Algeria is the eleventh largest country in the world, situated in northwestern Africa and spreads some 920,000 square miles. It gets its name from the capital city “Algiers” located on the Mediterranean Sea. Algeria’s history goes back more than 1.eight million years. The indigenous individuals, called Berbers, have been pushed away from the shoreline by their frequent invaders. She was occupied by the French in 1830 and solely gained independence July fifth of 1962. Algeria’s attractive neighbors include; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.
Algerian delicacies, recognized for its flavorful and often spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian Sauce essentials include “ras el honout”, a North African spice mix that can comprise from 8 to 100 spices and varies by region. Other common spices include saffron, ginger, cinnamon, turmeric, cumin, cilantro or coriander, garlic, onion and mint.
Most of Algeria is an enormous expanse of drifting sands in the Saharan Desert. Eighty p.c of the inhabitants is Arab while the rest is Berber. The population is predominantly Muslim, so pork is not consumed, nor is alcohol.
Couscous is considered the national dish of Algeria. In Arabic is it pronounced “Kuskusi”. It is generally mistaken as a grain but it is really a pasta made with granules of durum wheat called semolina and water. The dough is pressed by a sieve to create tiny pellets. Making it from scratch is becoming a misplaced artwork, as it’s easily found packaged. In Algeria they’ve a special cooking vessel called a Quadra el ta’am or a Couscousier. This particular pot consists of compartments, the bottom section is used to cook the sauce, meat and vegetables. The higher portion is like a colander which permits the steam to permeate the couscous, infusing the flavors of the sauce and meat below.
Lamb is the meat most frequently consumed in Algeria. The preferred Algerian recipe is merguez, a particular handmade spicy lamb sausage that originated along the Atlas Mountains and has worldwide notoriety.
Another cooking apparatus used is the tadjine, handmade in parts of Algeria. It’s used to cook their many specialties, especially in the western part of the country. The Algerian tadjine is completely different than the Moroccan tagines as it is a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use ornamental tagines that look similar to the Moroccan versions but are glazed to showcase their vibrant culinary creations.