Sfinz is a traditional fried pastry made with a dough consisting of flour, sugar, yeast, salt, and water. The dough is shaped into small balls which are then flattened to form a thin layer of pastry. After it has been fried, sfinz is typically enjoyed with honey, although it can also be fried with an egg on top.
Also known as Libyan doughnut, this fried pastry is especially popular for breaking the fast during Ramadan, but it can also be served for breakfast. If there is any leftover dough, Libyans usually transform it into herb bread.
Bambalouni are traditional Tunisian doughnuts that are especially popular in the village of Sidi Bou Said. They are made with flour, hot water, yeast, and salt. After the dough has been prepared, it is fried in hot oil until golden brown, and the doughnuts are then sprinkled with sugar on top.
It is recommended to serve bambalouni with coffee, either for breakfast or as a snack eaten at the end of the day.
MAIN INGREDIENTS
Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.
Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well.
MAIN INGREDIENTS
Bissara is a comforting Egyptian and Moroccan dish made with puréed beans – either split peas or dried fava beans. It can be prepared in the form of a soup or porridge, while the thicker versions are commonly used as a dip. The puréed beans are typically seasoned with olive oil, lemon juice, and garlic, and the dish is often served with paprika and cumin on the side, while crusty bread is almost mandatory.
Bissara is traditionally served for breakfast, and it is especially popular during winter.
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