Algerian cuisine

Algerian cuisine includes multiple flavors and influences, reflecting the country's history and position at the crossroads of the Mediterranean.
It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. For its location, the culinary traditions of Algeria  Amazigh, Andalusian, Arab, Ottoman, Mediterranean.
Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables andcerealsremain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups,tajines,couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one iscouscous, recognized as a national dish since the days of TheNumdian Kingdom.
Algeria, like otherMaghrebcountries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones.Lambis commonly consumed. Mediterranean seafood andfishare also eaten.
Algerians consume a high amount of meat, and it is found in almost every dish.Muttonis the most eaten meat in the country.
Poultryandbeefare also used—other, more uncommon types of meat such as game, birds andvenisonare considered a delicacy. In the south, dromedary (camel meat) is also eaten.
Meat could traditionally bedriedin regions such asKabyliaas a way to preserve the meat for long amounts of time.
Themerguezis a type of sausage originating from theBerberpeople.
Vegetablesthat are commonly used includepotatoes(batata/betetè),carrots(zrodiya/sennariya),turnip(lefft),onions(bsel/besla),tomatoes(tomatish/tømètish/t'matem),zucchini(corget/qar'a/khyar),garlic(ethoum),cabbages(cromb),eggplant(bidenjan),olives(zéton),pennyroyal(fliou),cardoon(korchef),broad bean(fool),chickpea(homoss),Artichoke(qarnoun) andchili pepper(felfel).
Vegetablesare often used instews(tagine/jwaz/djwizza) andsoups(chorba/harira/jari) or simply fried or steamed.
Sardines,hake,shrimp,octopus,tunaandcodare the main items of seafood commonly eaten in Algerian cuisine, mostly in stews or fried.
Manyspicesare used in Algerian cuisine, includingdried redchilliof different kinds,caraway,cumin,cinnamon,turmeric,ginger,paprika,coriander,saffron,mace,cloves,fennel,anise,nutmeg, cayenne pepper,fenugreek, and black pepper.
Some spice mixes are also traditional to the North African region, such asras el hanout, which can be made of up to 27 spices.Hroris a spice mix typical of Algerian cuisine mainly made fromgalangal,cubeb,nutmegandcinnamon, but recipes may vary and include more spices and herbs such asliquoriceorpellitory.
Some small starters can be eaten either before the main dish (traditionally done duringRamadan). These starters are generally soups (most famouslychorba) but also includekemia, some small dish ofoffal(such asliverorkidneys) orcarrotswithcumin(zorodiyya mcharmla). Some traditional salads such aschlata felfel(a salad of roasted/smokedpeppers,tomatoes,onionsorscallionsandgarlicwitholive oilandvinegar, generally served cold),zaalouka(ratatouilleof eggplants and tomatoes mainly, served hot or cold) or salads made withbeets,corn,cucumber,tomatoesandeggscan also be served before a meal.
A common and one of the most favorite dishes of Algerian cuisine iscouscous.The semolina is traditionally made from wheat but can also be made with barley. The grains can also be fermented to makeel Hammouncouscous.The dish can be prepared in many ways, generally with a sauce withbeeforlambandzucchini,carrots,chickpeasandgreen bean,chicken,lentilsandblack-eyed pea. Couscous can also be consumed in amasfouf(or thameqfoult in Kabyle), a dry version with no sauce and vegetables such asbroad beans,peasor also withraisinsanddates, traditionally along with fermented milk.
Several pasta dishes can be found in the traditional Algerian cuisine:rechta,chakhchoukha,berkoukes,tikourbabine(also calledasban),Aftir oukessoultlitliortrida.These traditional pasta dishes are prepared in a red stew, with the exception of rechta which is generally made in a white stew in Algeria, with meat and vegetables.
Vegetarian dishes in Algeria are also a main part of the diet withkarantita(chickpeasflan),tbikha(vegetable stew),shakshouka(sort ofratatouille, often cooked witheggs),zaalouka(ratatouilleof eggplants and tomatoes mainly, served hot or cold). These dishes are often consumed with bread.
