A FOOD TRADITION
Algerian Cuisine
A diverse Maghrebi cooking tradition shaped by Arab, Amazigh, Ottoman, Mediterranean, and Saharan influences.
Dishes linked to this cuisine
37–44 of 44
Tajine El Ain
A sweet-savory Algerian tagine of tender lamb cooked with dried plums, almonds, aromatics, and warm spices.
Tajine Lham-Lahlou
Explore the dish and its connections.
Tajine Mderbel
An Algerian eggplant tagine in which eggplant is braised with tomato, aromatics, and often meat or chickpeas.
Tajine Zitoun
Tajine Zitoun is an Algerian chicken stew centered on green olives, onion, carrot, lemon, and a savory aromatic sauce.
Tamina
Tamina is an Algerian sweet preparation of toasted semolina blended with butter and honey, commonly finished with cinnamon.
Tcharek El Ariane
A traditional Algerian unfilled crescent cookie made from sweetened wheat-flour dough enriched with butter, egg, and orange-blossom water.
Tikerbabine
Tikerbabine is an Algerian Amazigh dish of seasoned semolina dumplings simmered in a rich tomato-based sauce, often with lamb and vegetables.
Trida
Trida is an Algerian dish of small wheat-pasta squares served in a savory broth with vegetables, chickpeas, and often lamb.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.