Looking through the literature on Algerian cooking, one involuntarily marvels at the variety of ingredients used. One has only to think about how they penetrated the local table, how the cookbook turns into an interesting historical narrative, because the peculiarities of the Algerian food system are due, first of all, to the unique geographical position of the country and the history of its settlement.
The North African land was a haven for the Phoenicians who founded their colonies here; the Romans, who made the Maghreb the granary of Rome; Vandals, Byzantines, Arabs, Turks, Spaniards and, finally, the French. Each of these cultures brought to the local soil a particle of their culinary traditions.
For example, Berber...

Cookies without baking in glaze.

For the first time, I came across cookies without baking on sites about Algerian cuisine. I would call it: "How to make tasty and beautiful out of simple things." This was my first try, but the children appreciated it, because. the icing attracted them like a magnet.

I give the recipe with my changes:
Grind 500 g of ordinary cookies in a mixer and add
2 tbsp dry milk
3 tbsp coconut flakes
150-170 gr melted butter
2 tbsp honey
1 tbsp cocoa
sachet of vanilla sugar

Mix everything thoroughly, roll out with a rolling pin, form cookies and refrigerate for 1 hour.
Then glaze with:

1 tbsp rose water
1 tbsp lemon juice
1 protein
125 gr powdered sugar
dyes

We breed rose water with juice ...

What do you need:
1.5 kg lamb (shoulder)
350 g prunes
4 tsp green tea
50 g almonds
200 g sugar
1 cinnamon stick
2 tbsp. l. vegetable oil
salt pepper

Algerian lamb with prunes.
step 1

Step 2
Chop the almonds with a knife into large crumbs. Break the cinnamon stick into pieces. Add 1 cup of water, cinnamon, almonds and sugar to the pan where the lamb was fried. Bring to a boil quickly over high heat. Reduce the heat, return the meat to the pan and cook under the lid for 45...

Algerian flatbread with semolina and cumin

I looked closely at these cakes for a very long time, since semolina in baking tends to crumble, but in this recipe the content of semolina and flour is 1: 1, the dough turned out to be obedient and very tasty.

1 cup flour (250 ml)
1 cup semolina
1/2 sachet dry yeast
2 tsp salt
1 tbsp cumin
1 tsp sugar
3/4 cup warm water

Cooking:
activate yeast in warm water with sugar
dilute salt in yeast sourdough
mix flour, semolina and cumin
knead the dough and leave until doubled in size
divide the dough on the working surface into 2 cakes, form them and leave to approach 2 times
when the cake has increased in volume, we apply a pattern and bake in a dry hot frying pan from 2 sides until ...

Braj - Algerian cookies with dates in a pan

1 cup melted butter
3 cups semolina
salt
a small amount of water
Cooking:
Pour the cereal into a cup and add salt
add melted butter and rub between hands
add a little water until you get a homogeneous obedient dough

Divide the dough into 2 parts and leave for 10 minutes.

At this time, prepare the filling:
30-50 gr butter
20-30 ml rose water
a pinch of salt
a pinch of ground cinnamon is introduced into
300 gr date mass.
The date mass is sold in stores, the softer it is, the less oil and rose water are added.
You can make the date mass yourself:
step by step photos of cooking date paste.

I wrote my version of the filling, but it ...

Algerian yogurt cookies.

Dough:
340 gr. flour
170 gr. butter
1 pack vanillin
85 gr. fruit yogurt
Knead the dough and leave for 3 hours in the refrigerator.

Filling:
150 gr Turkish delight
50 gr sesame, aka sesame
100 gr finely chopped almonds
2 tablespoons orange water (optional)
Finely chop the Turkish delight and mix with almonds and sesame seeds.

Glaze:
1.5 st. powdered sugar
3 tbsp water
1 tsp freshly squeezed lemon juice

I tried 3 glazes, this one is the most successful, though it warmed up a little, if you bring it to a boil, the color will go away and there will be an ordinary syrup, you dip the cookies and it dries immediately.
We roll out the dough and cut it into squares, about 7 by 7 cm. We put the filling and close it up well. The dough in the oven increases in volume and may open. We put it in the oven at 170 degrees for 15 minutes. Then we prepare the glaze, dip it and put it on a wire rack or plastic spacing. Decorate to taste.
Enjoy your meal!
© Khadija Michel Gr

Tamina - Algerian sweet with dates on semolina.

I tried this sweet for the first time 5 years ago and immediately fell in love with it, but I made it myself only now and I think how much time has passed in vain ...
We can say that this is the fastest to prepare, the simplest and most useful delicacy, but the main thing is to do it, not to tell ...