Tajineordjouezare traditional dishes prepared in a stew or cooked in a similar way, originally in anearthen pot. They can be vegetarian, but are generally made of a meat (either lamb or chicken) and vegetables. Particulartajinesmade in a red sauce are calledchtitha(for examplechtitha djajis a chicken dish cooked in a red sauce with chickpeas). Other famous dishes includeKoubeb(chicken cooked in a white sauce withcinnamonandchickpeasand served with thickfriesand parsley),zviti,marqa bel a'assel(a speciality fromTlemcen).
Some additional dishes include:
Algeria has four well-known traditional soups consumed throughout the country:chorba frik(which is also cooked withkadaifin some regions in place of thefrik),harira,djariandtchicha[fr]. These traditional Algerian soups are served at the beginning of the meal as an entree and are mainly prepared from lamb, mutton or chicken, chickpeas, tomatoes, vermicelli, wheat, spices and different vegetables and legumes. These varied soups are the most popular during the holy month of Ramadan. Thegaspacho oranaisis an Algerian version of aManchegodish.Thechorbahas another variant, thechorba bida(white chorba) which is cooked with chicken,kadaif, chickpeas and pasley without any tomato. It is traditionally eaten with a squeeze of lemon juice.
Typically, seasonal fruits are served as a dessert at the end of meals. These fruits includewatermelon,loquat,grape,pomegranateordates(which can also be served at the beginning of the meal).
Commonpastriesincludedziriyat,garn ghzal(similar togazelle ankles),baqlawa,bradj[fr],makroudh,kalb elouz,zlabiya, andgriwech[fr](a deep-fried pretzel-shaped dough, soaked in honey and sprinkled with sesame seeds).
Many pastries are prepared for special occasions, such asEid-al-Fitrand weddings. For example, themounawas traditionally served by newlywed women to other women during their traditionalhammam. Thetaminais a kind of paste made withsemolina,butter,hroror other spices andhoney, usually served after a woman gave birth.
M'semen,sfenjorbaghrirare generally served with tea and can be topped with honey, jam or even olive oil and sugar.
Creponne, asorbetwhich originated inOran, is a specialty in Algeria.Other desserts and cakes such assfenjandkrokimchawchaare also commonly eaten.
Green teawithmintis generally drunk in the afternoon and during ceremonies with pastries.When fresh mint is not available, dried leaves can be used instead.Geranium teacan also be prepared withgeraniumleaves instead ofmint. Generally, tea is prepared with green tea leaves, either of thegunpowder blendorchaara sandook(green tea with a lighter taste than the bitter gunpowder blend).
Algerians are heavycoffeeconsumers; thick espresso and black coffee are very popular, Algerian breakfast consists of a latte coffee withcroissantsor bread with butter or any Algerian sweets likeAlgerian baklawa,msemenorbaghrirtopped with honey or jam.Mazagranwhich is said to be the “original iced coffee” originated in Algeria, it is a cold sweetened coffee drink.
Cherbet mazharis a traditional beverage drunk during marriages in the northern parts of the country. It is asyrupmade with water, sugar andorange flower water(mazhar).Sherbet Milianais another traditionalsyrupmade fromcherriesoriginating fromMiliana.
Fruit juice and soft drinks, calledgazouz, are common and often drunk daily, the most famous Algerian soda isHamoud Boualem, an Algeriansoft drinkmanufacturer that makes drinks popular in Algeria and exports them abroad, primarily for consumption by Algerian emigrants. It is one of the country's oldest companies, having been founded in 1878. Their products include sodas like "Selecto," "Hamoud," and "Slim", each in multiple flavors, as well as syrups in different flavors.
Algeria previously produced a large quantity ofAlgerian wineduring theFrench colonizationbut production has decreased since its independence; Alcohol consumption is frowned upon in Algeria but is not legally prohibited, which does not prevent the winegrower from producing a wide variety of wines mainly from the slopes of Mascara, Médéa and Tlemcen.
