algerian Recipes
37 delicious algerian recipes from around the world
Algerian Fish Soup
A hearty and flavorful fish soup, packed with vegetables and aromatic spices. This soup is a comforting and nutritious meal, showcasing the diverse culinary influences in Algerian cuisine.
Algerian Shakshuka
A vibrant and flavorful dish of eggs poached in a rich, spiced tomato and pepper sauce. This Algerian variation often includes a blend of aromatic spices, making it a hearty and satisfying meal for breakfast, lunch, or dinner.
Bourek AlgĂŠrien
Bourek is a savory pastry, typically made with thin, flaky dough (feuille de brick or phyllo), filled with seasoned ground meat, onions, herbs, and often cheese. It's a popular appetizer or side dish, especially during Ramadan, and can be fried or baked until golden brown.
Chakhchoukha Constantinoise
A hearty and flavorful dish from Constantine, Algeria, featuring shredded msemen (a type of flatbread) served with a rich tomato-based meat stew, typically lamb or chicken, and chickpeas. It's known for its comforting and savory profile.
Chicken Tagine with Apricots and Olives
A fragrant and flavorful chicken tagine featuring tender chicken pieces simmered in a rich sauce with sweet apricots, briny olives, and a blend of aromatic spices. This dish offers a delightful balance of sweet, savory, and tangy notes, often served with couscous.
Chorba Frik AlgĂŠrienne
A traditional and hearty Algerian soup made with cracked green wheat (frik), tender lamb or chicken, aromatic vegetables, and a blend of warming spices. It's a staple during Ramadan and special occasions.
Chorba Frik AlgĂŠrienne
A hearty and flavorful Algerian soup, Chorba Frik is a staple, especially during Ramadan. It's made with cracked green wheat (frik), lamb or chicken, vegetables, and a blend of aromatic spices, offering a comforting and nutritious meal.
Couscous aux Sept LĂŠgumes
A hearty and flavorful couscous dish featuring a rich broth simmered with a variety of seven vegetables, tender lamb or chicken, and aromatic spices. This is a celebratory dish often served on special occasions.
Couscous Bel Bouz
A hearty and flavorful couscous dish from the Kabyle region of Algeria, traditionally made with lamb or beef, chickpeas, and a rich vegetable broth. 'Bel bouz' refers to the rich, thick sauce.
Couscous Marrakchi
A flavorful and aromatic couscous dish from the Marrakchi region of Algeria, typically featuring tender lamb or chicken, a medley of vegetables, and a rich, spiced broth. This version focuses on a fragrant blend of spices and a variety of root vegetables.
Djari Bou Marq (Algerian Lentil and Sausage Soup)
A hearty and flavorful Algerian soup featuring tender lentils, spiced lamb sausage (merguez), and aromatic vegetables. It's a comforting and nutritious dish often enjoyed during cooler months.
Djari Bouhali
Djari Bouhali is a hearty and flavorful Algerian soup, often enjoyed during cooler months. It's characterized by its rich broth, tender lamb or beef, and a medley of vegetables, seasoned with a blend of aromatic spices.
Djari Loubia Djazairia
A hearty and flavorful Algerian white bean stew, often considered a national comfort food. This version emphasizes a rich tomato base with aromatic spices and tender white beans.
Gazelle Horns (Kaab El Ghazal)
Gazelle Horns, or Kaab El Ghazal, are delicate, crescent-shaped cookies originating from North Africa, particularly popular in Algeria and Morocco. They feature a sweet, tender shortcrust pastry filled with a fragrant almond paste, often flavored with orange blossom water and cinnamon. Traditionally, they are coated in powdered sugar.
Harira AlgĂŠrienne
A hearty and flavorful Moroccan and Algerian soup, traditionally eaten to break the fast during Ramadan. It's a rich blend of tomatoes, lentils, chickpeas, and often meat, seasoned with aromatic spices.
Kalint Bel Karkoum (Chickpea and Turmeric Stew)
A hearty and flavorful vegetarian stew from the Kabyle region, featuring chickpeas simmered with turmeric, herbs, and a hint of lemon.
Kalint Dziri
Kalint Dziri is a hearty and flavorful chickpea flour pancake, often enjoyed as a street food or a comforting meal. It's known for its dense yet tender texture and savory taste, typically seasoned with cumin and chili.
Kalint Kal Kchouka
A rustic and hearty peasant dish from the Kabyle region of Algeria, 'Kalint Kal Kchouka' translates to 'lentils and chickpeas'. It's a flavorful and nutritious stew, often prepared with simple ingredients and aromatic spices, showcasing the resilience and resourcefulness of traditional Algerian cuisine.
Lamb Tagine with Prunes and Almonds
A rich and aromatic lamb tagine, slow-cooked to tender perfection with the sweetness of prunes and the crunch of toasted almonds. This dish beautifully balances savory and sweet flavors, typical of North African cuisine.
Loubia Djazairia (Algerian White Bean Stew)
A hearty and flavorful white bean stew, often considered a comfort food staple in Algerian cuisine. It's typically seasoned with a blend of aromatic spices and can be served as a main dish or a side.
Loukoumades AlgĂŠriens
Sweet, golden-brown fried dough balls, often drizzled with honey or syrup and sprinkled with sesame seeds. These are a popular treat, especially during celebrations.
Ma9roudet Louz
Ma9roudet Louz, meaning 'almond makroud', is a delightful Algerian pastry from the region of Constantine. Unlike the semolina-based makroud, this version features a rich almond filling encased in a delicate, flaky dough, often flavored with orange blossom water and honey.
Makroudh de SĂŠtif
A popular sweet pastry from SĂŠtif, Algeria, made from semolina dough filled with dates and flavored with orange blossom water, then fried and soaked in honey syrup.
Mhadjeb AlgĂŠrien
Mhadjeb is a popular Algerian layered flatbread, often filled with a spicy tomato and onion mixture. It's characterized by its flaky texture and savory, slightly tangy filling, making it a beloved snack or light meal.