300 gr semolina
350 gr date paste
100-150 ml melted butter

Cooking:
in a hot frying pan, roast the semolina until golden brown
mix with dates, grind thoroughly and gradually add oil to make an obedient dough
roll out with a rolling pin, make prints and cut
Enjoy your meal!

This is the most common version of the sweet, but it is also made with honey and cinnamon, there is a snack option with zaatar and salt.

The delicacy can be eaten immediately, it does not require freezing or oven...
© Khadija Michel

Braj - traditional Algerian biscuits

Put "I LIKE AND TELL YOUR FRIENDS!", and the recipe will be saved on your page!

Dough:
3 cups semolina
1 tbsp butter
a pinch of salt
water

Filling:
500 gr date mass
a pinch of salt
butter
pink water
clove powder

Cooking:
Mix semolina with salt and pour oil, then gradually add water to make the dough pliable like plasticine. Divide into 2 equal parts and leave for 10 minutes. Then roll out 2 identical circles on silicone mats. We put the filling on 1 and close 2, you can walk with a rolling pin on top. Cut and fry in a hot frying pan until golden brown on both sides.

Enjoy your meal!
P.S. I do not indicate the amount of water. it is different depending on the variety of semolina.
Also, the date mass can be different, but you can add nuts, sesame seeds, even fig jam to taste, there is no limit to fantasy.
© Khadija Michel Gr

Algerian lamb

Ingredients:
500 g lamb fillet
100 g mung bean (1/2 cup 250 g)
2 eggplant
250 g onions (2 medium onions)
2 bell peppers
4-5 tomatoes
1/2 cup boiled water
salt
olive oil
marinade:
4 garlic cloves
2 tbsp. l balsamic vinegar (you can table)
0.5 tsp chili pepper
0.5 tsp paprika
0.5 tsp zira
1 tsp Sahara
salt
4 tbsp olive oil

Cooking method:
cut the lamb pulp into small pieces, rinse the mung bean with water
cut eggplant into slices, tomatoes into slices, I have cherry tomatoes, I cut them in half, cut pepper into segments (pieces), onion into rings or half rings, if very large
prepare the marinade: squeeze the garlic through a garlic press or ...

Oriental sweet "Gazelle Horns"

Did you know that "gazelle horns" is the French interpretation of the Arabic name for the sweet "gazelle ankles" ... that's how it sounds in the Moroccan version.

This sweetness is common in North African countries: Morocco, Tunisia and Algeria. And each has its own characteristics: in Tunisia it is deep-fried, in Morocco it is made from the finest shortcrust pastry, in Algeria it is decorated with icing, powdered sugar or nuts. But all of them are united by the presence of orange water in the dough and almond filling.
I will present you the Algerian version, it is simpler and more beautiful, the Moroccan version needs to be prepared
for 12 hours, this is how much you need to withstand the filling in the shape of a crescent before you "wrap" ...

Harisset el louz - Algerian no-bake macaroons.

And yet I found it! And yet I did it!
The holiday of Uraza-Bayram was just approaching and each housewife was preparing sweet gifts - treats ... Last year, my husband brought a box of oriental sweets and there was this cookie that captivated me from the first bite: soft with a rich almond flavor and chocolate filling with nuts .

I searched for it for a long time on the Internet and found it thanks to the form. Introducing one single recipe out of a thousand...

Marzipan:
- 250 gr ground almonds
- 150 grams of sugar
- 50 gr butter
- 60 ml milk
- vanilla
- white dye
- sequins

Mix sugar with milk and heat until sugar is completely dissolved.
- add oil, vanilla, dye and sparkles
...

Algerian baklava

Dough:
1 kg flour
300 gr butter
1 tsp salt
300 ml flavored water

Filling:
600 gr walnuts
200 gr almonds
250 gr almond powder
1 tsp ground cinnamon
1 tsp ground cloves
300 gr sugar
20 gr butter
100 ml flavored water

Syrup:
1.5 kg honey
flavored water

We start the dough and leave for 30 minutes
Divide the dough into 6 equal parts
leave slightly larger ones on the bottom, smaller ones on top
roll out the dough thinly, put it in a mold and grease with butter and sprinkle with sugar
lay out 3 layers of dough in this way
put the filling and cover with 3 layers of dough, do not sprinkle the last one with sugar
we make a drawing with a knife, pierce the baklava with almonds, and then completely ...

