Algerian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

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.

Semolina is a coarse flour traditionally made from durum wheat. Its high protein and gluten content make it especially suitable for pasta.

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

thumb|Individual portion of shakshouka

thumb|A Portuguese-made tagine pot A tagine or tajine, also tajin or tagin () is a Maghrebi dish, and the earthenware pot in which it is cooked. It is also called or .

Harissa (, from Tunisian Arabic) is a hot chili pepper paste, native to Tunisia. Peppers in the country were first grown in the Cape Bon Peninsula, birthplace of the condiment, with Nabeul famous for being the primary center for its production. The main ingredients are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.

Harira () is a traditional North African soup prepared in Morocco and Algeria, with many variations. Harira is popular as a starter, and is also eaten on its own as a light snack. It is mostly served during Ramadan, although it can be made throughout the year.

food spice

Muhallebi ( or ; ) is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called muhallebi in Turkey, Iran, Iraq and Syria, in other countries in the region (Lebanon, Jordan, Egypt, Palestine, and Israel) it is called malabi, mahalabiyeh or mehalabiya.

tea preparation and form of tea consumption in the Maghreb countries

Merguez ( ) is a red, spicy lamb- or beef-based fresh sausage in Maghrebi cuisine. In France, merguez became popular in the 1960s and 1970s, as Algerian immigrants and the pieds-noirs of Algeria settled in the country and opened small shops and restaurants that served traditional dishes like merguez. The popularity of merguez in France was also fueled by the rise of fast food chains like Quick and McDonald's, which began to offer merguez sandwiches and burgers to cater to their North African clientele.

Brik ( ; ) or burek is the North African version of borek, a stuffed malsouka pastry which is commonly deep fried. The best-known version is the Tunisian egg brik, known as Brik à l'œuf; a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the brik is known in Algeria and Libya as bourek (). It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka. It is also widespread in Eastern Algeria

Pastilla (, also called a bastilla or a North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America. thumb|Poultry pastilla ornately dusted with powdered sugar and cinnamon

Mulukhiyah (Arabic: ملوخية, romanized: mulūkhiyyah), also known as mulukhiyya , molokhiyya, melokhiyya, molohiya or ewédú, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, '''Jew's-mallow, nalta jute, or tossa jute'. It is used as a vegetable and is mainly eaten in Egypt, the Levant (Lebanon, Syria, Palestine, Jordan and Israel), Sudan, Cyprus, Libya, Tunisia, Nigeria, and Algeria. It is called saluyot in the Philippines. Mulukhiyah'' is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth;

Chermoula (Berber: tacermult or tacermilt, ) or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables. It is somewhat similar to the Latin American chimichurri.

culinary traditions of Algeria

Baghrir or beghrir (Arabic:البغرير), also known as ghrayef or mchahda, is a pancake consumed in Algeria, Morocco and Tunisia. They are small, spongy, and made with semolina or flour; when cooked correctly, they are riddled with tiny holes (which soak up whatever sauce they are served with). The most common way to eat baghrir in Algeria and Morocco is by dipping them in a honey-butter mixture, but they can also be cut into wedges and served with jam. Baghrir is popular for breakfast, as a snack, and for iftar during Ramadan. On the 9th day of Ramadan, the Mozabite people of Algeria exchange bag

Msemmen () or rghaif (), is a traditional flatbread originally from the Maghreb, commonly found in Algeria and Morocco, It is folded into square pancakes with multiple internal layers and cooked on a griddle, usually served with honey or a cup of aromatic morning mint tea or coffee. M'semmen can also be stuffed with meat (khlea) or onion and tomatoes. The small msemmen pancakes are of Berber origin.

Freekeh (sometimes spelled frikeh) or farik ( / ALA-LC: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (Triticum turgidum var. durum) that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.

Makroudh (), also spelled Makrout, is a cookie from the cuisine of the Maghreb. It is filled with dates and nuts or almond paste, that has a diamond shape – the name derives from this characteristic shape.

condiment in South Asian and North African cuisine

syrup extracted from dates

Kisra, also spelled kissra (), is a Sudanese popular thin fermented bread made in Sudan, Chad, South Sudan, Algeria and some parts of Uganda and Kenya. It is made from durra or wheat.

traditional North African cuisine by Amazighs

Smen (from also called sman, semn, semneh, or sminn) is a salted, fermented butter native to North African cuisine (Algeria, Morocco and Tunisia), as well as a traditional Yemeni dish. In countries like Jordan and Lebanon, samneh is a type of butter similar to clarified butter, while north African smen is a type of fermented butter similar to ghee.

