Algerian couscous
Algerian cuisine is characterized by a wealth derived from land and marine production. It is a Mediterranean and North African cuisine based on Berber cuisine. It offers a variety of dishes depending on the region and the season, which gives a very diversified culinary palette.
This cuisine that uses a multitude of products, still remains that of vegetables and cereals that have always been produced in abundance in the country, formerly called “granary of Rome” then “granary of Europe”. In addition, Algeria’s rich past has contributed to the delivery of an abundance of foods from different periods and regions of the world. In fact, conquests or demographic displacements towards the Algerian territory were one of the main factors of exchanges between the different peoples.
Of all the specialties available in Algeria, the most famous are couscous, recognized as a national dish, as well as traditional pastries called “oriental pastries” in Western countries. Although historically transmitted orally, from generation to generation, there are more and more books devoted to Algerian cuisine.
Algerian cuisine combines a diversity of ingredients among vegetables, fruits, spices, meats, fish, seafood, vegetables and dried fruits. Vegetables are often used for salads, soups, tajines, couscous and casseroles. There are plenty of carrots, squash, potatoes, green beans, beans, turnips, eggplant, fennel, artichoke, terfesse.
This cuisine that uses a multitude of products, still remains that of vegetables and cereals that have always been produced in abundance in the country, formerly called “granary of Rome” then “granary of Europe”. In addition, Algeria’s rich past has contributed to the delivery of an abundance of foods from different periods and regions of the world. In fact, conquests or demographic displacements towards the Algerian territory were one of the main factors of exchanges between the different peoples.
Of all the specialties available in Algeria, the most famous are couscous, recognized as a national dish, as well as traditional pastries called “oriental pastries” in Western countries. Although historically transmitted orally, from generation to generation, there are more and more books devoted to Algerian cuisine.
Algerian cuisine combines a diversity of ingredients among vegetables, fruits, spices, meats, fish, seafood, vegetables and dried fruits. Vegetables are often used for salads, soups, tajines, couscous and casseroles. There are plenty of carrots, squash, potatoes, green beans, beans, turnips, eggplant, fennel, artichoke, terfesse.
