Maghrebi cuisine
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Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include couscous, pastilla, tajine and shakshouka.
Couscous, here served with vegetables and meat, is one of the most characteristic dishes of the Maghreb.
Couscous with vegetables, topped with tfaya and toasted almonds
Brik with egg, tuna, onion and parsley
Shakshouka with egg
Mediterranean cuisine
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Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English.
"Those blessed lands of sun and sea and olive trees": a landscape in Rhodes, in the Eastern Mediterranean
Olive (Olea europaea)
Wheat (Triticum)