Algerian Traditional Food
Generally,
traditional Algerian cuisine, a colorful combination of Berber, Turkish, French
and Arab tastes, can be either very mild or packed with flavorful seasonings.
Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley and mint
are essential in any Algerian pantry. The cuisine of Algeria presents colors, perfumes
and flavors.
COUSCOUS
Couscous is to Algerians what pasta is to
Italians and rice is to the Chinese. Berber (native North Africans) by origin,
it is the main dish of the most happy events (like wedding feasts) and even the
worst.
It has also something of spirituality. In many Algerian homes, the week could not end without Friday afternoon’s bowl of couscous. The association of couscous with these festivities also attaches it to the concepts of abundance, fertility and barakah (God’s blessing). If somebody, for example, escaped miraculously from a misfortune, he would hurry to thank God by organizing a waada, in which he has to distribute bowls of couscous to the poor people.
It has also something of spirituality. In many Algerian homes, the week could not end without Friday afternoon’s bowl of couscous. The association of couscous with these festivities also attaches it to the concepts of abundance, fertility and barakah (God’s blessing). If somebody, for example, escaped miraculously from a misfortune, he would hurry to thank God by organizing a waada, in which he has to distribute bowls of couscous to the poor people.
In Algiers, couscous is simply called al taam
(the food). This name is certainly symbolic of the importance of couscous in
the country.
Making couscous is traditionally a female activity that involves much work. On a big flat plate, the woman in charge puts a handful of freshly ground hard wheat, sprinkles on salted water and a bit of flour, and with her palms rolls the grain until the couscous granules appear.
A versatile dish, couscous can be mixed with vegetables and legumes — mostly zucchinis, carrots, tomatoes, turnips and chickpeas. The meat served with the couscous differs from one region to another.
While Algerians make couscous with every kind of meat (chicken, lamb, beef, turkey, rabbit and even camel)….
Making couscous is traditionally a female activity that involves much work. On a big flat plate, the woman in charge puts a handful of freshly ground hard wheat, sprinkles on salted water and a bit of flour, and with her palms rolls the grain until the couscous granules appear.
A versatile dish, couscous can be mixed with vegetables and legumes — mostly zucchinis, carrots, tomatoes, turnips and chickpeas. The meat served with the couscous differs from one region to another.
While Algerians make couscous with every kind of meat (chicken, lamb, beef, turkey, rabbit and even camel)….
Chakhechoukha
Chakhchoukha, chekhechoukha or chakhchoura is
a dish of the Algerian cuisine, eaten often on festive
celebrations, especially popular in the Aurès region. The dish consists in tearing small
pieces of Rougag (thin round flatbread) and mixing them with Marqa, a stew.
The rougag or flat
bread is made with fine semolina and, after baking, is torn by hand into small
pieces. When eating in individual plates, about two handfuls are put in the
plate and then the sauce or stew is poured on top.The marqa or stew consists of diced lamb cooked with spices, tomatoes, chopped onions and chick peas. Often potatoes, zucchini, carrots and green peppers are added to the mixture depending on the season, the area and the family.
Algeria has a lot of chakhchoukha’s shape:
flat bread cut by hand
Chakhchoukha edfar (nail chakhchoukha) flat bread
cut by nails into small pieces
Trida (flat bread cut by scissors in squares)
Algerian
traditional bread
Kessra ‘Algerian flat semolina bread'
The word Kessra in Algeria refers to a kind of
everyday flat bread. Other kinds of bread are called Khoubz. Although homemade
bread is confined to rural areas in most Arab countries, Kessra is still made
on a regular basis in most Algerian homes. For this purpose, all households are
equipped with a tabouna (a kind of small gas cooker) and tagine
(flat clay griddle).
tajine
tabouna
Some Algerians say, if you have semolina and a tagine, your family will never go hungry. Algerian love this bread
The recipe uses semolina, a bit of oil and yeast. It produces bread with a soft kind of crumbly texture. It is quick and easy to make. It goes with most of savoury or sweet accompaniments. There are another two kinds of Algerian flat breads;
· Matlou’
or Khmira مطلوع، خميرة: thick, soft and chewy: no
oil more yeast.
Charchem
It is a taditional dish known by all the inhabitants of Algeria.It is wheat cooked in water and salt. Algerians prepare it on the occasion of the emergence of the baby's teeth as an expression of the parents’ happiness. It is served in small dishes and distributed to all elatives and neighbours. Some parts of western Algeria prepared it also after harvest.
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