Algerian Dishes

Aside from the significant places and tourists destination in Algeria, one of the most exciting to do in the said country is to try all their foods, especially traditional their dishes.

Couscous

One of the most famous dishes of Algeria is Couscous. Also called as North African steamed pasta grains and it is cooks in the top part of a pot known as a couscousiére.

Couscous looks like a small grain, but is actually a type of semolina pasta. The bottom part holds a stew or tagine, whose simmering seems and flavors the couscous.

Harira

Harira or the North African Lamb and chickpea stew. It is a soup from the Maghreb region of North Africa that is especially popular as an iftar meal to break the daily fast during Ramadan. The hearty and healthy soup, Harira, has many variations and one of these is the Tedouira. But most recipes are for chunks of lamb slow simmered with tomatoes, chickpeas, spices and herbs.

Chakchouka

A dish with many variations and very popular in North Africa, especially in Algeria and Tunisia is the Chakchouka.

Most recipes of Chakchouka include the eggs, but for those who doesn’t want eggs on the Chakchouka, they can actually be left out if they like.

Lahm Lhalou

Another serve in the table of the Algerians is the Lahm Lhalou, Arabic for “sweet meat.”

Lahm Lhalou is a very popular dish in Algeria especially during the month of Ramadan. Usually, no salt added to Lahm Lhalou so as not to cause thirst during the next day’s fast. But for those who want to put salt, they can do so.

Makroud el Louse

Makroud el Louse, the easy-to-make, flourless Algerian almond cookies are excellent served with teas or coffee. They will keep for over a month stored in a well sealed container.