ALGERIA

LOCATION
• Algeria is located in Northwest Africa between the
Mediterranean Sea and into the Sahara desert
• Algiers is the capital of Algeria.
• Algeria’s neighbors are Morocco, Mauritania, Mali,
Niger, Libya, and Tunisia.
ALGERIA • Algeria’s land area is 919,595 square miles and
Al Jazair 2,381,740 square kilometers.
is the Arab name for • It is almost 1/3 the size of the United States
Algeria • It is Africa’s 2nd largest country
 Algeria’s Flag
• The national flag of Algeria consists of
two equal vertical bands of green (hoist
side) and white;.
• The green color in the flag, and the
crescent and star, are symbols in Islam,
which is the major religion in Algeria.
• The flag was adopted on July 3, 1962,
after Algeria became independent from
France.
 CULTURE IN ALGERIA

• Algeria's culture is strongly influenced by the country's recent history, as well as other aspects such as their
literature, music, arts, crafts and religion.
• The musical genre of Algeria that is best known abroad is Rai, (from Arabic ray meaning “opinion’ or “view”)
is a pop-flavored, opinionated take on folk music, featuring stars such as Khaled and Cheb Mami.
• Algeria has a thriving handicrafts industry. Part of the charm of the country is the richness of its production.
From carpets to ceramics, from leather to lute making, from pottery to glass working to silverwork, the
country has a tremendous variety of skills that produce goods which are sold in many other countries as well
as to visiting tourists – all evidence of Algeria’s rich and diverse culture.
SPECIAL EVENTS
• Ghardaïa Carpet Festival
This mid-march festival is centered on the
tradition of carpet-weaving in Algeria.
Artisans and designers come together to
exhibit and sell their works and participate
in competitions.This event is also
enlivened bytanks parades decorated by
local carpets, folk evenings animated by
Karkabou bands and sightseeing across the
five cities of the metropolis of the M’Zab
valley. A legendary market for auction
sales is held in one of the towns, Béni-
Izguen.
SPECIAL EVENTS
• Marathon of sands

This annual festival gathers runners from around the globe to compete in a
three-leg desert race that commences in the beautiful oasis town of Béchar.
The marathon is often set in mid-April.
SPECIAL EVENTS
• Rai Festival of Oran

The Rai festivalis a yearly event

aiming to celebrate the popular
Algerian folk music, that has evolved
in Oranie region and combines both
popular music and traditional Bedouin
desert music. It also celebrates the
contributions of local artists to uphold
the country’s distinct musical genre.
SPECIAL EVENTS
• Strawberry Festival

From May 21 to 23 each year, the city

of Skikda hosts the Strawberry Festival
in celebration of strawberry, a fruit that
the region produces in abundance. This
occasion welcomes strawberry’s
producers and brings together visitors
and individuals from across the
country.
 APPITIZER
From
INGREDIENTS:
• 1 pepper diced
• 1 onion
• 2 cloves of garlic
• 1 ripe tomato diced,
• 3 to 4 vache qui rit
• a handfull of chredded cheese
• Pied-Noire Cocas
• 1 can of tuna
• 1 boiled and diced egg
• 1 tbsp of parsley
• 2 tbsp Olive oil
• salt, pepper, paprika
 • H’miss: Algerian Roasted Red
APPITIZER Pepper Dip

INGREDIENTS:
• 2 red peppers ( or green peppers)
• 2 tomatoes
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
 • Chorba beïda
SOUP
•Chorba beïda is a rich and nourishing Algerian white chicken
soup that's traditionally prepared for Ramadan. It's usually
made with a combination of chicken, onions, carrots, celery,
garlic, butter, cinnamon, chickpeas, and seasonings. The
chicken pieces are first browned and the vegetables are cooked
until they soften.
 

INGREDIENTS:
•1 tbs butter •1 tsp ground cinnamon
•2 tbs olive oil •1 tsp sea salt
•1 small free-range chicken, jointed •400g (14oz) canned chickpeas,
into eight pieces drained and rinsed
•1 onion, peeled and finely chopped •1 handful of vermicelli noodles
•3 garlic cloves, peeled and crushed •1 egg yolk
•1 tsp ground black pepper •juice of 1 lemon
•½ tsp chilli flakes •small bunch of fresh coriander
(cilantro), chopped
 SOUP • Chorba frik

The traditional soup known as chorba frik is one of the staples of

Algerian diet. It is a tomato-based soup made with meat,
chickpeas, and an ancient grain called frik. The dish is seasoned
with traditional Algerian spices such as mint or coriander, which
give the dish a typical oriental flavor.

