Food in Algeria
Algerian cuisine is varied and rich. The country was referred to as Rome’s “granary.” It provides a variety of meals that vary based on the area and season. Cereals are the primary ingredients in the cuisine since they are constantly plentiful in the nation. Cereals may be found in just about every meal.
Algerian cuisine differs from area to region, depending on the availability of seasonal crops. Meat, fish, and veggies may all be used to make it. Couscous, chorba, Rechta, Chakhchoukha, Berkoukes, Shakshouka, Mthewem, Chtitha, Mderbel, Dolma, Brik or Bourek, Garantita, Lham’hlou, and other foods are well-known. In Algeria, Merguez sausage is commonly used, although it varies based on the area and the spices used.
Cakes are sold and may be found in Algerian, European, and North American cities. Traditional cakes, on the other hand, are prepared at home according to each family’s traditions and customs. Tamina, Chrik, Garn logzelles, Griouech, Kalb el-louz, Makroud, Mbardja, Mchewek, Samsa, Tcharak, Baghrir, Khfaf, Zlabia, Aarayech, Ghroubiya, and Mghergchette are some of the cakes available. Tunisian or French cakes are also seen in Algerian pastry. Kessra, Khmira, Harchaya, chopsticks, and so-called washers Khoubz dar or Matloue are examples of commercial and home-made bread goods. Biskra is also known for its traditional dishes (Chakhchokha-Hassoua-T’chicha-Mahjouba and Doubara).
Algerian cuisine is delectable. It’s worth noting that certain French recipes are based on it.
- Fettate (Sahara speciality, in Tamanrasset)
- Taguella (bread of sand, a nomad speciality)
- Couscous (steamed semolina with sauce containing meat and/or potatoes, carrots, courgette, and chick peas)
- Buseluf (cooked lambs head)
- Dowara (stew of stomach and intestines with courgette & chick peas)
- Chorba (a meaty soup)
- Rechta (hand made spaghetti, usually served with a clear chicken broth, potatoes & chick peas)
- Chakchouka (normally, it has green peppers, onions and tomatoes; egg may be added)
- Mechoui (charcoal grilled lamb)
- Algerian pizza
- Tajine (stew)
Desserts and snacks
- Qalb El Louz (dessert containing almonds)
- Baklawa (almond cakes drenched in honey)
- Ktayef (a kind of baked vermicelli, filled with almonds and drenched in sugar, syrup, and honey)
Drinks in Algeria
Algeria produces a variety of wines (albeit not in large quantities) as well as beer. Algeria was previously known for its excellent wines. The new output, especially the red wine, is likewise of exceptional quality. Locally brewed beer is also of excellent quality. Because Algeria is a mostly Muslim nation, alcohol is not widely available, although it is not difficult to obtain. Wine and alcoholic beverages are offered at a few bar restaurants, nicer hotels, and nightclubs in major cities. Some bars/restaurants may be located in beautiful parks, so search for them if you’re in a great forested park. Beer is not sold at open and cheap fast food restaurants, and alcoholic beverages are not sold in coffee shops. If you visit Algiers or coastal towns, virtually every fishing port has a fish restaurant; the fishing is traditional, and the fish offered is extremely fresh; these restaurants generally serve alcohol, but you must inquire (do not expect to see it, some times it is on the menu, some times not).
Finally, discreet stores that sell alcoholic beverages allow you to purchase your own bottle of Algerian wine to take home. It’s best to get it at the Algiers airport, but expect to spend about €15 per bottle. Buying alcoholic beverages in smaller towns may be difficult; you’ll generally find them on the outskirts of town in shady places, and the circumstances in which the alcohol was stored are often questionable. Although some Muslims drink, they believe drinking to be a sin. It’s personal, but it’s also societal. If someone welcomes you into his house without offering alcohol, he does not expect you to be drunk or smell like alcohol, nor does he expect you to bring your own bottle or even mention drinking in front of his wife and children.