Cuisine in Algeria

Couscous

The national dish of steamed semolina granules topped with meat and vegetable stew.

• Region: Nationwide
• Main ingredients: Semolina, Lamb, Chickpeas, Zucchini

Shakshouka (Chakchouka)

A breakfast staple of eggs simmered in aromatic vegetables and tomato sauce.

• Region: Mediterranean Coast
• Main ingredients: Tomato, Bell pepper, Eggs, Cumin

Rechta

Ceremonial food featuring thin hand-pulled noodles topped with chicken and chickpea sauce.

• Region: Algiers, Constantine
• Main ingredients: Hand-pulled noodles, Chicken, Chickpeas, Cinnamon

Mechoui

A hearty meat dish of spit-roasted lamb originating from nomadic traditions.

• Region: Sahara Region
• Main ingredients: Young lamb, Salt, Cumin

Harira

A lentil-tomato soup consumed during Ramadan.

• Region: Northern Region
• Main ingredients: Lentils, Tomato, Celery, Coriander

Dolma

A stew of zucchini or peppers stuffed with meat.

• Region: Mediterranean Coast
• Main ingredients: Vegetables, Ground meat, Rice, Tomato sauce

Lahm Lahlou (Sweet Meat Stew)

A festive dish of lamb gently simmered with dried plums and apricots.

• Region: Algiers
• Main ingredients: Lamb, Plums, Apricots, Honey

Makroud

Deep-fried semolina pastries filled with date paste and soaked in honey.

• Region: Constantine
• Main ingredients: Semolina, Dates, Honey, Orange blossom water

Merguez

Lamb sausage seasoned with paprika and cumin.

• Region: Oran
• Main ingredients: Lamb, Paprika, Cumin

Brik

A light snack of thin wheat pastry filled with egg and tuna, then fried.

• Region: Eastern Region
• Main ingredients: Gibnia pastry, Egg, Tuna, Parsley