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Cuisine in Algeria
 
 
 

Algerian cuisine has had many influences that have contributed something unique to the country's culinary delights. These influences may take the form of Berbers, Arabs, Turks, Romans, the French and the Spanish. Each of these civilisations has helped to ensure that Algeria's cuisine is an eclectic mix of flavours and aromas.

The Berber influence on Algerian cuisine is clearly seen in their use of stews, lamb, vegetables, grains and dried fruits. The Turks and Arabs have added spice to the mix as well as a variety of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as in their aperitifs and sweets. You will be able to taste the distinct flavours of cumin, caraway, marjoram, coriander and fennel in Algerian cuisine. Typically, lamb and chicken are used in meals as well as fish from the Mediterranean. Algeria's national dish is couscous, which is steamed and then served with meat, vegetables and sauce.

Coffee is popular in Algeria, but is served extremely strong along with a glass of water. However, the preferred drink in Algeria is tea with a hint of fresh mint. Fruit drinks are also commonly enjoyed.

Some traditional Algerian dishes other than couscous are:

•Fettate (Sahara speciality, in Tamanrasset);
•Taguella (bread of sand, a nomad speciality);
•Buseluf (stew of lambs head & feet with courgette & chick peas);
•Dowara (stew of stomach and intestines with courgette & chick peas);
•Chorba (a meaty soup);
•Rechta (hand made spaghetti, usually served with a clear chicken broth, potatoes & chick peas;)
•Chackchouka (normally, it has green peppers, onions and tomatoes; egg may be added);
•Mechoui (charcoal grilled chicken, fish, or other meat);
•Tajine (stew);
•Ktayef (a kind of baked vermicelli, filled with almonds and drenched in sugar, syrup, and honey);
•Mslalla (marinated olives);
•Bourek (phyllo pastry stuffed with meat, egg and onion);
•Dolma (stuffed vegetables);
•Harira (soup usually served at Ramadan);
•Loubia b'Dirsa (white bean stew);
•Badendjal (roasted aubergine salad);
•Merquez (spicy lamb sausages);
•Djej bil Qasbour (coriander chicken);
•Mderbel Qar'a (zucchini stew);
•Za'luka (aubergine ratatouille);
•Ros Bratel (saucy favas);
•Kesra (semolina bread)

Traditional Algerian desserts consist of:

•Qalb El Louz (dessert containing almonds);
•Baklawa (almond cakes drenched in honey);
•Makroud (with dates or figs);
•Griouche (honey pastry);
•Kalb-el-louz (semolina, almond paste and rose water);
•Samsa (sweet filled pastry);
•Ghribia (sugar cookies);
•Rfis Tmer (date candies).

 

 
 

 



 


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