Algeria Cuisine

Algerian cuisine shows a mixture of many cultures, including Arabs, Berbers, Turks, Spaniards, Romans and French. Algerians like to incorporate spices into their meals. Lamb, chicken, fish, cereals, vegetables and nuts are common ingredients in Algerian cuisine. Tea is Algeria’s favorite drink with fresh mint. Coffee is also a popular drink in Algeria. Some of the most popular dishes in Algeria are couscous, jwaz, mechoui, dolma and bagita.

Algerian couscous seen with dried fruit.

Couscous is one of the most famous dishes of North Africa. The Algerians consider the couscous as their national dish. Although the origin of the dish is not clear, it is thought to have been prepared for the first time by the Berbers. The dish is made by rolling small grains of semolina wheat into small balls. Pellets are dried in the sun. Once the couscous has dried, it is prepared by steaming. A steamer or couscous is used to cook the granules in a light and soft meal. The couscous is served with spicy vegetable stews such as zucchini stew, roast potato stew and carrot stew. The couscous also goes well with meat, beef, lamb, mutton and fish dishes. Couscous is very popular in the United States and European countries. Shops in France, UK,

  1. Jwaz

Jwaz is a favorite vegetable meal in Algeria. The word jwaz in Algerian jargon refers to any dish that cooks slowly in a pot. It is commonly prepared in rural Algeria and consists of carrots, potatoes, tomatoes and onions.

  1. mechoui

A great piece of Mechoui.

Mechoui is one of the favorite dishes of the Algerian festivities. The dish includes roasted whole sheep or lambs. It is thought that the dish originated from Arab cuisine. The lamb is seasoned with garlic, paprika, coriander, salt and pepper inside and outside. The meat is left to marinate overnight. The lamb is then slowly roasted on a spit and the melted butter is applied to the skin to give it a crunchy taste. The inside is stuffed with onions, garlic, coriander and tomatoes for flavor. Mechoui is served as an appetizer. In traditional Algerian houses, guests extract meat from the bone and deliver it to guests with their bare hands. No utensils are used to eat the Mechouis.

  1. Bagita

Bagita is a type of bread in Algerian cuisine. Bread is an integral part of every Algerian cuisine meal. Bagita is homemade and is found in most Algerian homes. Bagita is served with vegetable curry and stewed meat. Bagita has its origin in French cuisine, where it is called baguette.

  1. Dolma

Stuffed dolma with lemon sauce.

Dolma is a dish of stuffed vegetables common in Mediterranean cuisine, particularly in Algeria, Morocco, Libya and Tunisia. The word dolma is borrowed from the Turkish word “Dolmak” which means “to be filled”. Therefore, it is said that the dolma dish has Turkish origins. Some variants of dolma have vine leaves or cabbage leaves wrapped around meat fillings in Greek cuisine. The dish is also made using seafood so they call it “midye dolma

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