Welcome to the Celtnet Recipes Algerian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the North African country of Algeria. Here you will find all the recipes from Algeria on this site all gathered into one place. I have attempted to gather together here as many Algerian recipes as possible in one place. The current collection represents the largest gathering of Algerian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Algeria given below.)

Please note that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Algeria and its Cuisine

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.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Algeria follows (limited to 100 recipes per page). There are 51 recipes in total:


Page 1 of 1



Algerian Beghrir
(Honeycomb Pancakes)
     Origin: Algeria
Cauliflower with Dorsa Sauce
     Origin: Algeria
Kefta aux Oeufs
(Vegetarian Koftas with Eggs)
     Origin: Algeria
Algerian Cooked Carrot Salad
     Origin: Algeria
Chackouka
(Poached Eggs on Pepper Ragout)
     Origin: Algeria
Keskou bil Djedj
(Vegetarian Koftas with Eggs)
     Origin: Algeria
Algerian Dried Apricots in Syrup
     Origin: Algeria
Chicken Couscous
     Origin: Algeria
Lahm Lhalou
(Lamb Stew with Prunes)
     Origin: Algeria
Algerian Escabeche
     Origin: Algeria
Chlada Fakya
(Fruit Salad)
     Origin: Algeria
Lentille bil Khodar
(Lentil and Vegetable Soup)
     Origin: Algeria
Algerian Fish Soup
     Origin: Algeria
Chorba Beida
(White Soup)
     Origin: Algeria
Loubia B'dersa
(Algerian Chili)
     Origin: Algeria
Algerian Grilled Sardines with Lemon
     Origin: Algeria
Chorba bil Matisha
(Tomato Soup)
     Origin: Algeria
Loubia bil Luz
(Green Beans with Almonds)
     Origin: Algeria
Algerian Roast Pepper Sauce
     Origin: Algeria
Chorba Hamra
(Red Soup)
     Origin: Algeria
Makoud bil Djedj
(Chicken-stuffed Potato Rounds)
     Origin: Algeria
Algerian Salad
     Origin: Algeria
Coclo
(Large Meatballs)
     Origin: Algeria
Meatballs in Garlic Broth
     Origin: Algeria
Algerian Shorba
(Algerian Chicken Soup)
     Origin: Algeria
Coriander Chicken
     Origin: Algeria
Saffron and Raisin Couscous with Mint
     Origin: Algeria
Algerian Spiced Potato Cakes
     Origin: Algeria
Cucumber and Yoghurt Soup
     Origin: Algeria
Sahlab
     Origin: Algeria
Algerian Tart Pastry
     Origin: Algeria
Djed b'l-Qasbour
(Chicken and Olive Stew)
     Origin: Algeria
Sauerbraten
     Origin: Algeria
Bata bil Beyd
(Potato and Egg Omelette)
     Origin: Algeria
Dziriat
(Algerian Almond Tarts)
     Origin: Algeria
Shorba bil Hout
(Fish, Tomato and Potato Soup)
     Origin: Algeria
Berkoukes
     Origin: Algeria
El Ham Lahlou
(Sweet Lamb for Ramadan)
     Origin: Algeria
Shtitha Batata
(Potato and Egg Omelette)
     Origin: Algeria
Beyd Mghelef
(Meat-covered Eggs)
     Origin: Algeria
El-Ayne Tajine
(Tagine with Prunes)
     Origin: Algeria
Slk Fel Kousha
(Baked Cheese and Spinach)
     Origin: Algeria
Bourek
(Beef-stuffed Pastry Rolls)
     Origin: Algeria
Fried Peppers with Capers and Garlic
     Origin: Algeria
Sweet Couscous Dessert
     Origin: Algeria
Bouzgene Barber Bread
     Origin: Algeria
Hut bil Harfas
(Chicken and Olive Stew)
     Origin: Algeria
Tajine de poisson aux légumes
(Fish tagine with vegetables)
     Origin: Algeria
Bulgar Wheat, Red Pepper, Cucumber and Cheese Salad
     Origin: Algeria
Kafta de Sardine Grillé
(Grilled Sardine Kofta)
     Origin: Algeria
Tajine el Bey
(Spinach and Rocotta Tagine)
     Origin: Algeria

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

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: Tunisia; 6: Sudan and 7: Western Sahara (which is currently a disputed territory under the governance of Morocco).

This list of Algerian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Drinks Recipes - The Quest for Safe Drinks

By gwydion | Published 2008-11-03 14:22:44 | 2008 Recipes and Cookery Articles |

Recipe Information:

When you examine the history of drinks, what you see is the attempt by human civilizations to render drinking water safe. This article gives an introduction to the ways various civilizations have chosen to make water safe to drink as well as providing two recipes for a fruit juice drink and a spice infusion of lemongrass.

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.


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