Algerian cuisine

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The cuisine of Algeria is a distinct fusion of Moorish and Amazigh cuisines.

Description

Lamb shanks

Chakhchoukha. Marqa mixed with Rougag on individual plate ready to eat

Algerian cuisine differs slightly from region to region. Every region has its own cuisine like Kabylie, Algiers (couscous^[1]) and Constantine. Pork consumption is forbidden in accordance with Sharia, religious laws of Islam.

Ingredients

Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones.^[2] Lamb is commonly consumed. Mediterranean seafood and fish are also eaten and produced by the little inshore fishing.

Dishes

The Kesra, traditional Amazigh flatbread, is the base of Algerian cuisine and eaten at all meals. A popular Algerian meat is merguez, a spicy lamb sausage, that originates from the Atlas mountains. A common and one the most favorite dishes of Algerian cuisine is couscous,^[1] with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and the Chaoui dish chakhchoukha. Spices used in Algerian cuisine are dried red chillies of different kinds, caraway, ras el hanout, black pepper and cumin, among others. Spices including cumin, nutmeg, coriander, fennel, ginger, mace, star anise, and chillies are very popular in Algerian cuisine. Algerians also use tagines, handmade in Algeria. Frequently Algerian food is cooked in clay vessels, much like Maghrib cuisine. Algerian cuisine represents the region north of the Sahara desert and west of the Nile. Algerian chefs take a lot of pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices .

There are many different types of Algerian salads, influenced by the French and Turkish, which 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.^[3]

Desserts and drinks

Sweets like seasonal fruits are typically served at the end of meals. Common pastries include makroudh, nougat and asida. Halwa are cookies eaten during the month of Ramadan and some pastries are prepared for special occasions like for Eid-al-fitr and weddings. Algerians are the second greatest consumers of honey per capita in the world. Mint tea is generally drunk in the morning and for ceremonies with pastries. Algerians are heavy coffee consumers and Turkish coffee is very popular. Fruit juice and soft drinks are very common and are often drunk daily. Algeria previously produced a large quantity of wine during the French colonization but production has decreased since its independence.

Additional dishes

Couscous with vegetables and chickpeas  Merguez, a spicy sausage  Kanafeh, a vermicelli-like pastry  Asida, a traditional wheat-based dessert

See also

• Berber cuisine
• Mediterranean cuisine
• North African cuisine
• List of African cuisines

References

• Algerian Recipes and Culture on Global Table Adventure

Cuisine of Algeria Breads, Dishes, and Soups Chakhchoukha Couscous Harira Gaspacho Oranais Karantita Méchoui Merguez Mesfouf Msemen Mulukhiyah Shakshouka Tajine Ingredients Chermoula Harissa Preserved lemon Semolina Smen Tabil Beverages Algerian wine Palm wine Sidi Brahim Desserts and Pastries Khobz Mbesses Makroudh Mouna Polvorón Related Berber cuisine Moroccan tea culture Category Algeria portal Food portal Cookbook

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