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Northern Africa

Situated along the Mediterranean Sea and separated from the Sahara Desert by the Atlas Mountains, Northern Africa has received constant traffic for thousands of years, including ancient Phoenicians of the Middle East, who brought wheat, lentils, and olives. The great Egyptian civilization emerged some 5,000 years ago along the Nile Valley. In more recent times, French colonial influence extended into Morocco and Algeria. Portugal and Spain also left their mark. Arab invasions and Islamic influence have contributed enduring cultural flavor, as well. Wheat, once so important to the Romans, lives on in couscous, a North African staple and national dish of Morocco. Stewed dishes often feature chicken or lamb, the regions most popular meat, along with dried fruit and seasonings (harisa or ras el hanut) that reflect Indian influence. Stews are scooped up with bread and eaten without need of utensils. Lamb is often grilled or roasted to fall-off-the-bone tender.
 

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AddictedToSugar

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 I spend my life living at the bottom of famous river beds - currently I am enjoying a stint at the bottom of the Amazon. Unfortunately, I don't like fish. At all. Which puts quite a damper on my living locations.

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Katherine

Cooking Level: Intermediate
Home Town: Cairo, Al-Qahirah, Egypt
Living In: Fairfax, Virginia, USA
About me: I'm a legal studies student at George Mason University. I live with my lovely sister (who is studying culinary arts) and I enjoy fishing, raiding the local library and Barnes & No…
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Gitana

Cooking Level: Intermediate
Home Town: Dallas, Texas, USA
Living In: Cairo, Al-Qahirah, Egypt
About me: My mom is Egyptian with Syrian and Persian roots. My dad is American with Spanish/Native American roots (big mestizo family). I lived in Texas before moving back to Cairo. I spent…
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Mona

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Living In: Los Angeles, California, USA
About me: I lived between egypt and saudi arabia most of my life then two years ago I moved with my husband to USA ... I used to work in Egypt as an aerospace engineer so I was so busy and …
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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.

Easy Roasted Red Pepper Hummus

Reviewed on Aug. 17, 2008 by Gitana
Really good recipe for a twist on hummus. I would decrease the amount of tahini and use chopped fresh basil. Whole different experience fresh basil in this is. I also added sun dried tomatoes for a bit of tangy sweetness, but that's just a personal preference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Guacamole

Reviewed on Jul. 27, 2008 by Gitana
Absolutely, HANDS DOWN, the BEST gucamole recipe EVER. I actually learned this recipe from a few waiter friends I knew that worked at this AMAZING Mexican joint. The key, and I seriously mean this, is good avocados. This is ALL ABOUT the avocados. Don't bother to use this recipe if you don't have good, creamy, ripe ones. It will turn out chalky and unpleasant. If your avocados aren't ripe yet, stick them in newspaper with a banana in a cupboard for a few days. If you insist on using bad avocados I would suggest adding some sour cream and a couple of teaspoons of olive oil and they should improve the taste.
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.

Shuk Shuka

Reviewed on Jun. 26, 2008 by Gitana
This was ok, but bland. I decided to try it because I'm Arab and not a big fan of this dish (shak shooka) the way we make it, but this is very bland in comparison to the way we make it at home. If you want to give it a kick add onions with the garlic then some mild to hot green peppers (depending on your liking) then season with cumin. That's how we make it here in Egypt and, more specifically, my house.
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