The cuisine of Algeria is part of the Maghreb tradition of Northwestern Africa. Algerian food is a mix of various influences, from Berber to Arabic to French to Jewish. Most cooking is centered around spicy couscous which is served with long-simmered meats and stews. Algerian meals are often finished with dates and fresh fruit.
The palette of Algerian ingredients is essentially Mediterranean, including lamb, chicken, tomatoes, olives, peppers, eggplant, lentils, oranges and lemons. Spicy Algerian merguez sausage is famous around the world.
Typical Algerian Dishes
Try these recipes from the country of Algeria.
(Middle Eastern spiced meatballs)
(North African eggs poached in a pepper ragout)
(Algerian almond cookies)
(North African lamb and chickpea stew)
(North African steamed pasta grains)
(North African peppers and spice paste)
(Moroccan couscous with seven vegetables)
(Algerian lamb and dried fruit tagine)
(Middle Eastern lemonade; see
(North African spit-roasted lamb)
(Mediterranean pocket bread; see
(North African marinated olives appetizer; see
Olive Marinate recipe variations)