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Maghreb food

North African cooking is largely Halal-meat culture, with wine-leaf pastilla variants and sausage checks abroad. Couscous, vegetable harira, and classic egg–tomato shakshuka are easy; tagine and merguez need Halal meat; pastilla may include warqa fat questions; restaurant shakshuka may add sausage or rennet cheese.

• Prefer vegetable couscous/harira when unsure abroad
• Confirm Halal merguez
• Ask about pastry fat in pastilla
• Treat classic shakshuka as Halal and verify sausage, feta/rennet, and shared pans