Maghreb cuisine

Couscous, here served with vegetables, is one of the most characteristic dishes of the Maghreb.

Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. The region has a high degree of geographic, political, social, economic and cultural diversity which influences its cuisine and culinary style.

Well-known dishes from the region include couscous, pastilla, and the tajine stew.

Origins

The cuisine of the Maghreb, the western region of North Africa that includes the four countries of Morocco, Algeria, Tunisia and Libya plus the West African country of Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have in addition been influenced by French and Italian cuisine respectively.[1]