Gruel, Porridge, and the "First Foods" of Tunisia
The sixteenth-century Mediterranean diet was a monotonous one, a lifetime of eating bread, more bread, and gruel...

Argan Oil
    The famous Arab explorer Hasan al-Wazan, who was known as Leo Africanus (c...

History of Couscous
Couscous is a staple food in the Maghrib that requires very little in the way of utensils for its preparation...

Merguez Sausage and Qadid, North African Preserved Meats
These two preserved meats from North Africa, or sausage in the case of merguez, were made by the Bedouin as well as the population at large...

What is Couscous and How Does One Prepare It?
Couscous is one of the staple foods of the Maghrib (western North Africa)...

Bastila: a Culinary History of Morocco
    Bastila (pronounced basteela and sometimes transliterated as bisteeya) is a pigeon pie, a sumptuous, utterly rich, and magnificent preparation made for special occasions in Morocco such as holidays, weddings, or when esteemed guests arrive...

Food and The Spanish Presidios on the North African Coast
At one time the Mediterranean looked like it might become a Muslim lake...

Algerian Cuisine and its Intricacies
Algerian food is characterized by the interplay of European and Arab influences...