Known as karantika in Algiers and calienté in Morocco, this beloved traditional dish traces its origins back to Spanish influence during the colonial period, as its name is derived from the Spanish word calentita, which means "warm." Over time, what began as a humble, filling meal for the working class evolved into one of Algeria’s and Morocco's most cherished street foods, often enjoyed by people of all ages and backgrounds.

Beyaynetu is a colorful Ethiopian assorted dishes platter that is traditionally arranged on top of injera flatbread. It is essentially a sampler plate that has meat and vegetables (or just vegetables, when it's called yetsom beyaynetu), and the choice of small dishes depends on the restaurant serving the dish.

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked.

Tamina is an ancient Algerian sweet treat consisting of toasted ground semolina, butter, and honey. It is typically decorated with cinnamon or sugared almonds. Traditionally, it is served when celebrating the birth of a child, but it can be prepared any day of the year.

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.

Rfissa is a traditional dish of stewed chicken pieces, onions, and lentils served over shredded msemmen, old bread, or trid pastry. The full list of ingredients is as follows: chicken, onions, saffron, ginger, lentils, msemmen, fenugreek seeds, and ras el hanout.

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water.

Maakouda are traditional potato fritters that are popular throughout the Maghreb, especially in Morocco, Algeria, and Tunisia. The fritters are usually prepared plain, but they can also be stuffed with meat, tuna, or cheese, although not that often.

Mahjouba is a traditional flatbread that is one of the most popular street food items in the country. These thick and flaky crepe-like flatbreads are made with semolina, then filled with a combination of tomatoes and caramelized onions. Mahjouba is often paired with harissa sauce on the side, but the condiment is completely optional.