North African

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

This adaptable Moroccan tagine can be as mild or as hot as you can handle. Serve with crusty bread to sop up all the braising juices.

Meskouta is a wonderfully moist yogurt cake that is so easy to prepare.

This easy Egyptian bread pudding (called Om Ali or Umm Ali) is made with puff pastry, perfumed with rose water, and topped with an assortment of toasted nuts.

Meet mlaoui—msemen’s rebellious younger brother—a flaky skillet-fried Moroccan flatbread.

These lacy pancakes are cooked only on one side, which gives them an incredibly light and delicate texture.

This Moroccan chicken tagine recipe is savory and a little bit sweet, and gently spiced with cinnamon.

Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this dish that brings out the best of garden-fresh zucchini and other squashes.

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

Tagines are typical street food in Morocco, and this is the one that is most commonly found, except that street vendors cut the potatoes into small dice and I prefer to use new potatoes, which I leave whole if they are very small or halve if they are medium.

Essentially Somali chai, this spiced tea with milk is served most often during the Somali afternoon tea tradition known as casariya.

These pancakes are quick to cook and are typically eaten for breakfast. Spread them with a little butter, ghee, or sesame oil and sprinkle with sugar if you’d like. Serve with hot tea or alongside cups of Shaah Cadays.

This fragrant, hearty stew is traditionally cooked in an earthenware dish on the stove-top, but a slow cooker does the job almost as well.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Millet, a wonderfully healthy, naturally gluten-free grain, stands in for the more common bulgur wheat in the North African–inspired parsley salad in this simple baked chicken dish.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.