Algerian cuisine

thumb|Algerian hmiss salad Hmiss () or ifelfel, meaning "chilli pepper" in Kabylia, or felfla and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil. The word "hmiss" means sauté in Algerian Arabic, because the vegetables have to be sautéd after grilling.

traditional Algerian Jewish tagine dish

Algerian meal

Algerian food

thumb|Chicken chtitha

type of flatbread

thumb|Mahras in Dely brahim, Algeria Zviti (Arabic: زفيطي), from Bou-saada, is a traditional vegetarian Algerian dish. Zviti, along with Chakhchoukha, is one of the most popular meals in the Ouled Nail and the Bousaada area. It is also known as Slata Mahras, named after the big wooden mortar and pestle that is also used for cooking and serving the dish (Mahras). This traditional meal is served on special occasions and holiday celebrations.

Mhancha is a sweet coiled "serpentine" pastry made using phyllo dough and almonds. It is an Algero-Ottoman influence.

sauce made of mayonnaise, harissa, spices, tomatoes and onions

thumb|Algerian trida Trida (Arabic: تريدة), also known as mkafta, is a traditional Algerian dish made with handcrafted square-shaped pasta, chicken, meatballs, chickpeas, and hard-boiled eggs, all served with a white sauce or red sauce with tomatoes. This dish is often served during Yennayer, the Berber New Year.

Mchawcha is a traditional Algerian Kabyle cake that is often drizzled with honey.