Tarik Becha, the culinary force behind Tarik’s North African, has been enriching Knoxville’s food scene with authentic North African flavors since May 2022. Originally launched as Mina’s North African, the venture was renamed after a trademark issue, now proudly bearing Tarik’s name.
I first brought you Tarik’s story in 2022. Hailing from Tizi Ouzou, a mountainous village in Algeria, Tarik’s culinary journey began in his youth, assisting in family kitchens during weddings and gatherings. His professional experience spans Tunisia, Algeria, Greece, Turkey, Serbia and Paris, where he met his wife, Allison, a Knoxville native. Their shared passion for food and culture led them to establish their business in Knoxville.
Operating from Real Good Kitchen, Tarik’s North African has become a staple at local breweries like Crafty Bastard, Alliance Brewing and Albright Grove Brewing, as well as through private catering. The menu features traditional dishes such as steamed couscous paired with vegetables and proteins like chicken or lamb, and Kabyle bread prepared in a cast-iron skillet, reflecting the culinary traditions of the Imazighen people. Tarik incorporates herbs and spices sent by his mother from Algeria, ensuring authenticity in every bite.
Beyond food, Tarik emphasizes cultural preservation, using the Amazigh symbol in his branding to honor his heritage. He aspires to inspire other international chefs in Knoxville to share their cultures through cuisine.
Last week, I met with Tarik and part of his team, Courtney Lozano of Soothsayer Tea House and Tessa Hold who met Tarik through Real Good Kitchen, in their soon-to-open brick-and-mortar at 900 E Hill Ave, Suite 130. After years of casually scouting for a space that balanced manageable rent with good visibility, things finally fell into place. Bailey Foster, founder of Real Good Kitchen, spotted the listing and passed it along to Tarik. Visits and inspections went smoothly. After a bit of crowdfunding to cover essentials like a commercial fridge, Tarik’s North African is now fully equipped and ready for its debut.
They’ll be serving the dishes customers already love, couscous (or quinoa) with veggies and your choice of protein, a cucumber‑tomato salad, and Tarik’s distinctive take on baklava, crafted with a sweet syrup in lieu of honey. Now that he has his own kitchen, he’s planning to expand the menu. Look for more sandwiches featuring Paysan bread and rotating specials. You’ll also find Courtney’s tea blends for purchase, and they will brew chai and mint tea daily.
Tarik and his team want every guest to feel included and at home. That’s why they’ve placed a long communal table at the heart of their restaurant, inviting diners to sit side by side as if gathered around a family table. This arrangement reflects Tarik’s upbringing and is not commonly seen in the States. It’s often called community or family-style dining and fosters shared conversations and connection through food.
They debuted the setup during their soft opening and a catered event, and guests responded enthusiastically. Having already received positive feedback, they’re carrying the concept into the full grand opening (date to be announced soon! Keep an eye on Tarik’s North African on Facebook and Instagram.)
Tarik’s North African, 900 E Hill Ave, July 2025
While pop‑ups will likely wind down once regular hours begin, Tarik’s team is still available for catering and events. In August, you can find them at the Mill & Mine for St. Cugino’s Day on Aug. 10—a vegetarian festival with Italian‑inspired food and drinks. The event supports Beardsley Community Farm and Pilot Light, champions of local food justice and the arts.
