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Algeria's most famous traditional food

Algeria's most famous traditional food 

Algerian cooking is characterized by a wealth derived from land and sea production, a Mediterranean and North African cuisine based on Amazigh cuisine. It offers a variety of dishes depending on the area and season, which give a very varied kitchen plate. This kitchen, which uses many products, is still based on vegetables and grains that have always been produced in abundance in the country, which was formerly called «Bakery of Rome» and then «Bakery of Europe». In addition, Algeria's rich history has contributed to the provision of food from different periods and regions of the world. In fact, the conquests or demographic displacement towards Algerian territory were one of the main factors of the exchange between different peoples (Amazighs, Arabs, Turks, Andalusians, French and Spanish). Of all the culinary specialties available in Algeria, couscous remains the most famous, recognized as a national dish, as well as traditional pastries called Oriental Pastries in western countries. Although it has been transmitted historically verbally, from generation to generation, there are lots and lots of books devoted to Algerian cuisine.

Algerian cuisine combines a variety of ingredients, combining vegetables, fruits, spices, meat, fish, seafood, vegetables and dried fruits. Vegetables are often used for salads, soups, tagine, couscous and gravy dishes. Carrots, pumpkins, potatoes, green beans, beans, turnips, eggplants, basbass, horns, tarvas...


Spices play a leading role in Algerian cuisine. A few dishes do not use it. Saffron, dill, cloves, coriander, ginger, paprika, cumin, pepper, turmeric as well as curry, garlic or pondbean (grow in Algeria). A blend of mixed spices such as thyme or head of hanout (found throughout Algeria in all grocery stores and markets) is very important in these cuisines. Chili peppers, also very popular, as well as olives.

Onions are also widely used especially in the preparation of poultry. Aromatic herbs are used abundantly to enhance and distaste dishes; parsley, rosemary, oregano, fennel, thyme, anise, laurel wreath, basil are the best known examples. Cinnamon is very popular, as is the ring and louisa with recognized medicinal properties as well as iris and lavender flower (found in the ingredients of the head of the hanout). Flower water (what blossom) or orange blossom water is used both to decorate dishes and also part of the composition of some pastries. Other ingredients such as mint are used in the preparation of delicious mint tea


Bread is an indispensable food in Algeria. It is found in all Algerian meal tables. Besides water, bread is a symbol of life and grace of God, where it is called in the Algerian darija "Grace of my Lord" or "Grace"." Making bread by Algerian women during Ramadan is a cyclical tradition. Few families in Algeria buy baked bread from a baker this month.

Algeria has a very large traditional bakery collection. For example, a bread-pie originating from eastern Algeria, with thin fish and accompanying dishes, can be served with butter and jam during breakfast, also with milk or milk. Harrach or molasses, a semolina cake that is mainly consumed at breakfast, accompanied by jam or honey.

There are also large numbers of Khmer news: among them, which is consumed especially with traditional dishes that contain a large amount of broth such as chicken or soup; The main is when it is pedestal; Meat bread, barley bread, finally house bread or kusha bread, and old bread for algeria's urban cities, scented bread in kiir from cumin, is mainly consumed during the holy month of Ramadan. There are also simple baked goods, typical of oases, such as the yassa opportunity of the Rigo Valley and The Malloy, a very thin bread characterized by paper or also leafy. We can distinguish bread from others by cooking especially tavoyla, such as light bread from the sawa, cooked in the traditional oven, bread of the few, bread from Adrar, cooked on a spicy ceramic jug and dipped over hot stones.

There is also stuffed bread that is widely consumed in Algeria such as pickles stuffed with minced meat and vegetables, sealed from the desert is a pie stuffed with minced meat, peppers, tomatoes, olives and cheese with thyme, or also applied from biskra and valley with carrots, tomatoes and red peppers Pepper and animal fats (lamb or camels), accompanied by olive oil.

Besides traditional bread, the presence of The French Baveit on Algerian tables is the most prominent, and the reason for its existence is due to French immigration to Algeria. It is one of the most popular breads in the big northern cities. French bread competes with the "Elm Bread", al-Mafrawa, Al-Kasra, and Agrom during ramadan dinner. French loaf is also used to make traditional sandwiches with carantica or cashews


Algerian cuisine contains a large number of cold and hot salads. Algerians also use a few drops of olive oil from kabylie, the country's most famous region.

One of the most famous is chocolate and consumecold or hot, which can be considered a salad or a whole summer dish made of tomatoes, peppers and onions often decorated with spices and garlic. Shakchuka may vary by region. Sometimes they are accompanied by eggs and kufta in some areas of Algeria, potatoes and olives... Always with peppers, there is a very famous hamis, a salad of grilled peppers sprinkled with olive oil, garlic and parsley, but also the zveti of the Tribe of Ouled Nile, promise to use a wooden spire with a chopped crumb and chili.

Wedding salad.
There are also urban authorities, such as the special tarshi of the scent edited by carrots, olives, intoxicating vegetables, garlic, and mustard algiers and the town, a salted salad made of apples, quince, turnips, accompanied by a extract of sugar, mustard and vinegar, a tusheba made of tomatoes and anchovies. Olives, garlic or daniel are also in anana, a cold sardine salad cooked in thyme, laurel wreaths and garlic.

