Category:Algerian Soups

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Traditional soups in the Algerian cuisine are most often thick and rich, with the consistency of a stew. Meat stews are served in deep soup dishes and can be served with wheat bread as well as the clear light soups. The chickpeas are a very common ingredient to an Algerian soup, as well as orzo, which are small soup pasta noodles served in the chicken noodle soup. Delicious Algerian soups include the dried mushrooms and wild rice soup, prepared with yellow rice and coriander, and the Algerian octopus soup, a very spicy stew consistency soup, prepared with fenel, pumpkin and chick peas, and served with flat bread. When less water is being used, the soup becomes a shatitha (sauce that dances), and is typically served over pasta. Some other soups in this cuisine include lentils, spicy vegetables or lamb meat. Beef is used in the green beans soup, and seafood and fish are prepared in stews mild or hot, and served with flat wheat bread or couscous.