Algerian peanut-crusted chicken

Ingredients:
Chicken (thighs, wings or any other parts) - 4 pieces
Peanuts - 0.5 cups
Pepper black and red
Salt
Fresh egg - 0.5 pcs.
Peanut butter for frying

Cooking method:
Bake the chicken in the oven until cooked, without salt and spices, preferably with convection. Cool slightly, pat dry with paper towels.
While the chicken is baking, prepare the peanut butter. To do this, grind the roasted and peeled peanuts in a coffee grinder or mortar to a state of flour. Mix with water until you get a paste. Put on fire and cook until a very thick paste. Cool down. Raw egg, or rather half an egg, beat, gradually add to the peanuts.
Salt the chicken pieces, sprinkle with pepper and generously...

Algerian chicken soup with couscous

INGREDIENTS
1 chicken weighing 1.5 kg
100 g medium couscous
2 medium onions
2 large ripe tomatoes
20 g shelled pistachios
1 st. l. tomato paste
1 tsp harissas
1 tsp Sahara
handful of parsley leaves
handful of cilantro leaves
1 tsp dry crushed mint
2 tbsp. l. extra virgin olive oil
1 cinnamon stick
1/2 tsp ground cumin
1/2 tsp ground paprika
salt

COOKING METHOD

Step 1
Cut the chicken into 8 parts: 2 drumsticks, 2 thighs, 2 wings with a shoulder and 2 breast fillets. Remove skin. Chop the onion. Dip tomatoes for 1 minute. into boiling water, then transfer to a bowl of cold water and remove the skin. Cut the tomatoes into 4 pieces and remove the seeds. Chop the pistachios.

Algerian lamb with prunes

INGREDIENTS
1.5 kg lamb (shoulder)
350 g prunes
4 tsp green tea
50 g almonds
200 g sugar
1 cinnamon stick
2 tbsp. l. vegetable oil
salt pepper

COOKING METHOD
Wash lamb, pat dry. Remove the meat from the bone, trim off any outer fat. Cut the meat into medium pieces, season with salt and pepper and fry in hot oil, 5 minutes each. from each side. Transfer to a dish.

Chop the almonds with a knife into large crumbs. Break the cinnamon stick into pieces. Add 1 cup of water, cinnamon, almonds and sugar to the pan where the lamb was fried. Bring to a boil quickly over high heat. Reduce the heat, return the meat to the pan and cook, covered, for 45 minutes.

Meanwhile, leaves...

Algerian stewed eggplant

3 eggplants
2 large peppers,
5 large tomatoes
onion or garlic
olive oil,
pepper and salt,
mint leaves,
lemon juice.

Cut the peeled vegetables into chunks and put in a saucepan with olive oil and onion (or garlic). Salt, pepper, add a few mint leaves and lemon juice. Simmer approximately 30 min.

Kabyle Pancakes / Arabic Cuisine

Love pancakes with holes? Then these pancakes are for you :) Pancakes themselves are not sweet, but they are wonderful with jam or preserves.

Water - to taste
salt - 1/2 tsp
dry yeast - 1 tsp
semolina - 1 stack.
premium wheat flour - 1 stack.

Mix flour with semolina in a deep bowl with a whisk, add yeast, gradually pour water constantly stirring with a whisk / without beating, but stirring /, until a liquid homogeneous mass of the consistency of thick sour cream is obtained. Only add salt at the end. Close with a film and put at room temperature on 2-3 hours, it should all bubble up.
Stir a little, extinguishing excess air, we begin to bake pancakes. You need a smooth Teflon pan, or a cast-iron pan with ...

Makrud (makhroud)

Makroud is a sweet, which is considered to be the birthplace of Tunisia. This sweet pastry is also common in Algeria, Morocco and Libya. Makrud is prepared differently in each country: in Tunisia, deep-fried makrud is common, stuffed with dates, orange peel and cinnamon. In Algeria, you can find makrud not only deep-fried, but also baked in the oven, dates, cloves and orange water are put in the filling, and in Algeria they make makrud with almonds.

Water - 1/2 stack.
Honey - to taste
Cinnamon - 2 tsp
Ground orange zest - 2 tbsp. l.
Vegetable oil - for frying
Vegetable oil - 250 ml
Pitted dates - 1 kg
Semolina - 1 kg
Soda - 10 g

Prepare the dough. Manku...