At Algerian weddings and during Ramadan, traditional salads are served from one region to another, made from raw vegetables: grated carrots, corn, beetroot, lettuce, cucumber, tomatoes, horn, fresh cheese, fennel and olives... Where tuna, hard boiled eggs and sometimes seafood are added, there is also a rice salad made from corn, tuna and rice that is consumed most at weddings or in Ramadan.

Traditional soups

Algeria has four varieties of traditional soups that are widely consumed throughout the country: soup, silk, running and chidish. These traditional Algerian varieties are served at the beginning of the meal as a preparation and are prepared mainly from lamb, ram, chicken meat, chickpeas, tomatoes, vermicelli, wheat, spices, various vegetables and legumes. These soup forms are the most popular during the holy month of Ramadan.

However, of all the soups found in Algeria, the national soup is soup, inherited from the Ottoman period. It comes in a wonderful selection of recipes according to regions, cities, oases and villages (roundabout, dashra). For example, we find egg soup (white) in Algiers, with chicken and vermicelli, a bit of seasoning, a soup symbolized in medea, frick soup with origins for oras, Constantine, Saif and upper plateaus containing crushed green wheat (freck) and meat and vegetables, picked soup ( Noodles), a meat red soup with a large amount of vegetables, lentil soup (lentil soup, carrots and potatoes), a soup in the bathroom where the pigeons cook slowly and prepare in sauce with coriander, parsley, celery, ginger, cumin and saffron. The common point of all these soups is that they are scented with coriander. In Algeria, soup is cooked daily during Ramadan and is usually served to the poor. Nowadays, they are found in gourmet restaurants.

Of Andalusian origin, Harira is the most popular soup of the Wahrani sector next to the soup. Its consumption was due to the contribution of Andalusian food to Algeria before the fall of Andalusia. In fact, he was evacuated in 902 from the Andalusian sailors, Abu Muhammad ibn Muhammad bin Aoun, Abdoun and a group of sailors, with the support of the Princes of Córdoba who founded Oran. This soup differs in its cooking style, meaning that it is cooked in two stages: fissures enriched with legumes, starchy foods and meats, and rotation, a fermented dough that gives thick texture. Among the most famous silks, silk can be distinguished by vegetables, which are consumed mostly in the city of Tlemcen, Ndruma oran, a thyme silk consumed in the villages of the Al-Wahrani sector, and The Silk of Sidi BelAbbas, where all the ingredients are mixed before preparation and also the silk of blida, without recycling, with fresh vegetables. Scented with ball. The silk is also in Algiers and Bejaia, influenced by The Morskion of Córdoba, and is called a silk yaw because of its clear acidity resulting from lemons, which is also found in Bashar, where it contains grains and many of the region's spices. The silk is always accompanied by a sweet dish to break its acidity.

It is the traditional soup of Constantine and Oras. This soup is often similar to soup, but the difference is that it is more liquid, no name on the label. The most consumed current is the one that depends on the crushed green wheat, named Jari Balfrik or Jari Hammar; there is also another type based on rice in a white sauce called gary eggs, a picked neighbor based on dry beans and hand-made pasta or running in a thousand depends on beans and tomatoes.

Chicha, soup-like soup, made from barley semolina. It also comes in several varieties, the most famous of which is wild thyme from the Wahrani sector, called Chicha Thyme and Sicha Qamawheat, which contains wheat grains.


Algerian cuisine features stuffed pastries. In fact, there are a large number of stuffed pastries such as peppers, tomatoes, cheese, minced meat or tuna, often sold in fast food restaurants. Borak, inherited from the Ottoman era, is a fried sigar made of pastry sheets stuffed according to the regions. The brick is in the form of a square, and is characterized by a brick or a burgundy borak, because its origins are from Annaba, and is known for its large size and various fillings. There are very famous stuffed pastries of black feet and coca, different from Catalan coke. There are still Ladgens Burgess that fried stuffed from Algeria.

The potato-knotted potato

The potato-knotted potato is a small ball thanks to being eaten hot to eat cold. Sometimes prepared with tuna, grilled sardines, kefta or margarine, and with parsley, garlic, turmeric or saffron. They are then placed in flour and then in frying to become golden in color.


Couscous is a true national dish. There are a thousand ways and ways to prepare it. It is prepared for every area, city, village and oasis. Depending on the area, couscous is served with chicken, lamb, camel or fish, topped with turnips, carrots, green beans, zucchini, beans and pumpkins. Once in the plate, couscous is sprinkled with spicy, red, yellow or white broth and accompanied by various vegetables and meats. Thus, in isolated areas and even in urban homes in the north of the country, there is rustic couscous made from dried meat, couscous raised in the south with many spices and herbs, soft and refined couscous in northern cities, couscous seafood in small coastal cities and couscous with plants prevalent in wild areas. We also find sweet and salty couscous which is called sava, but also quite sweet so-called Msfoff, here are some types of Algerian couscous


Shakchuka is a type of salad or ratatouy with vegetables from eastern Algeria, made from cooked tomatoes and peppers. Depending on the region, this recipe can be served with potato slices or fried potatoes, black olives, steamed beans or animal fats. In Algeria, the most common form is prepared with onions, tomatoes and peppers, which are added scrambled or cooked eggs at the end.


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