Algerian cuisine is characterized by its use of flavorful spices and herbs, and a variety of sauces play an important role in many dishes. Two popular Algerian sauces are harissa and dersa.
Harissais a spicy chili paste that is made from dried chili peppers, garlic, olive oil, and various spices such as caraway and coriander. It is often used as a condiment to add heat and flavor to stews, soups, and grilled meats. Harissa can also be used as a marinade for meat or seafood.
Dersais a milder sauce that is made from garlic, lemon juice, olive oil, and a variety of herbs such as parsley, cilantro, and mint. It is often used as a dipping sauce for bread, vegetables, or grilled meats. Dersa can also be used as a marinade or dressing for salads.
Zaalouk: a traditional dip used in Algeria made from eggplant, tomatoes, garlic, and spices, typically served as an appetizer or side dish.
Chermoula, a marinade made from garlic, cilantro, lemon juice, and spices, commonly used to flavor seafood and meat dishes.
Toum: a garlic sauce made from garlic, lemon juice, and olive oil, similar to aioli, often served with grilled meats or as a dip.
Shakshuka sauce: a spicy tomato sauce made with onions, peppers, and a variety of spices, often used in the popular egg dish of the same name.
Hmissis another popular condiment in Algerian cuisine. It is a spicy tomato sauce made from roasted red peppers, tomatoes, garlic, olive oil, and chili peppers. Hmiss is usually served as a dip or spread with bread or grilled meat, and it can also be used as a topping for sandwiches or pizza. The roasted red peppers give hmiss a smoky flavor, while the chili peppers add heat, making it a flavorful and spicy condiment. In some parts of Algeria, hmiss is also made with the addition of spices such as cumin and paprika, giving it a unique regional variation.
Between 1976 and 1984, the average Algerian family spent around 56% of their income on food and drink, and more than 10% of that number was spent onbreadand other cereal products. Bread is thought to contain God's blessing,baraka. It is traditionally seen as a symbol of life and functions in rituals symbolic of life, fertility and abundance.
Khubz as-dâr—wheat flour, water, salt and yeast. Traditionally flat and round, a few centimeters thick, made at home and commonly baked in a gas oven or communal oven.
Khubz at-tajînormatlû—wheat semolina, yeast, water and salt. Flattened pan-bread (French:galette), baked in a previously heated earthenware or cast-iron plate on a fire.  Variations are made by the quality of the leavening agent, by adding barley or sorghum, bran, or by making it corn-based.
Khubz-ftir,raqâq,rfîsortarîd—well-kneaded, unleavened dough, baked for half a minute on a convex sheet of brass or iron, balanced on stones over a fire. This is a preferred method for those living nomadic lives due to easy transportation of pan and little amount of fuel necessary.
Batboutis a small bread resembling Greekpita bread, albeit thicker (similar tomatlû). It is eaten with stuffing inside.
Frenchbaguettes—white, leavened wheat flour. Bought at bakery or street vendor, but never made at home due to access to mills powered by electricity. Power shortages prevent consumption of this bread, and often Algerians turn to home-made breads that are milled by women's hands.
French bread tends to be given more value in terms of taste and quality in that it was commonly associated to being more suitable to higher standards. However, the white inner parts of a baguette are thought to be unhealthy and will regularly be thrown away, and the bread is frequently associated with constipation.
Algerian breads, on the other hand, are considered more nutritive, rich and tasteful and seldom go to waste. Because French breads harden over night or become chewy when put away in plastic bags, it is hard to find usage for them, so they are thrown away with more frequency than Algerian breads that can be reheated or reutilized as edible food utensils or even bird feed.
In the context of rituals, only Algerian bread is thought suitable. Breads offered to guests should be homemade, as it signifies the essence, intimacy, and qualities of the family. In daily practices, it is also a sign of wealth and affluence if one has extra bread at the table, and making bread at home can be considered a sign of familial economic independence.
Commonly eaten breads in Algeria consist of Kesra, Matlouh, Mtabga and Mouna.