Spicy lamb soup with chickpeas

This dish has Maghreb roots, such soups are prepared in Tunisia, Algeria and Morocco. If you want to be authentic, cook your own chickpeas

INGREDIENTS
1 lamb neck on the bone
2 cans (400 g each) chickpeas
800 g chopped tomatoes in their own juice
1 large carrot
1 stalk leek
2 large onions
3 garlic cloves
2 red hot chili peppers
1 tsp zira seeds
2 tbsp. l. sweet ground paprika
olive oil
chopped parsley for serving

COOKING METHOD
Place the lamb in a large heavy-bottomed pot, drizzle with oil and fry on all sides until golden brown.

Add peeled and coarsely chopped carrots and a leek stalk cut into 3-4 parts (check for...

Shorba mekatfa / Cuisine of Algeria

500 g lamb brisket
1 bulb
4 tbsp. l. vegetable oil
1 kg tomatoes
2 small zucchini
1 potato
bunch of celery,
handful of fresh green peas
handful of green beans
50 g green beans
2 large bunches of cilantro
1 st. l. tomato paste
1 coffee l. adjika
2 tbsp. l. salt
a pinch of ground black pepper
a pinch of cinnamon,
0.5 cups of wheat groats or vermicelli.

Cut the meat into small cubes, sprinkle with grated onion, add vegetable oil, adjika, salt, black pepper, tomato paste, half a glass of water and simmer for 15 minutes.
Add peas, beans, beans and other vegetables, cut into small pieces, except for tomatoes, pour water and cook over low heat. Grind the tomatoes and finely chop the greens, set aside some of it. Put tomatoes with herbs in a saucepan and cook for another 1 hour. Pour the cereal or vermicelli and cook for another 10 minutes. Sprinkle with the remaining cilantro and, if desired, pour in the lemon juice.

Maamoul - Algerian-style Arabic biscuits

Maamul is an Arabic cookie, its origin is debatable, someone calls Lebanon, Egypt, Jordan. The content also varies from country to country. I really like real Lebanese cakes with semolina and pistachios. But in the Maghreb countries, a variety with flour and dates is common. I baked it today, help yourself, and Turkish tea with sage.

Dough:
125 gr softened butter
50 gr starch
2 yolks
1/2 tbsp powdered sugar
300 gr flour

Filling:
200 gr date paste
30 gr butter
1 tbsp rose water
a pinch of salt
a pinch of ground cloves

We form cookies and bake for 15 minutes at 180 degrees.

It tastes very much like a "basket" cake, only with a date filling. We really like it.
© Khadija Michel

For cookies, special molds are needed, but if they are not available, then you can make ordinary round ones with filling, and for beauty, you can use any print

The national cuisine of Algeria was formed under the influence of its closest neighbors, incorporating the best culinary traditions of Arabic, French, Turkish, Moroccan and Tunisian cuisines. There is a broader concept - "Maghreb cuisine", which combines the cuisines of the peoples living in North Africa, including Algeria. But, despite the powerful external influence, the national cuisine of Algeria has managed to preserve its originality, originality and local flavor. The cuisine in this country is a special part of the culture, which will be appreciated by lovers of gastronomic tourism and the most sophisticated gourmets.

Couscous is considered the main national dish. It is prepared from semolina. The groats are moistened in olive oil, then small lumps are made from it, various spices are added and steamed. Served as a ready meal, or as a side dish for fish, meat and vegetables. Sometimes nuts, dried fruits, raisins are added to Kus-Kus and you get a sweet dessert called Mas-Fus.

National dishes also include:

• "Harissa" - spicy tomato sauce, with the addition of pepper, coriander, garlic, zira, lemon juice and mint;
• « Soup-puree with lamb peas"(chickpeas) - to which cumin, garlic, paprika and a spoonful of Chrisson sauce are added;
• "Shakshuka" - a salad of fresh vegetables and boiled eggs;
• "Tazhin" - a dish similar to our omelette, but with the addition of potatoes and chicken meat;
• "Reshta" - especially tender egg noodles, which are used as a side dish for roast chicken and legumes;
• "Meshui" - a very juicy grilled young veal steak;
• "El Ham Lalu" - lamb dish with vegetables and fruits.

Algerian national cuisine is a collection of recipes dating back to the most ancient times. It is difficult to say that Algerian cuisine is something isolated and characteristic only for this state.

For the most part, Algerian cuisine belongs to the broader, generic concept of "Maghreb cuisine", which combines the national cuisines of the peoples living in North Africa. Many dishes of the Maghreb cuisine are very similar in composition and method of preparation and differ only in name.

This can be easily explained from a historical point of view, because until the end of the 19th century there was no strict division into states in this region, so everything here, including the cuisine, developed in one direction. Algerian cuisine bears traces of the influence of the cuisines of its closest neighbors - Tunisia and Morocco. The French and Turkish cuisines also had an equal impact.

