Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.
Couscous, the national dish, is often mistaken as a grain itself, rather than pasta. The pasta dough is a mixture of water and coarse, grainy semolina wheat particles. The dough is then crumbled through a sieve to create tiny pellets. Algerians prefer lamb, chicken, or fish to be placed on a bed of warm couscous, along with cooked vegetables such as carrots, chickpeas, and tomatoes, and spicy stews. No Algerian meal would be complete without bread. More traditional Berber families usually eat flat, wheat bread.Mechoui, a roasted whole lamb cooked on an outdoor spit, is usually prepared when a large group of people gathers together.Beverages such as mint tea are a favorite among all North African countries. Tea is usually offered to visiting guests, though coffee flavored with cardamom is another option. |
