NORTH AFRICAN PROFILE
Earthy Spices and nuts are used generously, particularly in Moroccan dishes.
Red meat lamb, beef, mince, offal Fish and seafood any fresh fish Poultry chicken, turkey, chicken livers Dairy labneh, cottage cheese and yoghurt Eggs Long-grained rice, bulgur wheat, couscous, quinoa, polenta, mealies, mealie meal, unleavened flatbreads, pitta breads
Veg carrots, butternut, pumpkin, beetroot, sweet potatoes*, potatoes*, sweet peppers, brinjals, artichokes, radishes, cabbages, baby marrows, onions, leeks, tomatoes*, Lebanese cucumbers, lettuce Fruit lemons, pomegranates, figs, watermelons, apples, strawberries
Salt-preserved lemons, grape vinegar, olive oil, hummus, tahini paste, honey, olives, dates, raisins, cranberries, prunes, za’atar (spice mix), chermoula, harissa, poppy seeds, sesame seeds, chickpeas, butter beans, red kidney beans, dried figs, pine nuts, almonds, walnuts, peanuts
Parsley, mint, coriander, garlic*, chillies, rosemary, marjoram
Saffron, ginger, cinnamon, coriander, aniseed, cumin, mustard, cardamom