INGREDIENTS:
• ¾ lb lamb , cut into pieces
• 2 scallions
• 2 cloves garlic
• 1 bunch cilantro , chopped
• 1 stalk celery , with leaves
• 3 tomatoes
• ½ cup chickpeas (soaked
overnight)
• 1 teaspoon paprika (and/or chili
powder)
• ½ teaspoon cinnamon
• 1 teaspoon ground coriander
• ½ teaspoon ground ginger
• 1 tablespoon dried mint
• 2 tablespoons tomato paste
• Salt
• Pepper
• 1 cup freekeh , rinsed and drained
• 3 tablespoons olive oil
•8 cups water
 • Couscous
MAIN DISH
- Couscous is the most popular food in Algeria and is prepared each
Friday. Couscous is also called “Taam”, “Seksou”, “Berboucha” and
“Naama”, depending on the city you’re visiting in the country. The tasty
dish is cooked from durum wheat semolina, or barley, or white corn. It is
then prepared in a perforated bowel and then placing it on a boiling pot till
it is cooked using the water vapor.

INGREDIENTS: •3 carrots, sliced lengthwise and cut

•¼ cup olive oil, or more as needed, into chunks
divided •1 (6 ounce) can tomato paste
•8 mutton chops, fat removed •2 tablespoons ras el hanout
•4 chicken drumsticks •1 (7 ounce) can chickpeas, drained
•1 pinch salt and ground black pepper •2 zucchini, sliced lengthwise and cut
to taste into chunks
•3 onions, quartered •5 sprigs cilantro, chopped
•water to cover Couscous:
•2 tablespoons ground turmeric •3 cups water
•2 tablespoons ground cumin •2 cups couscous
•2 tablespoons ground coriander •1 tablespoon butter
•3 potatoes, cut into chunks •3 tablespoons harissa
•3 turnips, cut into chunks

MAIN DISH
INGREDIENTS:
•2 lb boneless lamb shoulder , cut into
pieces
•4 hard boiled eggs
•4 tablespoons olive oil
•20 oz. thin fideo (cut vermicelli)
•½ cup dried chickpeas (soaked for 12
hours)
•4 small potatoes , cut in half
•4 green hot peppers
•3 tablespoons tomato paste
•2 onions , thinly sliced
• Dida Mfawra (Steamed
Vermicelli)
•4 cloves garlic , pressed
•1 tablespoon harissa
•½ teaspoon turmeric
•1 teaspoon ground coriander
•½ teaspoon tabel karwiya (spice
blend)
•4 tablespoons vegetable oil
•5 cups water (boiling)
•Salt
•Pepper
 • Mkhabez
DESSERT

INGREDIENTS:
Dough
•3 cups almond flour
•1 cup granulated sugar
•Zests of 2 lemons
•2 eggs
•1 tsp vanilla extract
•1/4 cup flour for rolling the
dough
Icing
•1/4 cup milk (any type)
•1/4 cup vegetable or canola oil
•1/4 cup rose water or orange
blossom water
•Powdered sugar
•1 tsp lemon juice
•Food coloring of your choice
•Metallic food coloring or edible
dust (color of your choice)
 • Tamina
DESSERT

INGREDIENTS:
•1 lb of medium semolina previously toasted in a pan
•1 tablespoon of orange blossom water
•1/2 lb of dried fruit optional
•1 cup of blanched almonds
•1 Pinch of ground cinnamon
•1/2 lb of honey
•2 1/2 cups of butter
Decoration (optional):
‣ sugar pearls, ground cinnamon, toasted nuts, coconut, halva turc, etc
 REFERENCES
•https://en.wikipedia.org/wiki/Flag_of_Algeria
•https://www.freepik.com/vectors/national-dress 1
•https://afrogistmedia.com/learn-how-to-make-algerian-mkhabez
•https://www.tasteatlas.com/most-popular-desserts-in-algeria
•https://www.merecipes.com/tamina-toasted-semolina-with-honey/
•https://www.lonelyplanet.com/articles/how-to-make-chorba-beida
•https://www.196flavors.com/algeria-chorba-frik/
•https://www.allrecipes.com/recipe/256729/algerian-couscous/
•https://www.slideserve.com/moeshe/algeria
•https://www.algeria.com/culture/
•http://www.artisansdumondemetz.fr/artisanat-algerien-france/
•https://tunza.eco-generation.org/ambassadorReportView.jsp?viewID=
38054
•https://www.aps.dz/en/regions/22916-ghardaia-50th-national-carpet-fe
stival-from-17-to-22-march
•https://guide-oran.com/oran-une-ville-festive/
•https://www.algeria-cgny.org/local-festivals/
This Presentation is Prepared by: