Traditional North African food draws inspiration from the culinary traditions of Europe, Africa, and the Arab Middle East. From the rich tagines of Morocco to the harissa-spiced dishes of Tunisia, the sea-meets-desert cuisine offers of wealth of hearty, comforting, and complex meals worth getting to know.
French colonialism in the region is apparent in its food: take for example the Tunisian sandwich casse-croute tunisien, an obvious example of French cooking, being essentially a classic pan bagnat with the addition of harissa. The influence reverse-migrated way too: today, you can find all manner of North African fare in France, such as couscous royale, the common celebratory dish of fluffy couscous lavished with a hefty mountain of assorted meats.
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