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184 recipes match. Filter by region, nation, meal and time — or ask the AI Chef for anything the archive has not written yet.
Abamber (Chewy Almond and Orange Blossom Drops)
Crisp-shelled yet tenderly chewy Libyan almond macaroons perfumed with orange blossom water and capped with whole blanched almonds.
Agashe (Spiced Skewered Grilled Meat)
Wafer-thin beef fillets dredged in spiced roasted peanut flour and flash-grilled over glowing charcoal embers.
Aghrum Oufourki (Kabyle Hearth Bread Stuffed with Wild Spring Greens and Herbs)
A rustic Berber semolina flatbread packed with seasonal wild greens, fragrant herbs, and olive oil, griddled crisp over an open flame.
Aish Baladi (Egyptian Bran-Crusted Flatbread)
The ancient Egyptian daily staple: a high-hydration, whole wheat pita baked on coarse wheat bran until puffed with a hollow steam pocket.
Aish Shamsi (Sun-Risen Sourdough Bread)
An ancient Upper Egyptian sourdough flatbread proofed directly under solar heat to yield a thick, cloud-like crumb and sun-blistered crust.
Aradeib (Tangy Sweet Spiced Tamarind Cooler)
A vibrant, tart-sweet amber cooler infused with crushed pods, warm ground cinnamon, and delicate orange blossom water.
Asida (Fermented Sorghum or Millet Dumpling Porridge)
A smooth, dome-shaped fermented grain pudding that serves as the hearty centerpiece for traditional Sudanese stews.
Asida (Steamed Wheat Flour Pudding with Melted Butter and Date Syrup)
A glossy, velvety steamed flour dome cradling a pool of rich clarified butter and deep, mineral-rich Libyan date molasses.
Assidat Zgougou (Aleppo Pine Seed Custard)
A velvety, aromatic Aleppo pine seed pudding layered with silky white pastry cream and adorned with toasted nuts.
Atai bi Na'na (Frothy Maghrebi Gunpowder Green Tea with Fresh Mint)
A ceremonial, golden-amber green tea brewed with fresh spearmint and poured from height to create a velvety crown of foam called rezza.
Atay bi Naa-Naa (Gunpowder Green Tea with Fresh Spearmint)
A ritualistic, frothy infusion of gunpowder green tea, bruised spearmint, and sugar poured from high to create the crowning rezza foam.
Babbouche (Herbal Broth-Stewed Land Snails)
Tender wild land snails simmered in an intensely aromatic, therapeutic broth infused with bitter orange peel, wild thyme, licorice root, and caraway.
Baghrir (Semolina Honeycomb Thousand-Hole Pancakes)
Lacy, spongy semolina pancakes riddled with delicate honeycomb bubbles, saturated in warm orange blossom honey and melted butter.
Bakbouka (Spiced Tripe and Offal Stew with Zucchini and Chickpeas)
A rich Algerian stew of tender lamb offal, chickpeas, and zucchini simmered in a pungent garlic-caraway dersa.
Balah bil Laban (Warm Milk-Poached Dried Desert Dates)
Tender desert dates gently poached in fragrant spiced milk, creating a comforting, naturally rich Nubian dessert.
Bamia bil-Lahma (Okra and Lamb Stew in Spiced Tomato-Garlic Sauce)
Tender lamb chunks and whole baby okra simmered in a spiced tomato broth finished with a fragrant, sizzling garlic-coriander ta'leya.
Barkoukesh (Hand-Rolled Giant Couscous with Seafood)
Plump hand-rolled durum grains simmered in a rich, fiery tomato and octopus broth laden with coastal Kerkennah sea treasures.
Basbousa (Semolina Honey Cake Soaked in Citrus Floral Syrup)
A glistening semolina cake enriched with clarified butter and drenched in warm orange blossom and honey citrus syrup.
Basbousa Sudaniya (Semolina Cake with Coconut and Lemon Syrup)
A dense, fragrant semolina and coconut tray cake baked golden, drenched in citrus syrup, and studded with whole blanched almonds.
Bastilla bil Djaj (Moroccan Spiced Chicken and Almond Pie)
Crispy layers of warqa pastry encasing shredded saffron chicken, caramelized onion-egg reduction, and toasted cinnamon-orange almonds.
Bazin (Steamed Barley Flour Dome in Tomato Meat Stew)
A firm, sculpted barley flour dome enveloped by a fiery tomato-based lamb stew, crowned with hard-boiled eggs and blistered chili peppers.
Berkoukes (Large Hand-Rolled Semolina Pearls in Spicy Tomato Broth)
Plump semolina pearls simmered in a robust, spiced tomato and fenugreek broth enriched with tender lamb and chickpeas.
Besarah (Herbed Split Fava Bean Puree)
A velvety emerald fava bean dip scented with fresh herbs and dried molokhia, crowned with dark, sweet fried onions.
Bissara (Fava Bean Soup with Cumin and Olive Oil)
A velvety northern Moroccan soup of dried split fava beans pureed with garlic, cumin, and generous streams of cold-pressed olive oil.