National cuisine of Algeria for gourmets

Muslim people make up the majority of Algeria’s population. Religion has a significant impact on the national cuisine of the country. For example, Muslim people do not eat pork, do not drink alcohol, and follow strict fasting rules during the Holy Month of Ramadan. The majority of the population lives in the coastal area not far from the Tell Atlas Mountains. The Sahara occupies the majority of Algeria’s territory. That being said, there are some nomad tribes that live in the desert, and their gastronomic traditions are a part of the national cuisine of Algeria. As fertile lands are scarce in the country, they are mostly used to cultivate wheat, barley, and potato. In oases, there are olive and fruit trees, and people grow vegetables.

Bread, pasta, and couscous – these are the three main products that Algerian cuisine is based on. Vegetables, tomatoes and sweet pepper, in particular, are also very popular. Tomato is widely present in the country’s cuisine – local chefs add it to make food brighter, sweeter, and bit sour. Stuffed tomatoes and sweet peppers are frequently present on the tables of Algerians. They put meat and rice inside vegetables and then cook them on coals. These vegetables can also be pickled, marinated, and candied. Canned fruits are very popular in Algeria. Absolutely all fruits can be canned in the country – apples, clementines, lemons, kumquats, quinces, bananas, watermelons, and muskmelons.

As it was mentioned above, Algerians don’t eat pork because of religious restrictions. Lamb is very popular, on the other side. Local chefs and even ordinary cooks are true wizards when it comes to cooking lamb meat. Lamb kebab and broiled lamb taste particularly well. It can be also baked in Tajine. Flatbreads and couscous are the most typical additions to the meat, chickpeas and lentils are somewhat less common. French colonies shaped the culinary preferences of local people. For example, baguettes are still very popular in Algeria. Quite an interesting fact – local people use pieces of baguette as one more utensil. They dip the bread into sauces and then eat it. Copyright www.orangesmile.com

It would be a mistake not to mention couscous as this is a true pride and one of the main dishes in the country. This is steamed balls of crushed durum wheat semolina. Couscous tastes great with lamb or chicken, as well as boiled vegetables and sauces. The word “couscous” means “food” from Arabian. In Algeria, travelers can try different variations of this dish, including couscous with raisins, rutabaga, green peas, and chili pepper. Thyme and coriander are typical additions to couscous as they make the dish even more fragrant. If couscous is served for breakfast or as a dessert, it can be sweet. In this case, local chefs add such ingredients as honey, cinnamon, and almonds.

Even though Algeria has a long coastline, fish and seafood are not very popular in the country. That being said, travelers will have no problem finding a café or restaurant to eat sardines, anchovies, squid, shrimps, and scallops. Chicken meat and eggs are frequently present on the tables of Algerians. Among first course dishes, Ciorba soup with spices is very popular in the country. Burek is a popular appetizer and main dish. This is minced meat with onion and egg that is roasted in the flaky dough. The poor usually eat the same food every day – bread made from different grains and a drink that is a mix of water and goat cheese.

Algeria is a hot country, but that doesn’t mean that the tradition of drinking hot drinks is not present here. Algerians love strong black coffee. Locals do not brew tea leaves and prefer herbal blends instead. Mint with honey or sugar is one of the most popular choices. Fruit juices, including the fresh pressed ones, are also very popular. Consider trying delicious apricot juice during a vacation in Algeria. Local people also like Laban – this drink contains yogurt, water, and mint. Even though there are vineyards in Algeria, and the country produces wine, this drink is not popular because of religious limitations.

Among gastronomic traditions of the country, it is important to mention ones that are connected with religious holidays. Algerians cook festive dishes on special occasions. For example, there is a tradition to eat dried fruit, dates in particular, on the birthday of Prophet Muhammad. During the Holy Month of Ramadan, Muslim people do not eat and do not even drink water from the sunrise and until sunset. An interesting fact: Muslim calendar doesn’t coincide with the traditional Gregorian one, so the date of Ramadan is different every year. During the fasting period, the whole family can eat food only after the dark. The end of fasting is a holiday with numerous festive dishes, sweets, and pastries.