Algeria’s gastronomy is a harmonious blend of Andalusian, Berber, Turkish, Roman, Spanish, Italian, French, and Mediterranean with variations from across Northern Africa. At the center of it all are lamb and beef, olive oil, fresh vegetables, and herbs. Indicative of French influence most meals are served with French baguette, or kesra, a traditional flat semolina bread.
Situated on the Mediterranean Sea, seafood lovers can get their fill from an abundance of fresh inland catch that finds their way onto the menus of Algeria’s restaurants.
Exotic games, birds, venison, wild boar and pork can be bought from hunters directly.
A Maghreb country, visitors enjoy the assortment of Mediterranean, tropical fruits and vegetables as potatoes, carrots, zucchini, cabbage and eggplant, used in preparing mouthwatering stews and soups (chorba).
Couscous, a typical North African dish is popular, as well as along with asshakshouka, Karantita, marqa bel a’assel, a specialty from Tlemcen, and chakhchoukha.
Savor flavorful dishes with rich spices that include dried red chillies of different kinds, caraway, Arabian ras el hanout, black pepper and cumin.
For a taste Spaniard cuisine, there is the Gaspacho Oranais, an Algerian version of a Manchego dish.
Chefs take great pride in their food preparation, often cooking in clay vessels which is common in the region north of the Sahara desert and west of the Nile. The secret to their delectable cuisine lies in the many ways they mix their special spices.
