Category:Algerian Appetizers

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A regular Algerian appetizer is usually served before lunch, and may consist of a salad prepared with green beans, peanut oil, and garlic, ground cumin, paprika, ground cloves and shivered almonds. The brochettes (kebabs in spicy sauce) are a more consistent appetizer and can be served in most local dinners. Some of the most delicious appetizers in the Algerian cuisine are the beef-stuffed phyllo pastries, the marinated olives with olive oil, parsley, garlic, pepper flakes and citrus zest, and the eggs with peppers and tomatoes. There are also several specific Algerian appetizers, like the meatballs in garlic broth, and the Algerian green bean with almonds. In a restaurant you can serve the liver pate with brandy and green peppercorns, the chic potato skins, or the dried mushrooms and wild rice soup. Several soups will be offered as appetizers or as a replacement for the first course in a thee-course meal. The usual condiments added to an appetizer soup are the fvervain, za’atar, majordomo and fresh coriander.