page_title: Algerian cuisine
section_title: Dishes
hierarchical_section_title: Algerian cuisine / Dishes
caption_attribution_description: العربية: شخشوخة المسمن، شخشوخة الملاوي
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: A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and chakhchoukha. A popular Algerian meat is merguez, an originally Berber sausage.
  Algeria has four well-known traditional soups consumed throughout the country: chorba, harira, djari and tchicha. 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.
  There are many different types of Algerian salads, including both raw and cooked vegetables, served either hot or cold. Hot salads include zaalouka, an aubergine and tomato mixture, and chakchouka, a mixture of tomatoes, smoked green peppers, garlic , eggs and spices. Influenced by both the Algerian and Mediterranean cuisines, chakchouka may include beetroot or anchovies. There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, an Algerian version of a Manchego dish.
  Algerians commonly use tajines, a earthenware pot, to cook. Algerian chefs take much pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices.
caption: Rogag
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