Welcome to my listing page for recipes from Algeria, North Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa. The current page gives Algerian recipes from the country of Algeria, North Africa.
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African Regions Covered by Celtnet Recipes:
| Central African Recipes | East African Recipes | North African Recipes |
| Southern African Recipes | West African Recipes |
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The image above shows the entire continent of Africa with North Africa picked out in red. North Africa is formed from seven states: 1: Algeria; 2: Egypt; 3: Libya; 4: Morocco; 5: Sudan; 6: Tunisia and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco). |
Algeria
Algeria (Arabic: الجزائر, Al Jaza'ir IPA: [ɛlʤɛˈzɛːʔir], Berber: , Dzayer [ldzæjər]) is oficially known as: الجمهورية الجزائرية الديمقراطية الشعبية Al-Jumhūrīyah al-Jazā’irīyah ad-Dīmuqrāṭīyah ash-Sha’bīyah (ar) [People's Democratic Republic of Algeria] and is the second-largest country on the entire African Continent and is an Islamic, Arab and Berber country. The name Algeria itself is derived from the name of the city of Algiers, from the Arabic al-jazā’ir (The Islands) which refers to the four islands that lie off the city's coast Along with Tunisia and Morocco, Algeria forms part of the Maghreb region of North Africa and the basis for Algerian cookery is Maghrebi cuisine. However, Algeria is a diverse country and much of the food is local in nature, influenced by the traditions of the local populations. Some of the main spices used in Algerian cooking are: cinnamon, nutmeg, mace, star anise, turmeric, ginger, allspice, green and black cardamom, wild fennel, long pepper, rose-buds, cloves, grains of paradise, black pepper, chilies, coriander and cumin.This cuisine also has a long tradition of using preserved meat and fruit. Fish, goat, lamb, beef and chicken are also frequently used for stews, roasts and barbecues. Historically, Algerian cuisine is a melange of the various influences on the country and it's possible to see Berber, Arab, Turkish, and French traditions within the country's recipes. |
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Other North African recipes: Algerian Shorba Waykaab Hake in Chermoula Marinade Moroccan Lemon Chicken with Olives Tabil Spice Carrot, Orange and Radish Salad Tabikha bil Houmous Algerian Spiced Potato Cakes Tunisian Spiced Lamb Balls Fool Medames Algerian Escabeche Aubergine Salad Tajeen Dajad Saffron and Raisin Couscous with Mint Melokhia Haraymi Chizu Salad Moroccan Braised Lamb Garaasa be Semna Tajin bei-Lham Salade de Zaalouk Bamia Salata Méchouia Nablia Sweet Couscous Dessert Chorbah Steak in Moroccan Spices Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
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