African

Cooking onions until softened, then stirring in spices and aromatics like garlic and ginger is the foundation of many...

Made with tender, boneless leg of lamb, this quick-cooking staple of Ethiopian home cooking is called awaze tibs and ...

The heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly...

Ethiopians eat with their hands and use this tangy, spongy, crêpe-like flatbread like silverware. It's made from...

The Ethiopian Orthodox Church’s ban on meat and dairy on Wednesdays, Fridays and during the 40 days of Lent has inspi...

Cat Cora’s Moroccan-spiced stew is a great showcase for farmed catfish or tilapia.

For this chilled salad, beets and onions are macerated in a lemony dressing. When they’re available, young spring oni...

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.

Dukka (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive ...

In Egypt, cooks stuff this spiced rice mixture into all kinds of vegetables, like zucchini.

Molokhia gets its name from a dark leafy green of the same name. Also known as Jew’s mallow, it develops an okra-like...

Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To ...

When guests sit down to the dinner table, Moroccan hosts often set out small salads to eat with bread or on their own...

This "bread" is Tangier's version of socca, the chickpea flour–based pancake of Nice, France, but it's much thicker a...

In Morocco, the mountains of the Middle Atlas region are the only source for trout. "It's so high up, you can go skii...