient recipe.

They are made from sweet ripe bananas, which grow widely in this region alongside green bananas and plantains, mixed with cassava or yucca flour. Because the bananas are naturally sweet, no extra sugar is added.

The bananas and yucca flour are combined to form a dough. The dough is rolled out and a glass is used to cut out small round shapes which are pan-fried until golden. Today, ebalagala is enjoyed by people of all ages, although originally it was an afterschool or after-church snack for children.

20. Vitumbua (Mini Rice Pancakes)

Vitumbia is to maandazi what kababu is to sambusa. Like maandazi, these coastal favorites are a commonly consumed breakfast item and snack. Vitumbua are sweet, hearty, velvety, and filling. They are made from fermented rice flour batter that incorporates water, oil, and spices, like cardamom.

Some cooks even add coconut milk to the batter. To cook vitumbua, you scoop the batter with a ladle and fry it on a specially molded pan (kikaangio cha vitumbua) until brown and crisp.

21. Vibibi (Large Rice Pancakes)

If you have a larger appetite, opt for kitumbua’s older sibling, kibibi. Vibibi and vitumbua are pretty much the same thing, with differences in size alone. Vibibi typically takes the shape and size of an American pancake and accommodates diners who want larger and filling portions.

Vibibi are also less commonly available from outlets like street stands and mama lishe than vitumbua. You are more likely to find them in a few street stalls, from home cooks, or cafes. Vibibi are also more common in the Zanzibar archipelago than in the Tanzanian mainland.

22. Mikate ya Kumimina (Sweet Rice Cake)

Who knew you could get this creative with rice flour? In addition to rice pancakes, rice flour is used to make another loved Tanzanian dessert, mkate wa kumimina.

As the name suggests, this mkate wa kumimina (kumimina meaning to pour) is made from a rice batter. The whole rice is soaked overnight, fermented with yeast, and mixed with other ingredients, including spices. It is then added to a blender to create the batter before baking.

Final Thoughts

Tanzania is a treasure trove of delicious sweet and savory snacks, no matter the region you are in. With such a wide snack variety, sampling the country’s culinary treasures is never a boring quest. Remember, these are just the popular selections. You will discover an even larger selection of snacks on the ground as you explore Tanzania.

Related: The Most Popular Foods in Zanzibar
Related: The Most Popular Foods in Tanzania
Related: 16 African Fruits You Need to Try
Related: 10 Desserts & Sweet Treats To Try in Tanzania & Zanzibar
Related: 15 Popular Fruits Grown in Tanzania

The post Top 22 Popular Snacks in Tanzania (Sweet and Savory) appeared first on Chef's Pencil.

Owing to the influences of Arab, Persian, Indian, Bantu Swahili, and over 100 other indigenous ethnic groups, Tanzania’s food is more than just for sustenance. It holds massive cultural and historical significance. 

Whether colorful sweetened baobab fruit or crunchy dough snacks, Tanzania does not disappoint sweet toothers. Here’s a list of the top 10 popular desserts, candy, and sweet treats you must try in Tanzania.

1. Al-Kasus Mujarab (Spiced Milk Tea)

Tanzania is among the largest coffee and tea producers in Africa. Most Tanzanians prefer tea over coffee and are avid tea drinkers. Fewer Tanzanians consume coffee (particularly in coastal regions and Zanzibar), although the number of coffee drinkers is growing among younger Tanzanians. 

Tanzanians enjoy tea in different styles, depending on the region. For instance, southern Tanzanians drink regular black tea while regions with pastoral communities, such as Arusha and Kilimanjaro, enjoy their tea with fresh milk (chai ya maziwa). But as you explore the tea-drinking culture in Tanzania, you will be most impressed with the coastal street-style tea known as al-kasus.

Inspired by the rich Swahili culinary culture, al-kasus incorporates black tea boiled with fresh milk and a blend of fragrant spices, such as cardamom, cinnamon, and cloves. As a result, you get a deliciously thick and aromatic tea, and connoisseurs claim it to be an aphrodisiac! 

You can’t miss the al-kasus street vendors when and about in Dar es Salaam, as they haul a huge thermos flask of hot alkasus and mini espresso-like disposable plastic cups. You will also easily spot these vendors by their classic Muslim attire of kanzu (thwab or long tunic) and kibarakashee (skull cap or taqiyah). Patrons affectionately calling them ustadh or ostaz, meaning master or mister. 

Interesting fact: The Tanzanian coastal or Swahili culture is significantly influenced by migrants who mixed with the indigenous Swahili Bantu. While Tanzania is a secular society (with residents freely and harmoniously practicing their religious beliefs), you will notice many nuances associated with Islam due to the significant Arab, Persian, and Muslim Indian influences. Regarding the latter, Tanzania is also home to a large minority of Hindu Indians.

2. Kahawa (Coffee)

Kahawa is equally popular in the coastal Tanzania regions and the Zanzibar archipelago. Kahawa on the coast is more than a drink. It is a social event, brining people together to socialize and exchange ideas. 

Whether on the beach, on the street side, or outside homes, you will typically find a group of young and old men-alike with kahawa cups and a vendor hanging around to tend to their kahawa needs. These groups also make for great sources of discussion, whether deep-life conversations or playful soccer banter. 

This street-style coffee is usually stored in a traditional Arab-style pot or kettle (known as dallah in Arabic) or regular metal pot the vendor hauls around with and served in small arab-style espresso-style porcelain cups. To keep the coffee warm all day, they pair the pot with a built-in charcoal stove underneath. Typically made from the more fragrant and flavorful arabica coffee, kahawa is brewed with a blend of spices for even more flavors and aroma. While it’s served with no sugar added, sweet toothers can pair it with kashata (peanut brittle) that the vendor usually sells.

3. Ice-Cream in Tanzanian Flavors

Like any other country, you will find plenty of ice cream in Tanzania. However, you should sample authentic Tanzanian flavors in this typical Western dessert. Common local flavors include bungo (a savory and tangy fruit which is very popular in Tanzania), parachichi (avocado), tende (dates), ukwaju (tamarind), and ubuyu (candied baobab fruit).

4. Askrimu (Frozen Ice Pops or Popsicles)

If you are a fan of popsicles, you will love Tanzanian-style popsicles. Interestingly, askrimu is simply a Swahilizied word for ice cream, although askrimu is not creamy. Typically housed in a plastic sachet before freezing, askrimu comes in a selection of fun flavors. 

You can find anything from askrimu za maziwa (milk-flavored popsicles) to local fruit flavors, pop (soda) flavors, and typical Tanzanian flavors, like ubuyu (baobab) and ukwaju (tamarind). 

Askrimu Tip: If you don’t want to stress about plastic sachets, choose askrimu ya kijiti or lamba lamba. Loosely translating to ice on a stick or lick-lick. It refers to an ice pop on a stick or traditional popsicles. Lamba lamba comes in the same flavors and recipe, the only difference is the stick and lack of a plastic sachet.

5. Ubuyu (Candied Baobab Fruit)

Ubuyu is a popular snack with women and children (kids love the colorful marks they leave on the tongue) in Tanzania. Naturally, baobab is super healthy and packs powerful antioxidants. However, this snack is popular for its delicious recipe. 

On its own, the white baobab fruit can be tangy yet, not too flavorful. When candied, it develops an addictively delicious flavor profile that makes you suck on more fruits all day. Over the years, ubuyu makers have developed various flavors to add including fun fruity, spice-flavored, and even ubuyu with pop (soda) flavors. My personal favorite is the ubuyu wa Vimto (black currant soda brand flavored baobab fruit). 

You can even find popular ubuyu makers in coastal Tanzania. If you ever visit Zanzibar, tell your host, guide, or taxi driver to take you to buy “Ubuyu wa Babu Issa” to enjoy the best candied baobab fruit on the island.

6. Achari ya Maembe or Ubuyu wa Maembe (Dried Candied Mangoes or Baobab Mangoes)

If you want an equally fun alternative to ubuyu without the color residues, achari ya maembe is a great alternative. In addition to being a delicious sweet treat, some people pair it with their food, like Korean food with kimchi. 

Achari ya maembe is dried and flavored mangoes, not to be confused with the condiment, wet spiced mango pickles with a chili kick, with the same name. They usually boast a similar flavor to candied baobab but they have an interesting tangy kick to them.

7. Kashata za Karanga (Peanut Brittle)

A list of the most popular sweet treats in Tanzania wouldn’t be complete without the iconic peanut brittle. Typically sold street-side, kahawa, kashata is enjoyed in Tanzania well beyond the kahawa conversations. 

It is loved and enjoyed by Tanzanians of all ages, with coffee, tea, or on its own. Peanut brittle is made by melting sugar in a pan and adding somewhat pounded peanuts and a blend of local fragrant spices. When fresh, kashata is crunchy, sweet, nutty, and aromatic. 

Kashata alternatives: You can find a selection of other interesting Tanzania-style brittles if you don’t like nuts. These include kashata za ufuta (sesame brittle), kashata za maziwa (milk brittle), and kashata za sukari (sugar brittle).

8. Vileja (Swahili Cookies)

Vileja closely resembles powdery cookies which you can simply call Swahili cookies. Different cookies have unique recipes although vileja traditionally incorporate flour, sugar, eggs, butter, and baking powder. You can find a wide range of vileja designs and flavors, including vileja vya karanga (peanut cookies) and vileja vya nazi (coconut-crusted cookies).

Simple plain or coconut-crusted Swahili cookies can be found in most low to middle-income neighborhood stores (think Tanzanian version of bodegas). You can also find Swahili cookies in various flavors in supermarkets and bakeries, or purchase them from home cooks.

9. Kokoto or Visheti (Mini and Crunchy Fried Dough)

A minuscule and crunchier version of the mandazi (large East African fried dough), kokoto, vikokoto, or visheti is equally fragrant and delicious. While mandazi are enjoyed as breakfast pastries or snacks, kokoto is the perfect sweet treat or dessert. 

Like their East African counterparts, mandazi, kokoto is enjoyed across the East African coast, as far up as Mombasa, Kenya, and Mogadishu, Somalia. You can even stuff them in your pockets or a small bowl and nibble on some as you continue with work to catch up with your favorite show. 

Kokoto is simply fragrant fried dough but their smaller size allows them to achieve the crunchy and sweeter taste. Kokoto’s recipe includes flour, baking powder, butter, sugar, cardamom, and custard sugar. Some cooks toss them in powdered sugar after frying for an extra sweet bite. 

10. Half-Keki (Half Cake)

If you want a more filling but equally crunchy, aromatic, and delicious kokoto alternative, half keki is a fantastic alternative. As the name suggests, half keki is somewhere between a pound cake and fried dough (like maandazi or beignets). 

This versatile treat can be enjoyed during breakfast with tea or coffee, as a dessert, treat, or snack. Tanzanians like to enjoy half keki plain, but you can serve it with your favorite sweet syrup or sauce for even more flavor.

Final Thoughts

Different ethnic groups have their own more traditional desserts and sweet treats. However, today, Tanzanians keep their spirit of oneness and togetherness by enjoying similar snacks nationwide. Like the Swahili language, many Tanzanians are brought together and connected by the same snacks, no matter their regional or ethnic background. 

Interestingly, most of these mainstream snacks trace coastal roots (in major cities like Dar es Salaam) where many Tanzanians have migrated for more than half of the century for greener pastures.

Related: Most Popular Snacks (Sweet & Savory) in Tanzania
Related: The Most Popular Foods in Zanzibar
Related: The Most Popular Foods in Tanzania
Related: 16 African Fruits You Need to Try

The post 10 Desserts & Sweet Treats To Try in Tanzania & Zanzibar appeared first on Chef's Pencil.

Made with an extremely rich variety of local products such as Argan oil, olive oil, dry fruits, and so many spices, Moroccan cuisine is rightfully rated as the number one food on the entire African continent and one of the top cuisines globally.

Moroccan food derives its vibrant flavors from the country’s cultural diversity, which serves as a genuine melting pot of Amazigh (indigenous citizens), Arabic, Andalusian/Mediterranean, and other cultures.

Moroccan sweets and desserts follow suit and serve as a true reflection of the nation’s rich cultural heritage, combining traditional ingredients. This exceptional amalgamation has resulted in a unique fusion of flavors that, although unplanned, has created a magical culinary experience.

Get ready to be captivated by the irresistible charm of Moroccan desserts. Here are the most famous Moroccan desserts you have to try when you visit this beautiful country.

1. Feqqas (Moroccan Biscotti)

Feqqas are deliciously crunchy and aromatic cookies that hold a special place in Moroccan traditions, often enjoyed alongside mint tea in the afternoon. These irresistible sweets undergo a unique baking process.

The dough is shaped into logs, baked once, and then covered with a clean, damp cloth overnight. The next day, the logs are sliced into bite-sized pieces and baked again. 

Made with a blend of flour, whole almonds, sesame seeds, and dried fruits, these treats offer a delightful combination of textures and flavors.

The multilevel baking process and the whole toasted nuts inside, make Feqqas satisfyingly crunchy and delicious while the sweetness of the dried fruits adds an extra layer of flavor. Feqqas are a popular snack during weddings, feasts, and various celebrations.

2. Chebakya (The Ramadan Cookie)

This is a must-have for every Ramadan table, often enjoyed alongside the traditional Harira soup.

Chebakya is a delicious Moroccan sweet that is perfectly golden and fried. It is made with a combination of toasted sesame seeds, ground anise, cinnamon, and other ingredients. After frying, it is soaked in a mixture of honey and orange blossom water.

This iconic pastry has a unique and intricate shape, which is where its name chebakya, meaning the interlocking, comes from.

Chebakya holds a special significance in both cultural and religious contexts. It is not only a key part of Ramadan iftar, but it also serves as a meaningful ritual. In the weeks leading up to Ramadan, young children gather together to learn the art of shaping chebakya from the older generations.

Creating intricate shapes is seen as an accomplishment, and it becomes a bonding experience for the whole family.

3. Sellou (Sfouf)

Sellou, also known as Sfouf, is an incredibly nutritious sweet that combines a rich variety of ingredients, including almonds, sesame seeds, olive oil (or melted butter), honey, anise, roasted flour, and more.

This sweet has a dense and crumbly texture and is packed with energy, making it a perfect choice during Ramadan. It is also commonly served at postpartum parties to help the new mother recover. Sellou can be beautifully decorated and given as favors to guests.

The recipe and appearance of Sellou vary from region to region, and it is common to incorporate local ingredients such as Argan oil. Regardless of the specific recipe, Sellou stands out as a unique sweet because it is more than just a pastry — it serves as a nourishing supplement. It breaks the stereotype of traditional sweets and offers a satisfying and nutritious treat.

4. Qrichlate

Qrichlate are tiny buns that are prepared once a year as part of a religious celebration called Achoura. These sweets are typically made in large quantities, and it is rare for just one person to make them. The process is a collaborative effort, emphasizing teamwork.

The main ingredients used in qrichlate are flour, oil, sugar, sesame seeds, and anise. Once the buns are ready and rested, they are mixed in large bowls with dried fruits and nuts such as dates, figs, dried grapes, and peanuts. Qrichlate is then served with mint tea to visitors throughout the day.

5. Meskouta (Moroccan Orange Cake)

Meskouta is a mouthwatering Moroccan orange cake that holds a prominent place on afternoon tea tables in many Moroccan households.

There are various recipes for meskouta, each unique to different cities. The key ingredients are eggs, sugar, oil, orange juice, orange zest, vanilla sugar (some variations include yogurt or milk), flour, and sugar. Making meskouta is relatively easy and offers plenty of room for creativity.

You can choose to glaze it with jam, honey, chocolate ganache, or any other topping, or even leave it plain!

6. Briouate

Briouate are golden triangles of crispy fried pastry (Filo) filled with delicious almond paste and dipped into a mixture of honey and orange blossom water. This Moroccan classic is TO DIE FOR.

It is everyone’s favorite during Ramadan iftars (the first meal to break the fast at sunset), feasts, and any special occasion. 

Briouate is mainly served with Moroccan mint tea along with other pastries in the afternoon or during the day when receiving visitors during feasts and special occasions.

7. Ghriba

Ghriba is an umbrella name of a group of cookies that are all of the same round shape and have a perfectly cracked top.

This cookie can be enjoyed with mint tea in the afternoon, at parties, or for feast breakfasts. The cool thing is that you never get bored with this one as there are so many versions of it, making it suitable for every taste. Let’s name some: coconut ghriba, semolina ghriba, ghriba behla (more flour, less crispy), and ghriba nkhala (bran).

This pastry can be found on every wedding and party table and is affordable to everyone, which makes it an absolute favorite.

8. Mhencha

Mhencha, also known as snake cake, derives its name from its distinctive snake-like shape. Despite its dense texture and intense sweetness, this dessert has been a staple at wedding buffets for generations.

Mhencha is crafted by layering almond paste within werqa (filo) pastry, baking it until crisp, and then drenching it in honey syrup. It can then be decorated with edible rose petals, sugar powder, or toasted almonds.

Mhencha appears at every Moroccan wedding and it’s almost the only recipe that doesn’t have more than one version. This classic remains a nostalgic dessert, making the childhood of many generations, especially 1970’s and 80’s babies.