Thanks to this influence, Algerian recipes now boast headlines such as all kinds of kebabs, baguettes, puff pastries and pastries of all kinds. The sweet dishes of Algerian cuisine are invariably prepared with large amounts of sugar and honey.

The religious beliefs of Muslim Algeria have left their mark on culinary preferences. So in Algerian cuisine there are no dishes made from pork, as well as alcoholic beverages. Algerians can only afford light wines made from grape varieties grown in local vineyards. Drink in Algeria mainly juices, as well as milk and clean water. Algerians are very fond of black coffee, but they drink tea much less often than in other countries. Of meat, lamb is preferred here, which not only does not contradict the Muslim faith, but is also the most suitable type of meat for the local hot climate.

Algerian cuisine recipes make generous use of fish. It is prepared in a variety of ways and served with a wide variety of sauces.

Algerian dishes are invariably generously seasoned with spices and spices. You can list them all as long as you like, here are just a few of them: cinnamon, turmeric, anise, nutmeg, ginger, cloves, cardamom, cumin, pepper, cumin, coriander.

Of course, a rare dish of Algerian cuisine is complete without vegetables. The most popular here are vegetable salads and vegetable snacks. For example, peppers with olive oil, anchovies with garlic, cucumbers with cream, and, of course, a salad of roasted peppers and tomatoes. In Algeria, they eat potatoes, eggplant, artichokes, onions, and various legumes.

Of course, Algerians have special culinary traditions associated with the great Muslim holiday of Ramadan. The traditional dish of this holiday is El Ham Lalu - a lamb dish with fruits, as well as the well-known vegetarian wheat soup, which is supplemented with cilantro and mint. This soup turns out to be quite thick, but unusually tasty, despite the lack of meat.

Nevertheless, meat dishes occupy the main place in the recipes of Algerian cuisine. Here one can not fail to note such famous dishes as huzibet with cheese and spinach, which is a hot dish, as well as turtu with meat, very reminiscent of the usual pies.

So, in conclusion, it is worth saying that Algerian cuisine, although it was subjected to powerful external influence, managed to retain its originality and unique local flavor.

Algeria, like its national cuisine, is not well known in our country. Meanwhile, local dishes and taste habits are quite original: based on ingredients and spices traditional for many Arab peoples, they borrowed a lot from the colonial past. As a result of this alliance, an original and diverse Algerian cuisine was formed.

Arabic traditions

The basis of Algerian cuisine is made up of ingredients and cooking methods traditional for any Arabic food. The most popular method of heat treatment is long-term stewing, which helps to reveal the flavors of all the ingredients used.

Almost every dish contains a large amount of vegetables, especially eggplant, zucchini, tomatoes, sweet peppers. Since Algerians are mostly Muslims, the basis of their meat diet is lamb and chicken.

Cold appetizers are highly valued: almost always there are salted hot peppers, olives or olives, fresh or pickled vegetables on the table.

The most common first courses are thick vegetable soups with lentils or chickpeas in lamb broth, sometimes vermicelli is added. Of the spices, mainly cumin, coriander, as well as fresh celery, parsley or cilantro are used. These are very hearty, rich soups.

Second courses are no less traditional for Arab countries. The basis of most side dishes is the already mentioned stewed vegetables, as well as couscous - durum wheat groats. Algerians skillfully use these two components, adding chicken, lamb or Mediterranean fish to them, as well as generously seasoning with spices: hibiscus petals, cumin, turmeric, cinnamon, and lemon juice. There is also an option for cooking couscous, very reminiscent of our kutya. Separately, it is worth mentioning the delicious bureks - small puff pastry pies with various fillings.

As a dessert, various sweet pastries, dates and nougat are most popular, to which peanuts are usually added. All this is washed down with small portions of very strong coffee, which is usually accompanied by a glass of water.

French influence

However, the period of French colonization did not go unnoticed. As a result, one of the most beloved products in Algeria is cheese, both the usual semi-hard varieties and soft ones, reminiscent, for example, of the traditional Camembert and made from cow's or sheep's milk. Algerian cheese is a product of very high quality, but at the same time very inexpensive.

Another example of French influence is baking. Classic baguettes and other crispy pastries are very popular in Algeria.

It is worth noting that the food in Algerian hotels is often adapted to European tastes, so you should go to small local restaurants for authentic local cuisine, and you can always buy fresh buns or dates in numerous shops.

Everything about the Cuisine of Algeria from history to interesting Algerian recipes.

