North African

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  • Tahini dip

    For that party, barbecue or family get-together, it's tempting to just scoop up a selection of dips from the supermarket. Make your own, however, and you'll save money, know exactly what has gone into the food, plus most homemade dips, like this one, are ridiculously quick and easy to make.

    Australian Women's Weekly|Aug 29, 2014

  • Chermoula marinated fish

    Chermoula is a fragrant and flavourful marinade made from a combination of spices mixed with lemon juice. It is commonly used in North African cuisine to flavour seafood or meat. We've used trevally for this recipe.

    Australian Women's Weekly|May 31, 2011

  • White bean and lentil tagine

    A north African stew of white bean and lentil tagine from Australian Women's Weekly.

    Australian Women's Weekly|Feb 28, 2010

  • Chermoulla lamb with chickpea salad

    Chermoulla is a marinade of fresh and ground herbs and spices often used in the cooking of North Africa. This tender chermoulla lamb is gorgeous served with chickpea salad and pitta bread.

    Australian Women's Weekly|Oct 31, 2009

  • Chicken tagine with prunes

    Almonds, prunes and shallots add depth to the flavour of this succulent chicken cooked in a tagine.

    Australian Women's Weekly|Jul 31, 2009

  • Moroccan chicken & chickpea soup

    This spiced, savoury Moroccan chicken soup will give you a nourishing mid-week boost.

    Australian Women's Weekly|May 31, 2009