9. Kaab el Ghazal

Kaab el ghzal, also known as gazelle horns, is one of the oldest known Moroccan sweets and has passed down through many generations. It used to be considered a delicacy, reserved exclusively for the elite due to the use of high-quality ingredients and the great skill required.

Almond paste is wrapped in a very thin dough, and it is all scented with orange blossom. The hint of orange transports most Moroccans on a nostalgic journey into the past. 

Kaab el ghzal was (and still is) one of the fundamental pastries served during weddings and on special occasions. It is also served with Moroccan tea in the afternoons at some of the fanciest cafés.

10. Bastilla

Bastilla is one of the fanciest Moroccan dishes. Back in the day, it was the dish to serve on special occasions such as weddings, but now it’s available in almost every Moroccan restaurant throughout the year. 

The original recipe was based on two main elements: pigeons and almonds. This is a highly successful sweet and sour combination separated by a very crispy werqa pastry. In one bite, you experience the flavors of almonds, cinnamon, orange blossom water, tender pigeon, fresh parsley, and eggs.

The eggs are used with reduced sauce, creating a thin layer that acts as a bridge between the savory pigeon filling and the rich almond.

This iconic dish never fails to impress, but, today, new versions of bastilla have been created, inspired by the original recipe. One popular variation is chicken bastilla, a more affordable option but equally delicious. There is also a seafood bastilla, but this comes without the sweet element. These adaptations allow us all to enjoy the flavors of bastilla in ways that suit our preferences.

11. Msemmen (Square Moroccan Pancakes)

Msemmen is often described as Moroccan pancake bread. It is known for its buttery and flaky texture, which adds to its deliciousness. This amazing treat is made with a base of flour, semolina, and butter which is then enhanced with sweet or sour fillings such as cheese, olives, honey, or jam.

Msemmen is one of the daily elements of street food breakfasts. It is very common to serve freshly baked Msemmens with tea in every Moroccan household as an afternoon snack.

12. Meqrout

Meqrout is a very sweet and crunchy pastry that is often served alongside chebakya. The main ingredients are semolina, date paste filling, and honey. Meqrouts are cut in a diamond shape, deep-fried until golden, and soaked in honey. The result is a sticky and absolutely delightful sweet. 

During Ramadan, meqrout is often served together with harira. Some people prefer meqrout to chebakya, as it has higher nutritional value given the date paste filling. However, it’s important to note that meqrout can be an explosion of sweetness, so moderation is advised.

13. Jawhara

Jawhara, also known as the Jewel, lives up to its name as a timeless classic of Moroccan pastries. Despite its simple appearance, the unique techniques and special ingredients mean it stands out, particularly in the sauce and presentation. 

Jawhara is basically sweet, crunchy layers of fried pastry scented with orange blossom cream and toasted almonds. The cream is made with milk, sugar, cornstarch, and cinnamon while the pastry is standard Moroccan werqa. 

You can alternate the fried werqa with a milk sauce and toasted almonds vertically to get a delicious round tower. You can also decorate it with a topping of your choice (almonds and honey are great options) and bon appétit!

14. Beghrir

Beghrir, also known as Moroccan crepes, is a type of crepe served during breakfast on religious feasts such as Eid al-Fitr and Eid al Adha. It is also enjoyed for iftar during Ramadan. These crepes are unique with their characteristic thousand holes. 

They are salty and fluffy, are made with semolina and flour, and are traditionally served with melted butter and honey sauce. As humble as they look, this is one of the trickiest recipes in Moroccan cuisine and many are known to still be struggling to produce it. The crepes need to start developing holes while cooking — the more holes you get the better.

15. Krachel

Krachel, known as grissate in some regions, are sweet Moroccan brioches flavored with sesame seeds, anise, and orange blossom. They are typically served for breakfast or as a snack and can also be found on some Ramadan tables for iftar. Krachel is primarily made with flour, sugar, butter, eggs, and yeast. It is commonly made at home and packed into children lunch boxes.

Krachel worked its way through history among middle-class families and is still one of the most nostalgic Moroccan pastries enjoyed by people of all ages.

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This was just a glimpse into the wonderful world of Moroccan sweets. These masterpieces exemplify the mastery of Moroccan cuisine and its ability to create unique and magical flavor combinations. Each and every bite will transport you to the vibrant streets of Morocco, and the fusion of flavors and textures will give you a unique culinary experience.

Related: Most Popular Moroccan Foods
Related: 8 Popular Arabic Desserts
Related: 25 Traditional Algerian Desserts

The post 15 Famous Moroccan Desserts appeared first on Chef's Pencil.

Serving a plate of delicate pastry or savoring a delicious sweet is an expression of warm hospitality and the intention to create a moment of pure happiness. Tunisian desserts are known for their unique blend of North African, Mediterranean, and Middle Eastern influences, attracting locals and tourists alike with their artistry and irresistible charm.

Baklava, the iconic Tunisian dessert, combines buttery phyllo dough, finely chopped nuts, and luscious honey. Crafted with skill and passed down through generations, it offers a symphony of textures and flavors that delight the senses.

But the journey to Tunisia’s sweets does not end there. It continues with Macrudo, a pastry filled with date paste. With each bite, the sweetness of the dates blends with the scent of orange blossoms, transporting you to a timeless world. When it comes to Tunisian desserts, the Yo-Yo cookie takes the spotlight. Made with almonds, this delicate treat represents the happiness of celebrating special moments and creating cherished memories.

And let’s not forget the Zurabia, a crunchy and syrupy dessert, that captivates with its swirling patterns. Fried to perfection, it offers a delightful contrast of textures and irresistible sweetness. It’s a true indulgence for any feast.

In addition, Tunisia is also known for its hidden treasures of sweets. From the rich Malbiya to the simple yet aromatic Guliba, every bite tells a story rooted in tradition and heritage. Dessert-making is a treasured ritual, and each sweet bite reflects the love and passion ingrained in Tunisian culinary traditions.

In Tunisian culture, where exotic spices perfume the air and hospitality reigns supreme, there is a special place for indulgent sweets. More than just desserts, Tunisian treats embody love, tradition, and the craftsmanship of age-old culinary secrets.

Here is a delectable selection of the top Tunisian sweets and desserts that will leave you wanting another bite:

1. Tunisian Baklava

Tunisian Baklava is a delightful dessert that has a rich history that dates back centuries, bringing joy to Tunisians and dessert lovers around the world.

Baklava is believed to have originated in the Ottoman Empire and made its way to the Middle East and North Africa, including Tunisia. Over time, Tunisians have developed their unique baklava recipe, showcasing the creativity and culinary expertise of the Tunisian people. 

So, what makes Tunisian Baklava so special? It’s all about the ingredients and the meticulous preparation. Picture this: thin layers of delicate filo dough, expertly stacked together to create a crispy yet tender texture. Between these layers, you’ll find a heavenly filling of finely chopped nuts, commonly almonds or walnuts, combined with fragrant spices like cinnamon or cardamom.

Now, let’s talk about the types of Tunisian Baklava that will make your taste buds dance with joy:

One popular variety is the “Baklava Samsa”, where the pastry is shaped into small triangular pockets, resembling little edible treasures. These bite-sized treats are filled with nut mixture and baked to golden perfection. 

Another beloved type is the “Baklava Ballouti”, featuring a cylindrical shape and a slightly different combination of nuts, such as pistachios or hazelnuts. It’s like a delicious nut-filled adventure with every bite. 

Tunisian Baklava isn’t just reserved for special occasions or holidays; it’s a beloved treat enjoyed throughout the year. It’s often served during family gatherings, weddings, or as a delightful gift to friends and loved ones. 

Imagine yourself savoring a piece of Baklava alongside a cup of aromatic Tunisian tea or coffee, surrounded by warm conversations and laughter. It’s a true taste of Tunisian hospitality and culinary tradition. So, the next time you have the opportunity to indulge in Tunisian Baklava, let its rich history and delightful flavors transport you to the vibrant streets of Tunisia.

2. Tunisian Makroudh

This sweet treat has a fascinating history and a variety of types that will delight your taste buds. Its origins can be traced back to the North African and Middle Eastern regions, where it was lovingly crafted and passed down through generations.

This beloved pastry holds a special place in Tunisian culture, especially during festive occasions and celebrations. 

Now, let’s discover the magical ingredients that make Makroudh so irresistible:

Makroudh is that golden-brown, crispy exterior encasing a luscious filling of date paste. The dough is typically made from semolina flour, which gives it a unique texture and adds a delightful crumbly quality. The date filling is sweet, with a hint of natural caramel-like goodness that perfectly balances the overall flavor. And Makroudh isn’t just a one-size-fits-all treat. 

It comes in different types, each with its twist of flavors and presentation. A popular delightful version is Makroudh with nuts, which takes the pastry to the next level by incorporating crushed almonds or walnuts into the date filling. This addition creates a delightful nutty crunch that complements the sweetness of the dates and adds an extra dimension of texture to the overall experience. 

Tunisian Makroudh isn’t just a dessert; it’s a cultural treasure that brings people together. Whether it’s a special family gathering, a wedding celebration, or simply enjoying a sweet treat with friends, Makroudh is a symbol of warmth, love, and hospitality in Tunisian households. 

3. Kaak Warka

Kaak Warka, a beloved Tunisian delicacy, has been delighting taste buds for centuries. This crispy and flaky pastry is an integral part of Tunisian culinary culture, enjoyed on special occasions or as a delightful tea-time treat.

The history of Kaak Warka traces back to the ancient Berber and Arab influences in the region. The name “Kaak” translates to “cake” in Arabic, highlighting its resemblance to a cake-like pastry. 

The secret to its unique texture lies in the thin layers of Warka dough, which is similar to phyllo pastry. Warka dough is paper-thin, and delicate, and creates a beautifully crisp and flaky exterior when baked.

Kaak Warka typically calls for simple yet essential pantry staples. The primary ingredient is semolina flour, which gives the dough its characteristic texture. Other ingredients include olive oil, salt, and water, creating a basic dough that is rolled out and layered to perfection. 

One popular variety of Kaak Warka is the “Kaak Warka Fekkia,” which features a diamond shape and is often sprinkled with powdered sugar or drizzled with honey for a touch of sweetness.

Kaak Warka is best enjoyed fresh and warm, straight out of the oven. Its crispy layers and buttery goodness are simply irresistible. It can be savored on its own as a delightful treat or paired with traditional Tunisian mint tea for a complete sensory experience. 

4. Kâk Anbar

This Tunisian pastry has captured the hearts and palates of locals and visitors alike, this delightful treat holds a special place in Tunisian culinary heritage, with a rich history that dates back centuries. The origins of Kâk Anbar can be traced to the ancient trading routes that connected Tunisia to various parts of the Mediterranean and beyond. 

As merchants and travelers traversed these routes, they brought with them new flavors, ingredients, and culinary techniques, leading to the fusion and evolution of Tunisian cuisine.

The name “Kâk Anbar” itself carries a hint of mystery. While the precise etymology is unclear, some speculate that “Anbar” refers to the flavor known as “rough al-Anbar”. This alludes to the delicate hue of the pastries, which are often associated with warmth, joy, and celebration. 

Kâk Anbar, with its exquisite blend of rose water and almond powder, showcases the influence of Arab and Mediterranean culinary customs. The use of almonds, a cherished ingredient in many Mediterranean desserts, adds a delightful nuttiness and richness to the pastries. Meanwhile, the floral notes of rose water lend a unique and fragrant twist to the flavor profile. 

Over the years, Kâk anbar has become an integral part of Tunisian culinary customs, particularly during special occasions and festive celebrations. Families come together to prepare these pastries, passing down traditional recipes and techniques from one generation to the next. The act of making and sharing Kâk Anbar has become a cherished tradition that strengthens family bonds and fosters a sense of community. 

5. Zlabia

From its various shapes to its irresistible flavors and textures, this delightful confection is a Ramadan table staple, captivating taste buds, and inspiring legends.

While its origins are debated, Zlabia has become an integral part of Tunisian culture, intriguing and delighting all who encounter it. Some believe that Zlabia traces its roots back to Andalusia, while others attribute its beginnings to the land of Chem in Syria. 

One legend recounts a mishap by an Andalusian pastry chef who accidentally poured dough, meant for another cake, into a pot of boiling oil. Astonished by the unexpected result, he exclaimed, “Hadhi zalla biya,” which roughly translates to “What a disaster!” Thus, Zlabia was born amidst an unintentional kitchen experiment. 

In another intriguing tale, a renowned king from Andalusia sought a special cake for the breaking of the fast. As the chefs hurriedly carried trays of the unnamed cake, one stumbled and exclaimed, “Oh God, zelabia, zelabia, zelabia!” The king found this incident amusing, and the cake was christened Zlabia, forever preserving its humorous origin.

According to other legends, Zlabia is attributed to the musician Abdourrahman Ibnou Nafaâ Ziriab, who created a sweet pastry named El Ziriabia during his journey from Baghdad to Andalusia. This pastry later evolved and adapted to become the Zlabia we know today.

Yet another fascinating tale suggests that Zlabia was accidentally created by a pastry chef, either Tunisian or Turkish, who made a mistake in his bread dough, causing it to become liquid. Instead of discarding it, he decided to fry the dough in oil and soak it in honey syrup, thus giving rise to this beloved delicacy.

The renowned poet Ibn Al-Roumi, hailing from Baghdad, even dedicated verses to Zlabia, describing the white paste as resembling “silver.” Once cooked and infused with honey, it undergoes a remarkable transformation, akin to turning into “gold.” 

Through these enchanting tales and poetic descriptions, Zlabia captures not only the taste buds but also the imagination. It has become an emblem of Tunisian culinary heritage, evoking a sense of nostalgia and celebration. So, the next time you savor a piece of Zlabia, relish not only its delightful flavors but also the stories and legends that have shaped this cherished sweet throughout history.

6. Ghraiba 

This is a delightful confection that belongs to the illustrious family of Montecaos shortbread. These Oriental pastries have long been cherished and are especially savored during auspicious occasions such as Ramadan, Aïd al-Adha, or Aïd el-Fitr.

Their origins can be traced back to the opulent days of the Ottoman Empire, with their irresistible flavors captivating palates since the 15th century. 

Etymologically speaking, the term ghraiba is believed to have Turkish roots, infusing a touch of cultural fusion into these delectable treats. Interestingly, there is also a city in Tunisia called Ghraïba, which is speculated to be the birthplace of these tender and crumbly shortbreads, lending its name to this cherished delight.

Ghraibas have found their way into the hearts and taste buds of people across the Middle East and the Maghreb, becoming a beloved staple in the region’s culinary tapestry. Crafted with meticulous care, these irresistible Oriental pastries are brought to life using simple yet exquisite ingredients.

A blend of flour, sugar, and either butter or oil forms the foundation of their divine texture. In some corners of Tunisia, a subtle hint of lemon zest or the warm embrace of cinnamon is introduced into the dough, elevating the flavor profile to new heights. 

There are three types of ghraiba:

1. Ghraibas made from chickpea flour
2. Ghraibas made from sorghum flour
3. Ghraibas made from white flour and sprinkled with cinnamon

The preparation of ghraibas is an art form in itself, often passed down through generations, with each family adding their unique touch and secret recipe to the mix. The dough is lovingly kneaded until it reaches the perfect consistency, ensuring a delicate crumble that melts in your mouth. Skilled hands shape the dough into various forms, from elegant crescents to intricate patterns, adding a visual appeal to these edible masterpieces. 

Once the ghraibas have been shaped, they embark on a gentle journey through the oven, transforming into golden morsels of temptation. The aroma that wafts through the air during baking is enough to transport you to a world of sensory delight. Once cooled, these delicate creations are ready to be savored, their tender texture and harmonious flavors enchanting every bite.

Ghraibas has become an integral part of festive gatherings and joyous celebrations, symbolizing togetherness and sharing. They grace the tables during the joyous occasion of breaking the fast during Ramadan, adding a touch of sweetness to the cherished moments with loved ones. 

7. Assida Zgougou

The enchanting tradition of assida zgougou unfolds as a treasured delicacy crafted exclusively for the Mouled, a sacred celebration commemorating the birth of the Prophet Muhammad. 

Embraced with deep reverence, this festivity graces the calendar on the 12th day of the third month in the Islamic lunar year, a date that gracefully shifts with time, marking the upcoming Mouled on the auspicious Saturday of October 8, 2022. 

The art of preparing assida zgougou, a kind of porridge made from flour or dried fruit, specifically Aleppo pine nuts, is an exquisite Tunisian custom, a cherished ritual found uniquely within the borders of this captivating land. 

Its origins, steeped in history, unveil a tale of resilience and resourcefulness. In the year 1864, Tunisia faced a grave famine, wrought by a convergence of political upheaval and climatic forces. In the face of scarce cereals for flour production, the ingenious inhabitants turned to the embrace of the Aleppo pine and its precious pinions, known as zgougou.

Nestled within the geography of Tunisia lies a thriving sanctuary for the Aleppo pine; in the enchanting realms of Siliana, Kef, Makhtar, Kasserine, as well as Bizerte and Cap Bon, among others, the majority of zgougou is cultivated, nurturing the heart and soul of this celebrated confection. 

