Algerian Food
Couscous, tagines, chorba, fresh bread and mint tea — a traveller’s guide to the Maghrebi table.
Algerian cuisine is a Maghrebi tradition built on couscous — the national dish, eaten on Fridays — alongside slow tagines, hearty soups like chorba, fresh bread and sweet mint tea. It blends Amazigh, Arab, Ottoman, Andalusian and French influences, and changes character from the coast to the Sahara.
Algerian cuisine is a Maghrebi tradition built on couscous — the national dish, eaten on Fridays — alongside slow tagines, hearty soups like chorba, fresh bread and sweet mint tea. It blends Amazigh, Arab, Ottoman, Andalusian and French influences, and changes character from the coast to the Sahara.
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