A FOOD TRADITION
Algerian Cuisine
A diverse Maghrebi cooking tradition shaped by Arab, Amazigh, Ottoman, Mediterranean, and Saharan influences.
Dishes linked to this cuisine
1–12 of 44
Acewwaḍ
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Adjidjat
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Aghrum
Aghrum is a traditional Algerian Amazigh flatbread made from durum wheat semolina, water, salt, and usually a little oil, then cooked on a hot surface.
Algerian Baklava
A layered Algerian pastry made with thin pastry sheets, butter, nuts, sugar syrup, and fragrant orange-blossom water.
Amekfoul
A Kabyle Algerian steamed couscous dish combining seasonal vegetables and legumes with olive oil.
Berkoukes
Berkoukes is an Algerian stew or soup made with large wheat couscous pearls, vegetables, chickpeas, and commonly meat in a seasoned broth.
Bourek
Bourek is an Algerian filled pastry of thin wheat dough wrapped around a savory filling, commonly minced beef with onion and egg.
Bourek Annabi
A large Algerian pastry roll associated with Annaba, typically filled with minced beef, potato, onion, parsley, egg, and sometimes cheese before frying.
Chakhchoukha
Chakhchoukha combines torn Algerian semolina flatbread with a tomato-based stew containing lamb, chickpeas, onion, and vegetables.
Chorba Beida
Chorba Beida is a traditional Algerian white soup typically made with chicken, chickpeas, onion, celery, vermicelli, egg, lemon, and herbs in a light broth.
Chorba Frik
Chorba Frik is a traditional Algerian soup of cracked green durum wheat simmered with tomato, onion, celery, chickpeas, herbs, and commonly lamb.
Couscous
Algerian couscous consists of steamed wheat semolina served with vegetables, chickpeas, and often lamb in a seasoned broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.