There are also other types of assida. It can be made with hazelnut, pistachio, or sesame seed flour. In northern Tunisia, for example, assida will be more composed of flour, traditional butter, and honey. The assida zgougou weaves a tale that transcends time and borders, honoring tradition, history, and the enduring bond between the land and its people. It stands as a testament to the resilience and ingenuity of Tunisians, and their unwavering commitment to preserving cultural heritage and embracing the gifts bestowed upon them by nature’s gentle hand.

8. Baghrir 

Baghrir, the sophisticated Tunisian pancake, captivates the taste buds with its unique preparation and delightful characteristics. Crafted from durum wheat semolina, this pancake possesses a remarkable quality – it is cooked solely on one side, resulting in a captivating top of countless tiny, ethereal holes that form during the cooking process. 

Baghrir has found its place on tables across Tunisia, Morocco, and Algeria, as each nation proudly stakes its claim to this delectable creation. Tracing its roots in the ancient Berbers, the indigenous people of North Africa, baghrir emerges as a cultural treasure, an emblem of the region’s rich culinary heritage.

The secret behind baghrir’s ethereal texture lies in its key ingredient durum wheat semolina. This fine-grained semolina adds a delicate yet distinct flavor profile to the pancake, making it a delightful canvas for many toppings and accompaniments. 

Traditionally, baghrir is immersed in a luscious sauce prepared with a harmonious blend of butter and honey, where the velvety sweetness intertwines with the subtle nuttiness of the semolina. This classic pairing infuses each bite with a symphony of flavors, offering a moment of pure bliss to those fortunate enough to savor it.

However, baghrir’s versatility knows no bounds, inviting culinary explorations and personal adaptations. Beyond the traditional butter and honey sauce, this pancake can be adorned with an array of tempting ingredients and garnishes. Some enthusiasts opt for a drizzle of olive oil, adding a touch of smooth richness to complement the delicate texture.

Others choose to embellish their baghrir with a hint of orange blossom water, infusing it with a subtle floral essence that transports the palate to sun-kissed groves. Those with a penchant for sweetness, sugar, jam, or almond paste can transform each bite into a confectionery delight, while roasted almonds bring a satisfying crunch.

Adventurous souls may even venture into the realm of exquisite Argan oil, a delicacy cherished for its nutty flavor, or pair it with a generous drizzle of honey to amplify the pancake’s innate sweetness.

9. Mlabbess

Mlabess, a Tunisian pastry hailing from the enchanting city of Sfax, is a true masterpiece that embodies elegance, finesse, and the artistry of Tunisian confectionery.

Its exquisite composition features a luscious almond paste, delicately infused with the essence of orange peel, all enrobed in a whisper-thin layer of heavenly white meringue enhanced with the fragrant essence of roses. To add a touch of opulence, a shimmering silver leaf delicately adorns this pastry, elevating its visual allure to new heights. The captivating history of mlabess is intertwined with the rich tapestry of Sfax, a city renowned for its cultural heritage and culinary traditions.

Mlabess is a refined Tunisian pastry that has been perfected by skilled artisans in Sfax. Its recipe has been passed down through generations, with each pastry chef adding their unique touch. The heart of mlabess is its almond paste, which gives it a sumptuous texture and delicious taste.

Ground almonds are blended with fragrant orange peel and spices to create a creamy and subtly tangy filling. The almond paste is shaped into small, elegant forms, carefully crafted by hand for consistency and visual appeal.

To achieve its ethereal charm, mlabess is adorned with a delicate layer of white meringue that envelops the almond paste with a cloud-like sweetness. This meringue, expertly prepared using whipped egg whites and sugar, creates a light and airy sensation that dances on the palate.

The addition of rose extract lends a floral essence, infusing each bite with a subtle hint of romance. The final touch of elegance comes in the form of a silver leaf delicately placed upon the mlabess, shimmering like a star in the night sky. This glistening adornment not only enhances its visual appeal but also symbolizes the preciousness of this exquisite creation. With its captivating appearance and incredible aroma, mlabess effortlessly entices all who encounter it, inviting them into a world of refined indulgence. 

Mlabess is a cherished dessert in Tunisian culinary culture, especially in Sfax. It is a symbol of joy and togetherness, often featured during festive occasions and celebrations. This exquisite pastry represents the artistry of Tunisian pastry craftsmanship and offers a delightful sensory experience.

10. Griwech 

Griwech, also known as griwche or griouech, is a delectable Tunisian pastry that has become widely beloved throughout the country. This exquisite delicacy is crafted using a blend of flour, fat, and the aromatic essence of orange blossom water, resulting in a symphony of flavors and textures that captivate the senses. 

Griwech holds a significant place in Algerian culinary traditions and is a delightful treat that graces tables on various occasions. Whether it is during the holy month of Ramadan, the joyous celebration of religious ceremonies, or to accompany a comforting cup of coffee, griwech is always there to add a touch of sweetness to cherished moments. 

What sets griwech apart is its exceptional presentation. The pastry is expertly shaped into intricate forms, including delicate lace patterns, braids, roses, and other artistic designs, resulting in an aesthetically pleasing masterpiece. This attention to detail showcases the culinary craftsmanship and artistic flair of Algerian pastry chefs, making griwech a true feast for the eyes.

The history of griwech can be traced back to the year 1845 during the era of French colonization in Algeria. It is believed that griwech was discovered by a French soldier named John Griwech, who encountered this delightful pastry during his time in North Africa. Since then, griwech has become an integral part of Tunisian culinary heritage, cherished and celebrated by generations. 

Griwech is a traditional Tunisian pastry created by frying a dough made of semolina or flour and oil to achieve a golden, crispy texture. It is then coated in honey, providing a delightful sweetness, and garnished with sesame seeds for an added crunch. This beloved treat carries cultural significance and continues to captivate with its irresistible combination of flavors. Whether savored during special occasions or enjoyed as a special treat, griwech offers a unique and unforgettable taste of Tunisia.

Conclusion 

The wide variety of Tunisian sweets and desserts highlighted in this article exemplifies the rich culinary heritage and cultural importance of these North African nations. From the intricate layers of baklava to the enticing flavors of makroudh, each sweet has a story deeply rooted in tradition, skillful craftsmanship, and the pleasure of indulging in delightful treats. These sweets not only satisfy the taste buds but also beautifully showcase the diverse cultural tapestry of the region.

Whether the history of assida zgougou is tied to Tunisian festivals or the delightful discovery of griwech during French colonization, each sweet has its narrative that weaves into the fabric of Tunisian and Algerian culinary traditions. As we explore the origins and components of these delicious delicacies, we uncover the expertise and craftsmanship of the pastry chefs who carefully create each dessert, achieving a harmonious blend of flavors, textures, and visual appeal. The incorporation of local ingredients like almonds, orange blossom water, and rose extract imparts a unique Mediterranean essence to these sweets. 

In exploring the history, ingredients, and cultural significance of Tunisian sweets and desserts, we gain a deeper appreciation for the artistry, traditions, and stories that enrich our culinary experiences. Whether it’s savoring the delicate layers of a kaak warka, the heavenly sweetness of mlabess, or the intricately designed Griwech, these sweets offer a journey of flavors and a glimpse into the vibrant tapestry of North African culture.

Related: Most Popular Tunisian Dishes
Related: Popular Middle Eastern Desserts
Related: Popular Algerian Desserts
Related: Most Famous Turkish Desserts

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Algerian food is simply delicious and chekhchoukha, couscous, and zviti are a must-try when visiting this beautiful country. Traditional Algerian desserts are as good as the local savory dishes.

From the honey-drenched Makroud to the fragrant Kalb El Louz, redolent of orange blossom and almonds, this article sheds light on the tastiest Algerian desserts and sweets!

1. Makroud 

Makroud el Louz is a type of Algerian cookie made without flour. The dessert is made with almonds, eggs, sugar, and the very special orange flower water. 

After baking they turn a light brown color and are then covered in powdered sugar. The true beauty of Makroud el Louz lies in its texture—it should dissolve seamlessly in your mouth.

Makroud is so good that it ranked amongst the tastiest cookies in the world according to Taste Atlas, a culinary website. 

2. Griwech

Griwech is a beloved Algerian dessert that is a testament to the nation’s love for intricate and flavorful sweets. This dessert is a fried pastry, skillfully shaped into a flower or knot. 

The pastry dough is deep-fried until golden and crisp, which provides contrast to the honey it is drenched in. The soaking process lends the griwech its signature sweetness, making it a favorite with those with a sweet tooth.

Whether served at a festive gathering or enjoyed with a quiet cup of tea, griwech is a dessert that enchants with its honey-soaked goodness and is a joy to behold with its intricate design. 

3. Kalb el Louz

Kalb el Louz, also referred to as the Heart of Almond, is a sumptuous dessert that beautifully combines the flavors of the Mediterranean and North Africa. It is a rich, sweet semolina cake that is generously drenched in a delightful syrup flavored with orange blossom water, giving it a unique, refreshing citrusy undertone. 

Once soaked, the cake is garnished with almonds, which not only add a pleasant crunch but also enhance the almond essence that is at the core of this dessert. Every bite of Kalb el Louz is an indulgent treat, offering a delightful blend of sweetness, citrus notes, and nutty flavors. 

4.  Baklava (Baklawa)

Baklava, an amazingly delicious treat, is widely adored in many Middle Eastern and North African countries, and Algeria is no exception, though this multi-layered pastry finds its origin in the Ottoman Empire.

The dessert has a filling of finely chopped almonds, giving it a delightful crunch that contrasts the pastry’s flaky layers. The almonds used aren’t plain almonds: they’re usually toasted and mixed with a sprinkle of cinnamon, adding a warm and comforting touch.

However, what sets Algerian baklava apart is the generous use of orange blossom water, which is both mixed with the nuts and used in the syrup that the baked pastry is soaked in. This adds a bright, citrusy aroma, creating a complex flavor profile that’s simultaneously sweet, nutty, spicy, and floral.

The baklava is then cut into diamond shapes and often topped with additional nuts. 

5. Tcharek Msaker

Tcharek Msaker, also known as “masked face,” is a cherished Algerian dessert, very popular during the holy month of Ramadan. 

At their core, the crescent-shaped cookies have a sweet, nutty filling made from finely ground almonds. The exterior is a tender, crumbly cookie dough that provides a perfect contrast to the almond heart. 

Once baked, tcharek msaker is traditionally coated with a dusting of powdered sugar, which not only adds to the sweetness but also gives them a snow-capped appearance, making them a visually appealing treat that’s hard to resist.

6. Zlabia

A beloved staple in Algerian festivities, especially during Ramadan, zlabia is a sweet delight that’s hard to resist. This dessert is a deep-fried pastry that’s then soaked in syrup, creating an inviting contrast of textures.

It’s known for its deliciously crunchy outside and its syrup-soaked, soft interior that melts in your mouth. Each bite offers a burst of sweetness, making it a satisfying treat after fasting. 

7. Mhalbi

Mhalbi is a delightful creamy dessert made from rice. Its soft, pudding-like texture is an absolute treat for the palate. Mhalbi is traditionally flavored with rose water, imparting a fragrant floral note that adds complexity to its overall flavor profile. 

The dessert is typically garnished with either cinnamon or crushed pistachios, adding a delightful contrast of flavors and textures. The warm, aromatic cinnamon and the nutty crunch of pistachios pairs beautifully with the creamy sweetness of the rice pudding. 

8. Boussou La Tmessou 

Boussou La Tmessou, or The Sighing Kiss, are petite shortbread-like treats famed for their crumbly texture that practically melts in your mouth, giving an irresistible buttery goodness.

With their compact size, they’re easy to enjoy in a single bite, making them an ideal companion for a cup of tea or coffee. 

9. Arayech

Known for their delightful star shape, arayeches are a staple in Algerian patisserie. The pastry’s external simplicity belies the richness that awaits within, a hearty filling of sweet almond paste that provides a luxurious contrast to the crisp exterior. 

But the highlight of arayech does not stop there. To elevate it further, the pastry is cloaked in a tangy lemon-flavored icing that adds a refreshing citrusy note. 

10. Chrik (Constantine Little Brioche)

Chrik, a tempting treat from the city of Constantine in Algeria, are small, fluffy brioche buns that add a sweet touch to any breakfast table or dessert tray.

Don’t let their humble size fool you: these buns are rich in flavor, subtly sweet, and boast a soft, airy texture that practically melts in your mouth. A sprinkling of sesame seeds on top adds a hint of crunch, further enhancing their appeal. 

11. Dziriette

Dziriette is a hidden gem in the vast treasure trove of Algerian cuisine. Picture this: tiny morsels of delight, filled with an enticing almond dough that whispers of the ancient secrets of the Maghreb. 

Each bite is a journey, soft and luscious, delivering a kind of pleasure that’s more than the sum of its parts. And that glossy sugar icing! It’s not just about boosting the sweet factor, but also about adding a visual flare, making the Dziriette shine like an edible jewel.

12. Samsa

Samsa is known for its distinctive triangular shape and enchanting taste. Its main ingredient is a finely ground almond filling that provides a rich, nutty core to the pastry. Coated with a layer of sweet, sticky honey, samsa gleams with an inviting golden hue that tempts every sweet tooth. 

The final touch, a sprinkle of sesame seeds, adds a subtle crunch that beautifully contrasts the soft almond filling. Samsa is not only delicious, but it also captivates with its unique shape and delightful texture, pleasing both the taste buds and the eyes.

13. Ghribia

Ghribia, also known as Algerian shortbread cookies, are a popular treat. These round, subtly sweet cookies have a crumbly texture that melts in your mouth.

Made from a simple mix of butter, sugar, and flour, and often flavored with vanilla or almond, ghribia is traditionally made for festive occasions, especially during the holy month of Ramadan.

14. Tamina

Tamina is a classic Algerian dessert often prepared to celebrate special occasions, particularly the birth of a new baby. A comforting and hearty dish, tamina is a sweet pudding-like treat made primarily from toasted semolina, honey, and butter. 

Its simplicity in terms of ingredients belies its rich and creamy texture and taste. The semolina is carefully cooked in butter until it turns a beautiful golden color, and then honey is added for sweetness. It’s often garnished with cinnamon or crushed nuts, adding a fragrant aroma and extra crunch. Tamina’s warm, sweet, and grainy nature makes it a truly comforting and traditional delight.

15. Mbesses

Mbesses, also known as m’besse, is a traditional Algerian dessert that serves as the perfect sweet ending to any meal. It’s a moist and dense cake made primarily from fine semolina, butter, and sugar, resulting in a satisfyingly hearty texture. 

What makes mbesses stand out is the unique flavor infusion from orange flower water, which adds an aromatic depth and a touch of elegance to this humble treat. The cake is often adorned with sliced or ground almonds, providing a delightful crunch that contrasts the soft interior.

16. Baghrir (Ghrayef)

Baghrir or ghrayef, often referred to as the “thousand hole pancake,” is a light, spongy treat made from semolina or flour, yeast, and warm water. It is combined to create a batter that, when cooked, results in a pancake dotted with unique tiny holes. 

These little pockets are perfect for soaking up the sweet, warm honey-butter sauce that’s traditionally drizzled over the top. Enjoyed as a breakfast dish or a dessert, baghrir offers a delightful experience with each fluffy, syrup-laden bite that leaves a lingering sweetness in the mouth.

17. Mkhabez

Mkhabez is an Algerian dessert that captures attention with its aesthetic appeal and holds it with its rich, sweet flavor. Traditionally made for special occasions, mkhabez is a delicate, almond-based cookie covered in royal icing that gives it a stunning, glossy finish.

The dough is often flavored with citrus or rose water, adding an aromatic undertone to its sweetness. Each cookie is typically adorned with intricate designs, making it not just a dessert but a piece of edible art. 

18. Djouzia

Djouzia is a classic dessert from Constantine. It’s best known for its combination of rich, earthy flavors. These are luscious bonbons made primarily from roasted peanuts all held together by the natural sweetness and stickiness of honey. 

To elevate its taste, djouzia is often enhanced with a hint of cinnamon and the zestiness of orange blossom water. Each morsel has a pleasant, crunchy texture that pairs perfectly with its nutty sweetness. 

19. Corn de Gazelle

Corne de gazelle, or gazelle’s horns, is a beloved Algerian dessert cherished for its elegant shape and delicate flavors. As the name suggests, these pastries are shaped into slender crescents, encapsulating a sweet filling of ground almonds. 

The dough, often scented with orange blossom water, wraps around the almond paste, creating a beautiful contrast in textures when baked. The outside becomes slightly crisp while the interior remains soft and rich. 

20. Qatayef

Qatayef or ktayef is a special treat typically enjoyed during Ramadan. These enticing sweet dumplings are made from a soft and fluffy pancake-like batter, which is cooked only on one side resulting in a unique, pocket-like shape. The pockets are then filled with a variety of delicious fillings, most commonly a sweet mixture of crushed nuts, sugar, and cinnamon. 

Some versions also use creamy cheese or custard filling. Once filled, the qatayef is sealed and often deep-fried until golden, then drenched in a sweet syrup. 