Shebakia () or chebakia, also known as griwech or griouech, is a Maghrebi sweet pastry made of strips of dough rolled to resemble a rose, deep-fried until golden, then coated with a syrup made of honey and orange blossom water and sprinkled with sesame. It is typically consumed during Ramadan and religious celebrations. Chebakia is from the Ottoman desserts culture.

thumb|Tunisian-style mesfouf Mesfouf or masfouf () is an Algerian and Tunisian dish which is a variant of couscous with finely rolled semolina and butter or olive oil.

Kamounia (), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian, Algerian, Libyan and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

thumb|Chicken chakhchoukha thumb|Algerian chakhchoukha of Biskra Chakhchoukha or chekhechoukha () is a traditional Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of rougag (thin round flatbread) mixed with marqa, a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces.

thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.

Matbucha (, maṭbūkhah; ) is a North African condiment or cooked salad consisting of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper, and slow-cooked for a number of hours. It is traditionally served in North Africa with a traditional Moroccan bread and as a condiment typically served as part of an appetizer, often as part of a salad course.

Seffa () is a Maghrebi term for a dish of sweetened semolina cuscus with butter, cinnamon, and almonds. The dish may incorporate meat, and also alternatively be made with vermicelli or rice. This dish is generally consumed at the end of a meal, before dessert. It is often served at traditional marriage ceremonies and family gatherings.

Harcha or harsha () is a griddle- or pan-cooked semolina flatbread native to the Middle Atlas in Morocco. It is also found in Algeria.

Usban (or osban) (, ) is a traditional kind of sausage in Algeria, Libya and Tunisia, stuffed with a mixture of rice, herbs, lamb, chopped liver and heart. This dish is usually served alongside the main meal of rice or couscous, often on special occasions.

traditional Maghrebi cookie made with almond paste and orange blossom water

thumb|Eggs with khlīʿ and cumin Khlea or khlii () is a preserved meat, usually made with beef or lamb, originating from Morocco.

flat bread from Algeria

Algerian baked dessert

wine making in Algeria

thumb|Chraime Chraime (, haraime) is a spicy fish stew with tomatoes from Northern Africa. The name of the dish comes from the Arabic word for "hot".

Dawamesc is a cannabis edible found in Algeria and some other Arab countries, made of cannabis tops combined with: "sugar, orange juice, cinnamon, cloves, cardamom, nutmeg, musk, pistachios, and pine nuts."

thumb|right|250px|An Algerian man of Kel Ahaggar heritage cooks Taguella in hot ashes Taguella (tagǝlla) is a flatbread, the staple dish of Tuareg people living in the Sahara. It is a disk-shaped bread made from wheat flour and cooked buried underneath the hot sand and charcoal of a small fire. The bread is then broken up into small pieces and eaten with a meat sauce.

Algerian savoury pastry

Matloue, matlou’ (arabic : المطلوع), Also named khobz e-tadjine and khobz e-matlou, is a type of Algerian sourdough bread. It is made of samolina (durum wheat or barley) and a natural leaven called ghessen (n) temtount. It is cooked on a clay or cast iron tagine.

Créponné is a traditional Algerian lemon sorbet that originates from Oran, Algeria.

thumb|Oranian karantika

thumb|right|Mrouzia tajine Mrouzia (), is a dish of the Maghribi cuisine It is a sweet and salty meat tajine, combining a ras el hanout blend of spices with honey, cinnamon and almonds.

Algerian soft drink manufacturing company

dish

traditional soup prepared in Algeria and Tunisia

thumb|Algerian chicken and vegetable rechta with red sauce thumb|Algerian rechta Rechta (Arabic: رشتة) is a dish made from pasta cut into thin fresh artisan strips, typical of Algeria. It is in particular the symbolic dish of Algiers cuisine.

Mahdjouba (Arabic: محجوبة) or mhadjeb is a crepe-like semolina based flatbread originating from Algeria.

thumb|right|Potatoes with derssa sauce Derssa () is a popular condiment in Algerian cuisine, which is typically made with garlic, cumin, red chili pepper flakes, and olive oil. It is often served alongside grilled or roasted meats, and also used as a marinade for meat or vegetables before cooking. It is a versatile condiment and is often used to add flavor to various dishes, It can also be used as a dipping sauce for bread or vegetables, or as a spread for sandwiches or wraps.

Mouna or Mona, also known as Lamona or Khobz soltani is an Algerian orange scented brioche that is indigenous to the city of Oran. It has a sweet taste enriched with oil and eggs and often contains anise, sesame, orange or other citrus. The Pieds noirs, who introduced it into France in the 1960s, tend to eat it at Easter.

Algerian dessert

Kroki is a traditional Algerian biscuit and a specialty in Algerian cuisine.