North African cuisine is primarily a mixture of Arabic and Mediterranean cuisine. It also shares characteristics with Turkish cuisine, particularly in the Eastern part which was more influenced by the Ottoman empire.

For the North African cuisine, the most common staples are meat, seafood, lamb, dates, almonds, olives, various vegetables and fruit. Because the region is Muslim, only halal meats are eaten. The best-known North African dish abroad is surely couscous. Tajine is also a widespread dish.

Most dishes are spiced, especially with cumin, nutmeg, cinnamon and saffron. Fresh peppermint, parsley, or coriander are also common. Spice mixtures such as Ras el hanout, Baharat, and Harissa are frequently used.

[edit] By country

For more specific styles, refer to the articles on each national or regional cuisine:

• Algerian cuisine
• Berber cuisine
• Egyptian cuisine
• Libyan cuisine
• Moroccan cuisine
• Tunisian cuisine

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