Chermoula. "Chermoula is a bold, garlicky, spicy sauce and marinade used all over Algeria, Morocco and Tunisia to spice up not only fish and seafood, but also poultry, meat and vegetables." There are two recipes here....one for oily fish (this would include Algerian sardines) and one for white fish.
Ful mudammas is the Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon. This creamy, comforting version is much like what you'll find around the streets of Cairo.
Baked ham and potato tortilla omelette
Egyptian recipe: kofta. I normally brown the kofta on top of stove then I add half a cup of water and when it starts to boil I cover the pan and continue cooking in a 370 F preheated oven for 20m then uncover for 15m or until completely dry - I also prefer to add 1tsp or more of allspice to every lb of ground meat