Published: March 02, 2019
A herby Tunisian salad, an open-topped Moroccan pastilla, and an Egyptian take on bread-and-butter pudding
The food of north Africa is as diverse as that of any other region as vast as it is. I got a taste of it in Tunisia and Morocco, two relatively small countries with world-class cuisines that include Berber, Arabic, Moorish and French influences.
Across the region lies Egypt, with its simple dishes based heavily on the vegetables of the Nile delta, many of which spread throughout the Middle East.
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