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.
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Osbane
Sheep tripe stuffed with liver, rice, chard and herbs, then simmered. Ready in 1 hr 15 min including cleaning prep…
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Sfiria
Fried bread-and-cheese balls poached in a white cinnamon chicken sauce. Ready in 40 min prep and 1 hr cooking. 6…
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Sfenj
Rough rings of yeasted dough deep-fried and sold hot by the string. Ready in 20 min prep and 2 hr…
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Tcharek
Crescent almond cookies scented with orange-flower water, dusted with icing sugar. Ready in 45 min prep and 20 min cooking.…
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Tlitli
Rice-shaped pasta baked with chicken, chickpeas and cinnamon; a Constantine wedding dish. Ready in 45 min prep and 1 hr…