North African cuisine is a rich blend of flavors and ingredients influenced by various cultures, including Berber, Arab, and Mediterranean traditions. Common staples include grains like couscous, legumes, and a variety of vegetables. Spices such as cumin, coriander, and saffron are frequently used, giving dishes a distinctive taste. Popular dishes include tagine, a slow-cooked stew named after the earthenware pot it's cooked in, and harira, a hearty soup often enjoyed during Ramadan. Street food, such as kebabs and brik, a pastry filled with egg and tuna, also plays a significant role in the culinary landscape of the region.