The Recipes of North Africa — Algerian Grilled Sardines with Lemon

All of the seven states of North Africa have extensive coastlines and five of the region's countries border the Mediterranean. These are:

Information and Recipes of Algeria
Information and Recipes of Egypt
Information and Recipes of Libya
Information and Recipes of Morocco
Information and Recipes of Tunisia

Of the other two countries, Western Sahara is a disputed territory currently under the control of Morocco. Sudan lies on the Arabian sea and you can find:

Information and Recipes of Sudan

As might be expected, fish plays a very important part in the cuisines of the majority of these countries. The exception being Libya, where meat (especially lamb) is by far the most important protein source in the diet.

An example of one of these fish dishes is the recipe below, from Algeria for grilled sardines:

Algerian Grilled Sardines with Lemon Recipe

Ingredients:
1 kg prepared fresh sardines
6 tbsp olive oil
3 tbsp lemon juice
2 tbsp fresh coriander, chopped
generous pinch of paprika
generous pinch of ground cumin
salt and black pepper, to taste

Method:
Combine the oil, lemon juice, coriander, paprika and cumin in a bowl. Season with salt and freshly-ground black pepper then whisk to combine. Meanwhile, lay the sardines as a single layer in a large baking dish. Pour the oil mixture over the top then cover and place in the refrigerator for at least 80 minutes to marinate (turn the sardines at least every 20 minutes during this time).

Pre-heat your barbecue or grill (broiler) and cook the fish for about 3 minutes per side. Brush frequently with the marinade to ensure and even coating. Serve hot and pour any remaining lemon mix over the top then garnish with fresh parsley.


Below is a classic Libyan fish dish:

Libyan Spicy Fish Recipe

Ingredients:
6 fish steaks
1 garlic clove, crushed
1/2 tsp kammon hoot
60g tomato purée
250ml passata (tomato juice)
1 onion, chopped
juice of 1 lemon
3 tbsp olive oil
1/2 tsp salt
250ml water
freshly-chopped coriander and lemon wedges, to serve

Method:
Combine half the garlic, kammon hoot, salt and lemon juice together in a bowl. Add the fish and toss to coat then cover and set aside to marinate for 10 minutes.

Meanwhile, heat the olive oil in a pan and use to fry the onion and remaining garlic until golden brown (about 12 minutes). Add the tomato purée and passata and simmer for about 8 minutes then add the marinated fish and their marinade along with the water. Bring to a simmer then cook on low heat for about 15 minutes, or until the fish is cooked through and flakes easily with a fork.

Transfer the fish to a warmed serving plate and garnish with coriander and lemon wedges. Pour the sauce into a bowl and serve on the side.

(The recipe above reproduced, with thanks, from the Celtnet Libyan Spicy Fish Recipe page.)

For more North African recipes please visit the Celtnet North African recipes page.


For more African Recipes, see the Celtnet Recipes Blog African Recipes page.

This list of African regions and African recipes is brought to you in association with the Recipes of Africa eBook. With over 1000 recipes covering each and every country in Africa, this is the most comprehensive book of African recipes available anywhere.

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