The following highlights some of the popular Traditional Algerian Foods. If you manage to be in an Algerian restaurant or you are visiting Algeria, I recommend the following:
1. Chakhchoukha
Its name comes from tacherchert which means ‘to crumble’ or ‘to tear into small pieces’ in the Chaoui language. It is deep fried, sprinkled with red tomato sauce with meat and spicy. Depending on the region where it is served, it is topped with courgettes, carrots and turnips, broad beans or even potatoes.
2. Rechta
It is a base of fresh thin noodles with a base of chicken sauce, turnips and carrots. The preparation requires a couscousière or Varoma dish to steam the noodles, the sauce is cooked separately and then the noodles are assembled. It is often eaten during Eid al-Fitr and during religious festivals, such as Mawlid or Ashura, or at family celebrations: christenings, engagements, weddings, etc.
3. Msemen
They are flat, square pancakes. These pancakes are usually served for breakfast with a little butter and honey. Crispy on the outside and fluffy on the inside, these Arabian pancakes have the perfect combination of texture. Because this recipe takes some time to prepare, I usually make them in advance and in large batches, and then share them with family and friends.
4. Mahjouba
They are a simple type of empanada that can be: a quick street food, a snack at any time (including breakfast time) or a complete dinner. They are usually served with harissa sauce, as spicy as you like, in which you dip the empanada. One of their main characteristics is that the dough is made from durum wheat semolina. The filling can be as simple as you like, for example a sofrito of onion and tomato, or include minced meat.
5. Lham Lahlou
It is one of the most typical dishes in Algeria: lamb flavored with cinnamon and orange blossom. It is traditionally prepared during the celebration of festive events. It is almost never eaten as a main course, but as a small dish after the main course.
6. Kalb-el-louz
Kalb in Arabic means ‘heart’ and Louz means ‘almond’. Kalb el Louz, literally ‘Heart of Almond’. In the western part of the country it is known as “Chamia” and is eaten on Ramadan nights after breaking the fast with the most delicious mint tea. It is a sweet made from wheat semolina, almonds and orange blossom water, and its texture melts completely in the mouth thanks to a honey ‘cherbette’ (syrup).
7. Harira
With a mixture of striking flavors such as palm oil, peanuts and dried shrimps, it is much more than just a simple okra stir-fry. It is usually served with acarajé or abará . You can also see it as an accompaniment to meat, chicken or fish.
8. Couscous
It is a traditional African dish made from durum wheat semolina, and sometimes barley or green wheat, especially in Tunisia. In Algeria, it is usually served as a second course after mechoui. It is accompanied by chickpeas, broad beans, a large quantity of pulses and vegetables (artichokes, courgettes, potatoes, aubergines, cardoons, fennel, peas) and sometimes meat.
9. Chorbafrik
It is one of the fundamental dishes of Algerian cuisine. It is a tomato-based soup to which meat, chickpeas and frik, as green wheat is known in Algeria, are added. Some people do not add chickpeas, others add mint, depending on the taste of the Algerian and the diner.
10. Tajine Zitoune
It is a delicious dish with meatballs and chopped olives accompanied by home fries. An excellent dish to present to your guests, to enjoy in a bonpain house for the chahrRamadan Ftour (the fast-breaking meal). It is easy to make and quick.
If you found this list useful, here are some more Traditional African Foods to try out on my Pinterest channel.