21. Almond Cigars

Almond cigars, known as Cigares aux Amandes in Algeria, are truly delightful sweet treats. These delicate pastries are made by tightly wrapping a thin layer of phyllo dough around a fragrant filling of ground almonds, sugar, and often a touch of cinnamon or orange blossom water. 

The ‘cigars’ are then baked or deep-fried to achieve a crispy, golden exterior that perfectly contrasts with the soft, sweet almond filling inside. Once cooked, they’re typically dipped in honey and sprinkled with sesame seeds or crushed nuts. 

22. Sablet

Sablet biscuits are a beloved Algerian dessert, popular for their delicate crumbly texture and sweet, buttery flavor. They’re a variety of shortbread cookies, named after their sandy texture, derived from the French word sable. 

These treats are made from a simple blend of flour, butter, sugar, and sometimes eggs, giving them a melt-in-your-mouth quality. 

The dough is often flavored with vanilla or almond extract to enhance the taste. Baked until lightly golden, sablet biscuits are typically round in shape and can be adorned with a dusting of powdered sugar or glazed with jam. Accompanied by a cup of tea, they offer a delightful moment of extravagance.

23. Chbah Essafra

Chbah essafra, or Yellow Flower, is an iconic dessert from Algeria that brings forth a colorful and tantalizing culinary experience. It’s a golden-hued, sweet pastry made with a simple dough of flour, butter, and eggs. The dough is shaped into a flower-like pattern, hence the name, and then deep-fried until it has a crisp, golden brown texture. 

After frying, chbah essafra is soaked in a fragrant syrup of sugar, lemon, and a hint of orange blossom water. The result is a delightful mix of crispy and syrupy sweet, a treat that truly embodies the warm spirit of Algerian hospitality.

24. Mchawek

Mchawek, a stunningly ornate Algerian sweet treat, is a testament to the country’s rich culinary craftsmanship. This dessert showcases small, diamond-shaped pastries made from sweet dough.

The pastries are generously filled with a fragrant almond mixture and sometimes infused with a touch of orange blossom water. Each mchawek is carefully scored with decorative patterns before being baked until golden and delicious.

Once baked, a generous dusting of powdered sugar adds an enticing snowy appearance to these delights. Mchawek’s contrast of a lightly crispy exterior with a soft, nutty interior makes it a beloved choice for special occasions and festive celebrations.

25. Braj (Bradj)

Braj, or bradj, is a delightful Algerian dessert that brings together simple ingredients to create a sumptuous experience. These are semolina cakes, often flavored with grated lemon or orange zest, that offer a harmonious blend of texture and taste. 

Each cake is typically prepared as an individual round piece, offering a slightly crispy outside and a soft, tender inside. Once baked, bradj are often soaked in a sweet syrup that enhances their flavor profile. They are commonly enjoyed during the holy month of Ramadan, offering a satisfyingly sweet conclusion to an iftar meal, but they’re delicious and appreciated year-round.

So there you have it, a delightful parade of Algerian sweets that make the country a true haven for dessert lovers. Each of these treats, from melt-in-your-mouth cookies like Makroud el Louse to the uniquely textured braj, offers a delicious glimpse into the rich culinary culture of Algeria.

Related: Most Popular Algerian Foods
Related: Top 15 Egyptian Desserts
Related: Top 20 Turkish Desserts

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Botswana’s vast flatlands are home to around 2.3 million people, with most belonging to the Tswana ethnic group. The San, a minority, are considered the first inhabitants of Southern Africa and still follow a hunter-gatherer lifestyle. In the warm and dry climate, Batswana enjoy a diet rich in meat, starches, grains, and native plants.

As a former British protectorate until 1966, Botswana’s cuisine has been influenced by British tastes while staying true to its roots.

Let’s take a look now at an assortment of foods relished by the Batswana people.

Meat Dishes:

1. Seswaa

Meat, specifically beef, plays a vital role in Tswana culture; it is present at all types of gatherings and is served in a variety of ways. One popular way that it is served all around the country is Seswaa, which is slow-cooked beef. The most common cuts are the shoulder, rib, rump, and neck. All parts of the cow are used but often cooked separately as they vary in toughness.

Seswaa is traditionally prepared in a three-legged cast iron pot over a sweltering flame; the meat fills most of the pot and is slow-Cooked in water and lots of salt for an average of five hours. In the rural parts of Botswana, Seswaa preparation begins in the morning, cooking throughout the afternoon to be eaten finally at night, with an occasional stir along the way. The result is a comforting stew, with pieces of beef that melt in the mouth.

2. Segwapa

When a cow is slaughtered, its parts are assigned to different types of preparation, consumption, and storage. The making of Segwapa, better known as biltong or beef jerky, is a popular method of preservation and consumption of beef that happens in the winter.

Most Batswana make it in their homes, especially in rural areas where there isn’t any refrigeration to preserve meat. Segwapa is a flavorful meat dish where strips of meat are soaked in vinegar and then coated with a mix of salt and spices like coriander, cloves, and black pepper.

Unlike jerky, Segwapa comes in various forms, from shredded to thick or stick-thin.

3. Mogatla

Mogatla, meaning “oxtail” in Setswana, is a stew that is savored all across Botswana. It could be regarded as a national comfort food because of its deep ties with Botswana’s culture.

Most Batswana get their income from rearing and selling cattle, and they tend to save the less expensive cuts, such as the tail, for special occasions. Oxtail can take longer to cook, as half of its weight is bones and it has tougher meat, but once the juices and flavors of tomatoes, onions, broth, and bay leaves have been absorbed, the result is a delicious stew that is devoured in a matter of moments.

4. Menoto

Menoto is Setswana for “chicken feet”. You can find many Batswana biting down on this gnarly snack during lunch hour as it is a common street food.

They are usually roasted over a barbeque after being seasoned and spiced. Menoto is a popular food that many people prefer to eat hot. It can also be cooked into a stew to bring out its gelatin.

In restaurants, they are served in large portions as chicken feet don’t have much meat on their bones. They are also sold at butcher’s and food stores nationwide.

5. Leleme

Batswana have a very peculiar sense of humor, so much so that they’ve dedicated an entire piece of meat to women: a cow’s tongue referred to as Leleme la Kgomo in Setswana.

In Tswana tradition, cow tongue is prepared like other meats, but there’s a twist – it’s believed that only women should eat it because Tswana women are known for talking a lot!

Although there’s no proof that cow tongue can actually cure talkativeness, Batswana still love the warm and delicate taste of roasted beef tongue.

6. Dibete 

Dibete means “livers” in Setswana. Both chicken and beef livers are thoroughly enjoyed and accompany many carbs.

Not only are livers packed with nutrients, but they also make for a great stew which is often devoured with Phaletshe (see 14) or steamed bread.

7. Boerewors

These delicious sausages were invented by Afrikaans and they literally translate to farmer’s sausage. They are incredibly popular in many Southern African countries from South Africa to Namibia and Zimbabwe.

Boerewors are traditionally made with ground pork or beef meat, but sometimes goat or lamb meat is added for extra flavor and consistency. They are a local favorite for braai (barbecue) or stir fry.

8. Ditlhako

Ironically translated to “mean shoes”, Ditlhako is the cooked hooves of cattle. Batswana certainly don’t like wasting food, and enjoy this piece of meat slow-cooked till tender, with most of the gelatin having gone into the soup.

This delicacy thrives because of its added health benefits such as strengthening the joints and aiding skin elasticity.

9. Koko ya Setswana

Unlike its tender-fleshed relative purchased in markets, the Setswana chicken lives an active, free-spirited life, lending it a leathery texture and rubbery chew. An intensive slow cook for two to three hours in boiling water will soften it up nicely.

Only after the slow cooking, is this chicken properly seasoned and served. Since Tswana chickens aren’t sold commercially, they are sold alive and must be slaughtered, plucked, and prepared by hand, taking the word “traditional” to a whole new level.

Baked Dishes:

10. Diphaphatha 

When the British arrived on Tswana soil, they introduced a variety of ingredients and baked goods that took on their own local twist and quickly became mainstays of Botswana cuisine.

Diphaphatha are stove-top muffins, similar to English muffins, and are known for their distinctive browning on both sides. Unlike English muffins, Diphaphatha takes less time to prepare and requires fewer ingredients and utensils.

They are traditionally cooked in cast-iron pans over an open flame and are enjoyed with fillings both sweet and savory at any time of the day.

11. Mapakiwa

Another twist on a British treat is Mapakiwa, a hybrid of a scone and a bun with the texture of a brioche roll. Once baked, they are brushed with butter, which gives them an appetizing glaze.

Full-flavored and made from flour, butter, and eggs, Mapakiwa is enjoyed as a teatime dessert, served with a generous helping of jam and more butter! For a twist, you can add raisins or pieces of apple.

12. Matemekwane

Wherever you are in Botswana, there is always someone selling these little parcels of deliciousness.

Matemekwane consists of flavorful dumplings seasoned with herbs and spices, often served with dips and soups. They can also be filled with meat or vegetables, folded, and then fried until golden.

With their remarkable taste and delicate size, it’s no surprise they are a favorite among many!

13. Magwenya

This treat is another crowd-pleaser, for natives and tourists alike. Magwenya are deep-fried donuts sold everywhere in Botswana at all hours of the day.

A phenomenal Magwenya hides its flavor, working equally well as a sweet or a savory snack, always enjoyed with a drink. Magwenya is eaten with anything and everything, ranging from kidneys and livers, all the way to jams and jellies. They can even be stuffed with French fries!  

Staple Foods

14. Motogo 

Also known as “slap pap” for its pouring consistency, Motogo is the Setswana name for soft porridge, commonly eaten at breakfast. To make it, a small amount of sorghum and millet powder are stirred steadily with boiling water to avoid lumps until the mixture begins to thicken and bubble.

Instead of using fresh sorghum powder, some people ferment the sorghum in water for weeks to create a bitter substance called tiing. A few tablespoons are taken from the portion of tiing and cooked in boiling water until the mixture thickens and bubbles.

Tiing has a stronger smell than normal Motogo, but many enjoy its bitterness, which can be offset with a few teaspoons of sugar. Motogo is also enjoyed with milk, peanut butter and jam mixed in.   

15. Phaletshe

Phaletshe, pronounced “pah-leh-cheh” and also known as pap or papa, is a starch that is fundamental to Southern African cuisine.

Pap meal is made by grinding dry maize into a fine powder, which is then cooked in boiling water with salt added to taste. The prep requires intense mixing in order to avoid lumps. You can tell how strong someone’s arm is by the consistency of their phaletshe!

Batswana can be picky about their pap; some like it smooth with a dash of butter mixed in; giving it a yellow tinge. Some like their phaletshe coarse and moldable in order to use their hands when eating it. This staple of Botswanan cuisinse is commonly served with stew and vegetables.

16. Bogobe

Bogobe is another staple, but unlike phaletshe, is more native to Botswana than any other Southern African nation.

Bogobe is made out of powdered millet or sorghum and cooked in boiling water. Varieties include Bogobe Jwa Lerotse, which is made by incorporating a Lerotse melon into the sorghum mix.

When eaten raw, a Lerotse melon tastes similar to a cucumber, and it gives the Bogobe its famous light-orange skin, which is a crowd-pleaser at weddings. Bogobe Jwa Legala is another variant, cooked in milk for a creamier texture. Both are enjoyed with seswaa and indigenous vegetables.

17. Stampa

Inspired by the Afrikaans term stampmielies, Stampa consists of dried maize kernels that have been chopped and crushed, but not to the extent of powdering them. The chunks of maize are pressure cooked, sometimes with custard powder for a creamier taste, until they reach a porridge consistency.

Afterward, the Stampa is seasoned with salt, turmeric, and chicken or beef stock. When beans are added, the dish is called Dikgobe. It is one of two starches that are acceptable at funerals, the other being Bogobe.

Vegetables:

18. Morogo 

An indigenous vegetable found on many plates is Morogo. Its dark green textured leaves make it easy to identify, and it comes in several varieties that differ in taste.

The most commonly eaten type of Morogo is Morogo Wa Dinawa. It is available in retail stores but can be easily grown in one’s own backyard. Morogo wa Dinawa refers to spinach leaves that are commonly found growing alongside bean plants. These spinach leaves have a subtle taste and are often seasoned with onions and tomatoes for added flavor.

Another notable variety of Morogo is Morogo Wa Thepe. Unavailable in shops and supermarkets, this Morogo grows on the outside of cattle kraals. Should you spot this spinach leaf, you will have hit the motherload! Once harvested, it is dried or cooked immediately. It has a bitter taste that goes down really well with most carbs.

19. Maphutsi

In addition to gem squashes and gourds, Batswana enjoy the occasional Lephutsi as a vegetable accompaniment to dishes. Maphutsi means “squashes” (both butternut and pumpkin), and they are successfully grown and harvested on the parched soil of most rural homesteads.

They are cut into chunks and steamed, then lightly seasoned and served along with a carb and meat. In urbanized parts of the country, Maphutsi is eaten mashed, steamed, or roasted, and flavored with cinnamon, sugar, and butter.

Popular Snacks in Botswana:

20. Madila

Madila is fermented milk and yogurt. It is readily available at celebratory events, and is very popular. Many small businesses in Botswana sell it by the bucketload. And how is it made?

First, cow’s or goat’s milk is left to mature for up to a month. Afterward, most of the whey from the milk is extracted, and the creamy curds are collected. In the past, Madila was made in a Lekuka, which is a leather sack. 

21. Kabu le Manoko

Sitting alongside the heavy dishes, Kabu and Manoko are two light snacks enjoyed by natives. Comprising of roasted corn kernels, Kabu is lightly salted so as not to distract from the smokiness of the charred kernels, which dry for two to five days before they are packaged. Manoko is the name of the familiar “8-shaped” peanuts.

They are boiled in salty water until tender, or sometimes in their shells then eaten once cooled. These snacks are grown, prepared, and sold by many spaza shops in townships and villages.

Having come to the end, it is evident that Botswanan cuisine treasures grain and cherishes beef, but also integrates its values, culture, and history, into its food. Tough meats, boundless bread, and filling grains have kept its people satisfied and thriving proving that simplicity is the ultimate sophistication.

Related: Most Popular African Foods & Dishes

The post Top 20 Most Popular Foods in Botswana appeared first on Chef's Pencil.

What’s unique about Algerian cuisine? It’s especially renowned for its mix of Saharan food and seafood, as well as some luscious desserts and dry cakes. 

Algeria is also famous for its ‘special occasion’ dishes only prepared for celebrations and holidays. For instance, when there’s a “Chourba,” “Chekhchoukha,” and Baklawa will be on the table as part of a sumptuous feast. 

Let’s explore the top 25 foods in Algeria that you’ll fall in love with.

1. Chekhchoukha 

Chekhchoukha is one of the tastiest foods in Algeria, so don’t be put off by the hard-to-pronounce name. This delicious stew is made from torn pieces of a thin flatbread (rougag, or marqa) with lamb, tomatoes, chickpeas, onions, and spices, including cumin, ras el hanout, caraway, galangal, lavender, and red chili peppers.

Originating from the eastern cities of Constantine and Biskra, you’ll find that each place has its own preparation method. It will be prepared in a clay casserole in some areas, whereas other cities prefer an iron casserole. The difference between the two lies in both the taste and thickness of Chekhchoukha. Both are delicious, though.

2. Baklawa (Baklava) 

Baklawa is an Ottoman-influenced dessert that Algerians prepare for festive occasions. This delectable pastry is made up of almonds, filled with chopped walnuts and natural honey. 

Now, although Baklawa is an irresistible treat that foreigners fall in love with, try to limit how many you try! Since each small square of baklawa is loaded with calories, you might eat ten if you try the first one, and your waistline won’t thank you!

3. Couscous 

You’re probably familiar with couscous. It’s Algeria’s most popular staple food and is prepared each Friday and at funerals. Couscous is also called “Taam,” “Seksou,” “Berboucha,” and “Naama,” depending on the city you’re visiting in the country. 

It is made from durum wheat semolina, barley, or white corn and prepared by steaming in a perforated bowl over a pan of water.

4. Zviti

Famous in Msila and other regions, Zviti is a very spicy dish prepared using green pepper, cooked with dough, then cut with a wooden masher, and typically served in a wooden bowl. In some cities, sliced tomatoes, coriander, green olives, and sometimes garlic are used.

5. Dobara 

Doubara, a hearty vegan stew, is a traditional winter dish. It is typically prepared in one of three ways: with fava beans, chickpeas, or a mixture of both. The chickpeas and beans are soaked in water for an entire night before preparation.  

Traditionally, no salt is added to the stew. Instead, it is seasoned with harissa, a hot chili paste that’s characteristic of Algerian and other North African cuisines. Ras el hanout can also be used. This popular spice mix combines ground coriander, cumin, cinnamon, and ginger so is somewhat milder than harissa, while still giving a touch of warmth to any dish…

6. Usban 

Every year, Algerians like all Muslims celebrate Eid al Adha where they sacrifice sheep; goats, or cows as offerings. 