GEOGRAPHICAL POSITION AND HISTORY

Algiers is located in North Africa on the Mediterranean coast. The fertile and mountainous Northern region is home to the olive tree, cork oak, with extensive evergreen forests where wild boar and jackals roam. Figs, agaves, and various palm trees grow in warmer areas. Grapes grow on the coastal plain. Central Algeria is made up of high plateaus containing salty and shallow lakes. The farther south, the land becomes drier and passes to the desert of sugar. Approximately 80 percent of the country's territory is occupied by desert, where vegetation is sparse. This arid region is inhabited by camels, jackals, rabbits, scorpions, and snakes.

The coastal region has a typical Mediterranean climate, with temperatures rarely falling below 15 degrees in winter. A large amount of precipitation falls along the coast. Farther from the continent, more precipitation falls, there are frosts and sometimes snow. There is practically no rain during the summer months. In the Sahara Desert, rainfall is unpredictable and uneven.

HISTORY OF FOOD

Algerian cuisine is rooted in the ancient culture that once lived here. The Berber tribes were one of the earliest inhabitants. They cultivated wheat and fruits. The Carthaginians introduced semolina and wheat. The Carthaginians occupied a significant part of North Africa, the Berbers created couscous, the national dish of Algeria. The Romans, who eventually took over Algeria, also cultivated various grains. At the beginning of the twenty-first century, Algeria became one of the top ten grain importers in the world (such as wheat and barley).
Arab Muslims invaded Algeria in the 600s and brought exotic spices such as saffron, nutmeg, ginger, cloves, and spiced cinnamon from the East Indonesian islands. They also introduced the Islamic religion to the Berbers. Islam continues to influence almost every aspect of Algerian life, including diet.
Olives (and olive oil) and fruits such as oranges, plums, and peaches were brought to the Mediterranean from Spain during an invasion in the 1500s. Sweet pastries made from Turkish ottomans and tea from European traders also entered Algerian cuisine around this time.

In the early 1800s, the Algerians were expelled from their own lands and forced to abandon their culture and farmland. France has transferred its food and culture to the Algerians, including their famous bread and street cafes. The second language of Algeria is French. (Arabic is the official language.)
Tomatoes, potatoes, zucchini, and peppers, important to Algerian local cuisine, were brought from the New World.

Ingredients For 8 servings.

2 glasses of water
½ teaspoon saffron
1 teaspoon olive oil
½ teaspoon salt
2 cups couscous
¼ cup raisins
3 tablespoons fresh mint, chopped

Cooking:

Pour 2 cups of water into a saucepan and bring to a boil, add saffron.
Remove the pot from the heat, cover with a lid and let sit for 30 minutes.
Return the pot to the heat and bring to a boil, add the olive oil, salt, couscous and raisins.
Remove from heat, cover and let stand 30 minutes.
Sprinkle with fresh mint.

Ingredients for 6 servings.

1 pound fresh dates
½ cup butter
¾ cup flour
1 teaspoon cardamom, ground

Cooking:
Make a well in the dates.
Melt the butter in a thick-bottomed saucepan, add the flour. Cook over medium heat, stirring constantly, until flour is golden brown. Be careful not to burn.
Remove flour mixture from heat and stir in cardamom.
Remove from heat and let it cool slightly, stirring occasionally.
While still warm, pour over the dates and let cool to room temperature before serving.

ALGERIA PRODUCTS

Algerian cuisine. Traditional Algerian dishes are a colorful combination of Berber, Turkish, French, Arabic cuisine. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian cuisine.
Couscous, the national dish, is often confused with grain. Pasta dough is a mixture of water and coarse flour with large particles. Flour is sifted through a sieve to small granules. Algerians prefer lamb, chicken, or fish to warm couscous. Vegetables such as carrots, peas, and tomatoes are used to make a spicy stew. Couscous can also be used as desserts by adding various ingredients such as cinnamon, nutmeg, dates, and figs.
Algerian food is necessarily bread, usually a long French loaf. Most traditional Berber families usually eat wheat bread at home.

Mechoui, a roasted whole lamb, is cooked on an open grill, usually cooked when a large group of people gather together. The lamb is seasoned with green butter, so that the skin becomes crispy, and the meat inside is tender and juicy. Bread and a variety of dried fruits and vegetables, including dates (date trees can grow in the Sahara desert), often top mechoui.
Drinks such as mint tea are a favorite among all North African countries. Tea is usually offered to guests, although coffee flavored with cardamom is also served. With an abundance of fruit all year round, of course they make freshly squeezed juices, for children, as a rule, they make apricot nectar. Fruit or nut-flavored milk drinks are popular with people of all ages, including a sweet fruit-and-milk drink. Traditional Berbers, in particular, prefer goat's milk drinks, although cow's milk is available. Basbousa is an Egyptian semolina cake, tamina is a fried semolina porridge with butter and honey, and sweet couscous are just a few of the Algerian desserts.

