A FOOD TRADITION
Algerian Cuisine
A diverse Maghrebi cooking tradition shaped by Arab, Amazigh, Ottoman, Mediterranean, and Saharan influences.
Dishes linked to this cuisine
25–36 of 44
Makroud
Makroud is an Algerian semolina pastry filled with dates, fried or baked, and finished with honey or syrup scented with orange-blossom water.
Mechoui
Mechoui is an Algerian slow-roasted lamb dish, traditionally cooked as a whole lamb and seasoned simply with salt and spices.
Merguez
Merguez is a spicy North African sausage made most often from lamb or a lamb-and-beef mixture seasoned with garlic and hot aromatic spices.
Mesfouf
Mesfouf is an Algerian couscous preparation tossed with butter and often raisins or sugar for a lightly sweet, rich dish.
Mhadjeb
An Algerian pan-cooked stuffed flatbread made from wheat dough and filled typically with onion, tomato, and pepper.
Msemen
A North African layered flatbread made from wheat dough, stretched with oil, folded, and cooked on a griddle.
Mtewem
An Algerian dish of seasoned minced-meat balls simmered with garlic in a savory sauce, often with chickpeas.
Qarnoun Mahshi
A traditional Algerian preparation of artichoke bottoms stuffed with seasoned ground meat and aromatics, then gently cooked until tender.
Rechta
Rechta is an Algerian dish of steamed handmade noodles served with chicken, chickpeas, turnip, zucchini, and onion in a fragrant sauce.
Rfiss
Rfiss is an Algerian sweet made from toasted semolina or crumbled semolina bread combined with dates, butter, and aromatic orange-blossom water.
Sardines Mechermla
Sardines Mechermla is an Algerian sardine dish marinated or cooked with chermoula, a garlicky herb-and-spice mixture often accompanied by tomato.
Sfenj
Sfenj is a North African ring-shaped yeast-raised wheat dough fritter, fried until crisp outside and soft inside.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.