Introduction: Dègue is a beloved cool, creamy dessert made from tiny steamed millet grains folded into sweetened yogurt or milk. Cultural Background: Dègue is a beloved cool, creamy dessert made from tiny steamed millet grains folded into sweetened yogurt or milk. Sold by street vendors in cups on hot afternoons, it is especially popular during […]
Introduction: Tender lamb simmered with warm spices and tiny pearl couscous (berkoukes), a substantial celebration dish especially associated with Eid al- Adha. Cultural Background: This dish makes use of the fresh lamb traditionally prepared for Eid al-Adha, paired with berkoukes, a larger-grain pearl couscous distinct from the finer variety used in everyday couscous dishes. Tips: […]
Introduction: Algeria’s iconic Friday dish: fluffy steamed couscous served with tender lamb and a colourful medley of seasonal vegetables in a fragrant broth. Cultural Background: Couscous is considered Algeria’s national dish and is traditionally prepared for Friday family lunches, weddings and major celebrations, with the vegetables varying by season and region. Tips: Steaming the couscous […]