Algerian Cuisine and Recipes

A distinct fusion of Middle Eastern and Mediterranean cuisines. Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Lamb is commonly consumed. Mediterranean seafood and fish is also eaten and produced by the little inshore fishing.

Algerian Cuisine


Information about Algerian cuisine and traditional food recipes. The khabz, traditional Amazigh (Berber) flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is merguez, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, Karantita, pastilla that is a speciality from Tlemcen and the Chaoui dish chakhchoukha.

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Chermoula Spice Blend


Chermoula is a North African spice blend which, when sprinkled onto chicken and lamb (grilled, barbecued and roasted meat) before cooking, gives a spicy Moroccan flavour.

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Chorba


This is a great dish of meat and vegetables cooked in a tasty spicy broth.

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Harissa – Hot Chilli Sauce


Harissa (Arabic: هريسة‎) is a North African hot chilli sauce whose main ingredients are piri piri, serrano peppers and other hot chilli peppers and spices and herbs as well as some vegetable or olive oil.

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Shakshuka – Poached Eggs in Tomato Sauce


Shakshouka (Arabic: شكشوكة‎; Hebrew: שקשוקה‎) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.

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Tabil Spice Mixture


Tabil (Arabic: تابل‎) is an Algerian and Tunisian spice mixture consisting of ground coriander seed, caraway seed, garlic powder, and chilli powder.

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