North African Cuisine quiz
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How are Moroccan preserved lemons cured?
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More questions about North African Cuisine
These visible examples show the question style. LearnClash turns the full topic into ranked duels and spaced repetition.
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What is couscous traditionally made from?
Answer: Semolina
Why: Traditional couscous is steamed in the top of a couscoussier, soaking up flavor from the stew below.
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Where did the chilies in harissa originally come from?
Answer: The Americas
Why: Chilies most likely reached Tunisian kitchens during Spain's 16th-century occupation of Tunis.
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What kind of food is smen?
Answer: Fermented butter
Why: As smen matures it takes on a pungent smell rather like blue cheese.
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How is lamb cooked for a méchoui?
Answer: Spit-roasted whole
Why: No cutlery is traditionally used for méchoui: the meat is taken with the fingers of the right hand.
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How is a baghrir pancake cooked?
Answer: One side only
Why: Because it is never flipped, the bubbles rising through the batter stay open as tiny holes across the top.
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Where is Marrakesh's tanjia stew traditionally slow-cooked?
Answer: Bathhouse furnace
Why: The stew is named after its urn-shaped clay jar, which is sealed with parchment and string before it goes into the ashes.
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