Algeria

Algerian cuisine

Algerian cuisine includes multiple flavors and influences, reflecting the country’s history and position at the crossroads of the Mediterranean.

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. For its location, the culinary traditions of Algeria Amazigh, Andalusian, Arab, Ottoman, Mediterranean.

Algerian cuisine offers a variety of dishes depending on the region and the season, but vegetables and cereals remain at its core. Most of the Algerian dishes are centered around bread, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs. Vegetables are often used for salads, soups, tajines, couscous, and sauce-based dishes. Of all the Algerian traditional dishes available, the most famous one is couscous, recognized as a national dish since the days of The Numdian Kingdom.