With that, Algerians prepare an Usban. The sausage casing is made from the intestines of cows, lambs, or camels which are stuffed with vegetables such potatoes, eggplant, or even fish and sometimes couscous.  Delicious!

7. Zlabia 

In common with Muslims worldwide, Ramadan is a month when Algerians fast from sunrise to sunset. After half a day without eating, Algerian tables are adorned with Zlabia in the evenings. This luscious oriental sweet is famous across the Arab world, but Algerians prepare in a unique style. 

The city of Boufariq (40 Km west of Algiers) is reputed to make the best Zlabia in Algeria. So, during Ramadan, don’t be surprised if you see long queues of Algerians patiently waiting under the hot sun, waiting to buy their beloved dessert. 

8. Mhajab 

Mhajab is a stuffed flaky pancake that Algerians eat almost daily. It’s typically filled with onions and tomatoes. Mhajab is prepared with layers of square dough and folded several times before being fried in oil.

According to legend, the name originates from its inventor – a reclusive woman named Mahjouba who, although she never left the house, would cook it and send her children to market to sell it.

9. Al-Shetitha

Al-Shetitha is a traditional Algerian dish typically made with lamb and vegetables. This slow-cooked dish tenderizes the meat in a tomato-based sauce seasoned with cumin, coriander, and paprika.

Vegetables can vary but often include potatoes, carrots, and onions. In some cities, they add beans to the shetitha. It is typically served with bread or couscous.

10. Berkoukes

Berkoukes is a type of pasta that resembles a large-grained couscous. It is also known as Al Aiche, Al Mardoud, Moghrabieh, Mhamsa, or Berkoukech. 

Berkoukes soup is made with the pasta, plus vegetables, and red meat or poultry. Some recipes call for salted, dried meat. Alternatively, this dish can also be transformed into a vegetarian meal by omitting the meat. It is a wonderful dish for the cold weather, especially when warmed up with traditional spices.

11. Rachta 

Rechta is a traditional Algerian dish comprising thin, flat noodles and chicken sauce. The noodles are made with flour, salt, and water, and the sauce is made with chicken pieces, onions, garlic, oil, chickpeas, ras el hanout, cinnamon, turnips, potatoes, and zucchini.

Once cooked, the noodles are placed into a large dish and topped with the sauce (marga). Rechta is especially popular during weddings, Eid al Fitr, and Ashura celebrations. Don’t miss the opportunity to try it!

12. Makroud 

Makrout is an iconic Algerian semolina cookie, typically enjoyed on special occasions.  Although you’ll find it spelled in different ways, in Arabic the word makrout means ‘diamond shaped’.  

The cookies are drenched in a luscious syrup made of lemon sugar, vanilla, and water. The fragrance is unforgettable and they’re very moreish!

13. Almonds Triangles 

Almond triangles are yet another popular Algerian dessert. They are made from a thick, buttery dough, stuffed with chopped boiled almonds and soaked in  blossom water. They’re an essential delight at every wedding feast.

 14. Swabaa Zainab

Wabaa Zainab (Zinab’s Fingers) is a delicious Algerian sweet. It is made of semolina, flour, sugar, and butter, and, although it is typically baked in an oven, you may also find fried versions – when the oil is diluted with sugar syrup.

You can eat this wonderfully calorie-laden Algerian sweet any time. It is also one of the most iconic Ramadan treats and features in many celebrations and holidays.

15. Djouzia 

Djouzia or Jawzia, is a typical Algerian nougat that’s based on walnuts, and flavored with vanilla and honey. It’s one of the most expensive sweet treats you’ll find in the country since it’s made with only the very best honey and nuts.  

According to legend, it was first prepared by the chef of the Ottoman ruler of Constantine, Ahmed Salah Bey.  Algerians and international travelers visit Constantine to get a taste of the “secret ingredient” only found in the djouzia made in that city. What is it? You’ll have to visit to find out!

 16. El-Jari (Chorba) 

El-Jari or Chorba freek is a soup that is widely prepared in Ramadan all over the country. It is made from chopped meat, chopped tomatoes, garlic, hot pepper and water. This warming soup is especially popular in Northern Algeria and it’s diet-friendly as well as nutritious.

17. Tamina 

Temina, also known as “Bsisa”, is a popular, porridge-like dessert all over the country. Algerians prepare temina by roasting semolina which is then added to couscous and some flour, and left to boil for 10 minutes. It’s served for breakfast which typically also includes milk and bread.

18. Mesfouf

Mesfouf is another popular dish similar to the couscous and chekhchoukha that is widely prepared for weddings and also funerals. It consists of finely rolled semolina, olive oil, and butter.

19. Tcharek 

Tcherek, Kaab el Ghazal, or Cornes de Gazalle, (in English, Gazelle’s Horns) is a traditional Algerian pastry from the city of Algiers. Its origins date back to the time of the el Bey Pacha Algiers. 

These little heavenly bites are stuffed with sweet almonds, scented with orange blossom and shaped into horns or crescents – which were the symbol of the Ottoman Empire.

20. El- Makhtouma 

El-Makhtouma is a popular Saharan pie from the south of the country. It’s a type of bread that originated in Ouargla, Tamenrast, Bechar, and Gherdaia and is prepared on Fridays throughout the country. 

It’s crafted from dough, minced carrots, onions, sheep’s fat, and spices.

21. Brik (Bourak) 

You’ll most often find Brik or Bourak prepared during Ramadan as a starter or snack, and they’re often served alongside soup (chorba).

These tasty bites are made with phyllo pastry stuffed with an irresistible combo of meat, cheese, vegetables, and spices. However, you’ll find national and regional variations across north Africa and the Balkans. Our advice – try them all!

22. Tagine 

Tagine is a delicious stew. The name refers to the terracotta dish in which it is made. Although found all across North Africa, the tagine is of Berber origin and experts say you’ll still find the tastiest tagine in Berber areas.

Tajine Zitoune is a version that’s especially popular during Ramadan. It is made with kefta (seasoned minced beef, lamb, fish, or chicken meatballs), potatoes, mushrooms, and white sauce flavored with cinnamon and thickened with olives. However, there are endless variations and lamb or chicken are popular choices for tajine.

Delicious homemade bread is a beautiful accompaniment to any tajine as it helps to mop up every last drop of this traditional stew that is packed with so much warmth and flavor.

23. Mthawem 

Mtewem is a traditional Algerian dish, and more exactly, from the capital city of Algiers. The dish is made from meatballs, pieces of chicken or lamb, garlic, chickpeas and almonds. 

The sauce, which can be red or white, is always prepared with grated onion and a ton of garlic – in fact, the word mtewem means “with garlic”. It is usually cooked in a tajine pot.

24. Algerian Thwart 

Yes, it has the weird name of thwart but this is a popular dish, not only in Algeria, but also Palestine, Morocco, and Syria. The Algerian version of thwart consists of a mouthwatering combination of eggplant, onion, garlic cloves, and tomatoes – so a bonus is that it’s suitable for vegans and vegetarians.

25. El-Kadi w Jmaatou (The Judge and His Group)

El-Kadi w Jmaatou is a dish with roots deep in Algerian history. The name means “the judge and his group” in English. This noble dish contains  both chicken and eggs and is often prepared in honor of something or someone, it was often served to welcome groups of nobles. These days, it is more typically offered to loved ones and important visitors as a sign of hospitality and welcome.

Have I included all your most-loved Algerian dishes? Leave your feedback below, along with any suggestions  you have for our community to try. We’d love to hear your ideas!

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Dishes differ from one region to another in Morocco, as each area is characterized by specific dishes which reflect its history and customs. Some dishes are prepared according to special rituals or only for celebrations. 

Since ancient times, the Kingdom has been a land of coexistence of several civilizations and cultures. Moroccan food culture encompasses dishes of Berber, Arabic, Jewish, Andalusian, African, and Maghrebi origins. 

Experts stress that preparing most Moroccan meals depends on fresh vegetables and fruits, natural oils, and authentic spices, noting that all these ingredients are nutritious as well as delicious. 

Moroccan cuisine is among the most famous worldwide, as it consistently ranks alongside French and Italian cuisines.  We’ve selected the following as are Morocco’s top 25 popular dishes, so enjoy this sample of what Morocco has to offer your taste buds!

1. Tagine

Tagine is made from spiced vegetables cooked with light broth, accompanied by meat, chicken, or fish. All ingredients are placed inside heavy pottery vessels called “tagine.”

Tagines have a clay cover to distribute the heat from the top to the whole pot. This ensures  a healthy and slow cooking process until all the ingredients are infused with the flavor-laden steam and the meat melts off the bones. It’s a true pleasure to sample a homemade tagine, especially when some lemon is added to impart an exceptional taste.

The secret of the tastiness of tagine lies in the spices used when cooking: cornflowers, ginger, saffron, onions, and garlic. These are the essential ingredients that give the tagine its taste. 

Insider tip: tagine is never eaten without bread to mop up every last drop of the liquid.

2. Couscous 

Couscous is a popular traditional Moroccan staple, which is almost always served on Fridays as most Moroccan households prepare on this ‘sacred’ day to enjoy after prayers. 

You’ll also find couscous at every special occasion in Morocco, including marriages, funerals, and sacred feasts. It is usually steamed and added to meat, vegetables, green pulverized beans, milk, butter, and refined sugar, according to tastes and occasions. 

There are many ways to prepare couscous depending, but the most popular versions are made with ‘the so-called ‘seven vegetables’: pumpkin, carrots, potatoes, tomatoes, white and yellow turnips, cabbage, and onions. Some regions also include lentils or white beans.

So important is couscous in North African food culture that In 2019, the countries of the Maghreb (Morocco, Mauritania, Algeria, and Tunisia) made a joint demand to UNESCO, asking it to consider this popular dish as an intangible cultural heritage of humanity. In 2020, it was accorded this prestigious accolade.

3. Tanjia 

A Tanjia (also spelt tangia) is a dish of lamb or beef, with which the spices are mixed and cooked in the same clay pot and buried under hot ash to cook slowly.

Tangia is always associated with Marrakech, as it’s the city’s most iconic dish. Prized for its unique taste and incredible flavor, it is often prepared in Marrakech’s traditional ‘Farran’ (bakeries). These traditional bakeries often get crowded, especially during religious feasts when demand is extra high. 

Interestingly, tangia is a distinctively ‘male’ dish, considered men’s ‘sacred’ companion on their excursions! Especially in Ramadan and spring holidays, men gather together to enjoy it in gardens and orchards. Traditionally, women rarely prepare Tangia.

4. Fried Chicken

Fried chicken is one of those basic dishes that Moroccans have relied on since ancient times. It can be the principle dish that is served on special occasions, such as weddings, birth parties, circumcision, and other celebrations.

What makes it uniquely Moroccan is that it is served with olives, sour and sometimes hot peppers.

5. Trotters 

Trotters are lamb and cow’s feet cooked with hot spices and served with hummus.  Their broth tastes of garlic and vinegar, and it is rich in fats, protein, and vitamins. It is advised to eat trotters a couple of times a month as their composition – high-calorie and high in fats – is said to require the body to invest a lot of energy in its digestion process.

In Moroccan society, many people traditionally tended to prefer fatty, high-calorie dishes, to compensate for the energy they lose after the long and tiring work days or to heat them up on cold winter days.  Trotters are popular throughout the country, and, they say, whoever wants to strengthen his bones should eat them. Well, at least everyone should try them once!

6. Pastela

The ancient and imperial city of Fez is famous for its bazaars and narrow streets. It’s also the home of many traditional Moroccan dishes and pastela is one of the most prized. 

It is somewhat challenging to prepare, but is worth the effort as it’s a strong competitor to some other well-known Moroccan dishes, such as tagine, in terms of flavor and ingredients. 

In the city of Fez, you’ll find it prepared with chicken and pigeons. In contrast, it is prepared with fish and seafood in the north of Morocco. At the same time, in the southern parts, such as Rachidia, it has another variation that looks like bread and is called ‘al-Madfuna’.

7. Rfisa 

Rfisa is a family dish par excellence, prepared for family reunions and religious occasions, known in Morocco as “Zarda”. It’s a mouthwatering dish of stewed chicken, lentils, and onions served on a bed of shredded msemen, trid pastry or any kind of bread. An aromatic broth is poured over everything as the finishing touch

This dish is prepared primarily  to celebrate the arrival of a new baby  because it contains healthy, beneficial, and milk-producing ingredients such as fenugreek, lentils and special spices such as ras al hanout.

8. Zaalouk

Zaalouk is a distinctive Moroccan dish made with fried and grilled eggplant and two hot and sweet pepper varieties, according to mood and the chef. 

It is often served as a salad, especially in winter, when Moroccans prefer cooked salads to raw alterntives. It is known in some countries in the Middle East as “Baba Ghanouj”.

9. Harira

Harira is a traditional soup that Moroccans enjoy all year round. It’s popularly used to break the fast during the sacred month of Ramadan. 

Harira is among the most complete dishes in the Moroccan culinary canon. It can contain many ingredients, including pastries, lentils,  herbs, tomatoes, and more. 

Every component is packed with nutrition. For example, lentils and chickpeas are abundant in proteins and healthy carbs,  providing the body with energy. It is also rich in mineral salts and vitamins, especially vitamin D, found in coriander, parsley, and celery, not to mention the vitamins in tomatoes that are rich in lycopene, a powerful antioxidant.

10. Bisara

Bisara is made from dried crushed fava beans. They are peeled and cooked in water with various local vegetables, spices, and olive oil. It is served hot with barley or wheat bread, at lunch, dinner, and in some regions, for breakfast.

11. Saffa

Saffa is a steamed couscous-like dish. It may be based on vermicelli, rice, or any type of pasta. For saffa with chicken, each component is prepared separately. 

The grain or pasta is cooked in the usual way, while the chicken is prepared with spices and aromatics. When served, the chicken is buried under the saffa and the dish is garnished with powdered sugar and cinnamon, giving it a unique Moroccan twist.

12. Meat with Prunes

Meat with prunes is a dish served on most special occasions and celebrations in every region in Morocco. The prunes add a distinctive flavor to the meat because of their distinct sweet and sour taste.

13. Moroccan Cured and Dried Meat – Gueddid

Gueddid is meat preserved by drying, either by putting it under the sun for a week or so or on a charcoal fire. These traditional methods of preserving meat are found in tribal cultures worldwide.

Preserving meat is a Moroccan custom that follows the cutting off the meat of the sacrificed animal on the third day of the ‘Eid Al  Adha’, the biggest feast in the Islamic world. Women collect the meat slices in large containers, sprinkle them with salt and spices, mix them well, and leave them for some time so that the  spices seep into them. 

After washing the intestines well, the women collect the meat cuts and tie them to the bowel strips to make them into balls of different sizes. The end result is sometimes served with couscous and rfisa.

14. Fried Sardines

Moroccans have a distinctive approach when it comes to preparing sardines. First, the fish is purified and washed with vinegar. Then coriander, minced garlic, cumin, salt, seed, ginger, and sweet red pepper are mixed with lemon juice and a spoonful of oil.

The fish are arranged, and covered with some of the mixture. They are then dusted with flour to prevent them sticking to the pan or each other and fried in boiling oil. This dish is usually accompanied by lentils or zaalouk.

15. Tkalia

Tkalia with chickpeas is a 100% traditional Moroccan dish, prepared for feasts, weddings and lunch on the second day of Eid al-Adha in certain regions. 

Anyone who loves lamb will adore it as it uses various parts of the animal (guts, lungs, fat, and stomach) that are not so often prepared, in addition to chickpeas, and of course, those authentic Moroccan spices.

16. Steamed Head Flesh

This dish is traditionally served on the second day of Eid al-Adha, although it is available all year round.  The head of the lamb is cooked or steamed, just like couscous. However, different ingredients and spices are added. 

This delicacy is cherished by Moroccans and it’s also something that daring tourists love to sample. It is the most famous dish served in the Jamaâ El Fna Square in Marrakech where locals name it ‘Bawlo’.

17. Khliaa

Moroccan Khliaa is one of the most famous traditional dishes in the Maghreb. It is offered during  the New Year celebrations or Eid al-Adha. This dish is prepared by drying well-salted meat in the sunlight for several days. After that, seasonings and aromatics are added. The meat is then placed in glass bottles for a month.  

After this, it is used to accompany several traditional dishes, eaten as it is, or added to an omelets. It is one of the typical ingredients from the Moroccan cities of Fez and Marrakech.

18. Bulfaf

Bulfaf is one of the most traditional dishes that Moroccans love to serve at weddings, birth celebrations and circumcision parties. It is called “Bulfaf” because it consists of pieces of liver and lung wrapped with fat and grilled on charcoal. 

It is customary for bulfaf to be the first dish served after the lamb is sacrificed on the first day of Eid Al Adha.

19. Kidney Beans, Lentils, and Chickpeas 

Traditionally, these ingredients were regarded as ‘saviors’ in case the household ran out of meat and vegetables (or money!). They are not only highly nutritious, but being so rich in fiber, a great way to add bulk to a smaller meal and make it more filling. Over time these foods have gained a special significance in the Moroccan diet.

Nowadays, these simple foods are considered some of Morocco’s  most-loved staples. The cold winter days witness a high rise in their consumption, in contrast to the summer when they are considered too heavy on the stomach on those scorching hot days.

