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
