Traditional Cuisine

Algerian cuisine has been affected by the country's encounters and exchanges with different cultures and nations over the years. It is distinguished by a wealth obtained from both land and maritime resources. Conquests and demographic mobility towards Algerian territory were two major drivers in the exchange of peoples and civilizations. This cuisine has Mediterranean and North African influences, as well as Berber heritage.

Algerian cuisine varies according to place and season, although vegetables and cereals remain at the heart of the cuisine. The majority of Algerian recipes are based on bread, meats (lamb, cattle, or chicken), olive oil, veggies, and fresh herbs. Salads, soups, tajines, couscous, and sauce-based foods frequently feature vegetables. The most well-known Algerian traditional cuisine is couscous, which has been designated as a national dish.

Dried red chilies of various types, caraway, cumin, cinnamon, turmeric, ginger, paprika, coriander, saffron, mace, cloves, fennel, anise, nutmeg, cayenne pepper, fenugreek, and black pepper are among the spices used in Algerian cuisine. The famous Algerian spice mixture ras el hanout is made up of up to twenty-seven spices. Couscous is a popular and popular dish in Algerian cuisine, along with rechta, shakshouka, karantita, chakhchoukha, zviti, tajines such as tajine zitoune, and marqa bel a'assel, a Tlemcen specialty. Merguez, an ancient Berber sausage, is a popular Algerian foodstuff.