Algerian cuisine
Algerian cooking stands on couscous and slow-stewed meat, and its Berber base shows more plainly than in the neighbouring Maghreb.
Couscous here is steamed in a couscoussier, and in some households the grain is still rolled by hand from semolina. It is the dish of Friday and of every celebration.
French influence stayed in the pastry and the coffee but not in the main meal: lunch in an Algerian house is closer to Berber than to Mediterranean cooking.
2 dishes
- Algerian couscous
Semolina steamed three times over a pot of meat and vegetables, with the broth served apart.
160 min · Takes practice · Main course
- Chorba frik
A soup of freekeh, the smoked green wheat, with lamb and mint. The first thing on the table in Ramadan.
90 min · Easy · Soup