Algerian Cuisine - Dishes

Dishes

The khabz, traditional Amazigh(Berber)flatbread, is the base of Algerian cuisine and eaten at all meals. An Algerian dish is izane, a spicy lamb sausage, that originate from the Atlas mountains. Other common dishes include berber couscous, chakchouka, Karantita, marqa bel a'assel that is a speciality from Tlemcen and the Chaoui dish chakhchoukha. Spices used in Algerian cuisine are dried red chillies of different kinds, caraway, ras el hanout, black pepper and cumin, among others. Spices like cumin, nutmeg, coriander, fennel, ginger, mace, star anise, chillies etc. are very popular in Algerian cuisine. Algerians also use tagines, handmade in many parts of the cities in Algeria, frequently Algerian food is cooked in clay recipients, much like Maghrib cuisine, Algerian cuisine represents the region north of the sahara desert and west of the Nile. Algerian chefs take a lot of pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices .

There are many different types of Algerian salads, influences by the French and Turkish, and can include some very individual ingredients such as beetroot or in some salads anchovies.

There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, an Algerian version of a Manchego dish.