NORTH AFRICA
In Tunisia, Algeria, and Morocco—the countries that together make up what is called the Maghreb (literally, “the West”)—food is both sustenance and ritual. Spices are used imaginatively, and mindful attention is paid to the careful juxtaposition of not only flavors but also aromas. Typical “little dishes” include the brochettes of lamb that are sold everywhere in the souks, or markets, and the wealth of fruit and vegetable salads that begin meals in private homes. Richly exotic but accessible, the little dishes of North Africa provide an easy introduction to a set of interconnected but distinct cuisines that are among the world’s best.
   
   lamb brochettes with north african spices
   tunisian-style carrot salad
   lemon-flecked olives
   harissa-seasoned black olives