The cuisine of Algeria is varied and influenced by many cultures including the Tuareg and Kabyle, nomadic people, as well as the Arabic culture. There are also French, Spanish, Roman and Turkish influences. Many traditional dishes are similar to Moroccan cooking, such as cooking in tagines and other clay vessels.
By land mass, Algeria is the largest of the African nations and the largest Mediterranean country. About 90% of the population lives in the Mediterranean coastal areas.
Seafood, fish, lamb and chicken feature strongly in Algerian cuisine. Marquez sausage is also used in many traditional dishes. The national dish is steamed couscous, which is often served with tagine and other stews. As with many Mediterranean countries, dessert is often a seasonal fruit served at the end of the meal. Tea is particularly popular, especially mint tea. The Tuaregs drink copious amounts of tea and have elaborate tea rituals.
Some of the spices used in Algerian cooking are typical Mediterranean and Indian spices, such as red chilies, caraway, black pepper, cumin, fennel, ginger, coriander and star anise. Ras El Hanout is used, which is a common Mediterranean spice mixture that varies dependent upon country and region. Examples of Ras El Hanout ingredients are fungreek, turmeric, cardamom, clove and cinnamon.
Link to a few recipes below to get you started with exploring Algerian Cuisine.
Algerian Vegetable Salad with Eggs and Anchovies You can always “hold the anchovies” if you are not a fan. This salad is delicious!