Algeria

Ask what Algeria eats and the answer starts with this: hearty Berber-Arab cooking of couscous, slow stews, semolina breads and Ramadan soups, spiced with ras el hanout and dried mint. Look for Couscous (hand-rolled steamed semolina with vegetable and meat broth; the national dish), Chorba frik (lamb and cracked green wheat soup with tomato, coriander and mint) and Chakhchoukha (torn flatbread pieces drenched in spicy tomato-lamb sauce with chickpeas). Steamed in a couscoussier over stew; UNESCO inscribed couscous knowledge and practices in 2020 following a joint nomination by Algeria, Morocco, Tunisia and Mauritania. This atlas has 45 Algeria dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.