Algerian Recipes Cookbook – Mediterranean Cuisine

Description

ALGERIAN RECIPES COOKBOOK
Recipes That Celebrate Culture and Tradition.

The culinary traditions of Algeria are a reflection of its rich history, vibrant culture, and diverse landscapes. From the golden sands of the Sahara to the bustling coastal cities, each region contributes its unique flavors and ingredients, creating a tapestry of dishes that tell stories of heritage, celebration, and community.

Algerian cuisine is a harmonious blend of Berber, Arab, Ottoman, and French influences, where fragrant spices, fresh herbs, and hearty staples come together to create meals that are both comforting and unforgettable. Every dish, from the simplest flatbread to the most elaborate couscous, carries the essence of family gatherings and centuries-old traditions.

Starters & Appetizers

Chorba Frik (Algerian Wheat Soup)
Harira (Traditional Lentil Soup)
Brick à l’Oeuf (Crispy Egg-Filled Pastry)
Hmiss (Roasted Pepper and Tomato Salad)
Maakouda Batata (Potato Fritters)
Zaalouk (Eggplant and Tomato Dip)
Bourek (Meat or Cheese-Stuffed Pastry Rolls)
Mhadjeb (Semolina Pancakes with Onion and Tomato Filling)

Main Dishes

Couscous Royale (Traditional Algerian Couscous with Meat and Vegetables)
Couscous Tfaia (Sweet Couscous with Raisins and Caramelized Onions)
Chakhchoukha (Torn Flatbread with Lamb Stew)
Mhajeb or Mhamsa (Small Pasta with Tomato Sauce)
Rechta (Homemade Noodles with Chicken Sauce)
Tajine Zitoun (Olive Chicken Stew)
Kbeb (Grilled Meat Skewers)
Lham Lahlou (Sweet Meat Stew with Prunes and Apricots)
Dolma (Stuffed Vegetables with Meat and Rice)
Mesfouf (Sweet Couscous with Butter and Dates)
Tajine Jelbana (Green Peas and Artichoke Stew)
El Jari (Traditional Algerian Soup with Vermicelli)

Seafood Dishes

Bourek El Haddock (Fish-Stuffed Pastry)
Sardines Mchermla (Marinated Grilled Sardines)
Calamari Farci (Stuffed Squid)
Algerian Fish Tajine (Spiced Fish with Vegetables)

Side Dishes

Chlada Felfel (Bell Pepper Salad)
Loubia B’dersa (Spicy White Bean Stew)
Batata Kefta (Potato and Meatballs in Tomato Sauce)
Tlitli (Small Pasta with Chicken and Chickpeas)
Mechoui (Whole Roasted Lamb)

Bread and Pastry

Kesra (Traditional Flatbread)
Khobz Eddar (Homemade Semolina Bread)
Baghrir (Thousand-Hole Pancakes)
Msemen (Layered Flatbread)

Desserts

Makroud (Semolina Date Cookies)
Tamina (Semolina Sweet with Honey and Butter)
Kalb El Louz (Semolina and Almond Cake)
M’khabez (Almond Cookies)
Griwech (Honey-Coated Pastry)
Chrik (Sweet Brioche Bread)
Baklawa (Algerian-Style Baklava)
Qalb El Louz (Semolina and Syrup Cake)

Snacks & Drinks

Chaârek (Sweet Crescent Cookies)
Mhalbi (Algerian Rice Pudding)
Zlabia (Sweet Fried Pastry)
Thé à la Menthe (Traditional Mint Tea)
Café Maure (Traditional Algerian Coffee)

Preserved & Fermented Foods

Khliaa (Preserved Spiced Meat)
L’ben (Fermented Milk)
Meslalla (Olive Pickles)

Street Food

Kesra Ftir (Griddle Flatbread with Olive Oil and Honey)