A FOOD TRADITION
Chaoui Cuisine
Chaoui cuisine is associated with the Chaoui-speaking communities of the Aurès and adjoining eastern highlands, shaped by mountain agriculture, pastoralism, and seasonal movement. Barley and wheat semolina, dates, dried vegetables, pulses, lamb, goat, and fermented milk products are important ingredients, with abundant use of hardy herbs and preserved foods. Characteristic methods include steaming or rolling grains, cooking dense soups and porridges, baking flatbreads, and slow-simmering meat with vegetables. Commonly associated examples include berkoukes, a coarse-grain dish prepared with sauce; chakhchoukha, torn flatbread with stew; and aïch, a grain-based soup or porridge. Recipes vary across the Aurès.
Dishes linked to this cuisine
1–5 of 5
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.
Berkoukes
Berkoukes is an Algerian stew or soup made with large wheat couscous pearls, vegetables, chickpeas, and commonly meat in a seasoned broth.
Chakhchoukha
Chakhchoukha combines torn Algerian semolina flatbread with a tomato-based stew containing lamb, chickpeas, onion, and vegetables.
Couscous
Algerian couscous consists of steamed wheat semolina served with vegetables, chickpeas, and often lamb in a seasoned broth.
Tamina
Tamina is an Algerian sweet preparation of toasted semolina blended with butter and honey, commonly finished with cinnamon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.