20. Berkuksch or Berkoux

This tasty and popular traditional soup has simple ingredients, and Berber origins. It is made with  large couscous grains similar to pearl pasta, and takes some work to prepare. 

Berkoux has become a modern staple on special occasions, such as marriages. Moroccans prepare it in various ways. Some like it with bacon and vegetables, and others serve it with ‘Amlou’ (made from amends and olive or Argan oil), and it can also be found made with milk and butter.

21. Chebakia

Chebakia is one of the oldest known desserts in Moroccan cuisine. It is considered indispensable in the month of Ramadan and is typically enjoyed with mint tea (also a Moroccan staple) or harira.

It has a distinctive shape, and is covered with honey and sesame seeds. The name Chebakia comes from the way the dough is carefully arranged in an ascending spiral and drenched with anise and honey.

22. Msemen

Msemen is a crunchy Moroccan bread made from layers of thin semolina dough and butter. Some people eat it with soft cheese, jam, or olive oil.

These little squares are popular snacks as part of a delicious breakfast or afternoon treat with a cup of refreshing mint tea.

23. Baghrir

This is a round-shaped, spongy bread prepared with flour or semolina and water, left for hours to ferment and then poured over a hot skillet until browned. When properly cooked, it is filled with small holes, like a crumpet. 

The most popular way to eat baghrir in Morocco is to dip it in a mixture of butter and honey, but it can also be served with jam.

24. Sallo

Sallo, Al-Sfouf, Al-Tquawt or Al-Zumaita are all names used for this desert that has always been associated with the month of Ramadan and happy occasions, such as weddings, birth celebrations, etc. 

It is made with roasted nuts, flour, sugar, and oil or butter.. These ingredients are rich in beneficial nutrients such as minerals, vitamins, fibers, and sugars. While sugar is not typically regarded as ‘healthy’ , it nourishes the body and restores energy lost during the long hours of fasting, especially for people who suffer from thinness or loss of appetite.

25. Harsha

Harsha is a Moroccan staple prepared from semolina, oil, salt, and yeast, that are mixed and cooked in a hot frying pan. This simple comfort food is very popular and is sold in most, if not all, shops, cafes, and even in modern bakeries. It’s ideal when you just need something fast to stave off hunger pangs.

Did you find your favorite Moroccan food on our list? Let us know which ones you love most, and if you have more suggestions for our community to try, we’d love to hear them!

Related: 15 Famous Moroccan Desserts
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Related: Most Popular Arabic Desserts

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Despite the similarity with well-known Arabic dishes, Tunisian cuisine is characterized by unique twists and sophistication. What sets Tunisian cuisine apart from other culinary traditions and cultures is the authentic way ingredients, many sourced from the sea, are used.

The cuisine is rich in starches, fruits, vegetables, and seafood. And while lamb is traditionally preferred in Tunisia, chicken is now more widely used. As for cooking methods, food is generally grilled, fried, or braised in olive oil. Butter and cream are rarely used, except in desserts. Although Tunisian cuisine isn’t especially varied, it is known for using fresh, seasonal ingredients found in the Mediterranean region.

Spicy Harissa and many other spices, olive oil, hot red pepper, tomatoes, and garlic, are widely used in Tunisian cooking. The approach is often called “solar cuisine”, as it relies heavily on olive oil, spices, tomatoes, fish, and meats.

Bread is a staple of Tunisian cuisine, as it accompanies almost all dishes and is usually used for dipping. It is topped with thyme, sesame, and olive oil at breakfast. Garlic and olive oil are two indispensable ingredients: for Tunisians, a meal is not a meal without them. Lunch invariably involves couscous and rice dishes, such as spinach with rice.

Tunisian cuisine is full of small, appetizing dishes that combine ingredients, shapes, colors, and flavors. A meal in Tunisia can include grilled sea fruits, grilled meat, and a variety of cooked or raw salads in addition to sweets and dried fruits; all finished off with coffee. 

Tunisian coffee is strong and dense. Rose water is often added. Coffee symbolizes a warm welcome and will be offered as soon as the guest arrives, no matter how short the visit is.

Tunisian cuisine is as warm as its people. So let’s look at Tunisia’s 25 most popular foods that reflect the many cultures – Berber, Punic, Arab, Jewish, Turkish, Italian, and others of this fascinating nation.

1. Omek Houria

Omek Houria is a popular and authentic Tunisian side dish and appetizer. This salad is made of boiled and mashed carrots, seasoned with various spices and harissa. According to Tunisians, it was named after a mermaid who dyed her hair with henna, making it the color of a carrot. 

Another famous Tunisian salad is Slata Mechouia. It translates from Arabic as “Grilled Salad,” but it is really more of a grilled salsa than a salad. You will find it on just about every Ramadan dinner table in Tunisia. Charred onions, peppers, tomatoes, and garlic are coarsely chopped, salted and seasoned, and drizzled with olive oil. By itself, it’s a perfect vegan dish.

However, it’s usually garnished with hard-boiled eggs, olives, or a piece of fish (tuna)–or perhaps some combination of the three–added in moderation a la the Mediterranean style.

2. Zrir

Tunisian families have some particular customs and traditions for the arrival of a new baby, the time of “nafess” or ‘Zrir’ in the Tunisian dialect. During nafess, the mother becomes “the princess of her time”, receiving exceptional care from her family and her husband’s family.

One of the most popular customs on this special occasion is the preparation of Zrir, a food recommended for breastfeeding women as it nourishes the mother’s health and helps generate her milk. Families have a very “special” program for this sweet food, requiring the breastfeeding mother to eat it thrice daily. 

Zrir is also found on the reception dining table for well-wishers and is served in Ramadan.

3. Tunisian Ojja

Ojja is a well-known appetizer, given the ease and speed with which it can be prepared. The main ingredients are eggs, tomatoes, onions, peppers, and spices (garlic, salt, pepper kohl, and cumin), all cooked in olive oil. Other ingredients can be added, such as margarine or seafood. 

By adding potatoes or other vegetables, the omelet becomes a shakshuka. It differs from its Egyptian cousin, where it is called koshari. Wheat flour is added to the ingredients, and it is put in the oven for five minutes until it browns. It’s served hot.

4. Tunisian Kammounia

Tunisian Kammounia is considered one of the most traditional and authentic dishes and is distinguished by its delicious taste and high nutritional value. 

Kammounia is very easy to prepare, taking only a few minutes. This dish is made of lamb or beef liver cooked in a tomato sauce and seasoned with cumin.

5. Tunisian Masfouf

Masfouf is a creamy couscous dish made with peas or raisins. Many types of savory or sweet massif are served as a dessert, side dish, or snack. 

Masfouf is lighter than couscous and is popularly eaten with vegetables or meat. It is usually eaten at dinner or at the end of the meal. 

Its sweet version, massif, is widely served at traditional occasions and family meals. Al-Masfouf was a popular dish for suhoor during Ramadan. With the spring or summer season, al-Masouf is accompanied by pomegranate seeds and sweet sprouts and garnished with raisins, dates, and dried fruits.

6. Tunisian Hlalem

This tasty dish of pasta and beans was introduced from southern Spain to Tunisia, during the Andalusian migration to the countries of North Africa in 1906 and 1908. 

Hlalem first became popular in the northern cities where Andalusian immigrants settled, such as Bizerte, Rafaf, Ras al-Jabal, Al-Alya, Andalus Castle, and Setour, and later spread to the coastal and interior regions and even the countryside.

Passed down the generations, Hlalem has become one of the most popular dishes served on Tunisian tables on festive days and during the blessed month of Ramadan.

7. Tabouna Bread

Tabouneh, or tabouneh bread, is a traditional type of Tunisian bread cooked in an oven made of soft clay, called a tabouneh. The name comes from the verb taboun, meaning to cover the fire so that it does not go out. The oven is fed with wood until it is heated well when the dough of semolina and water is shaped into rounds placed on one side of the oven until it is well cooked. It is served hot. 

In the northwest, for example, in Beja, tabunah is known as jerada (singular) and jarrada (plural), and the furnace is called a jujah.

8. Tunisian Couscous

Couscous is one of the most authentic Tunisian foods and is said to be the king of the Tunisian table. It originated among the 11th and 12th century Berbers, so the Tunisians have become quite expert at preparing original couscous dishes.

Eating couscous is said to increase the individual’s belonging to his environment and his soil. It is consumed today in several types, from fine to thick.

9. Tunisian Muloukhia

Tunisian muloukhian (mallow) is one of the nation’s best-loved side dishes. But, contrary to what most Tunisians think, it originated in Egypt and the origin of mulokhia and involves an exciting legend. 

When the Hyksos army invaded Pharaonic Egypt, they wanted to obliterate all the Pharaonic landmarks. They demolished many temples and looked for anything the Egyptians loved. They taunted the Egyptians, restricting the things they enjoyed and forcing on them things they didn’t. 

At that time, the Egyptians didn’t eat mallow, called “kheya”, because they believed a poisonous plant grew alongside it. So when the Hyksos forced some Egyptians to eat “kheya”, they were sure they would die. They didn’t, of course. Instead, they liked the taste, and it became one of their main meals. They began to call it “mulukhia” in mockery of the Hyksos. 

At one time, eating mulukhia was restricted to royalty. Then the Ottomans came across it, and through them, it reached Tunisia. And that’s how it became a Tunisian staple that’s served frequently when it’s in season.

10. Tunisian Kaftaji

Kaftaji in Tunisia is a popular dish comprising chopped, fried vegetables and fried eggs. Vegetables can be whatever is in season, but typically include eggplants, bell peppers, potatoes, and tomatoes. You may also find squash and sometimes lamb’s liver included,

The word kaftaji comes from the word kofta, but the Tunisian recipe is entirely different and features honey, lemon, ginger and spices to flavor the dish. Whatever its origins, Kaftaji is a must-try when you visit Tunisia.

11. Tunisian Bread, Khobz Mbassas

Throughout the year, Tunisians consume different types of bread excessively – whether for breakfast, lunch, dinner, or sandwiches, you will find bread everywhere in Tunisia.  During the month of Ramadan, you will often find three or more types of bread on the breakfast table.

Tunisians have a long relationship with bread and have many different varieties. Among them are mabssas bread, mizan bread, wheat bread, barley bread, and shield bread, as well as unleavened bread and mutabbaq bread.

Tunisian bakeries make their own specialties using spices to attract more customers. Aromatic plants are included in the bread, adding flavor and interest. For example, wheat bread may add thyme, cinnamon, and peppers.

12. Tunisian Brik

Tunisian brik is an appetizer based on a circle of filo pastry. It is one of the most popular staples of Tunisian cuisine, especially during the holy month of Ramadan. It is a dish that unites Tunisians: cooking sometimes does what politics cannot do, creating a common bond that unites peoples and nations. 

This simple dish is inexpensive and easy to make. Fillings vary from one city to another and from one social class to another. Some use meat, some put in ground tuna, while others are satisfied with potatoes. But in every variation, cheese and eggs are essential.

13. Rouz Jerbi

Rouz jerbi is an authentic Tunisian dish usually prepared from rice, meat, liver, chickpeas, and vegetables such as chard, peas and carrots, and parsley. 

The ingredients are mixed well and then cooked in a steamer. This dish is made during the weekends in Tunisia, and its elements differ from one family to the next and usually depend on what’s in season and their household traditions.

14. Tunisian Zgougou Asida

Tunisian zgougou is a sumptuous porridge. According to historians, “zgougou”, an extract from pine trees, began to be used in the late nineteenth century and early twentieth century when famine hit the country’s northwest. With no wheat and barley, residents discovered zgougou. 

They found it so delicious that people still eat it and even enhance its flavor by adding dried fruits.

15. Markat Gnawia, Cooked Okra

Markat Gnawia is a dish common in Africa, Asia, and India. 

Stewed okra (aka ladies fingers)  is one of the most famous Tunisian main courses, and what could be better than an aromatic okra stew cooked with lamb?

16. Tunisian Madfouna

Madfouna is a specialty of the people of Tunis, the capital. It consists mainly of herbs, beef, chard, beans, and spices. 

This recipe is made easy to make. Boil some water, then add the beans, tomatoes and the rest of the ingredients and leave it to cook until the pieces of meat are beautifully tender.

17. Tunisian Lablabi

While lablabil is one of the most famous Tunisian breakfast dishes, the original recipe is Turkish, as it was the official meal of the Ottoman army. 

Some love their lablabil full of spices, paprika and harissa, so it tastes hot, and others prefer to add only nutrients such as eggs, olive oil and tuna, while others prefer their  lablabil ultra-simple, with only a little olive oil.

18. Tunisian Tagine

Tunisian Tagine is a dish that dates back in history and is considered one of the country’s most popular traditional dishes. There are various ways of preparing the dish, and the ingredients differ. The ingredients vary according to the food culture of each region.

A typical Tunisian tagine is prepared by chopping parsley, onions, several spices, and meat, depending on your preference, mixing in eggs, and cooking in the oven. During Ramadan or at weddings, there is hardly a Tunisian table that isn’t groaning under the weight of all kinds of tagines.

19. Tunisian Fricasse

The most popular Tunisian snack food is fricassee. It’s 100% Tunisian and is basically fried dough, prepared with only a few ingredients: flour, water, salt, oil, and bread yeast. They are combined, then rolled into small balls, fried, and stuffed with Tunisian harissa (prepared by grinding together dried hot red pepper, garlic and spices), mashed potatoes, tuna, boiled eggs, and olives. 

Fricasse is low in cost and high in flavor. It is available everywhere, and the price of one piece won’t cost more than 0.6 KD. Having said that, you may not stop at one piece!

20. Zlabia and Mukhareq

Tunisians love sweets during the month of Ramadan. Dishes of sweets of many different shapes, sizes and methods of preparation fill the tables of Tunisian families during this time. The names of zlabia and al-mukhareq come from the fact that they’re only being consumed during the Holy month. These sweet dumplings contain a large amount of ghee and honey and are prepared in round or rectangular shapes.

The city of Beja, in the northwest of Tunisia, is renowned for its zlabia and mukhareq, and people will make arduous journeys to get some of these delicious honey dumplings. 

They originate from Turkey and, according to popular myth, were brought to the ancient city of Baja by a Turkish soldier who went to live there to escape military service. He met a family there and prepared this sweet for them. They were so taken by it, they asked him to teach them to make it.

21. Tunisian Makrouth

Makrouth is an original Kairouanian sweet pastry, whose popularity goes far beyond the borders of that city. Fans travel here from Libya, Algeria, and all the governorates of Tunisia just to purchase Makrouth.  

Al-maqrouth is made from semolina, stuffed with dates, and dipped in honey. It is similar to maamoul, another much-loved Tunisian treat.

22. Tastira

Tastira is very similar to the kaftaji in terms of taste and ingredients, and in some Tunisian cities, it’s easy to  get confused between the two dishes. 

The main ingredients are peppers, tomatoes, and eggs, which are fried and cut across with a knife. The difference between tastira and kaftaji is that the latter contains red squash, potatoes, and sometimes liver, which are popular in the Tunisian tradition.

23. Tunisian Mlawi

This is a unique Tunisian sandwich bread made with flour, semolina, yeast, warm water, salt and oil.  It is shaped into a circle, and patted out so it is very thin. For the filling, various ingredients are used, including harissa, eggs, cheese, and more.

This authentic Tunisian bread is difficult to find in other countries.

24. Jouajem Drink

The Jouajem drink is an irresistible  mixture of fruits and ice cream that comes from the city of Sfax in southern Tunisia. It is very popular outside the city, too, and has become part of the city’s identity. It is a popular street food as well as a favorite dessert drink in the month of Ramadan.

25. Ain Sbanioria

Ain Sbniorba is a popular dish made with simple ingredients mixed with ground meat rolled over hard-boiled eggs. It is a delicious dish usually served on special occasions, especially as an appetizer during weddings. The name of this recipe originates with the eyes of a beautiful Spanish woman, Ain Sbanioria.

Tunisia has a rich and varied food heritage, comprising authentic dishes that deepen the people’s attachment to the customs and traditions of the country. Tunisian heritage is not simply fantastic architecture and art, it includes a rich food heritage built on the succession of ages and civilizations.

Related: Most Popular Tunisian Desserts and Sweets

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From the far north in the North Coast, Matrouh, and North Sinai, all the way to the far south in Luxor and Aswan, you’ll find a wide array of dishes ranging from vegetarian to others heavy with meats and fats. Egypt’s cuisine is exceptional because it does not simply take internationally known dishes or ingredients and put its twist on them but is unique in terms of the approach and staple ingredients.

Food is a cornerstone in Egyptian culture, and cooking something special is a ubiquitous way to show your love for someone. This is why Egyptian cuisine should be at the top of every traveler’s list if they’re looking for things they have never tasted before.

Although most dishes are rather traditional and have been consumed over the ages, Egyptians, to this day, creatively upgrade and alter them. 

Food businesses are prevalent, especially in Cairo and Giza. If you’ve ever visited the capital, you’re well aware of this because of the many restaurants you’ll see everywhere.

Let’s take a look at some of the best food Egypt has to offer.