Etzai (Mint Tea)

Ingredients

1 tablespoon green tea
boiling water
3 tablespoons of sugar
A handful of fresh mint leaves

Cooking:

Put the tea in the teapot. Fill with boiling water. Add sugar to taste, then mint leaves and mix well. Be extremely careful not to spill the boiling water. Pour the tea very hot, pouring it from a height of about 12 inches.

Sana Abed-Kotob Sahlab - with pistachios, this is a favorite treat that is often served when the weather is cool.

Sahlab

Ingredients
3 glasses of milk
1 cup sugar
½ cup cornstarch
¾ cup water
¼ cup raisins
¼ cup shredded coconut
¼ cup chopped walnuts or pistachios
1 teaspoon cinnamon

Cooking:

In a small bowl, dissolve corn starch in water and set aside.
In a heavy bottomed saucepan, bring the milk to a boil over medium heat.
As soon as the milk boils, reduce the heat. Add sugar, milk and let simmer until sugar dissolves (no more than 1 minute).
Slowly pour the cornstarch mixture into the milk, whisking quickly to prevent the milk from sticking to the bottom. The milk will gradually thicken.
When it reaches the consistency of a thick sauce, remove from heat. Pour the sahlab into decorative bowls, glasses or mugs. Sprinkle with raisins, shredded coconut, chopped nuts and cinnamon, if desired. Serve hot.
For 6 servings.

Banadura Salata B'Kizbara (Tomato and Cilantro Salad)

Ingredients for 6 servings.

½ cup fresh coriander leaves, chopped
1 hot chili pepper, finely chopped
5 medium ripe tomatoes
4 tablespoons freshly squeezed lemon juice
¼ cup olive oil
1 teaspoon salt

Cooking:

Chop the washed tomatoes and place in a bowl. Sprinkle chopped cilantro over tomatoes. Mix chopped chili with lemon juice and 1 teaspoon salt. Pour in olive oil and a mixture of hot pepper and lemon juice.
Sprinkle with tomatoes and coriander. Let the salad sit for 15 minutes before serving.

Ingredients for 4 servings.
1 cup plus 2 tablespoons couscous
2/3 cup warm water
2/3 cup fresh dates
2/3 cup ready-to-eat prunes
6 tablespoons butter, melted
¼ cup sugar
1 teaspoon cinnamon, ground
½ teaspoon nutmeg
crushed rose petals, for garnish (optional)

Cooking:

Place the couscous in a bowl and cover with 2/3 cup warm water. Leave for 15 minutes to swell. Remove pits from dates and cut into 4 pieces. Finely chop prunes. Crush the grains of couscous with a fork, then place in cheesecloth or sieve and hold over steam over boiling water for 15 minutes. Transfer to a bowl and mash again with a fork. Add melted butter, sugar, dates, and prunes. Arrange the couscous in a cone shape on a serving platter. Mix cinnamon and nutmeg and sprinkle with couscous. Decorate with rose petals, if desired.

FOOD FOR RELIGIOUS HOLIDAYS AND CELEBRATIONS

The vast majority of Algerians, about 99 percent, are Muslims, the official religion of the country (Christians and Jews make up only 1% of the population).
Algerians observe Ramadan, the ninth month of the Islamic year (most often in November or December), the most joyful of all holidays. During the month, Muslims are required to fast (not eat or drink) between sunrise and sunset, although young, growing children and pregnant women are allowed to eat a little.

Typical Holiday Menu

Cucumber and yogurt, soup stuffed with dates and walnuts, fried stuffed lamb leg, tomatoes and raisins, stuffed eggplant, potatoes and chickpeas, boiled carrot and fresh fruit salad. potpourri
families come together for a feast. French loaves or white bread and a pot of hot mint tea will serve as an accompaniment.
The meal on the occasion of the end of Ramadan is the most important holiday. It almost always starts with soup or stew. Lamb or beef is most often served as a main course, although families living near the Mediterranean in northern Algeria also eat a variety of seafood. In most Algerian homes, a platter of fresh fruit is placed on the table at the end of the meal. Traditionally, each person cuts their own fruit. However, on special occasions, such as Eid Al-Fitr, the host serves the fruit already peeled, cut and seasoned (most often with cinnamon and with various citrus juices).

