Category:Algerian Meat Dishes

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Meats in the Algerian cuisine include lamb, poultry, goat, beef, fish, seafood, and sometimes even camel meat. Sardines, tuna, anchovies, squid and shellfish are prepared fresh from the Mediterranean Sea usually with chili sauces, as well as shrimps that are usually sautéed or deep fried in peanut oil. Among the most delicious meat dishes, there are the Algerian chicken with pumpkin, Algerian lamb with olives, the sweet lamb for Ramadan, and goat head soup. Lamb is also used for some other great recipes, such as lamb stew with prunes and almonds, lamb with raisins and honey, with artichoke stew or served with stuffed dates. Fatty cuts of meat and briny olives can be served as snacks or appetizers, and are usually very consistent and rich in calories. Chicken meat is usually served with couscous as a side dish and spicy sauces, with coriander or dried vegetables. Spiced meatballs and kebabs with spicy sauce are made of beef and served with yellow rice or green beans.