Introduction
Algerian food traces its way towards different countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which marked the beginning of wheat growing, and fruit appearance , such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Berbers to first create couscous, Algeria's national dish.
Cuisine of Algeria
Algerian cuisine had many influences that have contributed something unique to the country's 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 helped to ensure that Algeria's cuisine is a mix of different flavors. 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 different kind of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as their 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.
Couscous
Couscous is the national dish of Algeria. Similar to rice, pasta, or bread, couscous is a not expensive and highly nutrition product made from wheat or other cereals (barley, sorghum, corn, millet, or minor grains). With a basic cooking system, it is possible to prepare an everyday meal or a luxury feast, a main course or a dessert. Couscous can be mixed with vegetables, meat, or fish, or it can be eaten with butter or fresh fruit.
Making Couscous
Making couscous is traditionally a female activity that involves much work. On a big flat plate, the woman in charge puts a handful of freshly ground hard wheat, sprinkles on salted water and a bit of flour, and with her palms rolls the grain until the couscous gradually appears. Finally, couscous is dried in the sun and stored or cooked. But now that a lot of Algerian women are working, they generally order it from restaurants or just buy packages in the groceries.
Drink and Dessert
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 fresh mint. Beverages such as mint tea are a favorite among all North African countries. Tea is usually offered to visiting guests. Apricot nectar is especially popular with children. Sharbats, fruit or nut-flavored milk drinks, are popular with all ages, including sahlab, a sweet, milky drink.
Sweets like seasonal fruits are mostly served at the end of meals for dessert. Halwa are cookies eaten during the month of Ramadan and some pastries and cakes are prepared for special occasions like Eid-ul-Fitr and for weddings.
Algerian food traces its way towards different countries and ancient cultures that once ruled, visited, or traded with the country. Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which marked the beginning of wheat growing, and fruit appearance , such as dates. The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Berbers to first create couscous, Algeria's national dish.
Cuisine of Algeria
Algerian cuisine had many influences that have contributed something unique to the country's 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 helped to ensure that Algeria's cuisine is a mix of different flavors. 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 different kind of delicious pastries. French cuisine has contributed greatly to Algerian dishes with the use of tomato puree as well as their 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.
Couscous
Couscous is the national dish of Algeria. Similar to rice, pasta, or bread, couscous is a not expensive and highly nutrition product made from wheat or other cereals (barley, sorghum, corn, millet, or minor grains). With a basic cooking system, it is possible to prepare an everyday meal or a luxury feast, a main course or a dessert. Couscous can be mixed with vegetables, meat, or fish, or it can be eaten with butter or fresh fruit.
Making Couscous
Making couscous is traditionally a female activity that involves much work. On a big flat plate, the woman in charge puts a handful of freshly ground hard wheat, sprinkles on salted water and a bit of flour, and with her palms rolls the grain until the couscous gradually appears. Finally, couscous is dried in the sun and stored or cooked. But now that a lot of Algerian women are working, they generally order it from restaurants or just buy packages in the groceries.
Drink and Dessert
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 fresh mint. Beverages such as mint tea are a favorite among all North African countries. Tea is usually offered to visiting guests. Apricot nectar is especially popular with children. Sharbats, fruit or nut-flavored milk drinks, are popular with all ages, including sahlab, a sweet, milky drink.
Sweets like seasonal fruits are mostly served at the end of meals for dessert. Halwa are cookies eaten during the month of Ramadan and some pastries and cakes are prepared for special occasions like Eid-ul-Fitr and for weddings.