page_title: Algerian cuisine
section_title: Additional dishes
hierarchical_section_title: Algerian cuisine / Dishes / Additional dishes
caption_attribution_description: tasty n sons
context_page_description: The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is characterized by a wealth derived from 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. This cuisine is a Mediterranean and North African cuisine with Berber roots.
  Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats, 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 is couscous, recognized as a national dish.
  Pork consumption is forbidden to Muslims in Algeria, in accordance with Sharia, the Islamic law.
context_section_description: Chakhchoukha – small pieces of thin round flat bread in tomato sauce with meats and vegetables.
  Bourek – fried spring rolls with various stuffing, including meat, tuna, potato, and cheese.
  Mhajeb – flat bread stuffed with onions and tomato sauce.
  Shakshouka, chakshoka, shakhshosha – a mixture of onions, tomato, bell peppers, zucchini and eggs. There many versions, depending on the region.
  Chorba frik or jari – a tomato-base soup with lamb
  Frites-omelette – French fries with eggs
  Dolma – stuffed vegetables cooked in a stock
  Tagine or Jwaz – a stew consisting of vegetables  (potatoes, carrots, onions, or tomatoes) and meat, sometimes navy beans, kidney beans are included; it is a peasant food
  Tajine hlew – a sweet saucy dish that has meat with dried apricots and prunes.
  Lobia – fasolada- eaten in the winter a thick Stew of beans and chunks of carrots and potatoes, there is many versions of this with lentils, kidney beans and other legumes
  Chtit'ha – consists of poultry, onions and eggs in a red stock of tomatoes. It is usually served at weddings. The recipe varies depending on the region.
  Hmis or slata mshwiya – roasted bell pepper with tomato sauce and olive oil
caption: Tchektchouka.
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