Rooted in Berber traditions and influenced by Ottoman, Spanish, and French cuisines, Algerian food offers a wealth of flavors. It is above all a rich and convivial cuisine, built on sharing. Wondering what to eat in Algérie? We take you on a journey to discover the unmissable Algerian culinary specialties!

Emblematic Starters of Algerian Cuisine

Chorba, the Traditional Algerian Soup

Undoubtedly one of the most popular starters and specialties in Algérie. It is a soup made with meat, vermicelli, and vegetables (tomatoes, chickpeas, celery, carrots...). A few drops of lemon, cilantro, and mint are added.

While the most popular Chorba is prepared with mutton or lamb, there are many other versions depending on the region:

• Chorba beida from Algiers: made with chicken and vermicelli,

• Chorba frik: prepared with frik, crushed green wheat,

• Chorba lardess: made with lentils, carrots, and potatoes,

• Chorba bel hmam: a chorba with braised squab,

• Chorba bahriya: prepared with fish...

Did You Know?

Chorba is served at the beginning of a meal. It is enjoyed throughout the year, but Algerians prepare it daily during Ramadan. It is also a dish traditionally offered to those in need.

Harira, the Leavened Soup

Of Andalusian origin, Harira is a soup made from legumes (chickpeas, fava beans...), starches, and meats. It is, in a way, the cousin of Chorba. The difference between these two soups? Harira is thickened with leavening. Again, you'll find different recipes depending on the region.

Bricks and Boureks, Crispy Snacks

Throughout Algérie, you'll find numerous snacks made from brick pastry leaves. Among them are boureks, rolls of brick pastry filled with kefta (spiced ground meat, parsley, onion...).

Bricks are equally widespread. Folded into squares or triangles, they are filled with various ingredients: vegetables, potatoes, meat, cheese...

They can be eaten at any time of day. Algerians always prepare them during Ramadan and when they have guests.

Hmiss, the Pepper Salad

Algerian cuisine features many salads among its specialties, with Hmiss being the most well-known. Also called "ifelfel" and "chlita" in Kabyle, and "felfla" in the western part of the country, Hmiss is a salad made with grilled peppers, tomatoes, and chili peppers. It is typically drizzled with olive oil and seasoned with garlic and parsley. It is traditionally enjoyed with a galette (kesra, ftira, aghroum, or rahksis).

Chakchouka, Peppers Simmered with Tomato and Eggs

Though found throughout the Maghreb, Chakchouka is among the popular dishes in Algérie. It is made with peppers simmered in tomato and onions. Eggs are traditionally added on top to cook on the surface, and it is enjoyed with Algerian bread.

Typical Dishes of Algerian Cuisine

Couscous, the National Dish

Recognized as the national dish, couscous is a staple of Algerian and Maghreb cuisine in general. It is made with wheat semolina, vegetables, meats, and spices. The semolina is topped with broth and accompanied by various vegetables and meats.

Once again, this dish has many variations depending on the region: it can be made with various meats (mutton, lamb, chicken, camel...), fish, vegetables, and legumes (carrots, green beans, zucchini, fava beans, chickpeas...). There is even a sweet and savory version called seffa and an entirely sweet version called couscous mesfouf.

Good to Know:

Couscous is called by different names depending on the regions of Algérie. Among the various terms you may encounter in Algerian restaurants are "seksou," "tâam," "barboucha," "naâma," and "ouchou."

Tajines, Braised Stews

Here is another specialty found in neighboring countries: tajines. These braised stews cooked in a tajine pot can be made with many ingredients.

One of the most popular in Algérie is Tajine Zitoune. Originating from Algiers, this tajine is made with chicken (or lamb), green olives, and various vegetables (potatoes, carrots...). Its flavor is enhanced with thyme, bay leaf, lemon juice, saffron, or turmeric.

In some regions, dried fruits (raisins, dates, dried apricots...), orange blossom water, and roasted almonds are added.

Dishes Made with Traditional Algerian Pasta

Algérie has many dishes made with different varieties of traditional pasta. Here are some typical Algerian pasta dishes:

• Rechta: rechtas are fine noodles made from semolina. They are served in Algiers with a fragrant broth flavored with cinnamon, made from meat and vegetables (turnips, chickpeas, zucchini...). Rechta is a dish traditionally prepared for religious occasions (Eid al-Fitr, births...) ;

• Dwida: similar to vermicelli, these noodles are usually cooked with chicken, kadid (dried meat), chickpeas, saffron, and cinnamon ;

• Trida: originating from the city of Constantine, Trida is made with fine, square pasta flattened by hand. They are served with chicken, chickpeas, carrots, hard-boiled eggs, and a white sauce. It is traditionally prepared for Al Mawlid, the celebration commemorating the birth of the Prophet Muhammad ;

• Tiftitine: originating from the M'zab valley, this is an artisanal pasta dish the size of spaghetti, prepared with meat (lamb or camel), and accompanied by a sweet and savory red sauce made with dates.

Algerian Pastries

To finish on a sweet note, you can indulge in the unmissable Algerian pastries, best enjoyed with a good mint tea.

Among the most popular Algerian pastries are:

• Gazelle Horns (Tcharek): pastries shaped like crescent moons, made with orange blossom-scented pastry and filled with almond paste. The whole is dusted with powdered sugar.

• Makroudhs: pastries shaped like diamonds made from hard wheat semolina paste, then filled with dates and coated with honey and orange blossom water ;

• Griwechs: rectangular fritters with sesame seeds and coated with honey :

• Samsa: triangles and rolls filled with almond paste ;

• Beghrir: semolina crepes with honey syrup and orange blossom water ;

• Kalb ellouz: a semolina square with almonds ;

• Baklawa: small puff pastry cakes with peanuts or almonds.