Algeria
Bourek
بوراك
Thin dioul pastry rolled into cigars around minced meat, onion and egg, cheese, or tuna and potato, then deep-fried.
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Algeria
Dziriette
دزيرية
Almond-paste cones wrapped in thin pastry, baked and dipped in honey — the pastry of Algiers weddings.
Algeria
Griwech
قريوش
Strips of dough cut and folded into a lattice, deep-fried, then soaked in honey and rolled in sesame seed.
Algeria
Samsa
سمسة
Triangles of malsouka pastry layered with ground almond and sesame, fried and soaked in rose or geranium syrup.
Algeria
Sudanese Zalabia
Zalabia
Loose yeasted batter dropped into hot oil in irregular blobs, drained and rolled in sugar or soaked in syrup.
Sfax, Tunisia
Tunisian Baklawa
بقلاوة
A Tunisian baklava of layers of thin pastry interspersed with ground pine nuts, almonds, hazelnuts and pistachios, brushed with butter and dipped in honey syrup.
Algeria
Zalabia
زلابية
Small coils or balls of fermented batter fried until crisp, then soaked in syrup or dusted with sugar at Egyptian sweet shops.
Tunisia
Zlabia
زلابية
Batter piped into hot oil in lacy loops, fried crisp and dropped straight into honey syrup, sold by weight in Ramadan.