Traditional Algiers Food
Cuisine is an integral part of any local culture, and no trip to Algiers is complete without tasting the traditional Algiers food. This directory offers information about the traditional dishes and drinks available in Algiers to help visitors better understand the local food culture and make an informed decision when trying them.
- Algerian Briks (Braewats): the folded brik leaves stuffed with potato filling.
- Algerian Spicy Beef Tongue: beef tongue stewed in the sauce with onions, carrots, tomatoes, spices.
- Algerian Harira: soup from lamb and chickpeas.
- Bourek: pastry roll filled with beef, lamb, etc.
- Crevett Mekli: sautéed shrimps.
- Kesra: a dense Algerian flat bread.
- Loubia b'Dersa: made from beans with gravy.
- Merguez: a red, spicy mutton- or beef-based fresh sausage.
- Mslalla: marinated olives.
- Algerian fish soup: a soup with fish, normally made from the white fish fillet.
- Chickpea Soup: a soup made with chickpeas.
- Chorba bil Matisha: a tomato soup.
- Cucumber and yogurt soup: refreshing soup made of cucumbers and yogurt, served chilled.
- Shorba: a hot chilli vegetable soup, with tomatoes as the basic ingredient.
- Algerian Avocado Salad: salad that consists of avocado, tomatoes, onion.
- Algerian Cooked Carrot Salad: made from boiled carrots, spices and dressed with lemon juice.
- Banadura Salata B'Kizbara: made from tomatoes with coriander.
- Badendjal: sald with the roasted eggplant.
- Grated Beet Salad: made from uncooked beet.
- Salatat Khiyar: Algerian cucumber salad.
- Slata bel Clementinas: orange and onion salad.
- Potato & chickpea salad: warm vegetable salad.
- Batata Merhiya: baked mashed potatoes with beef.
- Berber Couscous: a dish of semolina traditionally served with a meat or vegetable stew spooned over it.
- Chakchouka: a dish made of eggs cooked in a sauce of tomatoes, peppers, onions and spices.
- Dolma: vegetables wrapped in the leaves, usually grape leaves.
- Gaspacho Oranais: a stew made from meat, vegetables and served with a flat bread.
- Karantita: a cake made from chickpea flour.
- Lahm lhalou: stewed sweet lamb meat with prunes, raisins or apricots.
- Méchoui: a whole sheep or a lamb spit roasted on a barbecue.
- Roast stuffed leg of lamb: roasted leg of lamb stuffed with different fillings.
- Steamed Couscous With Chicken And Vegetables: steamed couscous served with chicken and vegetables.
- Tajeen: slow-cooked stew braised at low temperature.
- Zlebia: a type of pastry.
- Asida: an Arab dish made up of a cooked wheat flour lump of dough, sometimes with added butter or honey.
- Basbousa: a sweet cake made of a semolina or farina soaked in syrup.
- Halva: dense, sweet confection made with sunflower seeds, nuts, and many others.
- Ghribia: cookies made from wheat flour, semolina flour or chick pea flour with almonds.
- Griouche: honey sesame pastries.
- Fresh Sweet Dates: fresh dates prepared with butter and flour paste or other paste.
- Kalbellouz: a typical Algerian pastry made of semolina, almonds, orange blossom water.
- Makroudh: diamond or triangle shaped pastries with date or other filling.
- Mesfouf: a kind of sweet couscous with peas or fava beans, raisins, and sometimes dates.
- Nougat: a variety of similar traditional confectioneries made with sugar, honey, roasted nuts.
- Tamina: thick mixture made of grilled semolina, honey and butter.
- Shawarma: a sandwich-like snack that is made with chicken, cabbage, tomato, ketchup, mayonnaise and white flour bun.
- Brochettes: grilled marinated meat similar to barbecue.
- Hamoud: soft, fizzy drinks popular in Algeria.
- Tunisian Mint Tea: made of floating mint leaves with almonds.
- Sharbat: drink prepared from fruits or flower petals.
- Sidi Brahim (wine): a range of branded wines produced in the Atlas mountains, mainly in Algeria.
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