Journey to Algerian Cuisine

Algeria is the eleventh largest country in the world, located in northwestern Africa and spreads some 920,000 square miles. It gets its name from the capital metropolis “Algiers” located on the Mediterranean Sea. Algeria’s history goes back more than 1.eight million years. The indigenous people, 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 5th of 1962. Algeria’s attractive neighbors include; Libya, Mali, Mauritania, Tunisia, Niger, Western Sahara and Morocco.

Algerian delicacies, known for its flavorful and infrequently spicy seasonings, takes it cues from the Berbers, Turks, Arabs, Spanish and French. Some Algerian essentials embrace “ras el honout”, a North African spice combine that can comprise from 8 to 100 spices and varies by region. Other widespread 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 population is Arab while the remainder is Berber. The population is predominantly Muslim, so pork shouldn’t be consumed, nor is alcohol.

Couscous is considered the national dish of Algeria. In Arabic is it pronounced “Kuskusi”. It is commonly mistaken as a grain however it is truly 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 is 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 two compartments, the underside part is used to cook the sauce, meat and vegetables. The higher portion is sort of a colander which allows the steam to permeate the couscous, infusing the flavors of the sauce and meat below.

Lamb is the meat most often consumed in Algeria. The most popular Algerian Sauce recipe is merguez, a particular handmade spicy lamb sausage that originated alongside the Atlas Mountains and has worldwide notoriety.

Another cooking apparatus used is the tadjine, handmade in elements of Algeria. It’s used to cook their many specialties, especially within the western a part of the country. The Algerian tadjine is totally different than the Moroccan tagines as it’s a flat, clay griddle, used to make flat breads and even Algerian pancakes. They use decorative tagines that look just like the Moroccan versions but are glazed to showcase their vibrant culinary creations.