The Full Wiki

More info on Cuisine of Algeria

Cuisine of Algeria: Wikis

Advertisements

Note: Many of our articles have direct quotes from sources you can cite, within the Wikipedia article! This article doesn't yet, but we're working on it! See more info or our list of citable articles.

Encyclopedia

(Redirected to Algerian cuisine article)

From Wikipedia, the free encyclopedia

The cuisine of Algeria is a distinct fusion ofMiddle Eastern and Mediterranean cuisines. Algerian cuisine also differs slightly from region to region. Algerian cuisine has strong Berber but also Ottoman Turkish influence due to the Ottoman occupation. The main varieties are Algiers, Oran (largely influenced by Morocco), Constantine (largely influenced by Tunisia), Kabylie and Sahara. Dairy products come mainly from Kabylie.

The breakfast, which exist since the French colonization, is generally light. Tea or Turkish coffee are served with some pastries. At noon, street stalls which sell often shawarma, are very common in the cities. The dinner, which is very copious, is often eaten late in the night, especially during the month of Ramadan.

Unlike most neighbouring countries except Tunisia, the French colonization explains that fork and knife are used and eating with the hands is considered impolite.

Contents

Ingredients

Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Lamb is by far the main meat consumed. Mediterranean seafood and fish is also eaten and produced by the little inshore fishing.

However, Algerians eat more meat than fish.

Dishes

Kanafeh in a pan
Asida, a traditional dessert

The khabz, traditional arabic flatbread, is the base of Algerian cuisine and eaten at all meals.

The main Algerian dish is merguez, a spicy lamb sausage, that originate from Atlas mountains. Other common dishes include berber couscous, chakchouka, karantita, pastilla that is a speciality from Tlemcen, musakhan, maqluba, shawarma and kanafeh.

In all cases, spices are heavily used.

Desserts and drinks

Sweets are usually served at the end of a Algerian meal like seasonal fruits are typically served at the end of meals. Main pastries include makroudh, nougat and asida. Halwa are cookies eaten during the month of Ramadan. Algerians are the second greatest consummers of honey per capita in the world.

Mint tea is generally drank the morning and for ceremonies with pastries. Algerians are heavy coffee consumers and Turkish coffee is very popular.

Fruit juice and soft drinks are very common and daily drunk.

Algeria used to produce a large quantity of wine during the French colonization but production has reduced since the independence.

References


PLEASE DO CHECK FACTS AND REFERENCES ,THIS PAGE IS FULL OF MISTAKES. I WILL TRY AND HELP.

Advertisements

Advertisements






Got something to say? Make a comment.
Your name
Your email address
Message