Cooking of the Maghreb: Morocco, Algeria, Tunisia and Libya. Warm ground spices such as cumin, coriander and cinnamon, chilli pastes such as harissa, and slow cooking in tomato are common. Heat comes from dried chilli paste more than from fresh chilli.
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Last worked29 SEP 2026
A cuisine is set once and never changes
A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.
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one · Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions