Traditional Recipes : The Most Delicious Algerian Dishes
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Algerian cuisine has had many influences that have contributed something unique to the country’s culinary delights. Over hundreds of years the Berbers, Arabs, Turks, Romans, the French and the Spanish have influenced the cuisine of Algeria. Each of these civilizations has helped to ensure that Algeria’s cuisine is an eclectic mix of flavors, aromas and textures, served in a multitude of ways and very pleasing to the palate.
The Berber influence on Algerian cuisine is clearly seen in their use of stews, lamb, vegetables, grains and dried fruits. The Turks and Arabs have added spice to the mix as well as a variety of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as in their aperitifs and sweets. You will be able to taste the distinct flavors of cumin, caraway, marjoram, coriander and fennel in Algerian cuisine. Typically, lamb and chicken are used in meals as well as fish from the Mediterranean. Algeria’s national dish is Couscous, which is steamed and then served with meat, vegetables and sauce.
Coffee is popular in Algeria, but is served extremely strong along with a glass of water. However, the preferred drink in Algeria is tea with a hint of fresh mint. Fruit drinks are also commonly enjoyed.
Why not try out some of these dishes when sampling Algerian cuisine .
APPETIZERS
Mslalla – Marinated olives Bourek – phyllo pastry stuffed with meat, egg and onion
MAIN MEALS
Mechoui – charcoal roasted lamb Merquez – spicy lamb sausages Chorba – spicy lamb or chicken stew with vegetables Dolma – stuffed vegetables Harira – soup served at Ramadan Loubia b’Dirsa – white bean stew Badendjal – roasted aubergine salad Slata bel Clementinas – onion and orange salad Bissar – couscous served with chicken and dried vegetables Djej bil Qasbour – coriander chicken Brochettes – spicy kebabs Kefta – meatballs with spices Lahm bil Zitoun – Lamb and olives Mderbel Qar’a – zucchini stew Za’luka – aubergine ratatouille Ros Bratel – saucy favas Kesra – semolina bread Harissa – spicy paste (condiment)
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2
Algerian Olive Stew Tadjin ZitounToday's recipe comes right from Algeria: Olive stew a.k.a. Tadjin Zitoune
List of ingredients for 2 portions:
- Two pieces of chicken legs
- 1 medium onion, 1 clove of garlic
- 200g of cured pitted green olives
- 200g of mushroom
- 250g of carrots
- 3 bay leaves
- Black pepper, turmeric (curcuma), ginger powder, cinnamon (stick or powder), salt
- Some heavy cream
Squeeze some lemon and enjoy it with bread!
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3
Zucchini Chekchouka Courgette
This episode's recipe is really easy and happens to be vegetarian. Zucchini chekchouka is one of my all time favorite Algerian dishes.
For 2 portions you'll need:
- Two medium zucchini
- Two cloves of garlic
- 3 medium tomatoes
- A few twigs of fresh parsley (dried won't really cut it)
- Black pepper, cumin, thyme, sweet paprika and salt
- 3 eggs
Enjoy it with bread, don't be afraid to dip your fingers!
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4
Algerian Chicken Bourek Chicken Rolls
Today's episode features the Algerian equivalent of spring rolls: Bourek. Bourek can be stuffed with meat, spinach or anything you like. I'm making it with chicken here. These rolls are especially made as an appetizer/side dish during Ramadan.
For 10 rolls you'll need:
- 10 circular brik sheets (also called dyoul, wheat paper)
- 400g of ground chicken breast
- 2 small onions
- A small bunch of parsley - Black pepper, ginger powder and salt
- 2 eggs
- Spreadable white cheese (5 triangles)
- Vegetable oil for frying
Enjoy it with a squeeze of lemon on every bite!
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5
Algerian Pancakes Baghrir
Today we're bringing you a breakfast/snack recipes (that some people also have for lunch/dinner). Baghrir is a traditional Algerian (and north African) pancake.
For around 10 pancakes, you'll need:
- 200g of wheat semolina
- 100g of all purpose flour
- 1 table spoon of dry yeast
- 1 table spoon of sugar
- 1/2 table spoon of salt
- 1 sachet of baking powder
- 1 egg - 500ml of lukewarm water
For the traditional topping, you'll need melted unsalted butter and honey.
Enjoy :)
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6
Stuffed Zucchini Dolma Courgette
Zucchini is definitely an under appreciated veggie! This is another way of making a simple yet hearty meal out of zucchini.
For 2/3 portions, you'll need:
- 2 large, thick & regularly shaped zucchinis
- 2 medium sized potatoes
- 1 medium sized onion
- 300 grams of ground beef
- Fresh parsley
- 1 egg & and a table spoon of rice (any type)
- 100 grams of canned chickpeas
- Salt, black pepper & cinnamon
- 500 ml of water
A squeeze of lemon, and bread, of course, go a long way!
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7
Make Zalabia. Mini Funnel Cake
