Israel
Shakshuka: The Egg Dish With More Homelands Than Most
Shakshuka — eggs gently poached directly in a simmering, spiced tomato and pepper sauce, served straight…
Algerian cuisine
Chakhchoukha: Algeria’s Torn Bread and Slow-Cooked Stew
This round covers Algerian cuisine with chakhchoukha (also spelled chakchouka in some regions, though distinct from…
North African cuisine
Brik: Tunisia’s Crispy Pastry Built Around a Single Egg
This round covers Tunisian cuisine with brik (also spelled brick) — a thin, crackling pastry parcel…
Moroccan cuisine
Pastilla: Morocco’s Sweet-and-Savory Andalusian Pie
This round covers Moroccan cuisine again, but a very different dish from tagine — pastilla (also…