Maghreb cuisine – Starter and breads according to Leila Oufkir:

When we approach the subject of entrees, there are a few connecting factors: conviviality and abundance. By way of preliminaries, meals are adorned with small preparations such as purees of fresh or dried vegetables, donuts, bulgur-based appetizers, white or red soups, puff pastries and other preparations based on yoghurt, mint , and fresh herbs. As tradition dictates, these compositions are presented at the same time as the main course.
It is therefore preferable to offer starters offering a harmonized taste scale, so that the guests can navigate from one dish to another without their taste buds being offended.
We present here a small range of what it is possible to achieve easily, without fault of taste in terms of presentation and marriage of the senses. Of course, this book presents traditional recipes as they have been perpetuated for centuries in families. It is then up to you to compose them at your convenience, or according to what your pantry is able to offer you. What is important to remember to adopt the codes of "oriental" gastronomy is a form of consensus between the spices and the main ingredient of a dish. That said, by skillfully juggling a few essential condiments, the most basic of vegetables becomes a symphony of taste.

This book has many delights, here are a few:
1) STARTERS

• Bochette of two fish
• Corn cake with cheese
• Falafel
• Two pepper salad
• Eggplant in the oven

2) SOUPS

• Berkukech
• H’rira
• chorba
• Algiers vermicelli soup

3)BREADS

• Beghrir
• Tajine breads
• Kesr
• Khobz dar