World Flavors Cookbook

Algeria Recipes

Algerian cuisine is a vibrant tapestry of Berber, Arab, and Mediterranean influences. Couscous is the national staple, often served with hearty stews of lamb, chicken, and seasonal vegetables, flavored with aromatic spices like ras el hanout.

Recipes from Algeria

• Couscous aux Sept Légumes

  Algeria's national dish; a communal meal of steamed semolina topped with a rich meat and vegetable stew.

• Chorba Frik (Freekeh Soup)

  A traditional Algerian soup made with cracked green wheat (freekeh), meat, and aromatic herbs.

• Merguez Sandwich

  Spicy Algerian lamb sausages in a crusty baguette with harissa and fries.

• Rechta

  Thin, handmade noodles served with a white chicken broth and cinnamon-scented vegetables.

• Tajine Zitoun (Olive Chicken)

  A savory chicken tagine cooked with green olives and carrots in a lemon-scented sauce.

• Makroud

  Diamond-shaped semolina cookies filled with date paste and drenched in honey.

• Sfenj

  Light and airy Algerian fried dough rings, crispy on the outside and soft inside.

• Tcharek Msaker

  Almond-filled crescent cookies heavily dusted with powdered sugar.

• Dolma Algéroise

  Seasonal vegetables stuffed with a mixture of ground meat, rice, and herbs, simmered in a white broth.

• Brik à l'Oeuf

  Crispy fried pastry pockets filled with a whole egg, tuna, and potatoes.

• Mtewem

  Garlicky meatballs and meat chunks simmered in a white or red sauce with whole almonds.

• Kesra (Semolina Flatbread)

  A traditional Algerian unleavened flatbread made from semolina and olive oil.

• Mhadjeb

  Thin, flaky semolina crepes stuffed with a spicy onion and tomato filling.

• Shakshuka (Algerian Style)

  A simple and delicious vegetable dish of bell peppers, tomatoes, and onions with poached eggs.

• Lham Hlou (Sweet Meat)

  A sweet and savory dish of lamb cooked with prunes, apricots, and raisins in a cinnamon syrup.

• Zviti

  A fiercely spicy dish from M'Sila made with crushed flatbread, hot peppers, and tomatoes in a wooden mortar.

• Tamina

  A traditional sweet paste made from toasted semolina, butter, and honey.

• Chlita (Hmiss)

  A grilled salad of peppers and tomatoes, pounded together with garlic and olive oil.

• Bourek Annabi

  Large, square-folded crispy pastry filled with potatoes, meat, and a whole egg, a specialty of Annaba.

• Douara (Algerian Bakbouka)

  A spicy and aromatic stew of tripe and lung with chickpeas and zucchini.

• Baghrir (Beghrir)

  Ancient semolina pancakes known for their "thousand holes" that absorb honey and butter.

• Grarantica (Karantika)

  A creamy chickpea flour flan served hot in a baguette with a sprinkle of cumin.

• Ghribia

  Shortbread cookies that melt in the mouth, traditionally flavored with cinnamon.

• Loubia (Algerian Bean Stew)

  A warming and spicy white bean stew with garlic, tomatoes, and cumin.

• Griwech

  Beautifully braided fried pastries coated in honey and sesame seeds.

• Chakhchoukha de Biskra

  A celebrated dish from the Ziban region consisting of shredded flatbread soaked in a fiery red meat sauce.

• Rechta Algéroise (White Sauce)

  Fine noodles served with chicken, turnips, and cinnamon in a clear broth.

• Mderbel (Eggplant Tajine)

  Fried eggplant chunks simmered in a garlicky meat broth with chickpeas.

• Sfiria

  Cheese and bread fritters served in a white chicken and cinnamon sauce.

• Marka Hloua

  Sweet meat stew with dried fruits and nuts, flavored with orange blossom.

• Rfiss Constantine

  A regal sweet dish of crushed toasted semolina mixed with honey, butter, and walnuts.

• Chtitha Djadj

  A spicy chicken stew with a rich red sauce, flavored with garlic and chickpeas.

• Bourek à la Viande

  Crispy fried rolls filled with ground meat, eggs, and parsley.

• Kalb el Louz

  Rich and dense semolina cake stuffed with almonds and soaked in syrup.

• Chorba Beida (White Soup)

  An elegant white chicken soup with vermicelli, cinnamon, and lemon.

• Algerian Bourek

  Crispy, cigar-shaped pastries filled with a savory mix of ground meat, cheese, and herbs, fried until golden.

• Couscous

  The national dish of Algeria — fluffy steamed semolina grains topped with a rich stew of meat and seasonal vegetables, served with spicy harissa.

• Couscous Royale

  Morocco's Friday feast — fluffy steamed semolina couscous piled with a rich lamb and vegetable stew of seven vegetables.

• Kabsa

  The Arabian Peninsula's beloved spiced rice and meat dish — basmati rice cooked with a fragrant blend of cardamom, cinnamon, cloves, and tomatoes, topped with roasted chicken or lamb.