Algerian Cuisine

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Algeria- Cooking and Food

Overview of Algerian Cuisine History
The history of Algerian cuisine starts with the ancient history of African tribes, when grains, starch food and yams were the common basis of a meal. The Algerian cuisine is also known as the Maghrib cuisine, representing the region north of the Sahara desert and west of the Nile, including countries like Morocco, Algeria and Tunisia. The similarities in these three cuisines are many and a lot of dishes can be found in either country, perhaps cooked in a specific regional manner. The use of spices in the ancient times as well as colonial ones, was limited to rich people, or used only for big food fests. Some of the traditions are still kept from old history, influenced by Berber, Arab, Turkish, and French tastes, and can be seen in dishes like pastries and kebabs, pastas and sweets influenced by the ottomans. Spices used in ancient cuisine and still kept today are the cumin, coriander, paprika, cinnamon, mint, and fennel. In 1830, along with the French invasion of the costal areas of Algeria, the whole cuisine was influenced by spices and cooking methods brought by Europeans. Baguettes and cauliflower gratin are some of the heritage French left in the Algerian lands. Today, the regular diet is mostly based on couscous and sheep and goat meats, dried figs and dates, hard cheese and seafood dishes with particular ways of preparing them.

Cuisines of Algeria


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createpageform-algerian The cuisine of Algeria is part of the Maghrib cuisine, together with Tunisian and Moroccan cuisine. There are five regions in Algeria influenced by local populations, but meals are prepared using same techniques and methods almost all over the country. The five populations are the Berber and Saharan, the Arabs, the Andalusian or Hispano-Arab, the Ottoman-Turks, and the French colonists, and are spread around the country in irregular dominant places, so the mixture of meals like Turkish kebabs can be served together with a French onion soup. In the middle-eastern parts of the country, spices are used a bit more frequently then in other regions, and some are known since ancient times, being left as legacy of the Phoenicians that once settled in these regions. The cuisine of the northern parts is rich in condiments and vegetable mixtures, stews being one of the most popular dishes. The couscous is definitely the staple of the Algerian cuisine, and is used as a side dish for almost all other meals, with curry sauces, with seafood plates, and even stakes and meat stews. Most Algerian population is Muslim, so the alcoholic beverages are not a significant part of their diet, as well as pork meat. However, goat, lamb, beef, chicken and fish are often used for stews, stakes and barbeques.

Algerian Food Glossary
Finding the ingredients for an Algerian Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.


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Preparation Methods for Algerian Cooking
Preparation methods in the Algerian cuisine include first of all the technique through which you have to blend condiments and spices for prepare special Algerian meals. Some of the main spices are Ceylon cinnamon, nutmeg, mace, star anise, turmeric, ginger, allspice, green and black cardamom, wild fennel, long pepper, rose-buds, cloves, grains of paradise, black pepper, chilies, coriander and cumin. Also, preserved meats and fruits are a great thing in this cuisine, and special additives are combined with ingredients in the preparation process. Meat is usually dried and smoked with a lot of salt, and fruits are dried out to be kept for a longer period of time. A special preparation technique refers to a derivate of the Kesra, thick dense durum wheat flat bread, with semolina flour and couscous. The kesra essit, the derivate flat bread, is a type of oil bread, made exactly like the original kesra, but replacing the water with olive oil. It is usually baked in clay ovens and flattened with wooden boards.

Special Equipment for Algerian Cooking
Special cooking equipment in the Algerian cuisine refers primarily to wooden cutlery and cooking clay pots, placed over opened fire. Native Algerians in traditional grab prepare meals in huts over campfires, using the most basic pots and pans for delicious elaborate dishes. Ceramic dishes and plates with floral design are representative for the Algerian cuisine, and there are also wooden spatulas that are frequently used in the cooking process. For a good meal to cook in an Algerian style, you will need a couscoussier or a pot with steamer insert, a big pot for stews and soups, a sauté pan, and a big wooden or stainless steel bowl, a rolling pin and a wooden board if you plan on making your own bread. Deep serving dishes are required for the traditional Algerian soups and for the special fish stews. You need to consider cover lids and insulated food carriers to keep the temperature of the food constant, if you plan on serving the dishes at their optimized temperature.

Algerian Food Traditions and Festivals
Some of the most important food traditions in the Algerian cuisine are related to the Ramadan, when special dishes are being prepared. Jary, a thick lemony wheat vegetarian soup is prepared with this occasion, and as a tradition, it is made with green herbs and mint as flavoring ingredients. Also, El ham lahlou, sweet lamb dish, is a specific traditional dish made for the last day of Ramadan. Food festivals are usually related to specific cultural dances, carnivals and street partying. Chanukah, the end of the secular year, is a celebration of the new crops that ill come, and is typically a family celebration, when baked leeks are prepared in large quantities. The festival lasts for a couple of days and involves music, folk dances and food prepared over campfires. There is also an Ethnic food festival in March, called the Yoav-Yehuda, when fruit stews and stuffed stew with intestines, artichokes, and anise are prepared and served.

People in Algerian Food
In the Algerian cuisine, natives in traditional grab prepare meals in huts or over campfires. Food is usually homemade and open-fired cooked, prepared by families for their members only. With frequent occasions, food is prepared and cooked in clay or iron recipients. However, Algerian chefs have a great sense of flavor, and they know the secrets to a delicious recipe. The many recipes and even more methods of preparing special traditional Algerian meals are basically due to the feeling that a chef adds to the cooking process. Combining available ingredients depends on the chef’s personal method, and can result in Algerian dishes that will become even more original and delicious than the already spectacular ones. The Algerian chefs take proud in their cooking skills and methods, and one of their many secrets lies in the variety of ways they mix special condiments like wild fennel, long pepper, cloves, grains of paradise, chilies, coriander and cumin and cassava flour. History behind cooking methods and influences has been kept secret from the large majority of people from other cultures.
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