Algerian cuisine like all other regional cooking can best be described as the culmination of its geographical location, religious and ethnic background, and its rich history. The ethnic and geographical make-up of the country makes Algerian food a hybridization of both Mediterranean and Middle Eastern cuisine. Also, due to the homogeneous nature of Algeria, the national cuisine is heavily inspired by Arab-Berber influences. This influence can be seen in the use of dried fruits, stews, and lamb. Among the Arab-Berber foods, Turkish (Ottoman) and French influences can also be seen through pastries and spices.
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| Moroccan Chickpea & Couscous Salad |
The national dish of Algeria is couscous, a regional favorite. Couscous is a popular dish in the Maghreb, and is made from semolina, which is a coarse grain extracted from wheat. The staple is usually served with lamb or chicken, and other vegetables, such as chickpeas and red peppers. Common dishes also include Mechoui, a roasted lamb dish, Merquez, a spicy lamb sausage dish, and Chorba, a spicy lamb or chicken stew mixed with vegetables.
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| Mechoui |
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| Merquez |
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| Chorba Djej |
How to make Boureak (Algerian Spring Rolls)
Sources
Cuisine of Algeria: http://www.algeria.com/cuisine/
Algeria: http://www.everyculture.com/A-Bo/Algeria.html#b
Cuisine Algerienne: http://mybookofrai.typepad.com/cuisinealgerienne/
Moroccan Chickpea & Couscous Salad: http://www.jeremiahfletcher.com/images/thumbs/recipes/recipe_664.jpg
Mechoui: http://notrecuisinefacile.free.fr/mechoui.jpg
Merquez: http://hagesued.eu/cms/upload/rezepte/bratwurst/bratwurst_merquez_1.jpg
Chorba Djej: http://www.chefzadi.com/images/2007/06/08/p1010016.jpg
How to make Boureak (Algerian Spring Rolls): http://www.youtube.com/watch?v=QVHtgM4SH-Q
