The Recipes and Foods of Algeria

Algeria is a North African u . S . That lies on the beaches of the Mediterranean Sea. The usa is named after the metropolis of Algiers which, itself, is called from the Arabic al-jaz’ir(literally ‘the islands’) and is called for the four islands that lie off the united states’s coast.

Along with Tunisia and Morocco it’s miles a part of the Maghreb region of North Africa and stocks big culinary overlap with its two closest neighbours. As might be Kashmiri Kesar anticipated from a Mediterranean united states of america fish and seafood shape a huge portion of the diet, although the country’s Berber history is likewise glaring in its traditional lamb-based dishes.

Historically, Algerian cuisine is a melange of the diverse influences at the united states and it’s possible to peer Berber, Arab, Turkish, and French traditions within this us of a’s numerous delicacies.

Below are two traditional Algerian dishes:

Algerian Fish Soup


1 tbsp olive oil
1 huge red onion
three garlic cloves
300g complete tomatoes (tinned)
1 tsp paprika(pinch of saffron
salt and black pepper to taste
2 large potatoes, cubed
three celery sticks, diced
2l bird stock
900g company white fish cut into steaks

Heat the oil in a big frying pan and fry the onion till translucent. Add the garlic and tomatoes and preserve to simmer until most of the liquid has been absorbed. Add the spices, potatoes, and broth, convey to a boil, reduce to a simmer and cook for 10 minutes.

Add the fish and preserve to cook dinner until the fish flakes effortlessly with a fork. Allow the soup to cool a bit, purée in a blender then go back to the pan and simmer for a similarly 10 mins to warmth thoroughly.

Serve in soup bowls garnished with chopped coriander.

Chicken and Olive Stew


900g fowl breasts, skinned and cubed
1 tbsp ghee (or butter)
four garlic cloves, finely chopped
1 tsp saffron, crumbled
1 bunch coriander (cilantro), finely chopped
225g Greek Kalamata olives, pitted
juice of 1 lemon
salt and freshly-floor black pepper, to flavor


Add the oil to a pan and use to cook the bird for about 10 minutes, or until browned on all sides. Now stir-in the garlic and spices and fry for a in addition 10 minutes, stirring regularly to ensure that the chook is coated within the spices.

Add 250ml water and produce to a boil. Reduce to a simmer and cook dinner for about 25 mins, or till the hen is completely smooth. Finally stir-within the olives and lemon juice and simmer for a in addition 8 mins. Season with salt and black pepper and serve warm over couscous or rice.