The cuisine of Algeria is a distinct fusion of Andalusian, Berber, Mediterranean.
It's differs slightly from region to region.
Every region has its own cuisine, including Kabylie, Algiers (couscous) and Constantine.

Algerian Cuisine is influenced by various cultures such as Berber, Arabic, and French.
Most of the Algerian dishes are centered around lamb or beef, olive oil, fresh vegetables, and fresh herbs.
Traditionally, no Algerian meal is complete without bread, normally a long French baguette or more traditionally a flat semolina bread.
Pork consumption is forbidden to devout Muslim inhabitants of Algeria in accordance with Sharia, religious laws of Islam.

Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones.
Lamb is commonly consumed.
Mediterranean seafood and fish are also eaten and produced by the little inshore fishing.

Algerians consume a high amount of meat, as it is found in almost every dish.

Mutton is the most eaten meat in the country, Poultry and beef are also used, other uncommon types of meat such as game, birds and venison and they are considered a delicacy, wild boar is also hunted and eaten, but pork will not be available in stores, it can only be bought from hunters directly.

Vegetables that are commonly used include potatoes (batata/betetè), carrots (zrodiya), onions (bsel), tomatoes (tomatish/tømètish), zucchini (corget/qar'a), garlic (ethom), cabbages (cromb), and eggplant (badenjan).
Olives (zéton) are also used.
Vegetables are often used in stews (jwaz/djwizza) and soups (chorba) or simply fried or boiled.

The Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals.
A popular Algerian meal is merguez, an originally Berber sausage.

A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and the dish chakhchoukha.
Spices used in Algerian cuisine are dried red chillies of different kinds, caraway, Arabian ras el hanout, black pepper and cumin, among others.

Algerians also use tagines, handmade in Algeria.
Frequently Algerian food is cooked in clay vessels, much like Maghrib cuisine.
Algerian cuisine represents the region north of the Sahara desert and west of the Nile.

Algerian chefs take a lot of pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices.

There are many different types of Algerian salads, influenced by the French and Turkish, which may include beetroot or anchovies.
There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, an Algerian version of a Manchego dish.
The cuisine of Algeria is a distinct fusion of Andalusian, Berber, Mediterranean. It's differs slightly from region to region. Every region has its own cuisine, including Kabylie, Algiers (couscous) and Constantine.
Algerian Cuisine is influenced by various cultures such as Berber, Arabic, and French. Most of the Algerian dishes are centered around lamb or beef, olive oil, fresh vegetables, and fresh herbs. Traditionally, no Algerian meal is complete without bread, normally a long French baguette or more traditionally a flat semolina bread. Pork consumption is forbidden to devout Muslim inhabitants of Algeria in accordance with Sharia, religious laws of Islam.
Algeria, like other Maghreb countries, produces a large range of Mediterranean fruits and vegetables and even some tropical ones. Lamb is commonly consumed. Mediterranean seafood and fish are also eaten and produced by the little inshore fishing.
Algerians consume a high amount of meat, as it is found in almost every dish.
Mutton is the most eaten meat in the country, Poultry and beef are also used, other uncommon types of meat such as game, birds and venison and they are considered a delicacy, wild boar is also hunted and eaten, but pork will not be available in stores, it can only be bought from hunters directly.
Vegetables that are commonly used include potatoes (batata/betetè), carrots (zrodiya), onions (bsel), tomatoes (tomatish/tømètish), zucchini (corget/qar'a), garlic (ethom), cabbages (cromb), and eggplant (badenjan). Olives (zéton) are also used. Vegetables are often used in stews (jwaz/djwizza) and soups (chorba) or simply fried or boiled.
The Kesra, traditional Algerian flatbread, is the base of Algerian cuisine and eaten at many meals. A popular Algerian meal is merguez, an originally Berber sausage.
A common and one of the most favorite dishes of Algerian cuisine is couscous, with other favorites such as shakshouka, Karantita, marqa bel a'assel, a speciality from Tlemcen, and the dish chakhchoukha. Spices used in Algerian cuisine are dried red chillies of different kinds, caraway, Arabian ras el hanout, black pepper and cumin, among others.
Algerians also use tagines, handmade in Algeria. Frequently Algerian food is cooked in clay vessels, much like Maghrib cuisine. Algerian cuisine represents the region north of the Sahara desert and west of the Nile.
Algerian chefs take a lot of pride in cooking skills and methods and their many secrets lie in the variety of ways they mix special spices.
There are many different types of Algerian salads, influenced by the French and Turkish, which may include beetroot or anchovies. There are also dishes of Spanish origin in Algeria, like the Gaspacho Oranais, an Algerian version of a Manchego dish.
Tourism in Algeria