African cuisine encompasses within its fold several nations, including Morocco, Algeria, Libya, Tunisia, Egypt and Sudan. The roots of North African cuisine can be traced back to the ancient empires of North Africa, particularly in Egypt, where many of the country's dishes and culinary traditions date back to antiquity. Over several centuries traders, travelers, invaders, migrants and immigrants all have influenced the cuisine of North Africa. The Phoenicians of the 1st century brought sausages, while the Carthaginians introduced wheat and its by-product, semolina. The Berbers adapted semolina into couscous, one of the main staple foods. Olives and olive oil were introduced before
Harissa (dish) Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia. Harissa is known for helping the Armenians of Musa Ler to survive during the resistance of 1915. Harissa is also very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot in a village gathering. Additionally, Harissa is used by the Assyrians as a dish on "Eeda Zoora," Christmas, and "Eeda Gura," Easter. Harissa is very similar to a popular dish among Arab countries of the Persian Gulf