Introduction: Folded semolina flatbread stuffed with a spiced tomato and onion filling, pan-cooked until golden and slightly crisp at the edges. Cultural Background: Mhadjeb is a favourite Algerian street food, sold hot from stalls especially in the morning and evening, and just as commonly made at home for a quick, satisfying meal. Tips: Stretch the […]
Introduction: A hearty, tomato-based soup of lentils, chickpeas and small pieces of meat, thickened with a flour and water mixture and brightened with fresh herbs. Cultural Background: Harira is shared across the Maghreb, with the Algerian version distinguished by its own balance of lentils, chickpeas and herbs, central to Ramadan iftar meals across the country. […]
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: A colourful composed salad of boiled potato, hard-boiled egg, olives and tuna, dressed simply with olive oil and lemon. Cultural Background: Salade Algéroise reflects Algiers’ coastal, French-influenced home cooking, a practical and popular salad found at family lunches across the capital and beyond. Tips: Boil the potatoes until just fork-tender to avoid a mushy […]
Introduction: A hearty, tomato-based lamb soup thickened with cracked green wheat and brightened with fresh coriander and mint. Cultural Background: Chorba Frik is a cornerstone of the Algerian table, especially central to Ramadan iftar meals, though it’s enjoyed year-round as a nourishing, substantial lunch. Tips: Rinse the frik well before adding, as it can carry […]
Introduction: Torn pieces of thin flatbread soaked in a richly spiced tomato and lamb sauce, a comforting specialty of eastern Algeria. Cultural Background: Chakhchoukha is closely associated with the Batna and Biskra regions of eastern Algeria, traditionally served at weddings and large family gatherings. Tips: Use a slightly stale flatbread, as it holds up better […]
Introduction: A rich, deep red tomato soup with tender lamb, vermicelli and a warm blend of spices, another Ramadan table staple. Cultural Background: Chorba Hamra (‘red soup’) is named for its deep tomato colour, and alongside Chorba Frik forms the backbone of many Algerian iftar meals during Ramadan. Tips: Cook the tomato paste briefly before […]
Introduction: Warm boiled potatoes tossed in a garlicky, cumin-spiced tomato and paprika dressing, a favourite warm side dish. Cultural Background: Mchermla-style dressings, built on garlic, cumin and paprika, are used across several Algerian vegetable dishes, with the potato version being one of the most popular everyday sides. Tips: Don’t overcook the potatoes at the boiling […]
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 […]
Introduction: Smoky roasted peppers and tomatoes, peeled and chopped, dressed simply with olive oil, garlic and a touch of cumin. Cultural Background: Salade Mechouia (‘grilled salad’) showcases the Algerian preference for charring vegetables directly over flame before dressing them, a technique shared across North Africa. Tips: Charring directly over an open flame gives the best […]