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World of Food
Algerian National Food

World of Food

Algerian National Food

Learn about Algeria’s traditional cuisine including couscous, rechta, merguez, tajines, and desserts like makroud. A complete guide to Algerian food.

Updated August 13, 2026

Couscous - Seksou - Kesksu (countless regional garnishes)

RECIPE COLLECTION

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30 published recipes

Couscous - Seksou - Kesksu (countless regional garnishes)

Recipe

Couscous / Seksou / Kesksu

Chakhchoukha (torn semolina flatbread in tomato-lamb stew)

Recipe

Chakhchoukha

Rechta (fresh ribbon pasta with chicken & turnip sauce)

Recipe

Rechta

Berkoukes - Aïch (hand-rolled pearl-size pasta stew)

Recipe

Berkoukes / Aïch

Tajine Lham Lahlou - Tajine Hlou (“sweet meat” with prunes & apricots)

Recipe

Tajine Lham Lahlou / Tajine Hlou

Mechoui (whole spit-roasted lamb; festive centre-piece)

Recipe

Mechoui

Zviti (bread pounded with tomato-chilli in a wooden mortar)

Recipe

Zviti (Algerian Mortar Salad)

Merguez (spicy lambbeef sausages, grilled)

Recipe

Merguez (Spicy Algerian Sausages)

Karantika - Garantita (chick-pea flan, eaten in bread)

Recipe

Karantika (Garantita)

Dolma & farcis (stuffed vegetables—courgette, artichoke, potato—braised in sauce)

Recipe

Dolma & Farcis

Chorba Frik (lamb-tomato soup with green wheat)

Recipe

Chorba Frik (Lamb & Freekeh Soup)

Chorba Beïda (“white” chicken-vermicelli soup of Algiers)

Recipe

Chorba Beïda (White Chicken Soup)

Harira (Algerian version—no lentils—thickened with egg & flour)

Recipe

Harira (Algerian-Style Soup with Egg & Flour)

Doubara (spicy chick-peabroad-bean stew of Biskra)

Recipe

Doubara (Spicy Algerian Chickpea Stew)

Khobz el-Dâr - Khobz Eddar (“house bread”, oven-baked round loaf)

Recipe

Khobz el-Dâr

Kesra Khobz Ftîr (semolina griddle bread)

Recipe

Kesra (Khobz Ftîr)

Matloue Khobz Tajine (sourdough bread baked on clay pan)

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Matloue / Khobz Tajine

Mhadjeb - Mahjouba (fine semolina crêpe stuffed with spiced tomato-onion)

Recipe

Mhadjeb / Mahjouba

Msemmen & Baghrir (layered pan-fried squares; leavened “thousand-hole” crêpes)

Recipe

Msemmen (Layered Pancakes)

Bourek - Brik (dyoul-pastry triangles filled with potato, tuna or minced meat)

Recipe

Algerian Bourek (Brik)

Bourek laadjine (yeasted-dough pastry cigars)

Recipe

Algerian Bourek Laadjine

Sfenj (ring-shaped unsweetened doughnuts)

Recipe

Sfenj – Algerian Ring Doughnuts

Kalb el Louz - Chamia (semolina-almond squares soaked in orange-blossom syrup)

Recipe

Kalb el Louz (Chamia)

Algerian Baklawa (almond-orange-blossom version of baklava)

Recipe

Algerian Baklawa

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