1. Kushary

Those who are Egyptian or familiar with Egyptian cuisine will understand why Kushary has to come first. Kushary is a great representative of Egyptian culinary tradition, because it’s everything mixed in one plate. Rice, macaroni, black lentils, tomato juice, garlic vinegar, and hot sauce on top, with a final sprinkle of fried onions and your spice of choice.

It’s one of the most popular and historical street foods, made and served in restaurants as well as by street vendors.

2. Mahshi

Mahshi is a famous oriental dish found all over the Arab world, but nothing beats the Egyptian touch! It’s a great vegetarian dish comprising rice, tomatoes, onions, and spices stuffed in, most popularly, grapevine leaves. It can also come in many shapes and forms, as it can be stuffed in tomatoes, bell peppers, eggplant, squash, zucchini, and more.

Mahshy is a must-have main dish in Egyptian gatherings, usually served at lunch or dinner. If you get the opportunity to try it – don’t miss out!

3. Ful Medames

Ful Medames has to feature in our top 5, as it is Egypt’s go-to breakfast food. Ful Medames are mashed fava beans combined with olive oil, tomatoes, onion, and whatever you’d like to mix it with!

It could be said that each Egyptian household or oriental restaurant adds its own touch, whether in seasonings or toppings. Ful is commonly served with bread or as a sandwich. It’s very cheap and available everywhere in Egypt.

4. Taameya (Falafel)

After Ful Medames, Taameya has to come next because they are usually served together and make such great partners. It’s equally cheap, traditional, and found everywhere. 

It’s also made of fried, mashed fava beans that are turned into a paste and shaped like round balls after adding sesame seeds and many herbs.

Taameya can be served with bread or tossed into a sandwich, usually with a green salad. To order and get an authentic Egyptian experience, one usually says, “One Ful and one Taameya, please!” to a street vendor or in an oriental restaurant.

5. Molokheya

Molokheya is more of a lunch or dinner food. It’s so well-loved that each household might have a weekly special day for cooking and eating molokheya. Molokheya is a green leafy vegetable, which is then chopped and cooked to finally become a somewhat green slimy liquid eaten with either bread or mixed with rice. Some also add tomato juice on top, and beef, lamb, rabbit, or sometimes even pigeon, almost always appear on the side.

If you thin it with water, Molokheya can also be eaten as soup. This dish is served in every Egyptian restaurant.

6. Shawarma (Shawerma)

While Shawarma (locally spelled as Shawerma) is originally a Syrian dish, it is popular throughout the Middle East, and each country adds its touch. Egyptian and Syrian shawarma are the top two contenders for the best shawarma in the region.

Shawarma is made of shredded beef or chicken, sliced off a block of meat on a rotating vertical flame grill. It is usually served in a sandwich or wraps with a side of Tomeya, a famous dip made of garlic, yogurt, and additional ingredients. Shawerma is the go-to street food for everyone who’s hungry and on the move as it’s inexpensive yet filling and delicious.

7. Fattah

Fattah is a popular dish traditionally served in religious feasts, such as Eid Adha or Eid Fitr, and in the holy month of Ramadan. 

It consists of fried bread pieces, rice, and tomato sauce sorted in layers. Garlic vinegar sauce is poured on top and Fattah is typically served with meat or lamb.

It’s ideal for garlic lovers as its aroma and taste are very prominent.  It is known to be very fattening as well as filling.  Egyptians often serve it as an Iftar meal after a long day of fasting in Ramadan.

8. Fatet Shawarma

Now comes one of the best mergers, a dish combining shawarma and fattah. This dish features Fattah’s fried bread pieces and rice, the shredded chicken and tomeya of shawarma, and other toppings.

Fatet Shawarma is one of the most popular shawarma dishes (as shawarma in different forms). While it is also known to be initially a Syrian dish, it is served at both oriental Egyptian and Syrian restaurants in Egypt.

9. Messaka’a

While the name is hard to pronounce correctly, the dish is undoubtedly very much loved by the heart of every Egyptian! Messaka’a is a very traditional dish and relatively easy to prepare. It contains eggplant pieces, ground beef, tomato sauce, garlic, and your choice of spices, all put together as layers in a bowl and cooked in the oven.

It is usually served with bread and lemon to squeeze on top, giving it a final burst of acidic freshness. Messaka’a can be found in oriental restaurants but is best cooked in Egyptian households.

10. Fetir Meshaltet

Fetir Meshaltet, or simply Fetir, is a layered flaky pastry made out of stretched dough and a lot of butter. Fetir can have savory fillings, such as cheese or ground beef, or sweet ones, such as powdered sugar.

Fetir is somewhat hard to prepare and perfect, so some shops specialize and compete in making it. It is usually served as breakfast food, and it’s definitely a very traditional Egyptian specialty.

11. Hawawshy

Hawawshy is one of Egyptians’ favorite spicy dishes out there. It’s made of bread filled with minced meat, onion, pepper, and lots of spices! It is baked in an oven until the bread is super crispy. 

Hawawshy is not only a dish that home cooks love, it’s also considered street food and served in oriental restaurants.

12. Roz Me’ammar

Roz Me’ammar can be served as a main or side dish, and it’s very popular in Egyptian gatherings and celebrations. It’s made of rice, milk, cream, and chicken broth, all slow-cooked in a pot in the oven. 

Because Roz Me’ammar is rich and creamy, yet so easy to prepare, it’s usually served for dinner.

13. Bamya

Bamya is made with cooked okra and a lot of tomatoes. It’s usually served mixed with rice, or on the side with beef or lamb. Onions, garlic, vegetable oil, and seasonings are also added – every cook has their secret touch.

While Bamya is typically more of a home-cooked meal (for lunch or dinner), if you want to give it a try. you’ll also find it served at some oriental restaurants.

14. Qolqas

Qolqas is chopped and fried taro roots with additional ingredients, such as parsley or basil, based on household preferences. It’s served with rice on the side or mixed with it.

When Qolqas is cooked, it produces a soup that Egyptians love. As taro root is a sweet, starchy vegetable similar to a sweet potato, Qolas is considered as more of a winter dish. It’s served hot and claimed to warm you on the coldest Egyptian winter nights.

15. Egget beid

Egget Beid, or Eggah for short, is an omelet cooked in the oven. Eggs are the main ingredient, combined with cream, flour, parsley, tomatoes, spices, and other complementary ingredients based on the cook’s preference. It’s often served with pickles. 

As you might expect, eggah is a go-to breakfast dish. It is very dear to Egyptians’ hearts, especially those who wake up wanting a hearty and protein-rich start to the day.

16. Shorbet Ads

Traditional Egyptian lentil soup, or shorbet ads, is made from mashed red lentils, garlic, and some sprinkled parsley or fried onion pieces on top.

You can also dip bread pieces in shorbet ads and eat them. 

While it’s cooked throughout the year, it’s especially popular in winter as it is served very hot. One must not forget to squeeze lemon on top and enjoy the warmth of Shorbet Ads – the ultimate healthy comfort food.

17. Baba Ghanoug

Baba Ghanoug is translated into “Father Ghanoug.” Still, nobody really knows who this man was or why a dish is named after him. While it is originally a Lebanese dish, it is very famous in Egypt where it’s given its unique twist and distinctive flavor.

Baba Ghanoug is served as a dip or a side dish with bread. The main ingredient is mashed eggplant, with garlic, lemon juice, olive oil, parsley, and seasoning. It can also be eaten at breakfast or in a sandwich as a light snack.

18. Kunafa

Kunafa is one of the most famous desserts in Egypt, especially in the holy month of Ramadan, when it is traditionally served. Kunafa is made with shredded semolina noodles, rolled and flattened after adding cream, sugar syrup, and nuts.

Kunafa can be stuffed with cheese, mango, and other creative ingredients. Many dessert shops compete in making Kunafa based on the filling. Lately, to the horror of Kunafa purists, the trend is to fill it with Nutella! 

You will only really understand Kunafa if you try this heavenly dessert – so go for all the variations you can find.

19. Basbousa

Basbousa is like Kunafa’s sister as it’s also made from semolina and soaked in sugar syrup. In some parts of Egypt, you’ll find it made with coconut and saffron, while the syrup may be infused with rose water.

The taste and texture are similar to a vanilla cake – crusty outside and spongy inside. Basbousa is traditionally baked in large round trays, cut into squares or diamonds, and served straight from the same tray.

20. Loqmet Al Qady

Loqmet Al Qady translates as “The Judge’s Bite,” and it’s also known as Zalabya. It is simply a crispy round donut, then fried and served dipped in sugar syrup, honey, or even Nutella. Loqmet Al Qady like most other desserts, is cloyingly sweet, incredibly fattening, and totally irresistible!

21. Om ali

Om Ali, which literally translates into “Ali’s Mother, ” must be included in this list as it’s the most iconic Egyptian dessert. Om Ali is a sweet bread and butter-style pudding containing ingredients ranging from milk, cream, coconut flakes, almonds, hazelnuts, and a lot of sugar!

To answer your burning question, nobody knows where the name came from and who Ali or his mother is. Humor has it, though, that it is named after the wife of Sultan Izz El Din Aybak, who asked for a new dessert to be created as a celebration after she murdered Shajaret El Dorr. However, historians aren’t even sure she was the murderer. Regardless, you’ll find Om Ali in every home and restaurant in Egypt.

22. Roz Bil Laban

Translated into “Rice with Milk”, Roz Bil Laban is rice pudding and a much-loved Egyptian dessert. Coconut flakes, or coconut milk, are popular ingredients in Roz Bil Laban that give a uniquely Egyptian twist –  along with nuts and whatever additions each household would like to add.

It is a less fattening dessert than Kunafa or Loqmet Al Qady, but equally satisfying and loved.

23. Tamr Hindi

A very special drink to Egyptians, especially in the holy month of Ramadan, Tamr Hindi is translated into “Indian Dates.” It is made of the sweet brown fruit of the tamarind tree. Tamr Hindi is served cold, even better with ice, and has a taste and a kick unlike any other beverage. Try it if you ever get the chance!

24. Sobya

Sobya is also a traditional Ramadan drink. It has a very sweet coconut taste, and is a wonderful thirst quencher, especially when served chilled. 

You’ll find Sobya served in juice stores all over Egypt, and it can even be bought as a powder (to be mixed in water) from corner shops.

25. Karkadeh

Karkadeh is hibiscus tea with a few other complementary ingredients: sugar (of course!), and perhaps some fresh mint leaves as a garnish. It can be served both hot and cold but traditionally the latter. Karkadeh is a vibrant ruby  red and makes the perfect refreshment for a hot summer night. Just be aware that it leaves a red stain on your mouth and tongue!

So, that’s the end of our brief tour of Egyptian cuisine, but there is so much more to explore! If you’re ever fortunate enough to be invited into an Egyptian home to share a meal, expect the table to be laden with an incredible array of mouthwatering home-made  dishes. And to compliment the cook, don’t just sample each one -load your plate with piles of everything!  

Do you have more suggestions about traditional Egyptian specialities to look out for? If so, leave your ideas in the comment section below – we love hearing from our community!

Related: Top 15 Egyptian Desserts

The post Top 25 Egyptian Foods: Where Food is Culture! appeared first on Chef's Pencil.

Known as Swaziland, until the King declared an official name change in 2018, this small landlocked country, found within the geographic area of South Africa and bordering Mozambique, has many spectacular mountain landscapes and is full of thriving culture and tradition.

With a population of a little over 1 million people, mostly living outside of urban centers, the kudla, pronounced “goood-dla” (food) most commonly consumed is that found in the surrounding area. However, this doesn’t mean a boring menu!

Instead, Swazis are very creative in their use of resources, with every part of the plant or animal being used. A wide variety of foods and preparation methods are incorporated into Swazi cuisine, creating a vast array of delicious culinary combinations.

The Swati, or siSwati, language has some unusual sounds. Here are two pronunciations you can practice.

1. The letter ‘c’ is a click, like the ‘tsk’ sound you make when you are disappointed or frustrated about something! For example, ncesi is pronounced n+click+esi, which means ‘Sorry’!
2. ‘K’s are pronounced like ‘g’s, unless it’s ‘kh’, then it’s pronounced like a ‘k’! For example, kudla (food) is pronounced goood-dla, while umkhaba is pronounced um-khah-bah, and means a pot belly!]

In urban centers, you will find several fast-food and family restaurant chains, many of which are South African, and even some independent restaurants serving international cuisine, although these are limited. Even with this outside influence, the most popular food and drink is still largely based on traditional foods.

EmaSwati (Swazi people) are proud of their culture, and love to share their traditions and food with others. Here are 20 of eSwatini’s most popular and delicious foods!

1. Umncushu (Porridge)

Umncushu is a classic Swazi dish. The main ingredient is samp, which is dehulled maize kernels pounded until broken. The beans most often used are sugar or jugo beans, but any other dried bean can be used.

The samp and beans are boiled until soft, then mashed together and mixed with ground peanuts. Think of very thick mashed potatoes with bits of corn and beans mixed in and you have umncushu. Other vegetables, herbs, and spices can also be added for extra flavor.

And the crusty bottom stuck to the pot, called skhokho, is the best part! Umncushu can be served plain, or with sides like gravy, and meat stews.

2. Buganu (Marula Fruit Drink)

This beverage is such a favorite that it has its own annual festival. It is an alcoholic brew made from the juice and pulp of the marula fruit and is very potent! Ripe marula fruit are peeled, mixed with water, and left to ferment at room temperature for about three days.

Sugar is normally added to quicken the fermentation process. The liquid is strained to remove the seeds and impurities and then it is ready to be served. It is very easy to make, and many different kinds of fruit can be used, so it is a common village industry for many gogos (grandmothers/old ladies).

3. Kwangekhatsi (Tripe)

Kwangekhatsi means ‘insides’ in siSwati, and is any edible stomach lining of farm animals including cows, sheep, goats and pigs, the most common being beef. There are four different varieties of beef tripe, one from each of the cow’s four stomach chambers.

The different tripes are boiled together with the intestines for several hours until very tender. Other vegetables and herbs can also be added. In eSwatini, kwangekhatsi is served as a starter or main meal, plain or with some kind of starch, often pap (See #6), and is touted as a great hangover remedy, perfect after a night on buganu!

4. Ligusha (Jute Soup)

Ligusha is a vegetable very rich in fiber, protein, and vitamin C. The young leaves or new shoots are picked and boiled on a low heat. The leaves are mashed while cooking, giving it a thick and somewhat slimy consistency, which some people can’t stomach, but this is the rich soluble fiber that makes it so nutritious and a favorite of EmaSwatis.

Other vegetables, such as onion, tomato, okra, and melon seeds can be added to give more flavor. The dish is normally served with starchy staples such as pap or rice.

5. Inkaka (Bitter Gourd)

Inkaka is a dish commonly eaten by the elderly but is not a favorite of youth because of its bitter taste. Nevertheless, inkaka is well known for its health benefits and is a source of over a dozen vitamins and minerals.

Both the leaves and the fruit are edible and can be served as a tea or a soup. As a soup, the leaves are cooked until tender, then peanuts and other vegetables are added for flavor.

6. Lipalishi (Maize Porridge)

Lipalishi is a staple food among EmaSwatis, although it is more commonly called pap, which comes from the Afrikaans word mealiepap. Maize is dried then dehulled and ground into a flour called mealie meal. Mealie meal is added to boiling water and cooked for 10-15 minutes to make a porridge.

It is pretty bland on its own and is usually served with other dishes and flavorings. It is made in several ways depending on how you are serving it or what you are serving it with, the main difference being the consistency.

Firm pap, the main way of preparing it, is very thick and can be picked up in the hand. It is usually served with stews, gravy, and sauces.

Liphutfu/Phuthu has a dry, crumbly texture. It is most commonly served with gravy, curries, and dairy products such as emasi (sour milk) or regular milk.

Soft porridge, is thinner, with a runnier consistency and is commonly served as breakfast with added sugar and butter.

Pap can also be prepared as a sour porridge by mixing mealie with water and fermenting it for two to three days. It is then cooked as usual but has a more sour taste.

Whatever your mood, there is a maize meal to suit!

7. Chicken Dust (Barbeque chicken)

Chicken dust is not a native Swazi dish but has grown in popularity over the years for its price, convenience, and taste. Chicken dust is simply flame grilled chicken served with pap and salad. There is no uniform recipe for chicken dust, as it differs from place to place. But in almost every eSwatini town, you are likely to see someone roasting chicken on the roadside.

And that is how this dish got its name: from people selling chicken on dusty roads. With busy city life and little time to prepare home-cooked meals, chicken dust has become a tasty, inexpensive treat for the working class. You can get a quarter chicken, pap, and salad for less than USD$2!

8. Sinkhwa Sembila (Mealie/Corn Bread)

Mealie bread is an original Swazi dish and is often sold on the roadside by women or children, with the loaves delicately wrapped in the corn cob leaves. Traditionally, mealie bread is steamed rather than baked, a gentler, slower cooking process that creates a very soft consistency.