Other popular holidays are Labor Day (May 1st) and the anniversary of the revolution and liberation from the French (November 1st). Two local festivals that are celebrated each spring with cherry moussem.

Ingredients

12 fresh dates
½ cup ground almonds
2 tablespoons pistachio nuts, very finely chopped
2 tablespoons granulated sugar
Orange water flower (they can be found in specialty stores)
24 walnut halves
Powdered sugar, for decoration
Cooking:

With a sharp knife, make a cut along the entire length of each date, and carefully remove the seeds. In a bowl, mix ground almonds, chopped pistachios and granulated sugar. Add an orange water flower to make a smooth paste.
Put half of the filling into the dates. Use leftover pasta for sandwiches. Sift some powdered sugar over the stuffed dates. Serve with coffee.
For 4 to 6 servings.

Ingredients:

1 pound carrots
3 garlic cloves
a pinch of sugar
lemon juice
1/4 teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon cumin
parsley, chopped

Cooking:

Peel the carrots and cut them into quarters lengthwise. Boil in a small amount of water with garlic and a pinch of salt and sugar for 15 minutes.
Strain and refrigerate carrots. Just before serving, pour over lemon juice, salt, sprinkle with cayenne pepper and cumin. Sprinkle with chopped parsley.
For 6 servings.

Ingredients
½ nutmeg melon, peeled, cut into pieces
½ melon, peeled and chopped
1 cup strawberries, washed, cut in half
2 bananas, peeled and thinly sliced
5 pitted oranges, peeled and thinly sliced
½ cup orange juice,
juice from 2 lemons
2 tablespoons of sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Cooking:
In a medium bowl, place the melon, strawberries, bananas, and oranges.
In a small bowl, combine orange and lemon juice, sugar, vanilla, and cinnamon, and pour over fruit.
Mix lightly and refrigerate. Serving on the table in individual mugs.
For 6 servings.

Ingredients:

1 large cucumber
½ cup plain yogurt
2 garlic cloves, minced
Zest from 1 lemon, finely grated
2 tablespoons fresh mint, chopped
salt and freshly ground black pepper
2/3 cup ice water
Mint leaves

Cooking:

Wash the cucumbers and cut off the ends. Grate the cucumber into a bowl.
Add yogurt, garlic, lemon zest, and crushed mint.
Salt and pepper. Cover and refrigerate for 1 hour.
Add ice and thin with water if the soup is too thick.
Taste it and pour into bowls.
Decorate with mint leaves.
For 6 servings.

Food culture in Algeria

Arabs are hospitable and accept and treat friends at home. Even the unexpected visitor will be welcomed and offered coffee (often flavored with cardamom) while the women are busy with housework and food preparation. Cooking is still considered a woman's duty, as it was in the past. Algerian cuisine, recipes and culinary customs have been passed down through generations by word of mouth as women come together to prepare meals.

All three meals are leisurely and social, although there are different traditions of table etiquette. Sitting at a low table, it is traditional to eat with the thumb, index and middle fingers of the right hand (the left hand is considered unclean). Using four or five fingers is considered a sign of gluttony and should be avoided. Middle-class families can go to the cafe, and it already looks more elegant. A family member who serves others may approach everyone at the table, offering a bowl of fragrant water to wash their hands before eating.

Basbousa - semolina cake

The country's capital, Algiers, and popular coastal cities tend to have a wide variety of restaurants, especially those serving French, Italian, and Middle Eastern cuisine. In the south of Algiers are located in less populated areas, and further from Algiers and from the Mediterranean Sea, they sell seafood and conduct extensive trade. Eating is usually started with soup or salad, followed by grilled meat (usually lamb or beef) or fish as a main course, with fresh fruit usually completing the meal. In city bazaars, markets or street stalls they sell spicy kebabs, French bread, for those who have no time to cook. School meals often include traditional foods such as couscous, dried fruit, stews, and sweet fruit drinks.

POLITICS, ECONOMY, AND NUTRITION

Malnutrition is one of the main health problems in Algeria in recent years. About 5 percent of Algeria's population is classified as undernourished worldwide. This means that they are not getting proper nutrition. Children under the age of five, about 13% are underweight, and almost 18% are stunted (low for their age). Very little land is cultivated in Algeria (only 3%), too little for the country to be self-sufficient and feed its people.
However, 91% of the population has access to adequate sanitation: almost 100% in urban areas and 80% in rural areas. Free medical care was introduced by the Algerian government in 1974 as part of the social security system.