The traditional dishes in Algeria

I. Introduction :
Nothing brings the family together quite like a great meal. Algeria possesses a rich
culture that has been influenced by ethnic groups from all around the world. From their art to
their cuisine, foreign influences can be seen in Algerian culture through and through.
II. The traditional dishes in Algeria:
II.1. Couscous:
Couscous is an Algerian dish
of small (about 3 millimetres
diameter) steamed balls of crushed
durum wheat semolina that is
traditionally served with a stew
spooned on top. Pearl millet and
sorghum especially in the Sahel
and other cereals can be cooked in
a similar way and the resulting
dishes are also sometimes called
couscous.

Couscous was traditionally made from the hard part of the durum, the part of the grain
that resisted the grinding of the millstone. The semolina is sprinkled with water and rolled with
the hands to form small pellets, sprinkled with dry flour to keep them separate, and then
sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve
and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-
intensive process continues until all the semolina has been formed into tiny granules of
couscous. In the traditional method of preparing couscous, groups of women came together
to make large batches over several days, which were then dried in the sun and used for several
months. Handmade couscous may need to be rehydrated as it is prepared; this is achieved by
a process of moistening and steaming over stew until the couscous reaches the desired light
and fluffy consistency.

II.2. Makroudh:

Makroudh is a North African

pastry that is popular in Algeria
and Tunisia as well as in some
cities of Morocco, Libya and
Malta.
Traditionally, makroudh is
composed of a dough made of
semolina that is most commonly filled with dates but also figs or almonds. Of course, there
are various recipes: some are baked or fried in oil, while others contain almonds or sesame
seeds. In any case, the classic recipe remains pretty much the same everywhere. It is then
rolled and cut in diamond shapes. Makroudh actually means diamond. The pastry is then
dipped in a honey syrup made from sugar and lemon or orange blossom water.
II.3. Borek :
Borek is a family of baked filled pastries
made of a thin flaky dough of Anatolian origins
and also found in the cuisines of the Balkans,
Levant, Mediterranean, and other countries in
Eastern Europe and Western Asia. A borek may
be prepared in a large pan and cut into portions
after baking, or as individual pastries. The top of
the borek is often sprinkled with sesame seeds.
II.4. Chakhchoukha:
Chakhchoukha, chekhechoukha or chakhchoura is a dish of Algerian cuisine, eaten often
on festive celebrations, especially
popular in the Aurès region. The dish
consists of small pieces of rougag (thin
round flatbread) mixed with marqa, a
stew.
Chakhchoukha is an originally
Chaoui culinary speciality that has now
extended to other parts of Algeria. The
word chakhchoukha comes from
tacherchert, "crumbing" or "tearing into
small pieces" in the Chaouia language
(émietter in French). This dish originated
in the hearty food shepherds needed
when they came back home on cold winter nights.
The rougag or flat bread is made with fine semolina and, after baking, is torn by hand
into small pieces. When eating in individual plates, about two handfuls are put in the plate and
then the sauce or stew is poured on top.
The marqa or stew consists of diced lamb cooked with spices, tomatoes, chopped
onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the
mixture depending on the season, the area and the family.
The main spices used for the stew are dried red chillies, caraway, ras el hanout, black
pepper and cumin.