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History
Algerian cuisine
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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
Couscous, often considered the national dish of Algeria
Algerian couscous with vegetables
Algerian couscous with vegetables
Algerian bourek pastry
Algerian bourek pastry
Spicy Algerian chicken chtitha
Spicy Algerian chicken chtitha
Tajine
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A tajine or tagine is a North African dish, named after the earthenware pot in which it is cooked. It is also called maraq or marqa.
A vegetable tajine dish as served in a London restaurant
A vegetable tajine dish as served in a London restaurant
Algerian chicken and olive tajine
Algerian chicken and olive tajine
Tajine with tomato, meatballs, and egg served boiling hot in Casablanca.
Tajine with tomato, meatballs, and egg served boiling hot in Casablanca.
Tunisian tajine
Tunisian tajine