Cultivated from a unique and fascinating blend of French, Mediterranean, and North African flavors, Algerian food is packed with a richness and freshness few cuisines can compete with.
Built on a solid foundation of vegetables, cereals, and meats (excluding pork), African heat, Mediterranean freshness, and French flair all help give Algerian dishes deep layers of complexity and flavor.
Known as the cuisine that gave couscous to the world, there’s so much to get excited about when it comes to Algerian cooking.
Couscous is arguably the most famous Algerian dish. It’s commonly eaten on Fridays, due to an old tradition of giving couscous to the country’s poorest on Fridays many centuries ago.
Couscous is made from semolina that has been steamed for approximately 10 minutes. It is served with a stew of meat and various vegetables like carrots, potatoes, and zucchini.
Different ingredients get added depending on the region. For example, in the Kabyle region, they add black-eyed peas to add more texture and flavor.
Couscous can be eaten in different ways. You can top it with the previously mentioned stew, or add steamed beans and peas and eat it with Iben, a type of buttermilk.