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 (

Berbers , image = File:Berber_flag.svg , caption = The Berber ethnic flag , population = 36 million , region1 = Morocco , pop1 = 14 million to 18 million , region2 = Algeria , pop2 ...

Arabs The Arabs (singular: Arab; singular ar, عَرَبِيٌّ, DIN 31635: , , plural ar, عَرَب, DIN 31635: , Arabic pronunciation: ), also known as the Arab people, are an ethnic group mainly inhabiting the Arab world in Western Asia, ...

, Turks, Andalusians,

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

, and

Spaniards Spaniards, or Spanish people, are a Romance ethnic group native to Spain. Within Spain, there are a number of national and regional ethnic identities that reflect the country's complex history, including a number of different languages, both ...

). This cuisine is a

Mediterranean The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western and Southern Europe and Anatolia, on the south by North Africa, and on ...

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 A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

remain 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 is couscous, recognized as a national dish.

Ingredients

Algeria, like other

Maghreb The Maghreb (; ar, الْمَغْرِب, al-Maghrib, lit=the west), also known as the Arab Maghreb ( ar, المغرب العربي) and Northwest Africa, is the western part of North Africa and the Arab world. The region includes Algeria, ...

countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Lamb is commonly consumed. Mediterranean seafood and

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

are also eaten and produced by the little inshore fishing. Spices used in Algerian cuisine include dried red chilli of different kinds, caraway,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

cinnamon, turmeric, ginger, paprika,

coriander Coriander (;

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

, mace,

cloves Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or Aroma compound, fragrance in fi ...

fennel Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized ...

, anise,

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

, cayenne pepper,

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

, and black pepper. Up to twenty-seven spices are combined for the famous Algerian spice mixture '' ras el hanout''.

Meats

Algerians consume a high amount of meat, and it is found in almost every dish. mon couscous

Poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, qu ...

and

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

are also used—other, more uncommon types of meat such as game, birds and

venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edibl ...

are considered a delicacy. In the south, dromedary ( camel meat) is also eaten.

Vegetables

Vegetables that are commonly used include

potatoes The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United ...

(''batata''/''betetè''), carrots (''zrodiya''/''sennariya''), turnip (''left''),

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

(''bsel''/''besla''), tomatoes (''tomatish''/''tømètish''/''t'matem''), zucchini (''corget''/''qar'a'' /''khyar''),

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeas ...

(''ethoum''),

cabbages Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

(''cromb''),

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

(''bidenjan''), olives (''zéton''), pennyroyal (''fliou''),

cardoon The cardoon, ''Cynara cardunculus'' (), also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms, including the globe artichoke. It is native to the wester ...

(''korchef''), broad bean (''fool''), chickpea (''homoss''), and

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

(''felfel''). Vegetables are often used in stews (''tagine''/''jwaz''/''djwizza'') and soups ('' chorba''/'' harira''/''jari'') or simply fried or boiled.

Dishes

A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as '' rechta'', shakshouka, ''

karantita Karantika ( ar, كارنتيكا) is an iconic Algerian cuisine, Algerian street food sold throughout Algeria by street vendors. It has similarities to pie, pies, Pancake, pancakes, and flans and consists of a chickpea batter topped with beate ...

'', ''

chakhchoukha Chakhchoukha or chekhechoukha ( ar, شخشوخة) is a dish of Algerian cuisine, eaten often on festive celebrations, especially popular in the Aurès region. The dish consists of small pieces of ''rougag'' (thin round flatbread) mixed with ''ma ...

'', '' zviti'', tajines, like '' tajine zitoune'', and '' marqa bel a'assel'', a speciality from

Tlemcen Tlemcen (; ar, تلمسان, translit=Tilimsān) is the second-largest city in northwestern Algeria after Oran, and capital of the Tlemcen Province. The city has developed leather, carpet, and textile industries, which it exports through the p ...

. A popular Algerian meat is '' merguez'', an originally Berber sausage. Algeria has four well-known traditional soups consumed throughout the country: ''

chorba frik Chorba frik (Arabic: شربة فريك) is a crushed green wheat and meat soup,. consumed in Algeria, particularly during the month of ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: ...

'', '' 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 chakchouka, and ''egg'' '' 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'', an 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. Rechta

Additional dishes

* '' Bourek''—fried spring rolls with various stuffing, including meat, tuna, potato, and cheese. * ''

Mhadjeb Mahdjouba (Arabic: محجوبة) or Mhadjeb is a crepe-like semolina based flatbread originating from Algeria. Mhadjeb is a traditional Algerian dish, it is a fine crepe-like semolina based flatbread typically stuffed with a mixture of onion, g ...

''—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 Chorba frik (Arabic: شربة فريك) is a crushed green wheat and meat soup,. consumed in Algeria, particularly during the month of ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: ...

'' or ''jari''—a tomato-base soup with lamb * ''Frites-omelette''—French fries with eggs * ''Dobara''—Chickpea soup * ''

Dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with who ...

