Algeria, like its national cuisine, is not very well known in our country. Meanwhile, local dishes and gustatory habits are quite original: based on traditional ingredients for many Arab nations and spices, they borrowed a lot from the colonial past. As a result of such an alliance, a distinct and diverse Algerian cuisine was formed.
Arabic traditions
The basis of Algerian cuisine is traditional for any Arabic food ingredients and cooking methods. The most popular method of heat treatment is prolonged quenching, which helps to reveal the tastes of all the ingredients used.
Almost every dish contains a large number of vegetables, especially eggplants, zucchini, tomatoes, sweet peppers. Since Algerians are mainly Muslim, the basis of their meat ration is lamb and chicken.
Cold snacks are very popular: almost always on the table there are salted hot peppers, olives or olives, fresh or pickled vegetables.
The most common first dishes are thick vegetable soups with lentils or chickpeas on mutton broth, sometimes vermicelli is added. From spices are used mainly cumin, coriander, as well as fresh greens of celery, parsley or cilantro. These are very hearty, rich soups.
The second dishes are no less traditional for the Arab countries. The basis of most side dishes is already mentioned stewed vegetables, as well as couscous - cereals from hard wheat. Algerians skillfully use these two components, adding to them chicken, lamb or Mediterranean fish, as well as generously seasoning with spices: hibiscus petals, cumin, turmeric, cinnamon, and also lemon juice. There is also an option for cooking couscous, very reminiscent of our kutya. Separately worth mentioning delicious bureks - small pies made of puff pastry with various fillings.
As a dessert, the most popular variety of sweet pastries, dates and nougat, which is usually added peanuts. All this is washed down with small portions of very strong coffee, to which a glass of water is usually attached.
French influence
However, the period of French colonization did not pass without a trace. As a result, one of the most favorite products in Algeria is cheese, both conventional semi-solid varieties, and soft, reminiscent of, for example, the traditional "Camembert" and made from cow or sheep's milk. Algerian cheese - the product is very high quality, but it is very inexpensive.
Another example of French influence is baking. Classic baguettes and other types of crisp baking are very popular in Algeria.
It is worth noting that food in Algerian hotels is often adapted to European taste, so for authentic local cuisine it is worth going to small local restaurants, and fresh rolls or dates can always be bought in numerous shops.