Cuisine of Algeria - A Delicious Blend of Many Cultures

Algerian cuisine has had many influences that have contributed something unique to the country's culinary delights. Over hundreds of years the Berbers, Arabs, Turks, Romans, the French and the Spanish have influenced the cuisine of Algeria. Each of these civilizations has helped to ensure that Algeria's cuisine is an eclectic mix of flavors, aromas and textures, served in a multitude of ways and very pleasing to the palate.

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 flavors 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.

Why not try out some of these dishes when sampling Algerian cuisine:

APPETIZERS

Mslalla - Marinated olives
Bourek - phyllo pastry stuffed with meat, egg and onion

MAIN MEALS

Mechoui - charcoal roasted lamb
Merquez - spicy lamb sausages
Chorba - spicy lamb or chicken stew with vegetables
Dolma - stuffed vegetables
Harira - soup served at Ramadan
Loubia b'Dirsa - white bean stew
Badendjal - roasted aubergine salad
Slata bel Clementinas - onion and orange salad
Bissar - couscous served with chicken and dried vegetables
Djej bil Qasbour - coriander chicken
Brochettes - spicy kebabs
Kefta - meatballs with spices
Lahm bil Zitoun - Lamb and olives
Mderbel Qar'a - zucchini stew
Za'luka - aubergine ratatouille
Ros Bratel - saucy favas
Kesra - semolina bread
Harissa - spicy paste (condiment)

DESSERTS AND PASTRIES

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

 



User Comments & Reviews: 6 Comment(s)

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samir - 2011-04-15 13:36:13

hum ther is also rechta and couscous and chourba , bouzallouf , chakhchoukha and zlabiya baklawa charak u cant forget those oO

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Matt - 2010-12-25 12:00:05

Hi Vince, I think I can help :)

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C├ęsar - 2010-10-15 13:47:28

I'd add a dessert, the baghrir, a smooth pankake which is topped with honey or chocolate in the best algerian restaurant in Madrid, Chez Farida

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