''—stuffed vegetables cooked in a stock * '' Tagine'' or ''Jwaz''—a

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

consisting of vegetables (potatoes, carrots, onions, or tomatoes) and meat, sometimes navy beans, kidney beans are included;

Tajine zitoun Tajine Zitoun or Tajine El Zitoune (Arabic: طاجين الزيتون) or Tagine Zitoune or Olive Tajine is a traditional Algerian stew from the city of Algiers. It is named after the earthenware pot in which it is cooked, a tajine pot. Tajine Z ...

(olive tajine) and

tajine mtewem Tajine Mtewem, usually abbreviated to Mtewem (Arabic: طاجين مثوم) is a traditional Algerian dish, and more specifically Algerine (from the city of Algiers), the dish is made from minced meatballs, pieces of chicken or lamb meat, gar ...

are two of Algeria's most popular salty tajines. * '' 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 are 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, usually served at weddings. The recipe varies depending on the region. * '' Hmiss'' —roasted salad, with bell pepper, tomatoes, garlic and olive oil

Desserts and drinks

Seasonal fruits are typically served as a dessert at the end of meals. Common

pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggest ...

include ''dziriyat'', ''garn ghzal'', ''baqlawa'', ''bradj'', ''

makroudh Makroudh ( ar, مقروض, Latn, ar, maqrūḍ, mt, maqrut), also spelled Makrout, is a cookie from the cuisine of the Maghreb. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteri ...

'', '' kalb elouz,'' ''zlabiya'', and griwech. ''Griwech'' is a deep-fried pretzel-shaped dough, soaked in honey and sprinkled with sesame seeds, commonly eaten during the month of

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

. Many pastries are prepared for special occasions like for '' Eid-al-fitr'' and weddings.

Creponne Creponne is a traditional Algerian lemon sorbet that originates from Oran, Algeria. This Algerian speciality is white colored.

, a sorbet which originated in

Oran Oran ( ar, وَهران, Wahrān) is a major coastal city located in the north-west of Algeria. It is considered the second most important city of Algeria after the capital Algiers, due to its population and commercial, industrial, and cultural ...

, is a specialty in Algeria.KOI VOIR A ORAN
GOUAL GOUAL Other desserts and cakes such as sfenj and

kroki Kroki is a traditional Algerian biscuit and a specialty in Algerian cuisine 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 der ...

mchawcha Mchawcha is a traditional Algerian Kabyle cake that is often drizzled with honey. Mchawcha is a sweet thick cake that originates from Algeria.Green tea with

mint MiNT is Now TOS (MiNT) is a free software alternative operating system kernel for the Atari ST system and its successors. It is a multi-tasking alternative to TOS and MagiC. Together with the free system components fVDI device drivers, XaAE ...

is generally drunk in the afternoon and during ceremonies with pastries. Algerians are heavy

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

consumers; thick espresso and black coffee are very popular, Algerian breakfast consists of a latte coffee with croissants or bread with butter or any Algerian sweets like Algerian

baklawa Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of t ...

, msemen or baghrir topped with honey or jam. Fruit juice and soft drinks, called ''gazouz'', are common and often drunk daily, the most famous Algerian soda is

Hamoud Boualem Hamoud Boualem is an Algerian soft drink manufacturing company, producing fizzy drinks popular in Algeria and exported to France, the United Kingdom, and Canada, mainly for consumption by Algerian emigrants. Founded in 1878 with the building o ...

, an Algerian soft drink manufacturer 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. Mazagran which is said to be the “original iced coffee” originated in Algeria, it is a cold sweetened coffee drink. Algeria previously produced a large quantity of Algerian wine during the

French colonization The French colonial empire () comprised the overseas colonies, protectorates and mandate territories that came under French rule from the 16th century onward. A distinction is generally made between the "First French Colonial Empire", that exis ...

but 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.

Bread

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 on bread and 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.Jansen, Willy. “French Bread and Algerian Wine: Conflicting Identities in French Algeria.” In Food, Drink and Identity: Cooking, Eating and Drinking in Europe Since the Middle Ages, edited by Peter Scholliers, 195-218. Oxford: Berg, 2001

Classes of breads

''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-tajîn or matlû''—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'', ''rfîs'' or ''tarîd''—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. French '' baguettes''—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.

Algerian bread

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.

Gallery

File:Kalb-el-louz.jpg, Kalb el Louz, a popular Algerian dessert File:Makrout dgig ,mekrout a base de farine.jpg, Algerian Makroud File:Algerian_couscous_from_Kabylia.jpg, Algerian couscous from Kabylia File:Chakhchoukha.jpg, Algerian Chakhchoukha from the city of Biskra File:Tajinezitounepoulet.jpg, Traditional Algerian olive tagine with chicken and mushrooms File:Crepone.jpg, Creponne, a specialty in Algeria File:Kesra 2.jpg, Algerian home made Bread File:Sfenj sprinkled with sugar and served on a plate.jpg, Algerian Sfenj File:Kesra Rekhsis.jpg, Kesra File:Mouna (brioche).jpg, Mouna, sweet bread of Algerian origin File:Traditional Algerian food.jpg, Algerian Rogag

References

External links

Algerian Recipes and Culture on Global Table Adventure
{{Authority control Arab cuisine Algerian culture North African cuisine Mediterranean cuisine Maghrebi cuisine