Getting to try new types of food and enjoying new tastes is an important part of the solo travel experience, and when it comes to traveling in North Africa, a lot of the cuisine that you will encounter will be quite different to that you can experience elsewhere.

There is a strong emphasis on the types of food that is grown and produced in the region, and there is also a much greater use of different parts of the animal in meat dishes, and while we won't recommend the dishes made with a sheep's head, there are plenty of offal treats on offer.

 

Spicy Sardines

Morocco catches and exports more sardines than any other country in the world, and these tasty snacks are made by stuffing the sardines with a spicy paste including chili, paprika and garlic in a tomato base. The small fish are then battered and fried, and you can find servings of these tasty fish in the souks and markets of Morocco, particularly in the coastal areas.

 

Garantita

This Algerian specialty is offered by street vendors across the country, and is commonly served on baguettes or as a stuffing for bread, while others will also serve it either as a flan or tart. Chickpea flour is the base for the dish, and it is made with an egg, olive oil, olives and spices, all mixed together before being baked, and then served hot in a sandwich available in many different types of Algerian bread.

 

Koshari

This hearty dish is a great option if you are in Egypt and looking for a dish that offers plenty of energy and carbs, and is a tasty dish that has been served by street vendors in the country for decades.

Like many street foods, koshari originates among the lower classes, who would combine their larder ingredients to make a dish at the end of the week, and this is usually a blend of rice, macaroni and lentils with a tomato sauce and caramelized onions.

 

Tehal

Another Moroccan favorite that makes good use of a part of the animal that is not often eaten, tehal is a camel spleen that is stuffed and is then baked like a large sausage, and is usually served in slices that have been fried. The stuffing has a smooth and creamy texture, and is made with camel meat, olives and preserved lemons, and is well worth seeking out when you visit the region.

 

Metabka

Also known by the locals as the 'Berber Pizza', metabka is probably closer to a calzone, as the stuffing is between two griddle baked flat breads and has a strong, but very good flavor. Using the typical Tunisian chili paste harissa, along with an onion sauce and other vegetables, this is cooked to perfection and has a spicy kick typical of Tunisian cuisine.

 

Kourdass

The smell that comes when kourdass is being prepared may drive you away from a particular stall in the morning, but by lunch these small treats make for a great bite to eat during the middle of the day. Found in Algeria, Morocco and across the region, they are made by stuffing lamb tripe with spiced meat and chunks of offal such as lung and intestine, and they can be served with a variety of side dishes and sauces.

 

Brochettes

Chicken is a meat that is found across the region and is a key part of the cuisine, and in Morocco you will find stalls that offer these tasty versions of a chicken kebab, where the meat is spiced with paprika and cumin. This is then placed into bread and served with red onion and salad, and makes for a tasty and filling sandwich.

 

Hawawshi

A popular Egyptian food, this dish is made by stuffing a local bread with minced lamb and onion. This is then roasted in an oven, which gives the final product a very distinctive texture and the bread a crunchy exterior. This is inexpensive, and would be a good introduction and a fairly familiar taste for those on their first day in the region.