Tunisia / Morocco / Algeria / Liberia – Maghrebi Mint Tea

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Maghrebi mint tea or Tunisian mint tea is an green tea which is prepared with spearmint leaves and sugar. The best part of this tea is not its flavor but its essence. There are many stories regarding the origin of this tea but the story which is deemed to be true is the one which took place in the 19th century in Morocco. It is of a merchant who was British and he used to sell at those times a tea called the Gunpowder Tea.

Tunisian, Algerian – Chicken Chorba

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Chorba or Shorba is an Arabic word which means soup or stew. It is a soup which is made by adding chicken to a base of tomatoes, onions, ginger and many other spices. It is said during the Ottoman Empire period this dish was invented by the people. It is also said that during the winter days a family which was very poor made this soup to keep them warm and also to keep their children warm.

Tunisian, Algerian, Israel – Brik / Bourek

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Brik is an Tunisian pastry dish which is filled with tuna, vegetables and spices and then it is finally deep fried to give it an incredible crispy look. The main version of this dish which defines its true history is the one with tune and an egg yolk. This dish is said to be over 500 years old and many say that it was the Tunisian region which truly came up with this dish.

Tunisian / Moroccan / Israel – Shakshouka

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Shakshouka is an Arabic word which means "mixture". It is one of the best dishes of all the African cuisines. This dish consists of eggs which are poached in a tomato sauce underneath it. It is not only served as a breakfast rather it is also served as lunch and dinner. It is said that this dish came into existence in the regions of Tunisia and Yemen. After people living in the North of Africa migrated to Israel, this dish became Israel's national dish.

Tunisia – Shakshuka

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Shakshuka is a meal common in the Algeria, Moroco, Tunisia etc. It is a wonderful and simple cuisine. Made all from natural ingredients.

Tunisia – Gnaouia Stew

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Today, I am about to write on another cuisine valued most by Tunisians, but eating by nearly all Africans. This Tunisian stew is made from Okras, and can be prepared with chicken, lamb or beef.