Specialty Food Magazine

Summer 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1119718

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Page 95 of 155

F or too long, North African food has been overshadowed in the United States by trendy Mediterranean and Middle Eastern cuisines. Now, the bold flavors and savory dishes from Morocco, Algeria, Tunisia, Libya, and Egypt are finally getting the attention they deserve. While preserved lemons, pomegranates, and oil-cured olives continue to accent fine dining menus, a creative look at North African traditions is bringing upscaled falafel, housemade couscous, and reimagined tagine stews to the table, too. Egyptian f latbreads can be found on a New American menu in Boston, Moroccan Sloppy Joes are dished out from a food truck in Minneapolis, dukkah-spiced hazelnuts top a chocolate cake in Manhattan, and harissa-honey chicken wings are becoming a gastropub standard. The distinct fares of Morocco, Libya, Algeria, Tunisia, and Egypt are being reimagined for U.S. menus. BY ANNA KLAINBAUM North African Cuisine SUMMER 2019 93 global cuisine PHOTO: LA BOÎTE

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