Shakshouka is scooped out of the skillet and eaten with a piece of bread.

Couscous serves as the staple for most Maghreb dishes. It is prepared in a pot known as a tagine, which is a glazed or painted pottery dish with a flat bottom, low sides, and a dome cover that creates a unique cooking style. As food cooks in a tagine, the dome collects and redirects condensation to the bottom of the pan. The design of the tagine has influenced the spicy cuisine of North Africa by concentrating spices and pepper juice at the bottom of the dish, so that the food soaks in this mixture. The dishes of North Africa also include the following meals: •  B’stilla : This Moroccan meal includes meat, such as pigeon, chicken, or quail, spiced with sweet and sour flavorings. Each serving contains onions, saffron, coriander, almonds, and beaten eggs, all wrapped in a warqa pastry. •  Shakshouka : Originating in Israel and Tunisia, shakshouka (or shakshuka ) is now eaten more heavily in North Africa. Ingredients such as chopped onions, chili peppers, cumin, and tomatoes are cooked on a stove in a skillet, in which two eggs are poached. Other flavorings are added after cooking, including chopped parsley. •  Tajine: Fans of chicken, lamb, and beef will fall in love with tajine (also known as tagine in some regions). Prepared in a tagine, from which the dish takes its name, this slow-cooked stew includes favorite meats topped with rich vegetables and dried fruit. Couscous or slow-cooked bread serve as the bed for this delicious meal.



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