North Africa

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By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

North African cuisines are famous for tagines, couscous, preserved lemons, and mint tea. Common flavors of the region include ginger, hot peppers, and cumin. Spices are often combined into very aromatic spice mixtures. See Table 1.15 for information about international spice blends.

TABLE 1.7 Typical Ingredients in a North African Kitchen

CONDIMENTS	HERBS/SPICES	PRODUCE	PROTEIN	STARCHES/LEGUMES
Orange flower water	Mint	Citrus fruits	Lamb	Couscous
Olive oil	Hot peppers	Dates	Pigeon	Lentils
Rose water	Coriander	Nuts	Beef	Semolina
Dried fruit	Parsley	Almonds	Mutton	Wheat flour
Preserved lemons	Cilantro	Apricots	Chicken	Rice
Harissa	Cumin	Olives	Seafood in coastal regions	Bread
Honey	Caraway seeds	Tomatoes	Cheese	Millet
	Paprika	Garlic

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International Flavor Principles

Eastern Mediterranean and North Africa

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