The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. The Algerian cuisine is a mix of Arab, Berber, Turkish and French roots.
Couscous, often considered the national dish of Algeria
Algerian couscous with vegetables
Algerian bourek pastry
Spicy Algerian chicken chtitha
Couscous is a traditional North African dish of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.
Couscous served with vegetables and chickpeas
Algerian couscous from Kabylia.
Brown couscous with vegetables in Tunisia.
A kiskas (French: couscoussier), a traditional steamer for couscous.