Our 15 favorite Algerian culinary specialties

Prepare your taste buds for a gustative trip to Algeria! Here is our top of the 15 Algerian culinary specialties.

For some, the desire to travel lies in the temptation to discover new landscapes, populations with unknown customs, architectures dating back centuries and to accumulate a maximum of photos of the world...

For others, a good reason to travel would be to learn a new musical culture and to go hunting local artists.

Finally, for gourmets, travelling is especially the opportunity to awaken your taste buds! Taste new product associations, discover the typical dishes of each country...

It is for all these reasons that Wanderlix now offers you to find, for multiple destinations, our top of the most beautiful pictures but also our top of culinary specialties !

Today we embark on a journey to Algeria to discover Algerian culinary specialties. From the uncontournable Couscous delicious Tlitli , without forgetting the tasty Baghrir , Algeria has to fill the taste buds of the most gourmet...

Small mouthing

1. Bourek, salt pastry

We start our top of Algerian culinary specialties with Bourek, a friendly and synonymous entrance to share. Indeed, it is often served during the reception of guests and is a consummation during the endless evenings of Ramadan, after the fast break.

There are a thousand and one ways to prepare the Bourek. However, the most common recipe remains that where a brig leaf is baked with kefta (spicy chopped beef), parsley and onions.

2. Chakchouka, a mixture of flavours

All right, Chakchouka is not only an Algerian specialty and is common to the whole Maghreb. But it was impossible for us not to mention it in our top of Algerian culinary specialties as its place is important.

Normally prepared with tomatoes, onions, peppers, cooked eggs on the surface and delicious spices, Chakchouka is a dish that can be very well reinvented according to what is in the fridge. Tunisian friends sometimes add merguez, while confreres Moroccan the rotation with garlic.

3. The Msemmen, to be enjoyed according to the desires

Although the term Msemmen is the most common, this small leafy crêpe of Berber origin bears many other names. Semniyette in Constantine, M’chehed in Tlemcen or Mlaoui in Tébessa, the Algerian will still agree that these crêpes are delicious and are among the best Algerian culinary specialties.

Although often accompanied by honey – that of jujubier is excellent – the Msemmen can be tasted with everything you want, whether sweet or salty.

4. The Chorba, warms the body and the spirit

This soup made of lamb meat, vermicelles and vegetables is a must for Algerian culinary specialties. Very appreciated by Algerians, Chorba is the perfect dish to open hunger and fill thirst after a long day of fasting during Ramadan.

In addition to being succulent, the Chorba gathers. It is traditionally offered to the poorest and often eats after prayer, for a moment of sharing and intimacy.

Main dishes

5. Le Couscous, star of Algerian cuisine

How do I talk about Algerian culinary specialties without mentioning Couscous? Moroccan and Tunisian friends have no fear! We know that couscous is a widespread specialty over the whole Maghreb and that it is not a single country.

Although the base of the dish, consisting of durum wheat seed, vegetables and spices, is the same everywhere, there are many ways to prepare Couscous. Some add dry grapes, merguez, dried meat or cinnamon. With Couscous, there's something for every taste.

6. Tajine, the terracotta dish

Everything can be a Tajine. This phrase may sound crazy, but it's true. Tajine means at the base the terracotta container surmounted by a conical lid in which the foods are cooked to suffocation.

Fish, potato, red meat, beans, olives, as you were told, Tajine can be cooked with everything that makes you want. It is a dish that delights all the palets, so different they are.

7. Chicken with olives, party dish

This recipe may seem simple and seems to come from everywhere at a time, but chicken with olives is an Algerian culinary specialty. And he's even a party dish! Indeed, he is the star of Algerian wedding meals and treats all guests.

Prepared with saffron, parsley, onions, and well on olives, it often tastes with potatoes and khobz tajine (a bread cake) to sauce the delicious sauce that emanates from it.

8. The Berkoukes, the big couscous

Baked from pasta in the form of large couscous grains, Berkoukes is undoubtedly one of the best Algerian culinary specialties. ♪ Kabylie , this dish is synonymous with celebration. It is tasted after childbirth, when a baby makes his first tooth or at the opening of the first agricultural work.

Accompanied with vegetables, red meat and famous "leads" (pasta), Berkoukes can become soup according to tastes by adding just a little more water.

Regional specialties

9. The constant Trida

Originally from the city of Constantine, in the northwest of the country, the Trida is made with very fine and square pasta handmade. They are accompanied by chicken, chickpeas, carrots and hard eggs, all served with a white sauce.

This Algerian culinary specialty is tasted by the Constantinois during Al Mawlid , which celebrates the commemoration of the birth of the Prophet Muhammad.

10. Tlitli chaoui

This delicious Algerian culinary specialty is based in the east of the country, especially in the cities of Constantine, Skikda and Jijel. Made from pasta in the form of rice grain (not to be confused with bird languages), the Tlitli is mixed in tomato sauce and accompanied by chick peas, meat and many spices such as the Raz El Hanout.

Tlitli is usually accompanied by hard eggs that symbolize prosperity and fertility in Algerian popular beliefs.

11. La Rechta algéroise

From the word "son" in Persian, the Rechta is an Algerian culinary specialty from the capital. This dish is often shared during the celebration of the Aïd-El-Fitr , celebration symbolizing the end of Ramadan's month.

Accompanied with a cinnamon-scented sauce, the Rechta is made up of very fine wired pasta, chicken, chickpeas, turnip and zucchini.

Sweet delights

12. The Baghrir, the Algerian crêpe

Commonly known as a thousand-hole crepe, Baghrir is an Algerian culinary specialty that spread throughout the Maghreb. Prepared with semolina (or flour), yeast and salt, this crêpe is served hot, accompanied by butter and honey.

The recipe for this sweetness can vary depending on the regions. Some will imbue it with orange blossom, olive oil or cinnamon. The most greedy of us will even be covered with tartar paste.

13. The dates, jewels of Algeria

The experts will tell you, the best dates are Algerian. This elongated fruit with energy virtues is omnipresent in Algerian homes. Tasted fresh or dry, dates are traditionally consumed to break the fast according to the Muslim rite.

14. La Tcharek ou Corne de gazelle

Finding its origins in the Algiers ramparts, this Algerian culinary specialty is a must-see in the magrebine pastries. Very appreciated by Algerians, it is a party symbol and is often consumed during weddings, births or for the Oud-El-Fitr.

This small crescent of the moon is prepared with a dough flavored with orange blossom and filled with a delicious almond farce. The whole thing, swept with ice sugar, what to delight the most greedy!

15. Le Makrout, star of Eastern Pastry

We finish this top of Algerian culinary specialties with the most famous Eastern Pastry: the Makrout. In addition to being popular in Algeria, it is also in countries where a large population of Algerian origin, such as France.

Prepared with a layer of dough based on hard wheat semolina itself wrapped around datte paste, it is then fried in vegetable oil and then imbibed with a syrup composed of honey and orange blossom. So you understood it, it’s a very rich dessert, but so delicious that it’s impossible to feel guilty after tasting a plate.

So, what have you ever had the chance to taste among all these Algerian culinary specialties?