The resulting bread is very moist, like a cross between thick, corn pudding and a very dense bread. Nowadays, the bread is mostly baked and has a crispy crust and is crumblier in texture. Ingredients include sweet corn kernels, milk, eggs, butter, flour, sugar, and salt. The bread can be served plain or with emasi, gravy, or any curry.

9. Inyama Lebilisiwe (Boiled Meat)

While boiled meat may not sound very appetizing to Western tastes, it is one of the most common ways of preparing meat in eSwatini, and provides a flavorful, tender meat that falls off the bone.

Any type of meat can be prepared this way, but the most common are beef, homestead chicken (tinkhukhu emakhaya), a kind of free-range chicken with tougher meat and a gamey flavor, goat and game such as impala or warthog. Only salt and vegetables are added, and the flavor of the meat really comes through. It can be served as a main dish or added to soups or stews, together with a starch and vegetables.

10. Bhatata (Sweet Potatoes)

Sweet potato is one of the most commonly consumed vegetables in eSwatini. It is most popular with people in rural areas, where they are often served with tea for breakfast.

While new varieties of sweet potato are being introduced, such as the orange-fleshed sweet potato, the typical sweet potato has a purple skin, white flesh, and a very starchy consistency. The potatoes can be baked, fried, mashed, or served as chips.

11. Umbhila Wekosa (Roasted Maize) and Umbhile Lophekiwe (Boiled Maize)

Who doesn’t love a good corn on the cob? Along many roadsides and on street corners in eSwatini, you often find vendors tending their fires and roasting mealies (maize on the cob). They can also be found in markets or on busy street corners selling mealies that have been steamed in their husks until soft and creamy.

This is a popular snack or lunch for people on the go and only costs around USD 50 cents!

This is also a popular snack in Zimbabwe.

12. Imbasha (Roast Mealie with Peanuts)

This is by far the most common snack in the country. Semi-dry maize kernels are roasted in a pan and once they turn golden brown, peanuts and salt water are added. After roasting a little longer, they become a delicious, healthy snack, best served warm!

13. Umbhidvo Wetintsanga (Pumpkin Stalks and Leaves)

While pumpkins are eaten in a variety of ways, the leaves are the most sought after part. They taste like a fresh, crunchy cross between asparagus, broccoli, and spinach. When they are very young and tender, tiny pumpkin leaves are eaten fresh in salads.

Once the leaves are more mature, the leaves and stalks are carefully washed, making sure to remove the tiny spikes and hair, and cooked and mashed until soft. Ground peanuts and other vegetables can be added, resulting in a delicious creamy dish that can be served as a main or a side.

14. Mabhontjisi (Bean Stew)

Numerous beans are cultivated in eSwatini, but the most common by far are sugar beans, cowpeas, and jugo beans. The beans are boiled until soft and then stewed or made into a curry with different vegetables, herbs, and spices. A favorite bean dish is bean stew with beef bones or tripe.

15. Fat Cakes (Vetkoeks)

These deep fried dough balls are a very popular treat in many African countries. Their name, fat cakes, suggests how they are cooked or what they will do to you if you have too many!

Fat cake comes from the Afrikaans word vetkoeks, and they are basically a lazy doughnut. Crispy on the outside and soft and chewy in the middle, without the hole, they are a common breakfast or snack. They can be eaten on their own or served with stews and curries.

16. Umcwembe (Grilled Meat Platter)

Traditionally, Swazis have a communal culture and eat together, sharing meals from a big oval wooden platter called an umcwembe (oom-click-wembey). The meal begins with someone bringing round a jug of water and basin, so everyone can wash their hands before digging in.

Umcwembe is a platter loaded with flame grilled chicken, beef, pork, and sausage served with pap and a variety of salads. The grilled meat is called shisa nyama (grilled meat), and no trip to eSwatini is complete without partaking in this meal, sharing the umcwembe with friends, accompanied by a cold Sibebe, the local beer. Umcwembe is very popular and can be found equally in upmarket restaurants as well as roadside stalls.

You can find shisa nyama everywhere, in bars, diners, butcheries, restaurants, and even car washes and bottle stores, anywhere where people gather because it is a social dish and best enjoyed with family and friends.

17. Emasi (Sour milk)

Emasi is a delicacy. It is a fermented milk dish prepared by leaving raw milk at room temperature in a clay pot. How long you leave it to ferment depends on how sour you want it. Some whey is removed to make emasi, and more whey is removed to make the thicker version, ingula.

It is one of the most commonly consumed foods in eSwatini, since most homes rear cattle or goats for their milk. Emasi can be served with liphutfu (crumbly pap), corn bread, tinkhobe (ground mealies mixed with sour milk), emabele (ground sorghum), bread or drunk plain. If you like yogurt or sour cream, you will love emasi!

18. Sidvudvu (Pumpkin Pap)

Sidvudvu is simply pap mixed with pumpkin mash, giving more flavor and some sweetness to the porridge. Sidvudvu can be served on ıts own or as a side dish.

19. Emahewu (Maize Drink)

Emahewu is a non-alcoholic drink prepared by fermenting soft porridge. Maize meal is mixed with water and cooked until it softens. The porridge is left to cool, mixed with more water, then left to ferment at room temperature.

Sugar or a peeled potato is added to speed the fermentation process. Nowadays, commercial emahewu is packaged in cartons and found in different flavors such as banana and strawberry. It is often served at traditional ceremonies and gatherings and is enjoyed by all members of the family.

20. Umcombotsi (Maize Brew)

Alcohol is called tjwala in siSwati. Umcombotsi is a tjwala and is one of the most popular alcoholic beverages, especially in rural areas. It is prepared by mixing maize meal, unmilled sorghum malt (magayiwe), brown sugar, and water.

The mixture is cooked to gelatinize the starch, and left to ferment for four to five days. More water is added, then the solution is filtered to remove the malt and other impurities. This home brew is sour in taste and smell, opaque and light tan in color, and has a thick, creamy, gritty consistency. It has a low alcohol content, so people often enjoy it all day and all night long!

If you get the chance to visit eSwatini, make sure you try at least some of these dishes, but there are many more traditional foods you can sample. Look out for eDladleni Restaurant, which specializes in traditional Swazi food and drink and is owned by one of eSwatini’s most revered chefs. Just say ngilambile (nyi-lam-bee-ley) to your friend or guide and they will take you somewhere to eat, as you just told them you are hungry!

Related: 13 Eswatini Restaurants That You Should Visit

Related: 30 Famous African Foods You Need to Try

The post Top 20 Most Popular Foods in eSwatini (Swaziland) appeared first on Chef's Pencil.

However, Libya was part of the Ottoman Empire for more than two centuries as well as an Italian colony, so both the Turkish and Italian cuisines have left their mark on the Libyan cuisine.

The Italian Colonial Empire still has a huge impact on Libyan cuisine. For example, one of Libya’s most commonly cooked dishes (Mbkabka) is a pasta dish similar to Italian pasta, with a slight adjustment of flavor for Libyan tastes.

Lamb is the meat of choice in Libya, while hot peppers are the most commonly used vegetable. Last but not least, most Libyan dishes are spicy.

When visiting Libya as a tourist, you will be amazed by the number of restaurants, takeaways and cafes in the streets. Libyans enjoy eating out as much as they enjoy the night life. The majority of places close really late at night, and they serve a variety of modern fast food, such as burgers, pizza, shawarma, falafel, KFC, etc…

Lamb is the meat of choice in Libya.

Although the locals enjoy eating out, they are also strongly attached to their traditional Libyan cuisine and culture. Friday is a special day with a holy feeling. It’s the first day of the weekend (Friday and Saturday) when Libyans freshen up to go to Friday prayers after having breakfast with the family (usually Fteera, Sfenz or Asida).

Afterwards, as men return the Friday prayers, the family gathers for lunch. This is usually a traditional dish of either couscous, bazeen, roz belbosla or rishta. This tradition has been passed on for generations and is still practiced today.Another tradition is that of enjoying a cup of tea with a sweet dessert such as maghrout, ghrayba or baklava in the evening when the family and friends get together.

Now let’s round-up some of the most popular traditional Libyan foods.

1. Couscous (كسكسي)

Couscous is an incredibly popular part of traditional Libyan cuisine. Made from semolina it is widely enjoyed across North Africa. 

Although in English it’s pronounced “couscous,” in Libya you’ll hear it pronounced with an extra “e” at the end. There are two main types of couscous:

• Couscouse belbusla
• Couscouse belkhodra (with vegetables)

The first type does not contain many vegetables and mainly consists of onions, spicy sauce, chickpeas, and plenty of meat. The second type, couscouse belkhodra, also contains vegetables in addition to the first type of ingredients.

Inexplicably, Libyan couscous was dismissed from UNESCO’s inclusion of couscous from Morocco, Tunisia, Algeria, and Mauritania on the World Intangible Cultural Heritage List in January 2021. So an event in Ghadames, southern Libya, was launched in the hope of making the case for the inclusion of Libyan couscous.

The world’s largest plate of couscous was prepared with a diameter of 4.5 meters, weighing 1,200 kilograms, and containing 375 kilograms of dried meat, in addition to large quantities of butter, chickpeas, onions, and spices, and serving 5000 people.

2. Asida (عصيدة)

Asida is a sweet dish well known across Libya, usually cooked in gatherings, and especially at child birth celebrations or within family gatherings during the holidays.

The ingredients of Asida are really simple. It consists of wheat flour, olive oil, and butter to make a thick, slimy dough texture, and it’s topped with either a date syrup (Rub) or honey.

3. Bazeen (بازين)

Bazeen is a popular dish cooked everywhere in Libya. However, each city in Libya cooks Bazeen with slightly different ingredients.

The most common way of cooking Bazeen in Libya is making a thick, slimy dough texture with pure barley flour, rolling it into a round shape in the middle of the plate, and surrounding it with a rich, spicy tomato sauce, boiled potatoes, boiled eggs, sharp pepper and plenty of meat.

Bazeen is also prepared with fish instead of meat in some cities in Libya, especially in the west. In addition, some places cook it with a spicy chili sauce or crushed beans

4. Osban (عصبان)

Osban are traditional lamb (meat) sausages, especially popular with the Bedouin people of North Africa. They’re made with minced lamb meat and liver, chopped tomatoes, herbs like parsley, mint and basil and a rich combination of turmeric, hot pepper, cinnamon and salt

The sausages are slowly cooked in a large pan of spicy tomato sauce until they’re  well cooked and tender.

In Libya, Osban is traditionally prepared for the Islamic ‘Eid Al Adha celebration, alongside a couscous dish and with other meat dishes such as glaia (grilled or fried meat).

5. Mbaten (مبطن)

Mbaten is the name used for this dish in western Libya (Tripoli, Musrata, el Zawia, etc.) However, in eastern Libya (Benghazi, Elbayda, Darna, etc.) you’ll hear it referred to as “batat mbatna.”

This delicious appetizer is made of potatoes filled with a mixture of minced meat, parsley and spices, coated in flour and eggs, and then fried in vegetable oil until fully cooked and crispy.

This appetizer is famously cooked for gatherings, parties, weddings, and served during ‘Eid el Fitr alongside a bowl of bean sauce (Fasolia).

6. Roz belbosla (رز بالبصلة)

This dish is similar to couscouse. Cooked rice is covered with a mouthwatering spicy sauce packed with finely chopped onions, chickpeas, and plenty of meat.

When it includes vegetables such as potatoes, pumpkin, eggplant or zucchini, the dish is called Roz msagy.

7. Tajeen jaban (طاجين جبن)

This is a very common appetizer in most Libyan cities. The ingredients used to make this dish can be very varied. However, it’s always based on a mix of chopped potatoes, coriander, parsley, cheese, crumbled bread, and plenty of spices. .

In addition, it can include either minced meat or chopped chicken. 

Each cook will have their own twist and may include chopped vegetables, such as carrots, eggplant, or zucchini alongside the potatoes. 

It is oven cooked in a casserole until the mixture becomes tender and the whole neighborhood is filled with the irresistible aroma.

8. Rishta Kiskas (رشدة كسكاس)

Rishda kiskas is a very popular Libyan dish. It is cooked with a special type of homemade delicate, fine pasta covered with a red sauce consisting of chopped onions, chickpeas and plenty of meat.

What makes this dish so appealing is the smell of blossom water added to the pasta that gives the dish a unique floral fragrance.

It is also traditionally served at weddings and other special gatherings.

9. Rishta Bourma (رشدة برمة)

Although this dish has a similar name to Rishta Kiskas, a completely different type of homemade, thickly-sliced pasta is cooked in a red chili sauce with dried meat, chickpeas, peas, pepper, and a mixture of spices.

People in Libya usually cook this warming dish during cold weather as it’s guaranteed to ward off the winter chills.

10. Mbakbka (مبكبكة)

This is one of the quickest Libyan meals to prepare for lunch or dinner, as it’s really handy and contains simple ingredients.

Any type of pasta is cooked in a red chili sauce with meat, chicken, or sea food with chopped onions, tomatoes, green pepper, and, as always, a mixture of spices.

Although it’s a popular weekday meal, it’s also a firm favorite on picnics and beach trips.

11. Tbahej Be El Hoot (طباهج بالحوت)

Given the fact that Libya is on the Mediterranean Sea, it’s no surprise that fish and seafood play a big part in Libyan cuisine.

Tbahej is a delicious red paste or sauce that can be served with different types of fish. It is a garnish for  fried vegetables such as potatoes, zucchinis, eggplants, and green peppers, and typically served alongside fried fish  such as sardines, murjan, trilia, orate, etc.

For more Mediterranean dishes, check out our story on the most iconic Mediterranean foods.

12. Aslooz (عسلوز)

Aslooz is a seasonal dish, cooked with the plant Aslooz, which grows wild across the country, and is harvested in January and February. This native herb is something that’s unique to Libyan cuisine, so if you come across it – try it and taste something absolutely new!.

Aslooz is chopped and cooked with couscous and topped with a sauce made of pumpkin, garlic, pepper, and carrots.

13. Ftat (فتات)

Ftat is made out of fteera (a type of pastry similar to pitta bread), cut in small pieces, and topped with a red oniony sauce and meat (busla).

Ftat is mostly common in the mountains in western Libya (Amazigh). The majority of the population of this region are Berbers and ftat is a traditional part of their cuisine.

14. Sfenz or Fteera (سفنزأو فطيرة)

Sfenz is a special pastry cooked in a unique way. The dough is made into a round, flat shape and deep fried. You may sometimes find it filled with a half-cooked egg.

Sfenz is a very popular part of Libyan cuisine, as it’s usually prepared at weekends for breakfast and served alongside a bowl of honey.

Similarly, fteera is also a dough made into a round or square shape. However, it’s more lightly cooked in a pan, and also served with honey.

15. Kefta (كفتة)

Kefta is a type of meat ball topped with fried onions. This dish is mostly prepared in Tripoli, where it is famously known as Kefta Trapelsia.

Other regions in Libya do not cook this dish very often, as they are not very familiar with it, however, you’ll find variations throughout North Africa and the Middle East.

16. Magrouth (مقروظ)

Magrouth is a sweet dessert cooked all over Libya and it’s influenced by the cuisine of the neighboring North African countries.

Magrouth is made of thick pastry (cookie dough) filled with luscious date paste and afterwards soaked in honey.

It is prepared for celebrations or gatherings such as parties or weddings, and usually served alongside a cup of tea.

17. Abamber (عمبمر)

Abamber is a delicate, soft dessert that resembles a cookie and it is made out of a ground almond and coconut mixture.

Abamber is an iconic Libyan dessert served at weddings across the country. It is usually accompanied by a delicious glass of almond milk.

18. Mathroda (مثرودة)

This wonderful sweet pastry is only made in eastern Libya (Benghazi, Elbayda, etc.). It consists of the pastry called fteera, cut into small pieces, garnished with a mixture of nuts, dates, raisins, and drizzled with honey.

19. Debla (دبلة)

Debla is a famous Libyan dessert, made mostly during the holy month of Ramadan. Delicate, flaky dough is formed into a flower-shaped pastry, deep fried, and then soaked in honey and sprinkled with sesame seeds.

20. Ghraybeh (غريبة)

This is similar to a shortbread cookie, typically made with butter, flour, sugar, almonds, and nuts. This traditional  treat is often made around Ramadan and Eid to serve to guests.

21. Grenat

Grenat is made from the same cookie dough as Ghhraybeh; however, it is made into a characteristic half moon shape. Once baked, a garnish of powdered sugar or chocolate with nuts adds a luscious finishing touch.

22. Dolma (دولما)

From 1551 to 1864 the coastal region of Libya was ruled by the Ottoman Empire.Therefore, Libyan cuisine is heavily influenced by Turkish food, in addition to the Italian and neighboring Egyptian and Tunisian gastronomy. 

Dishes such as dolma, baklava, lentil soup, and Kaak are great examples of the Turkish culinary influence in Libya.

Dolma is a family of stuffed dishes well known throughout Central Asia and the Middle East. A vegetable leaf is used as a wrap for a filling or stuffing that consists of a mixture of chopped herbs (coriander, parsley, spring onion, and mint) along with minced meat, tomato, rice ,and a variety of spices.

Did we include your favorite Libyan recipes? Let us know in the comments  below and share your suggestions with our community!

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