Couscous / Seksou / Kesksu
Couscous (called seksou or kesksu in some regions) is more than a recipe in Algeria – it is a centuries-old ritual woven into daily life and communal gatherings. Legend has it that ancient Berbers knew how to make couscous with simple ingredients of wheat semolina and water. Today each family has its own technique (some even steam it with saffron…
Mchawcha (Kabyle Tahboult)
Mchawcha (sometimes called tahboult) is a traditional Kabyle honey cake often described as an “omelette” cake. The simple batter contains eggs, flour, semolina, a little oil, and a hint of orange blossom water or lemon zest. It is cooked slowly in a well-greased skillet until puffed and golden on the outside. While still warm, the cake is generously drizzled with…
Harira (Algerian-Style Soup with Egg & Flour)
Harira is a beloved North African soup served at Ramadan, and the Algerian version is hearty and warming. In this recipe, tender lamb and aromatic vegetables are simmered in a tomato broth with chickpeas and fragrant spices like ginger and cinnamon. The broth is then enriched with a mixture of beaten egg and flour (called al-’aqda) to give the soup…
Chorba Beïda (White Chicken Soup)
Chorba Beïda, literally “white soup,” is a classic Algerian chicken and vermicelli soup traditionally served at iftar. Its gentle saffron and cinnamon notes create a warm, inviting aroma. Tender chicken and soft chickpeas simmer in a simple broth of onion and water, perfumed with cilantro and whole cinnamon. Towards the end of cooking, fine vermicelli pasta is added and the…
Chorba Frik (Lamb & Freekeh Soup)
In Algerian homes, Chorba Frik warms evenings with its complex blend of lamb, tomatoes, chickpeas, and cracked green wheat (freekeh). Traditionally served to break the fast in Ramadan, this thick soup features fragrant spices like cinnamon and coriander, fresh cilantro, and a hint of chili, creating a comforting, layered flavor. Each spoonful is rich with tender lamb, plump chickpeas, and…
Merguez (Spicy Algerian Sausages)
In Algerian markets and street corners, the scent of merguez wafts from charcoal grills wherever families gather for the evening meal. These slender, spicy lamb-and-beef sausages are a Maghrebi favorite, especially beloved in Algeria for their bold flavor and portable size. Legend ties merguez to the country’s Alsatian settlers, but it is firmly claimed by Maghreb cuisines. Made fresh and…
Zviti (Algerian Mortar Salad)
In the high plateaus of Algeria’s M’Sila province, Zviti (also called Slata Mahras) is a fiery relic of desert tradition. This rustic mortar-and-pestle salad transforms simple flatbread and local produce into a shared dish bursting with spice. Originating in Bou Saâda, Zviti is often prepared during family gatherings or celebrations. The secret to its character lies in the preparation: a…
Mechoui
In Algeria’s expansive landscapes and village gatherings, mechoui stands as a rite of communal celebration. Originating in Maghreb cultures and deeply woven into Algerian festival traditions, mechoui involves slowly roasting a whole lamb over charcoal embers or an open fire. The word itself (from Arabic machawi, “roasting”) captures the dish’s essence. For generations, families have prepared mechoui during Eid al-Adha,…
Tajine Lham Lahlou / Tajine Hlou
Tajine lham lahlou arrives on the table like a jewel: slow-cooked meat glistening under a syrup of sugar, honey, and orange blossom water. Literally “sweet meat,” this dish is a distinctive Algerian tagine served on special occasions. It is most commonly prepared during Ramadan evenings and at wedding feasts, marking the end of a meal with its festive sweetness. The…
Berkoukes / Aïch
Winter in northern Algeria brings a call for warm, nourishing dishes, and berkoukes answers it. Known by names like aïch or avazine, berkoukes consists of large, pearled semolina pasta slowly stewed with vegetables and meat. Often called “big couscous,” each hand-rolled grain is about the size of a chickpea. The dish likely traces back to medieval times, when North African…
