Traditional Recipes : The Most Delicious Algerian Dishes

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)